Layered No-Bake Chocolate Peach Cheesecake in a Jar

Here’s everything you need to know to make a layered no-bake chocolate peach cheesecake in a jar that’s sublime with each bite.

Looking for a dessert that’s indulgent, elegant, and effortless? This no-bake chocolate peach cheesecake in a jar delivers all the decadence of a rich cheesecake without ever turning on your oven. Served in individual jars, this dessert layers a buttery cookie base, creamy chocolate cheesecake, and juicy peach compote for a combination that’s silky, crunchy, fruity, and smooth all at once. This isn’t just a treat, it’s a showpiece, perfect for impressing guests or indulging yourself. The contrast between the dark chocolate and bright, juicy peaches hits every note -- sweet, tangy, rich, and fresh. So, whether you’re prepping ahead for a dinner party or just want a fancy treat to keep in the fridge, this jar dessert is a showstopper in both flavor and presentation. Plus, it’s incredibly easy to customize and portion, making it perfect for picnics, parties, or late night cravings.

Ingredients:

For the crust:

1 cup digestive biscuits or graham crackers, crushed
2 tbsp cocoa powder (optional, for chocolate flavor)
¼ cup melted butter
1 tbsp sugar (optional)

For the chocolate cheesecake layer:

200 g cream cheese, softened
100 g dark chocolate (60 to 70%), melted and cooled
½ cup whipped cream or heavy cream, whipped to soft peaks
¼ cup icing sugar
1 tsp vanilla extract
Pinch of salt

For the peach layer:

2 large ripe peaches, peeled and diced
2 tbsp sugar
1 tsp lemon juice
½ tsp vanilla extract
Optional: 1 tbsp peach jam for extra gloss

Garnish (optional):

Shaved chocolate
Peach slices
Crushed cookies or granola
Mint leaves

Method:

In a mixing bowl, combine the crushed biscuits, cocoa powder, sugar, and melted butter. Stir until the mixture resembles wet sand. You can toast the crumbs for a deeper flavor before mixing with butter, though this is optional since it’s a no bake recipe.
Spoon 2 tablespoons of the mixture into the base of each serving jar. Press down lightly with the back of a spoon or small glass to create a firm base.
Refrigerate while you prepare the other layers.
In a large bowl, beat the softened cream cheese and icing sugar until smooth and fluffy.

Add the vanilla extract and a pinch of salt.
Slowly mix in the melted and cooled chocolate, making sure it’s fully incorporated.

Gently fold in the whipped cream using a spatula, keeping the mixture light and airy. The mixture should be creamy, spreadable, and hold soft peaks. If it feels too dense, fold in a tablespoon of extra whipped cream.
In a small saucepan over medium heat, combine the chopped peaches, sugar, and lemon juice. Cook for 5 minutes until the peaches begin to break down slightly and release juices. Remove from the heat and stir in the vanilla extract and optional peach jam. Let the mixture cool to room temperature before layering. If you’re short on time, you can use canned peaches or peach preserves, but fresh gives the best flavor and texture.

Remove the jars with the crust from the fridge. Pipe or spoon a thick layer of the chocolate cheesecake filling over the cookie base. Top with a generous spoonful of the peach compote. Repeat the layers if your jars are tall enough, adding in the cookie base, cheesecake, and peach. Smooth the top layer using the back of a spoon for a neat finish. For a professional look, use a piping bag or ziplock with the tip snipped to layer the cheesecake filling cleanly.
Cover each jar with a lid or plastic wrap. Chill in the refrigerator for at least 4 hours, or overnight for best results. The flavors will meld, and the cheesecake layer will set beautifully without needing gelatin or eggs.
Just before serving, top each jar with your choice of garnishes, including shaved chocolate or chocolate curls for extra decadence, fresh peach slices for visual appeal, mint leaves for a pop of freshness or a sprinkle of crushed cookies or granola for added crunch.
Serve chilled with a small spoon.
These jars can be stored in the fridge for up to 4 days. Keep tightly sealed to avoid fridge odors affecting flavor. Not freezer friendly due to the fresh fruit and cream cheese content.