No-Bake Peach Basil Cheesecake Jars

Serves 4 · 25 min prep

Ingredients

• 3 medium ripe peaches
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 8 large fresh basil leaves
• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter
• 2 tbsp honey
• 1 pinch kosher salt

Instructions

1. 1Melt the butter and stir into the graham crumbs with salt until the texture resembles wet sand. Divide the mixture among four 8-ounce jars and press firmly into the bottoms. Chill while you prep the filling.
2. 2Bring cream cheese to cool room temperature. Beat it with powdered sugar and vanilla until completely smooth and fluffy, about 2 minutes.
3. 3In a separate bowl whip the heavy cream to medium-stiff peaks. Fold the whipped cream gently into the cream-cheese mixture in two additions until no streaks remain.
4. 4Stack the basil leaves, roll tightly, and chiffonade into thin ribbons. Fold most of the basil into the cheesecake filling, reserving a few ribbons for garnish.
5. 5Dice two peaches into small pieces and fold half of them into the filling for texture. Spoon the filling evenly over the chilled crusts and smooth the tops.
6. 6Thinly slice the remaining peach. Arrange slices on each jar and drizzle lightly with honey.
7. 7Cover and refrigerate at least 2 hours or overnight so the filling sets and flavors meld.
8. 8Just before serving, top with the reserved basil ribbons. Serve cold straight from the jars with small spoons.