No-Bake Honey-Nectarine Cheesecake Jars

No-bake cheesecake jars are a breezy American summer shortcut that skips the oven entirely. Creamy honey-kissed filling meets juicy fresh nectarines over a buttery graham base, portioned for easy make-ahead chilling.

Serves 4 · 20 min prep

Estimate for one serving

• 340 cal
• 7g protein
• 38g carbs
• 19g fat

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Stir the graham crumbs with the melted butter and a tiny pinch of salt until the mixture resembles wet sand and holds together when pressed. Divide evenly among four 8-ounce jars and press firmly into the bottoms with the back of a spoon.
2. 2In a mixing bowl beat the softened cream cheese until completely smooth and fluffy, about 1 minute. Add the Greek yogurt, powdered sugar, most of the honey, vanilla, and lemon zest; beat again until light and no lumps remain.
3. 3Taste the filling and adjust sweetness with the remaining honey if needed. Spoon or pipe the cheesecake mixture over the crumb bases, smoothing the tops.
4. 4Pit and dice the nectarines into small bite-size pieces. Spoon the fruit over the cheesecake layer, gently pressing a few pieces in so they nestle.
5. 5Cover the jars and refrigerate at least 2 hours or overnight so the filling firms and the flavors marry. The longer chill also softens the crumbs into a cohesive crust.
6. 6Just before serving, drizzle a thin ribbon of extra honey over each jar and add a final nectarine slice on top for color. Serve cold with long spoons so every layer is scooped together.