This No-Bake Nectarine Cheesecake Recipe Is a Fruity Treat That Guests Will Love
Turning slices nectarines into a decorative flower topping for this cheesecake is simple!
If you think the most impressive desserts involve a ton of baking, think again! This Nectarine Cheesecake recipe doesn’t involve heating up your oven and still producing a delicious and crowd-pleasing dessert. The recipe features a buttery graham cracker crust, which gets topped with a creamy cheesecake filling along with a decorative nectarine flower pattern. It’s sweet, creamy and slightly tart — making it the perfect dessert to enjoy after a hearty meal!
This cheesecake contains a mixture of cream cheese and plain yogurt for creamy consistency and tangy flavor. But, feel free to swap low-fat cream cheese for full fat if you’re looking to prepare a lighter version of this dessert. Also, sliced plums work well in place of nectarines or peaches. Have a favorite way to prepare cheesecake? Share your go-to method in the comments below!
For more no-bake cheesecakes, check out our recipes for Berry Mini Cheesecakes and Honey-Glazed Cheesecake.
Yields
Total Time
Prep Time
Ingredients
- 1½ cups graham cracker crumbs
- 4 Tbs. + 1¼ cups sugar
- ½ cup butter, melted
- 2 (¼ oz.) envs. unflavored gelatin
- 3 (8 oz.) pkgs. cream cheese, at room temp.
- 2 cups plain wholemilk yogurt, at room temp.
- 2 tsp. vanilla extract
- 1 cup peach nectar
- 4 large nectarines or peaches (1½ lbs.), pitted, cut into scant ¼"-thick slices
Instructions
PrintCoat bottom of 8"x3" springform pan with cooking spray. In bowl, combine graham cracker crumbs, 2 Tbs. sugar and butter until evenly moistened; press into bottom of pan. Chill until firm, 30 min.
In microwave-safe bowl, stir together gelatin and ¼ cup water; let stand until absorbed, 5 min. On medium speed, beat cream cheese and 1¼ cups sugar until smooth, 2–3 min. Beat in yogurt and vanilla until smooth. Microwave gelatin mixture in 15-sec. intervals until melted. Stir into cream cheese mixture until blended; transfer to pan. Cover; chill until firm, at least 6 hrs. or overnight.
In small pot, combine peach nectar and remaining 2 Tbs. sugar. Over medium-high heat, bring mixture to a boil; cook until reduced to ¼ cup, about 10 min.; let cool. Run knife along inside of pan; remove side of pan. Transfer cheesecake to serving plate. Starting at outer edge of cake top, arrange nectarine slices in concentric circles until top is completely covered. Roll 1 nectarine slice into circle to create flower center. Just before serving, brush glaze over fruit.
Nutrition
- Calories: 362 calories
- Fat: 23 gram
- Saturated fat: 13 gram
- Protein: 6 gram
- Carbohydrate: 36 gram
- Fiber: 1 gram
- Cholesterol: 62 mg
- Sugar: 29 gram
- Sodium: 239 mg
