• This no-bake nectarine cheesecake is a real treat!

    Recipe and styling by Nomvuselelo Mncube

    Photograph by Dylan Swart 

    No-bake nectarine cheesecake

    Serves: 4 - 5
    Total Time: 30 mins + 4 – 6 hrs, to chill


    • 250g granola
    • 70g butter, melted
    • 500g cream cheese, at room temperature
    • 100g sour cream, at room temperature
    • 100g goat’s cheese, at room temperature
    • 70g icing sugar
    • zest and juice of 1 lemon
    • fresh nectarine slices, to garnish

    • 4 nectarines, pitted
    • 2 tsp gelatine powder
    • 1 tbsp water



    In a food processor, pulse the granola a few times until it resembles breadcrumbs. Add the butter and mix until combined. Divide among 4 – 5 glasses, using the back of a spoon to press the mixture evenly into the bases. Refrigerate until needed.


    Using a hand-held/stand mixer fitted with the whisk attachment, combine the cream cheese, sour cream, goat’s cheese and icing sugar in a mixing bowl until smooth. Stir in the lemon zest and juice. Using a piping bag fitted with an open round nozzle, pipe the cream-cheese mixture into the glasses over the granola bases. Smooth the tops with the back of a spoon.


    To make the nectarine purée, roughly chop the nectarines. Using a stick blender, blitz until smooth. Set aside.


    In a small, microwave-safe bowl or teacup, soak the gelatine powder in the water for about 5 minutes. Microwave in 10-second bursts until the gelatine has dissolved. Don’t allow to boil. Stir into the nectarine purée. Spoon 2 tbsp purée into each glass and refrigerate for 4 – 6 hours. Serve garnished with the nectarine slices.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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