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Peach Cheesecake Jars
These peach cheesecake jars feature layers of buttery graham cracker crumbs, fluffy no-bake cheesecake filling, and homemade peach compote. Assemble them in jars or dessert glasses for an easy make-ahead dessert that's perfect for peach season, summer gatherings, or anytime you're craving a fresh, creamy treat.
Ingredients
For the peach compote:
- 2 cups peeled, chopped peaches, about 2-3 peaches
- 2 to 3 tablespoons (25 to 37 g) granulated sugar, adjust for sweetness of peaches
- 2 teaspoons lemon juice
- pinch salt
- ½ to 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
For the crust:
- 1 cup (100 g) graham cracker crumbs
- 2 to 3 tablespoons finely chopped toasted pecans, optional, plus more for garnish
- 3 tablespoons (42 g) unsalted butter, melted
- 1 tablespoon brown sugar
- pinch to 1/8 teaspoon ground cinnamon, to taste
- pinch salt
For the cheesecake filling:
- 8 ounces (226 g) cream cheese, softened
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons lemon zest, to taste
- ¾ cup (180 ml) heavy cream
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Instructions
To make the compote:
- Combine the peaches, sugar, lemon juice, and salt in a saucepan.
- Cook over medium heat for 8 to 12 minutes, stirring occasionally, until softened and slightly thickened.
- Remove from the heat, and stir in the zest and both extracts.
- Cool completely, then refrigerate until ready to use.
The mixture should be jammy but still chunky. You want thick, spoonable, and glossy. Mash a small portion if needed.
To make the crust:
- Stir together the graham cracker crumbs, pecans (if using), melted butter, brown sugar, cinnamon, and salt until thoroughly combined and evenly moistened.
- Divide among jars and press lightly into the bottom.
To make the cheesecake filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, vanilla, and lemon zest until completely smooth.
- In a separate bowl, whip the cream to soft peaks using an electric mixer with a whisk attachment.
- Fold about a third of the whipped cream into the cream cheese mixture to loosen. Then gently fold in the remaining whipped cream, mixing only as much as needed to combine fully.
The mixture should be light and creamy, not stiff or dense.
To assemble:
- Spoon or pipe cheesecake filling on top of the crusts. Top with a layer of peach compote.
- Repeat layers of cheesecake and compote.
- Refrigerate at least 2 hours before serving. Garnish with more toasted pecans, if desired.
Use a slotted spoon for the peaches if they’re very juicy.
Notes
- Yield: This recipe makes 4 generous servings in 8-ounce jars. For smaller portions, divide the layers among 6 smaller jars or dessert glasses. The exact yield will depend on the size of your serving dishes.
- Use ripe, fragrant peaches for the best flavor. If they're a bit firm, simply cook the compote a few minutes longer until it's thick and jammy.
- Cool the peach compote completely before assembling the jars to keep the layers neat and the filling light.
- Whip the heavy cream only to soft peaks for the fluffiest cheesecake filling.
- Finely chopped toasted pecans are optional, but they add a delicious crunch in the crust or as a garnish.
- These jars can be assembled up to a day in advance and refrigerated until serving.
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