No-Bake Honeyed Nectarine Cheesecake Cups

Serves 4 · 25 min prep

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 3 ripe nectarines
• 3 tbsp honey
• 1 tsp fresh lemon juice
• 1 pinch of flaky salt

Instructions

1. 1Stir the graham cracker crumbs with the melted butter until every crumb is moistened and holds together when pressed. Divide the mixture among four small jars or dessert cups and press firmly into an even base layer.
2. 2In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla until completely smooth and fluffy with no lumps.
3. 3In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cream-cheese mixture in two additions until light and mousse-like.
4. 4Spoon the cheesecake filling over the crumb bases, smoothing the tops. Chill the cups uncovered for at least 45 minutes (or covered up to overnight) so the filling firms.
5. 5While the cups chill, dice the nectarines into small bite-size pieces. Toss them in a bowl with the honey, lemon juice, and flaky salt; let macerate at room temperature 10–15 minutes until juicy.
6. 6Just before serving, spoon the honeyed nectarine mixture and any accumulated syrup generously over each chilled cup.
7. 7Serve immediately so the fruit stays bright and the crumbs stay crisp against the cool filling.