Imperial Sugar
Imperial Sugar

Bourbon Peach Cheesecake Mousse in a Jar


Pecan Graham Cracker Crust

Bourbon Peaches

Cheesecake Mousse



  1. To prepare crust, combine graham cracker crumbs, pecans, granulated sugar and cinnamon. Arrange 2 tablespoons crumb mixture on bottom of each Mason jar.
  2. 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 8-10 minutes, stirring occasionally. Let cool.
  3. Spoon about 1 tablespoon of sauce over crust in each Mason jar and then use about half of peach mixture to top each, dividing evenly between 8 jars.
  4. With mixer on medium-high speed beat cream cheese, sour cream, granulated sugar and vanilla until smooth and blended, scraping sides of bowl occasionally. Stir in lemon zest. Fold in whipped topping until combined. 
  5. Arrange Cheesecake Mousse mixture over peaches in each Mason jar, dividing evenly between jars, about 1/2 cup per jar. Top with remaining peach mixture.
  6. To garnish, top each jar with cream Chantilly, a peach slice and mint sprig.
Imperial Sugar Insight

Recipe created by Gwynn Galvin at SwirlsofFlavor.com. This recipe was the Grand Prize Winner of the 2016 Sweet ‘n Southern Desserts Recipe Contest at the Blog Life University Conference.