The peach cheesecake in a glass is a fresh, delicious, and aromatic dessert that can be prepared in a few minutes and served immediately. The recipe is very simple and consists of a base of crispy cookies, a light cream of ricotta and yogurt enriched with citrus and vanilla, and two layers of lemon peaches, an instant no-bake dessert perfect for summer.
I don’t like no-bake cheesecakes, they’re usually heavy and overly sweet, but if we use light cheeses and add plenty of fruit, they become absolutely irresistible delicious desserts like the strawberry cheesecake in a glass or the no-bake coconut cheesecake.
The cheesecake in a glass is a delicate dessert that I recommend consuming on the same day; the peaches mixed with lemon and sugar change consistency, so don’t prepare large quantities. I suggest preparing the ricotta and yogurt cream and storing it in the fridge. Just before serving, you only need to cut the peaches, season them, and prepare the glasses at the moment; this way, you’ll take very little time and serve a perfect dessert.
Try other recipes with peaches:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Summer, Fall, Summer
- Energy 118.67 (Kcal)
- Carbohydrates 15.38 (g) of which sugars 10.11 (g)
- Proteins 4.24 (g)
- Fat 4.75 (g) of which saturated 2.96 (g)of which unsaturated 1.43 (g)
- Fibers 0.96 (g)
- Sodium 112.12 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 cookies (Digestive type or other cookies to taste)
- 7 oz ricotta (or Philadelphia or mascarpone)
- 7 oz yogurt (whole vanilla, already sweetened or sweetened Greek yogurt)
- 1.5 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 4 nectarines (firm and sweet)
- 1 oz lemon juice
- 3 tbsp sugar
- as needed mint (to decorate the glasses)
Tools
- 2 Bowls
- 1 Scale
- 4 Glasses water
Procedure
Wash the peaches and dry them with paper towels. I use nectarines and keep the skin, but you can remove it if you prefer.
Dice them, put them in a bowl, add the juice of half a lemon and the sugar, mix well and let them flavor while we prepare the ricotta and yogurt cream. Stir occasionally so syrup forms.
Put the ricotta in a bowl, add the sweetened yogurt, powdered sugar, vanilla, and grated lemon zest, mix everything well. The ricotta and yogurt cream is ready.
Tip: Often in recipes like this, the creamy base doesn’t include the use of aromas, it’s certainly optional, but if you want to give a sensation of freshness, the aromatic part is essential. I used lemon and vanilla, but you can replace them with the aromas you prefer.Coarsely crumble the cookies and place them at the bottom of the glasses, continue layering with a layer of peaches, a layer of ricotta and yogurt cream, and another layer of peaches. Finish with a mint leaf.
The peach cheesecake in a glass is ready to serve, keep it in the fridge until serving time.
Advice
Storage
The peach cheesecake in a glass can be stored for a day in the fridge. Keep in mind that the peaches mixed with lemon marinate very quickly, so it’s best to prepare your desserts just before serving.
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