By Grocery List Plus Editorial Staff | Published on October 2, 2026
No-Bake Peach Cheesecake Mousse
Recipe GLPR00ac0a214bb187
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Average rating: 4.3 (1)
A luxurious no-bake dessert featuring a buttery graham cracker crust topped with a silky peach-cream cheese mousse studded with warm spiced peaches and pecans. Each serving is piped into individual glasses and garnished with caramelized peach wedges and toasted pecans for an elegant presentation.
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Ingredients
2¼ cup crushed graham crackers
6 tbsp unsalted butter, melted
3 tbsp granulated sugar
4 tbsp brown sugar
½ cup chopped pecans
30 piece pecan halves for garnish
8 oz room temperature cream cheese
5 medium fresh peaches, pitted and roughly chopped
2 oz packet sugar-free cheesecake-flavored instant pudding mix
12 oz peach preserves
1 tbsp peach schnapps, optional
½ tsp ground cinnamon
⅛ tsp ground cloves
¼ tsp ground ginger
⅛ tsp ground mace
¼ tsp ground nutmeg
½ tsp vanilla extract
14 oz sweetened condensed milk
12 oz frozen whipped topping, thawed
Directions
In a bowl, combine the crushed graham crackers, melted butter, granulated sugar, and 1 tablespoon of brown sugar, stirring until evenly moistened and combined.
Set aside 1 cup of the graham cracker mixture and stir in the chopped pecans; reserve this pecan-graham mixture as topping for later.
Divide the remaining graham cracker base among 8 to 10 serving glasses or cups, pressing gently into the bottom of each. Refrigerate while preparing the filling.
Wash the fresh peaches. Cut four of them in half, remove the pit and stem, then roughly chop the peach flesh. Slice the remaining peach into thin wedges and set aside for garnish.
Place the chopped four peaches in a food processor and pulse until broken down into a coarse purée with some small peach pieces remaining. Transfer to a small bowl.
In a stand mixer with a paddle attachment, beat the room temperature cream cheese until light, fluffy, and creamy.
Add the peach purée, peach schnapps (if using), vanilla extract, cinnamon, cloves, ginger, mace, nutmeg, and pudding mix to the beaten cream cheese. Mix on low speed until fully combined.
Scrape down the sides of the mixer bowl, then add the sweetened condensed milk. Mix again until smooth and fully incorporated.
Gently fold the thawed whipped topping into the mousse mixture using a spatula until no white streaks remain. Cover and refrigerate for approximately 1 hour, or until the filling is firm and holds its shape well.
While the mousse is setting, place a large star piping tip in a pastry bag and set aside.
In a small pan or microwave, melt 1 tablespoon of butter and stir in the remaining 3 tablespoons of brown sugar until dissolved and fragrant. Add the peach wedges and pecan halves, tossing gently to coat in the caramelized mixture. Remove from heat and allow to cool slightly.
Once the mousse is set, transfer it to the prepared pastry bag fitted with the star tip.
Remove the prepared glasses from the refrigerator. Spoon approximately 1-2 tablespoons of peach preserves into the bottom of each glass on top of the crust.
Pipe the chilled peach mousse into each glass in an attractive piped design, dividing equally among all servings.
Top each mousse with a spoonful of the reserved pecan-graham cracker mixture, then crown each with a caramelized peach wedge and three pecan halves.
Serve immediately or refrigerate until serving time.
Comments
The peach and spice flavors align well with North Carolina's peach harvest and Southern dessert tradition, and every ingredient is standard at Harris Teeter, Food Lion, Walmart, ALDI, or Kroger. Cost per serving runs about $1.50–$1.75 for the cream cheese base and whipped topping, making it reasonable for a crowd dessert. The honest prep time is 15 minutes of assembly plus 2–3 hours chilling, and it keeps perfectly in the refrigerator for days. The main caveat is the peach schnapps: it's optional for flavor but not widely stocked at all local stores, so a liquor section stop might be needed if your usual grocery doesn't carry it.
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