A pecan graham crust and Bourbon peaches give this award winning no-bake cheesecake mousse recipe it's southern flair!
Combine graham cracker crumb, pecans, Dixie Crystals granulated sugar and cinnamon. Arrange 2 Tablespoons crumb mixture on bottom of each mason jar.
Melt butter in large nonstick skillet over medium heat. Cook peaches, brown sugar and Bourbon until peaches are softened and a sauce has formed, about 10 minutes stirring occasionally. Let cool. Spoon some of the sauce over graham crumbs in each mason jar, about 1 Tablespoon of sauce per jar, and then top with half of the peach mixture, dividing evenly between mason jars.
With mixer on medium-high speed beat cream cheese, sour cream, Dixie Crystals granulated sugar and vanilla until smooth and blended scraping sides of bowl occasionally. Stir in lemon zest. Fold in whipped topping until combined. Arrange cheesecake mousse mixture over peaches in mason jars, dividing evenly between jars, about 1/2 cup per jar. Top with remaining peach mixture.
Top each jar with whipped topping, peach slice and mint sprig.
Makes 8 servings.