These Peach Pie Cheesecake Cups are creamy, fruity, and so easy to make when you want a pretty dessert without baking a whole cheesecake. Simple peach pie filling recipes like this work great because they give you that sweet peach pie flavor in cute individual servings that could not be easier to whip up. If you’re looking for peach pie recipes that feel fun and a little different, these cheesecake cups are perfect for summer parties, cookouts, or make-ahead treats.
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Ingredients for Peach Pie Cheesecake Cups
For these no bake desserts, you only need a few simple items:
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
Cheesecake Filling
- 1 box instant cheesecake pudding mix
- 1 cup cold milk (or the amount listed on your pudding mix)
- 1 cup whipped topping or whipped cream (thawed, if using frozen)
Peach Layer
- 1 can peach pie filling
Optional Garnish
- Fresh peaches, sliced or halved
- Whipped cream
How to Make No-Bake Peach Pie Cheesecake Cups
I love how quickly these Peach Pie parfaits come together. They have all the flavors of peach and cheesecake but are layered into cute, no-bake dessert cups that feel extra special with very little effort.
1. Make the buttery graham cracker crust
In a small bowl, stir together the graham cracker crumbs, melted butter, and brown sugar until the mixture looks like damp sand.
2. Prepare the cheesecake pudding filling
Add the instant cheesecake pudding mix and cold milk to a medium bowl. Whisk for about 2 minutes, until smooth and thickened. Let the pudding sit for about 1 minute to fully set.
Gently fold the whipped topping into the pudding until the mixture is light, fluffy, and evenly combined.
I like to place my filling in a piping bag with the tip snipped off for easy layering.
3. Assemble the peach pie cheesecake cups
If your peach pie filling has large peach pieces in it, you can roughly chop them into smaller pieces.
Start with a layer of graham cracker crumbs on the bottom.
Spoon or pipe a layer of the cheesecake filling over the graham cracker crust.
Add a layer of peach pie filling on top, spreading it gently so it reaches the sides of the cup for a pretty layered look.
4. Repeat the layers (optional)
For extra-pretty dessert cups, repeat the layers with more graham cracker crust, followed by another layer of cheesecake filling and a final spoonful of peach pie filling on top.
5. Chill and garnish
Chill the Peach Pie cheesecake Cups for at least 30 minutes before serving to help the layers set. If you want to add whipped cream to the top, I recommend doing that right before serving.
Pro Tips
I always want recipes that look impressive but are actually realistic for a busy schedule, so here are a few tricks that help these Peach Pie Cheesecake Cups turn out picture-perfect every time.
- Make ahead: You can assemble these 1 day in advance. Just keep them covered in the fridge. If you are using fresh peaches on top, you can add those kind of last minute with some whipped cream.
- Top with homemade whipped cream: I love, love, love homemade whipped cream, as opposed to the whipped cream you can get from an aerosol can. It’s creamier, thicker and it lasts way longer. Just beat 1 cup heavy cream, ¼ cup powdered sugar and 1 tsp vanilla until soft peaks form (Somewhere between “soft peaks” and “stiff peaks” is my go-to). Then, put it in a piping bag with a star tip (I use the Wilton 1M tip) for pretty swirls.
- Use clear cups or glasses: I highly recommend using clear glass or clear plastic cups so you can see all those pretty layers. It instantly turns a simple no bake dessert into something party-ready and perfect as cute spring desserts.
- Portion size: Use shot glasses or mini dessert cups for a dessert table. Use larger glasses if you want a full single-serve dessert after dinner. This recipe is easy to double or triple for a crowd, too.
FAQs
How far in advance can I make these peach pie chesecake cups?
I like to make them up to 24 hours ahead. Keep them covered in the fridge. The crumbs will soften a bit, which actually makes the texture more like a pie. For the freshest look, add fresh peaches, graham cracker crumbs and whipped cream on top shortly before serving.
Can I use a different pudding flavor?
Yes. Vanilla, white chocolate, or even peach pudding will work. I prefer cheesecake pudding because it tastes like a shortcut cheesecake parfait, but you can use whatever you like.
What if I do not have peach pie filling?
You can use sliced fresh peaches tossed with a little sugar and a squeeze of lemon. Let them sit until they get juicy, then spoon them over the cheesecake layer. You could also use another pie filling like apple or raspberry for a similar no bake dessert.
Can I make these lighter?
Yes. Use sugar-free pudding, skim milk, and light whipped topping. You can also use less graham cracker crumbs in each cup. The dessert will still feel creamy and satisfying.
Do these need to stay refrigerated?
Yes. Because of the pudding and whipped cream, peach pie cheesecake cups should stay chilled. Keep them in the fridge until you are ready to serve and refrigerate any leftovers.
How many servings does this make?
That is entirely dependent on the size glasses/cups you use and how generous you are with your portions. I used huge stemless wine glasses (like 14 ounces) for pictures and only got 3.5 servings. I’m positive that if you used smaller portions, you could get 6-8 regular-sized parfaits and even 12 or more small parfaits.
These Peach Pie Cheesecake Cups are such an easy way to turn a simple peach pie filling into a cute, creamy dessert. They’re sweet, fruity, and perfect for making ahead when you need something pretty but low-effort. If you love easy peach pie recipes, these little cheesecake cups are such a fun one to add to your summer dessert list.
Peach Pie Cheesecake cups
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 6 Tbsp unsalted butter melted
- 2 Tbsp brown sugar
Cheesecake Filling
- 1 box instant cheesecake pudding mix
- 1 cup cold milk or the amount listed on your pudding mix
- 1 cup whipped topping or whipped cream thawed, if using frozen
Peach Layer
- 1 can peach pie filling
Optional Garnish
- Fresh peaches sliced or halved
- Whipped cream
Instructions
Make the buttery graham cracker crust
- In a small bowl, stir together the graham cracker crumbs, melted butter, and brown sugar until the mixture looks like damp sand.
Prepare the cheesecake pudding filling
- Add the instant cheesecake pudding mix and cold milk to a medium bowl. Whisk for about 2 minutes, until smooth and thickened. Let the pudding sit for about 1 minute to fully set.
- Gently fold the whipped topping into the pudding until the mixture is light, fluffy, and evenly combined.
- I like to place my filling in a piping bag with the tip snipped off for easy layering.
Assemble the peach pie cheesecake cups
- If your peach pie filling has large peach pieces in it, you can roughly chop them into smaller pieces.
- Start with a layer of graham cracker crumbs on the bottom.
- Spoon or pipe a layer of the cheesecake filling over the graham cracker crust.
- Add a layer of peach pie filling on top, spreading it gently so it reaches the sides of the cup for a pretty layered look.
- Repeat the layers (optional)
- For extra-pretty dessert cups, repeat the layers with more graham cracker crust, followed by another layer of cheesecake filling and a final spoonful of peach pie filling on top.
Chill and garnish
- Chill the Peach Pie cheesecake Cups for at least 30 minutes before serving to help the layers set. If you want to add whipped cream to the top, I recommend doing that right before serving.
