No-Bake Honey Roasted Peach Cheesecake Cups

Honey and high heat coax ripe peaches into jammy, caramelized bites that crown these no-bake cheesecake cups. A quick graham crust and lemon-kissed cream cheese filling keep the dessert cool, creamy, and make-ahead friendly.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 445 cal
• 6g protein
• 42g carbs
• 29g fat
• 3g fiber

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Ingredients

• 3 medium ripe peaches
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 4 tbsp melted unsalted butter
• 1 pinch of salt
• 8 oz softened cream cheese
• 1/3 cup powdered sugar
• 1/2 cup heavy cream
• 1 tsp lemon zest
• 1/2 tsp optional garnish fresh thyme leaves

Instructions

1. 1Preheat the oven to 425°F. Halve and pit the peaches, then cut into 1-inch chunks and toss on a small sheet pan with the honey and half the vanilla until coated.
2. 2Roast the peaches for 12 to 16 minutes, stirring once, until the edges caramelize, juices bubble thickly, and the fruit smells jammy. Cool completely to room temperature, about 20 minutes.
3. 3Meanwhile stir the graham cracker crumbs, melted butter, and pinch of salt together until the mixture resembles wet sand and holds when pinched.
4. 4Divide the crumb mixture among four small jars or dessert glasses and press firmly into an even base layer using the back of a spoon. Chill the bases while you make the filling.
5. 5In a medium bowl beat the softened cream cheese with the powdered sugar, remaining vanilla, and lemon zest until completely smooth and fluffy with no lumps, about 1 to 2 minutes.
6. 6In a separate cold bowl whip the heavy cream to medium-stiff peaks that hold their shape when the whisk is lifted. Gently fold the whipped cream into the cream-cheese mixture in two additions until no white streaks remain.
7. 7Spoon or pipe the cheesecake filling over the chilled crumb bases, dividing evenly and smoothing the tops.
8. 8Spoon the cooled roasted peaches and their syrup over each cup. If any large chunks remain, lightly mash them for easier spooning.
9. 9Cover and refrigerate at least 2 hours or up to overnight so the filling sets and flavors meld. Just before serving, scatter a few fresh thyme leaves over the top if desired.
10. 10Serve cold straight from the fridge; the cups travel well for Labor Day cookouts or Sunday batch prep ahead of school week.