PlatePilot
No-Bake Nectarine Cheesecake Jars
Estimate for one serving
- 445 cal
- 6g protein
- 42g carbs
- 29g fat
- 2g fiber
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Ingredients
- 1 cup crushed graham crackers
- 3 tbsp melted unsalted butter
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup heavy cream
- 3 ripe nectarines
- 2 tbsp honey
- 1 tsp lemon juice
- for garnish fresh mint leaves
Instructions
- 1Stir crushed graham crackers with melted butter until the crumbs look like wet sand and hold together when pressed. Divide the mixture among four 8-ounce jars and press firmly into an even base layer.
- 2In a medium bowl beat softened cream cheese with powdered sugar and vanilla until completely smooth and free of lumps, about 2 minutes.
- 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 cloud-like.
- 4Spoon the cheesecake filling over the crusts, smoothing the tops with the back of a spoon. Tap jars lightly on the counter to settle any air pockets.
- 5Dice the nectarines into small bite-size pieces and toss with honey and lemon juice so they glisten and release a little juice.
- 6Spoon the honeyed nectarine mixture generously over each jar, letting some syrup drip down the sides for visual appeal.
- 7Cover jars and refrigerate at least 2 hours or overnight so the filling firms and the flavors meld. The crust will soften slightly into a perfect bite.
- 8Just before serving, tuck a few fresh mint leaves on top for color and aroma. Serve chilled straight from the fridge.
