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5 from 1 vote
Bourbon Peach Cheesecake Mousse
Bourbon Peach Cheesecake Mousse In A Jar
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

A pecan graham crust and Bourbon peaches give this award winning no-bake cheesecake mousse recipe it's southern flair!

Course: Dessert
Cuisine: American
Keyword: Bourbon peach cheesecake, cheesecake mousse, no bake cheesecake, peach cheesecake
Servings: 8
Author: Gwynn Galvin
Pecan Graham Crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup finely chopped pecans, toasted
  • 1/4 cup Dixie Crystals granulated sugar
  • 1/2 tsp. ground cinnamon
  • 8 (8 ounce each) mason jars
Bourbon Peaches:
Cheesecake Mousse:
  • 8 ounces cream cheese, at room temperature
  • 1 cup sour cream
  • 1/2 cup Dixie Crystals granulated sugar
  • 1 Tbs. vanilla extract
  • 1 tsp. lemon zest
  • 3 cups frozen whipped topping, thawed
  • 1 cup frozen whipped topping, thawed
  • 8 peach slices
  • fresh mint sprigs
Pecan Graham Crust: 
  1. Combine graham cracker crumb, pecans, Dixie Crystals granulated sugar and cinnamon. Arrange 2 Tablespoons crumb mixture on bottom of each mason jar.

Bourbon Peaches:
  1.  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.

Cheesecake Mousse: 
  1. 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.

  1. Top each jar with whipped topping, peach slice and mint sprig.

Recipe Notes

Makes 8 servings.