No-Bake Nectarine Basil Cheesecake Cups

No-bake cheesecake cups shine when summer stone fruit is at its peak. Creamy vanilla filling rests on buttery graham crumbs, then gets a bright finish of honeyed nectarines and fresh basil for an easy make-ahead dessert.

Serves 4 · 25 min prep

Estimate for one serving

• 410 cal
• 6g protein
• 42g carbs
• 25g fat

Every recipe here is free to read.

Ingredients

• 8 full sheets graham crackers
• 3 tbsp, melted unsalted butter
• 8 oz, softened cream cheese
• 1/3 cup powdered sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 3 medium ripe nectarines
• 2 tbsp honey
• 8 leaves fresh basil leaves
• 1 pinch pinch kosher salt

Instructions

1. 1Crush the graham crackers into fine crumbs using a zip-top bag and rolling pin or a quick pulse in a food processor until sandy.
2. 2Stir the crumbs with the melted butter and salt until every bit is moistened and holds together when pressed.
3. 3Divide the buttery crumbs among four small jars or glasses and press firmly into an even base layer with the back of a spoon.
4. 4In a medium bowl beat the softened cream cheese with powdered sugar and vanilla until completely smooth and fluffy with no lumps.
5. 5In a separate cold bowl whip the heavy cream to soft peaks, then gently fold it into the cream-cheese mixture until light and cloud-like.
6. 6Spoon the cheesecake filling over the crusts, smoothing the tops; chill the jars at least 1 hour so the filling firms.
7. 7Meanwhile, pit and dice the nectarines into small bite-size pieces and toss them with honey until lightly glazed and juicy.
8. 8Stack and thinly chiffonade the basil leaves, then fold most of the basil into the nectarines, saving a few ribbons for garnish.
9. 9Just before serving, spoon the honeyed nectarine-basil mixture over each chilled cheesecake cup.
10. 10Finish with the reserved basil ribbons and serve cold straight from the jars for a no-oven last-call stone-fruit dessert.