No-Bake Honey-Nectarine Cheesecake Cups

No-bake cheesecake cups are a beloved American summer shortcut, skipping the oven for a cool, creamy finish. Honey-sweetened cream cheese and Greek yogurt meet ripe nectarines over a buttery graham base for make-ahead stone-fruit dessert jars.

Serves 4 · 20 min prep

Estimate for one serving

• 420 cal
• 9g protein
• 42g carbs
• 25g fat

Every recipe here is free to read.

Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup full-fat Greek yogurt
• 1/2 cup powdered sugar
• 3 tbsp honey
• 1 tsp vanilla extract
• 3 medium fresh ripe nectarines
• 1 tsp fresh lemon zest
• 1 pinch pinch of flaky sea salt

Instructions

1. 1Stir the graham cracker crumbs with the melted butter until the mixture resembles wet sand and holds together when pressed.
2. 2Divide the crumb mixture among four small jars or dessert cups and press firmly into an even base layer using the back of a spoon; chill while you make the filling.
3. 3In a medium bowl beat the softened cream cheese with a hand mixer until completely smooth and free of lumps, about 1 minute.
4. 4Add the Greek yogurt, powdered sugar, two tablespoons of the honey, vanilla, and lemon zest; beat on medium speed until light, creamy, and fully combined, scraping the bowl once.
5. 5Spoon the cheesecake mixture over the chilled crusts, smoothing the tops; refrigerate at least 1 hour or up to overnight so the filling sets.
6. 6Just before serving, pit and thinly slice the nectarines; toss gently with the remaining honey and a tiny pinch of flaky salt.
7. 7Arrange the honeyed nectarine slices over each cup in a pretty overlapping pattern so every bite gets fruit and cream.
8. 8Serve cold straight from the fridge; the no-bake cups stay creamy and the nectarines stay bright for easy last-call stone-fruit desserts.