No-Bake Peach Cottage-Cheese Cheesecake Cups

Serves 4 · 15 min prep

Ingredients

• 2 cups full-fat cottage cheese
• 4 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 2 cups ripe peaches, diced
• 2 tbsp honey
• 3/4 cup graham cracker crumbs
• 2 tbsp melted butter
• 1 pinch pinch of salt

Instructions

1. 1In a food processor or high-speed blender, combine the cottage cheese, softened cream cheese, powdered sugar, vanilla, and lemon juice.
2. 2Blend on high for 45 to 60 seconds, scraping down the sides once, until the mixture is completely smooth and fluffy with no curds remaining.
3. 3Taste and adjust sweetness if needed; the base should taste lightly tangy and dessert-like.
4. 4Toss the diced peaches with honey in a bowl and let them sit 5 minutes so juices release and the fruit glistens.
5. 5Stir graham crumbs, melted butter, and salt together until the mixture resembles wet sand.
6. 6Spoon a layer of the buttery crumbs into the bottom of four small jars or glasses and press gently.
7. 7Divide the blended cheesecake mixture among the jars, smoothing the tops with the back of a spoon.
8. 8Spoon the honeyed peaches and any collected juices over each cup.
9. 9Chill the cups uncovered in the refrigerator for at least 30 minutes (or up to 4 hours) so the filling firms slightly.
10. 10Serve cold straight from the fridge; the protein-rich base stays creamy without baking in late-August humidity.