No-Bake Peach Basil Cheesecake Jars

Ripe late-summer peaches and fresh basil give these no-bake cheesecake jars a bright, unexpected twist on the classic chilled dessert. A buttery graham base cradles airy cream-cheese filling, finished with honey for easy spoonable layers.

Serves 4 · 25 min prep

Estimate for one serving

• 445 cal
• 6g protein
• 38g carbs
• 31g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Melt the butter and stir into the graham crumbs with salt until the mixture looks like damp sand and holds when pressed.
2. 2Divide the crumb mixture among four 8-ounce jars and press firmly into an even base layer with the back of a spoon.
3. 3Chill the jars while you make the filling so the crust sets.
4. 4Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth and fluffy with no lumps.
5. 5In a separate cold bowl whip the heavy cream to medium-stiff peaks that hold their shape.
6. 6Fold the whipped cream into the cream-cheese mixture in two additions until light and airy.
7. 7Finely chop half the basil and fold it into the cheesecake filling for a subtle herbal note.
8. 8Dice two peaches into small cubes and fold most of them into the filling, reserving a few for garnish.
9. 9Spoon the peach-basil cheesecake mixture over the crusts, smoothing the tops.
10. 10Thinly slice the remaining peach and chiffonade the rest of the basil; arrange on top and drizzle with honey.
11. 11Cover and refrigerate at least 2 hours or overnight until fully set and chilled through.
12. 12Serve cold straight from the jars for a grab-and-go late-summer dessert.