No-Bake Peach Coconut Cream Cups
A refreshing and easy no-bake dessert featuring a creamy coconut filling, juicy peaches, and a buttery cookie crust, perfect for summer gatherings.
Servings: 12 cups
Calories: 250kcal
Ingredients
For the crust
- 1 cup Cookie crumbs (graham crackers, vanilla wafers, or digestive biscuits)
- 4 tablespoons Melted butter To hold the crust together
For the filling
- 8 ounces Cream cheese, softened Let it sit at room temperature for 30-45 minutes for smooth blending
- 1/2 cup Powdered sugar For sweetness without grit
- 1 teaspoon Vanilla extract Adds a bakery flavor
- 1 cup Coconut cream or full fat coconut milk (chilled) Use the thick part for best results
- 1/2 cup Shredded coconut Toasted or untoasted, as preferred
For the topping
- 2 cups Fresh peaches, sliced Can also use frozen (thawed and drained) or canned peaches (well drained)
- optional Lemon zest, pinch of salt, and a spoon of peach jam For added flavor
Instructions
Preparation
- Mix cookie crumbs and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of cupcake liners or small jars.
- Chill the crust for 10 minutes.
Filling
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Fold in the chilled coconut cream and shredded coconut until well combined.
Assembly
- Spoon the coconut filling over the chilled crusts.
- Top with sliced peaches.
- Chill the assembled cups in the refrigerator for at least 2 hours, preferably overnight.
Notes
For best results, do not rush the chilling step. You can customize the recipe by using different fruits or toppings. A small pinch of flaky salt enhances the sweetness of the peaches.