No-Bake Chili-Lime Nectarine Cheesecake Jars

Chili and lime have long brightened fresh fruit across Mexican street stalls, and that same spark lifts these no-bake cheesecake jars. Ripe nectarines nestle into a creamy filling over a chili-kissed graham crust for a cool, tangy finish.

Serves 4 · 25 min prep

Estimate for one serving

• 420 cal
• 6g protein
• 38g carbs
• 28g fat

Every recipe here is free to read.

Ingredients

• 3 medium fresh ripe nectarines
• 8 oz cream cheese
• 1/2 cup heavy whipping cream
• 1/3 cup powdered sugar
• 2 lime
• 3/4 cup graham cracker crumbs
• 3 tbsp melted unsalted butter
• 1 1/2 tsp chili-lime seasoning
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1 pinch of flaky salt

Instructions

1. 1Stir the graham cracker crumbs with the melted butter and half the chili-lime seasoning until the mixture resembles wet sand.
2. 2Divide the crumb mixture among four small jars or glasses and press firmly into an even crust layer with the back of a spoon; chill while you make the filling.
3. 3In a cold bowl whip the heavy cream to soft peaks, then set aside.
4. 4Beat the softened cream cheese with powdered sugar, vanilla, the zest of both limes, and the juice of one lime until completely smooth and fluffy.
5. 5Gently fold the whipped cream into the cream-cheese mixture in two additions so the filling stays light and airy.
6. 6Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops.
7. 7Pit and dice the nectarines into small juicy pieces, then toss them with honey, the remaining chili-lime seasoning, a squeeze of the second lime, and flaky salt.
8. 8Spoon the spicy-sweet nectarine mixture generously over each jar.
9. 9Cover and refrigerate at least 2 hours (or up to overnight) so the flavors meld and the filling firms.
10. 10Just before serving, add an extra tiny dusting of chili-lime seasoning on top for color and a final bright kick.