No-Bake Nectarine Basil Cheesecake Parfaits

Serves 4 · 25 min prep

Ingredients

• 4 medium ripe nectarines
• 1/4 cup packed fresh basil leaves
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1 cup graham cracker crumbs
• 3 tbsp melted unsalted butter
• 8 oz cream cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 pinch of kosher salt

Instructions

1. 1Pit and dice three nectarines into small bite-size pieces; thinly slice the fourth nectarine for garnish and set aside.
2. 2In a small bowl toss the diced nectarines with most of the honey, the lemon juice, and finely chopped basil; let macerate at room temperature 10 minutes so juices release and flavors marry.
3. 3Stir graham crumbs with melted butter and salt until the mixture resembles wet sand; divide evenly among four parfait glasses or jars and press lightly into a base layer.
4. 4In a large bowl beat softened cream cheese, powdered sugar, remaining honey, and vanilla until completely smooth and fluffy, about 2 minutes.
5. 5In 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 no streaks remain.
6. 6Spoon a layer of the cheesecake filling over each crumb base, then add a spoonful of the macerated nectarine-basil mixture including some juices.
7. 7Repeat with another layer of filling and remaining fruit, finishing with a few fresh nectarine slices and a tiny basil leaf on top.
8. 8Cover the glasses and refrigerate at least 2 hours or up to overnight so the crumbs soften slightly and the filling sets.
9. 9Serve cold straight from the fridge; the parfaits should be creamy, lightly sweet, and fragrant with basil and ripe stone fruit.