Peach Bellini Jello Cups

# What You'll Need:

→ Crust

01 - 3.5 oz graham crackers, crushed (about 7 sheets)

02 - 3.5 tbsp unsalted butter, melted

→ Cheesecake Layer

03 - 8 oz cream cheese, softened

04 - 1/4 cup granulated sugar

05 - 1 tsp vanilla extract

06 - 1/2 cup heavy cream

→ Peach Bellini Jello

07 - 1 cup prosecco or sparkling wine

08 - 1 cup peach nectar or juice

09 - 1/3 cup granulated sugar

10 - 2 tbsp unflavored gelatin powder (about 2 envelopes)

11 - 1 ripe peach, diced (optional, for garnish)

12 - Fresh mint leaves (optional, for garnish)

# Directions:

01 - Combine crushed graham crackers with melted butter until fully incorporated. Press mixture evenly into the base of 8 small cups or ramekins.

02 - Beat cream cheese, sugar, and vanilla extract until smooth. Whip heavy cream to stiff peaks, then fold gently into the cream cheese mixture. Spoon evenly over crusts and smooth the surface. Refrigerate.

03 - In a small saucepan, combine peach nectar and sugar. Sprinkle gelatin over surface and let bloom for 5 minutes. Warm over low heat, stirring until gelatin dissolves completely without boiling. Remove from heat, cool for 5 minutes, then slowly stir in prosecco to minimize foam.

04 - Pour cooled jello mixture gently over cheesecake layer in each cup. Refrigerate for 2 to 3 hours or until fully set.

05 - Top each cup with diced peach and fresh mint leaves if desired before serving.

# Expert Advice:

01 -

This dessert is secretly simple but looks like something you'd find at a fancy brunch.
You get the sweet nostalgia of cheesecake with a playful, bubbly twist—no baking worries required.

02 -

I once rushed adding the prosecco before the peach mixture cooled and lost that lovely sparkle—patience gives you the bubbles.
Letting the gelatin bloom fully in the nectar is the secret to avoiding those sneaky little lumps in the jello.

03 -