No-Bake Peach Cheesecake Cups with Cornflake Crunch

No-bake cheesecake cups skip the oven, a summer go-to when ripe peaches shine. Silky cream-cheese filling meets a buttery cornflake crunch base in chilled jars that stay cool and make-ahead friendly.

Serves 6 · 25 min prep

Estimate for one serving

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

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Ingredients

• 3 medium ripe peaches
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 1/2 cups cornflakes
• 3 tbsp melted unsalted butter
• 2 tbsp light brown sugar
• 1 pinch pinch of salt

Instructions

1. 1Line six small jars or dessert cups on the counter so assembly stays quick once the layers are ready.
2. 2Crush the cornflakes into coarse crumbs with your hands or a rolling pin, then toss with melted butter, brown sugar, and salt until evenly coated.
3. 3Press a spoonful of the cornflake mixture firmly into the bottom of each cup to form a crunchy base; chill while you make the filling.
4. 4Beat softened cream cheese, powdered sugar, and vanilla in a bowl until completely smooth and free of lumps.
5. 5In a separate cold bowl, whip the heavy cream to soft peaks, then fold it gently into the cream-cheese mixture until light and mousse-like.
6. 6Dice two of the peaches and toss them with honey and lemon juice; let stand 5 minutes so juices release and the fruit tastes bright.
7. 7Spoon a layer of the cheesecake mousse over each crunchy base, then add a layer of the honeyed peaches.
8. 8Repeat with remaining mousse and peaches, finishing with a final sprinkle of leftover cornflake crunch on top.
9. 9Chill the cups at least 1 hour (or up to overnight) so the layers set; serve cold straight from the fridge for maximum no-oven relief on humid nights.