No-Bake Nectarine Cheesecake Cups with Hot Honey Crunch

Serves 4 · 20 min prep

Estimate for one serving

• 428 cal
• 6g protein
• 38g carbs
• 29g fat
• 2g fiber

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Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup heavy cream
• 2 large ripe nectarines
• 2 tbsp hot honey
• 1/4 cup toasted sliced almonds
• 1 pinch flaky sea salt

Instructions

1. 1Stir the graham cracker crumbs with the melted butter until the mixture resembles wet sand and holds together when pinched.
2. 2Divide the crumb mixture among four small jars or dessert glasses and press firmly into an even base layer with the back of a spoon.
3. 3In a medium bowl beat the softened cream cheese with the powdered sugar and vanilla until completely smooth and fluffy with no lumps.
4. 4In a separate chilled bowl whip the heavy cream to medium-stiff peaks that hold their shape when the whisk is lifted.
5. 5Gently fold the whipped cream into the cream cheese mixture in two additions until light and mousse-like.
6. 6Spoon the cheesecake filling over the crumb bases, smoothing the tops. Chill the cups at least 1 hour (or up to overnight) so the filling sets.
7. 7Just before serving, pit and dice the nectarines into small juicy pieces.
8. 8Spoon the fresh nectarine over each chilled cup in an even layer.
9. 9Warm the hot honey briefly so it loosens, then drizzle it over the fruit.
10. 10Scatter the toasted almonds on top and finish with a tiny pinch of flaky salt for contrast.
11. 11Serve immediately while the fruit is bright and the crunch is still crisp against the cold creamy filling.
12. 12Leftover cups keep covered in the fridge up to 1 day; add fruit and toppings only at the last minute.