No-Bake Nectarine Cheesecake Jars

Serves 4 · 25 min prep

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted unsalted butter
• 8 oz softened cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup heavy whipping cream
• 3 ripe nectarines
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 pinch pinch of 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 evenly among four 8-ounce glass jars or cups, pressing firmly into an even base layer with the back of a spoon. Chill the jars while you make the filling.
3. 3In a medium bowl beat the softened cream cheese with the powdered sugar, vanilla, and pinch of salt until completely smooth and fluffy, about 2 minutes.
4. 4In a separate cold bowl whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain.
5. 5Spoon the cheesecake filling over the chilled crusts, smoothing the tops. Return the jars to the refrigerator.
6. 6Dice the nectarines into small bite-size pieces, discarding the pits. Toss them in a bowl with the honey and lemon juice and let macerate 10 minutes until juicy.
7. 7Spoon the macerated nectarines and their syrup over the chilled cheesecake layers just before serving or up to 2 hours ahead.
8. 8Keep the assembled jars refrigerated until ready to eat; the no-bake filling stays light and the fruit stays bright.
9. 9Serve cold with long spoons so every bite gets crust, creamy filling, and juicy stone fruit.