No-Bake Nectarine Cheesecake Cups

No-bake cheesecake cups are a beloved American summer shortcut when ovens stay off and stone fruit is at its peak. These layered jars pair a buttery graham base with whipped cream-cheese filling and ripe nectarines for a cool, make-ahead dessert.

Serves 4 · 25 min prep

Estimate for one serving

• 415 cal
• 6g protein
• 38g carbs
• 28g fat

Every recipe here is free to read.

Ingredients

• 3 medium fresh ripe nectarines
• 8 oz cream cheese
• 3/4 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter
• 2 tbsp honey
• 1 tsp fresh lemon zest
• 1 pinch of kosher salt

Instructions

1. 1Place four clear serving cups or small jars in the refrigerator to chill while you prep.
2. 2Melt the butter and stir it thoroughly into the graham cracker crumbs and salt until the mixture looks like wet sand and holds together when pinched.
3. 3Press a generous layer of the crumb mixture firmly into the bottom of each chilled cup to form an even crust base.
4. 4In a large bowl beat the softened cream cheese with the powdered sugar, vanilla, and lemon zest until completely smooth and fluffy with no lumps.
5. 5In a separate cold bowl whip the heavy cream to stiff peaks that hold their shape when the whisk is lifted.
6. 6Gently fold the whipped cream into the cream-cheese mixture in two additions until light, airy, and fully combined.
7. 7Pit and dice the nectarines into small bite-size pieces, reserving a few pretty slices for garnish.
8. 8Spoon a thick layer of the cheesecake filling over each crust, then scatter diced nectarines on top and drizzle lightly with honey.
9. 9Repeat with another thin layer of filling if space allows, finishing with remaining fruit and a final honey drizzle.
10. 10Cover and refrigerate the cups at least 2 hours or overnight so the filling firms and the flavors meld.
11. 11Just before serving, top each cup with a fresh nectarine slice and an extra pinch of graham crumbs for crunch.