No-Bake Cheesecake in a Cup

These tasty no bake cheesecake cups, topped with a fresh peach and blueberry “sunflower” design, feature an easy no-bake cheesecake filling. They’re the perfect sweet treat for summer gatherings!

I’m really excited to share this dessert with you! It’s one of those rare finds that’s delicious, beautiful, and super easy to pull together — a total win. And between us, no one needs to know how little effort it takes to make these look so impressive!

A simple, stunning dessert that’s perfect for summer get-togethers or treating yourself on a sunny day.

5 stars from 2 ratings

Fresh, bright, and wonderfully easy, these No Bake Peach Cheesecake Cups bring a pop of summer right to your table. Imagine smooth, creamy no-bake cheesecake resting on a buttery graham cracker crust, topped with a pretty peach “sunflower” and finished with a shiny peach glaze and a ring of juicy blueberries for the perfect pop of color.

In this post, you’ll get the full scoop on all four simple parts: the glaze, the graham crust, the cheesecake filling, and the fruit topping. Plus, I’ll guide you through easy steps, smart tips on putting it all together and storing it, and some fun swaps if you want to make the recipe your own. The filling mixes up in about 45 minutes, then chills to set into the perfect shape—making these cups an excellent make-ahead dessert for summer parties or family dinners.

• Follow my easy steps to whip up the glaze, press the simple graham base, mix the light no-bake cheesecake filling, and create the peach sunflower design on top.
• Check out my tips for glazing, choosing the right glassware, and how to cover the cups in the fridge so they stay fresh and look fantastic.
• If you want to tweak things, I’ve included easy fruit swaps, crust options, and flavor ideas to make this your own summer favorite.

Why You’ll Love Them

These no-bake peach cheesecake cups come together fast and mostly chill hands-off—ideal for busy summer vibes, much like our No Bake Peaches and Cream Cheesecake.

• Enjoy bright, seasonal flavors with fresh peaches and blueberries.
• These individual servings look fancy but are totally doable for any home cook—see the No-Bake Mini Biscoff Cheesecake Recipe for another easy mini version.
• They’re super flexible — simple components that you can easily adjust with what you’ve got at home.
• Perfect for making ahead. Prepare the cheesecake layer in advance and add the finishing touches before serving.

Ingredients and Helpful Notes

• 1 cup peaches, peeled and diced, then crushed
• 1/2 cup white sugar
• 4 teaspoons cornstarch
• 2/3 cup cold water
• 3/4 cup graham cracker crumbs
• 1 Tablespoon brown sugar
• 1/4 teaspoon cinnamon
• 2 1/2 Tablespoons butter, melted
• 4 oz cream cheese, at room temperature (1/2 a standard 8oz. brick)
• 3/4 cup icing sugar
• 1 cup whipping cream
• 6-8 fresh peaches
• 1/2 pint fresh blueberries

How to Assemble the Cups

1. Combine crushed peeled peaches, sugar, cornstarch, and cold water in a saucepan; heat over medium, stirring frequently until it boils, reduce heat and cook until the sauce clears and thickens slightly, then strain through a fine sieve and cool to room temperature.
2. In a medium bowl, mix graham cracker crumbs, brown sugar, and cinnamon; stir in melted butter until crumbs are evenly moistened, divide the mixture into serving cups and smooth into a layer, then chill in the fridge.
3. Beat room-temperature cream cheese until smooth, add icing sugar and mix on low just to combine, then whip until silky.
4. Whip heavy cream in a clean bowl until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until fluffy and combined.
5. Spoon the cheesecake filling over the chilled graham crust in each cup, leaving about a 1/2 inch gap at the top; smooth the tops and wipe the glass edges clean if needed, then return the cups to the fridge.
6. Slice unpeeled peaches into very thin slices (about 16 slices per cup).
7. Arrange peach slices in pairs on each cup to form a sunflower petal pattern with the cut edges meeting in the center.

8. Stir the cooled glaze and ensure it is room temperature or slightly chilled, then spoon about a quarter of the glaze over each cup to lightly coat the peach petals.

   

9. Refrigerate the assembled cups for at least 1 hour, preferably 2 or more, to let the glaze set and the filling firm.
10. Just before serving, arrange a ring of fresh blueberries in the center of each peach sunflower.

Tips for Best Results

• When these cheesecake cups are going to chill for a while, I like covering them loosely with foil. Foil holds its shape better than plastic wrap and won’t smoosh into the glaze, keeping the top fresher and free from fridge odors. Just wait to add the foil until the glaze has had an hour to set in the fridge.
• I scored these cute glasses at a thrift store, which is a great hack if you don’t already have something similar. The size is about 4 1/4 inches wide and 1 1/2 inches deep—perfect for showing off those beautiful dessert layers, especially a graham cracker crust, creamy filling, and glaze. If glass isn’t an option, white ramekins of similar size will work just fine.

• I always cover these with foil if they’ll be in the fridge more than an hour. Foil keeps its shape without smooshing into the glaze, which plastic wrap tends to do, so it helps keep the top fresh and prevents fridge odors from sneaking in. Just remember to wait to cover until the glaze has set for about an hour.
• Thrift stores are fantastic places to find pretty glassware for these cups. The size I like is about 4 1/4 inches across and 1 1/2 inches deep — perfect to show off all those dessert layers! If you don’t have glass, a white ramekin of similar size will work just fine too.

Flavor and Crust Variations

• Swap up the fruit: Try thin slices of strawberries, raspberries, or a combo of stone fruits like nectarines or plums instead of peaches for a different flair.
• Change the crust: Instead of graham crackers, use crushed digestive biscuits, buttery shortbread, or even Oreo crumbs—use a homemade Oreo pie crust recipe (skip the cinnamon and cut back on sugar for Oreos).
• Add flavor boosts: Stir in half a teaspoon vanilla extract or a teaspoon of fresh lemon zest to the cream cheese mix for a bright twist.
• Make it lighter: Fold in a bit of Greek yogurt with your cream cheese to create a tangier, lighter filling. It won’t be quite as rich but still delicious. For an ultra-light shortcut, try a no-bake cheesecake with Cool Whip.
• For firmer topping: If your desserts need to travel or hold up longer, stabilize your whipped cream with a little gelatin or a commercial stabilizer before folding it in.
• Go big: Instead of individual cups, layer everything in a large trifle bowl for a fun family-style dessert.

Storage and Make-Ahead Tips

This recipe is great for making ahead since the cheesecake filling needs some chill time to set properly—much like Individual No-Bake Cheesecake Cups. You can prep the cheesecake layer even a day or two before your event, then add the fruit and glaze just before serving. Once topped, try to enjoy these within a day or two to keep everything fresh and gorgeous.

Store any leftovers covered in the fridge for up to 2 days — they still taste great but enjoy them while the peaches are fresh and the glaze is perfect.

Get the Recipe: No-Bake Peach Cheesecake Cups

A delicious, easy and pretty dessert, perfect for summer entertaining or a special summer treat.

5 stars from 2 ratings

Prep Time: 45 minutes mins

Cook Time: 1 minute min

Total Time: 46 minutes mins

Yield: 4 cups

Ingredients

For the Glaze:

• 1 cup peaches, peeled and diced, then crushed
• 1/2 cup white sugar
• 4 teaspoons cornstarch
• 2/3 cup cold water

For the Graham Crust:

• 3/4 cup graham cracker crumbs
• 1 Tablespoon brown sugar
• 1/4 teaspoon cinnamon
• 2 1/2 Tablespoons butter, melted

For the Cheesecake Layer:

• 4 oz cream cheese, at room temperature (1/2 a standard 8oz. brick)
• 3/4 cup icing sugar
• 1 cup whipping cream

For the topping:

• 6-8 fresh peaches
• 1/2 pint fresh blueberries

Instructions

• Slice the fresh peaches (with skin on!) into very thin pieces, aiming for about 16 slices per cup. Take one cup out of the fridge and arrange the peach slices in pairs like petals forming a sunflower pattern, with the cut edges meeting in the center. Give the glaze a good stir and make sure it’s at room temperature or slightly chilled—not warm—to avoid melting the filling. Spoon about a quarter of the glaze over the peaches to just lightly coat them. Pop the cup back into the fridge and repeat with the remaining cups. Let everything chill for at least an hour, preferably two or more, so the glaze firms up.
• Right before serving, create a circle of fresh blueberries in the center to finish off the peach sunflower design beautifully.

Serving: 1serving, Calories: 589kcal, Carbohydrates: 104g, Protein: 6g, Fat: 41g, Saturated Fat: 24g, Cholesterol: 132mg, Sodium: 286mg, Potassium: 657mg, Fiber: 6g, Sugar: 83g, Vitamin A: 2375IU, Vitamin C: 23.5mg, Calcium: 102mg, Iron: 1.6mg

Frequently Asked Questions

• Can I make these ahead? Absolutely! The cheesecake filling can be made well in advance and kept cold. Once you add the fruit and glaze, try to enjoy them within 1 to 2 days. Don’t forget to cover loosely with foil after the glaze has set for about an hour to keep them fresh and neat in the fridge.
• Can I use frozen peaches? Yes, but thaw and drain the peaches well first. Frozen peaches release more liquid, so you might need to cook and strain the glaze a bit longer to get that clear, pretty finish.
• How do I stop warm glaze from melting the cheesecake? Make sure your glaze is fully cooled to room temperature or chilled before drizzling it over the filling. Warm glaze will soften the cheesecake and ruin the texture.
• What’s an easy way to peel peaches? Score an X on the bottom, blanch the peaches in boiling water for 20-30 seconds, then plunge into an ice bath. The skins should slip right off. For this recipe, peeled peaches are used in the glaze while the peach slices stay unpeeled for beautiful color.
• Can I make this gluten-free? Yes! Just swap out the graham cracker crumbs for gluten-free variants or gluten-free cookies of choice.
• How do I keep the whipped cream stable? Whip your cream to stiff peaks and fold gently into the cream cheese. If you want extra hold, add a small sprinkle of powdered gelatin or use a commercial stabilizer while whipping. For step-by-step tips, see how to make perfect, easy homemade whipped cream.