No-bake nectarine cheesecake

No-bake nectarine cheesecake

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

Ingredients

  • 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
  • NECTARINE PURÉE

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

Instructions

1

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.

2

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.

3

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

4

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.

Send this to a friend