No-Bake Peach Caprese Cheesecake Cups

Caprese usually means tomato and mozzarella, yet this playful spin pairs ripe summer peaches with fresh basil. No-bake cheesecake cups layer a buttery graham base with fluffy vanilla cream cheese and a touch of honey.

Serves 4 · 25 min prep

Estimate for one serving

• 385 cal
• 5g protein
• 36g carbs
• 25g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Pit and dice two peaches into small cubes; thinly slice the third peach for garnish and set aside. In a small bowl toss the diced peaches with honey and half the torn basil leaves; let macerate 10 minutes so juices release.
2. 2Stir graham cracker crumbs with melted butter until the mixture resembles wet sand. Divide evenly among four small jars or glasses and press firmly into an even base layer with the back of a spoon.
3. 3In a medium bowl beat softened cream cheese with powdered sugar and vanilla until completely smooth and fluffy, about 2 minutes. In a separate bowl whip the heavy cream to medium-stiff peaks.
4. 4Fold the whipped cream gently into the cream-cheese mixture until no white streaks remain, keeping the filling light and airy.
5. 5Spoon half the cheesecake filling over the crusts, then add a layer of the honeyed diced peaches and remaining torn basil. Top with the rest of the filling and smooth the surfaces.
6. 6Arrange the reserved peach slices on top, drizzle any leftover macerating juices over them, and finish with a tiny pinch of flaky salt and a few whole basil leaves.
7. 7Chill the jars at least 1 hour (or up to overnight) so the layers set and flavors meld. Serve cold straight from the fridge for a no-oven late-summer treat.