Geoffrey Zakarian makes his No-Bake Peaches and Cream Cheesecake Cups, as seen on Food Network's The Kitchen, Season 31
Recipe courtesy of Geoffrey Zakarian

No-Bake Peaches and Cream Cheesecake Cups

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  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 30 min
  • Yield: 6 servings



Cheesecake Mixture:

Peach Salsa:


Special equipment:
six 6-ounce glass jars, ramekins or dessert cups
  1. For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
  2. For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
  3. To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
  4. Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
  5. For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
  6. Before serving, top each cheesecake cup with peach salsa and garnish with mint.