No-Bake Peach Cottage-Cheese Cheesecake Cups

Serves 4 · 25 min prep · 6 min cook

Estimate for one serving

• 340 cal
• 16g protein
• 36g carbs
• 15g fat
• 2g fiber

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Ingredients

• 1 cup graham crackers, crushed
• 3 Tbsp unsalted butter, melted
• 2 cups ripe peaches, peeled and diced
• 3 Tbsp honey
• 1 Tbsp fresh lemon juice
• 2 cups full-fat cottage cheese
• 1/2 cup plain Greek yogurt
• 4 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 pinch pinch of kosher salt
• 8 leaves fresh mint leaves for garnish

Instructions

1. 1Stir the crushed graham crackers with the melted butter until the crumbs look like wet sand and hold together when pressed.
2. 2Divide the crumb mixture among four clear cups or jars and press firmly into an even base layer with the back of a spoon.
3. 3In a small saucepan over medium heat, combine half the diced peaches with honey and lemon juice. Cook 4 to 6 minutes, stirring often, until the fruit softens and releases a glossy syrup; cool completely.
4. 4Add the cottage cheese, Greek yogurt, softened cream cheese, powdered sugar, vanilla, and salt to a blender. Blend on high until completely smooth and mousse-like, scraping the sides once.
5. 5Spoon the cheesecake mixture over the graham bases, smoothing the tops.
6. 6Fold the remaining raw diced peaches into the cooled cooked peach syrup for a chunky sauce.
7. 7Spoon the peach mixture over each cup, letting some syrup drip down the sides for a bakery look.
8. 8Cover and chill at least 2 hours (or up to overnight) so the filling sets firm and cold.
9. 9Just before serving, tuck a few mint leaves on top. Serve straight from the fridge with small spoons.