Peach Vanilla Cheesecake Jars
Peach Vanilla Cheesecake Jars
Yield: 6 jars
Equipment: six 8-ounce jars, saucepan, mixer
Time and setting: 30 minutes plus 3 hours chilling
Ingredients
- 3 ripe peaches, peeled and diced
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3/4 cup graham crumbs
- 2 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1 cup Greek yogurt
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Method
- Simmer peaches, sugar, and lemon 5 minutes. Add cornstarch mixed with water; cook 1 minute. Cool fully.
- Mix crumbs and butter; divide among jars.
- Beat cream cheese smooth; add yogurt, powdered sugar, and vanilla on low.
- Divide filling and peach topping among jars. Cover and chill 3 hours.
Preparation notes
Read the method, prepare equipment, and arrange ingredients in order. Divide evenly and preserve all rest or chilling time.
Substitutions
Thawed frozen peaches may replace fresh after draining. Nectarines work without peeling.
Storage and safety
Refrigerate promptly up to 4 days. Keep cold during service. Do not freeze assembled jars.
Crumbs, filling, and jar capacity
Six 8-ounce jars provide room for roughly 2 tablespoons crumb base, about 1/2 cup filling, and peach topping. Press crumbs lightly; a hard packed layer is difficult to scoop. Beat softened block cream cheese alone first, then add yogurt gradually. The filling should fall slowly from a spoon with no cream-cheese lumps.
Preparing peaches
Dice peaches into 1/2-inch pieces so the topping fits neatly in each jar. If the fruit is exceptionally juicy, drain it for five minutes before cooking. The cornstarch slurry must be smooth before it enters the simmering fruit. Cook until the topping turns glossy and a spoon drawn across the saucepan leaves a brief path. Cool completely before layering.
Chilling and transport
Divide each component across all six jars before starting the next layer for consistent yield. Leave at least 1/2 inch headspace so lids do not touch topping. Chill three hours until filling is firm enough to hold the fruit. Transport upright in a chilled carrier with lids secured. ID2173 is the preferred complete redevelopment over incomplete duplicate ID1223; publishing both with identical intent would recreate cannibalization.
Service notes
Peach topping should be cool enough that no steam remains before it enters the jars. Wipe jar rims before closing so the lids seal cleanly. For service, place jars on small plates with long spoons. Add no loose graham crumbs until the last moment if a crisp texture is wanted. Keep the jars below 40°F during a buffet by nesting them in ice.
For a stronger vanilla aroma, use vanilla bean paste in the same one-teaspoon amount. Do not add extra liquid flavoring, which can loosen the no-bake filling and blur the layers.
