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No-bake nectarine cheesecake

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  • Egg free
  • High in dietary fibre
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • 1 serve veg or fruit

Delight in a no-bake nectarine cheesecake - pure bliss on your taste buds with juicy summer fruit embracing a velvety, dreamy filling.

  • Serves12
  • Prep time30 minutes, + 5 mins soaking and 4 hours 50 mins chilling time
No-bake nectarine cheesecake

Ingredients

  • 200g granita biscuits, broken
  • 100g butter, melted, cooled
  • 375g cream cheese, softened, chopped
  • 1/2 cup (110g) caster sugar
  • 1 tsp vanilla bean paste
  • 100ml thickened cream, at room temperature
  • 1 1/2 tsp gelatine powder
  • 6 nectarines, halved, stoned, thinly sliced
  • 1/3 cup (110g) apricot jam
  • 2 tbs finely chopped pistachios

Nutritional information

Per serve: Energy: 2325kJ/556 Cals (27%), Protein: 37g (74%), Fat: 26g (37%), Sat Fat: 11g (46%), Carb: 40g (13%), Sugar: 19g (21%), Dietary Fibre: 5g (17%), Sodium: 176mg (9%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the biscuit in a food processor and process until finely chopped. Add the butter and process until combined. Spoon into a 12cm x 34cm fluted tart tin with removable base and use the back of the spoon to firmly spread and press the biscuit mixture over the base and up the sides. Place in the fridge for 20 mins or until firm.

  2. Step 2

    Place cream cheese and sugar in a clean food processor and process until smooth. Add vanilla and cream and process until smooth.

  3. Step 3

    Place 2 tbs cold water in a small heatproof bowl. Sprinkle with gelatine and set aside for 5 mins to soak. Place the bowl in a shallow dish of boiling water and whisk with a fork until gelatine completely dissolves. Add to cream cheese mixture and process until smooth and well combined.

  4. Step 4

    Spoon cream cheese mixture over biscuit base and smooth the surface. Arrange nectarine over the filling. Place in the fridge for 4 hours or until set.

  5. Step 5

    Place the jam in a small saucepan with 1 tbs water. Cook, stirring, over low heat until jam melts. Strain through a sieve into a bowl and discard solids. Brush jam over the cheesecake. Return to the fridge for 30 mins to chill.

  6. Step 6

    Transfer cheesecake to a serving platter. Sprinkle with pistachio and cut into slices to serve.

Recipe tip

COOK. STORE. SAVE
Use it up:
Use up any leftover cream cheese by making it into a Cheesy Bacon Cob Dip for your next event.

No-bake nectarine cheesecake

No-bake nectarine cheesecake
  • Serves12
  • Prep time30 minutes, + 5 mins soaking and 4 hours 50 mins chilling time
Ingredients
  • 200g granita biscuits, broken
  • 100g butter, melted, cooled
  • 375g cream cheese, softened, chopped
  • 1/2 cup (110g) caster sugar
  • 1 tsp vanilla bean paste
  • 100ml thickened cream, at room temperature
  • 1 1/2 tsp gelatine powder
  • 6 nectarines, halved, stoned, thinly sliced
  • 1/3 cup (110g) apricot jam
  • 2 tbs finely chopped pistachios
    Description

    Delight in a no-bake nectarine cheesecake - pure bliss on your taste buds with juicy summer fruit embracing a velvety, dreamy filling.

    Method
    1. Step 1

      Place the biscuit in a food processor and process until finely chopped. Add the butter and process until combined. Spoon into a 12cm x 34cm fluted tart tin with removable base and use the back of the spoon to firmly spread and press the biscuit mixture over the base and up the sides. Place in the fridge for 20 mins or until firm.

    2. Step 2

      Place cream cheese and sugar in a clean food processor and process until smooth. Add vanilla and cream and process until smooth.

    3. Step 3

      Place 2 tbs cold water in a small heatproof bowl. Sprinkle with gelatine and set aside for 5 mins to soak. Place the bowl in a shallow dish of boiling water and whisk with a fork until gelatine completely dissolves. Add to cream cheese mixture and process until smooth and well combined.

    4. Step 4

      Spoon cream cheese mixture over biscuit base and smooth the surface. Arrange nectarine over the filling. Place in the fridge for 4 hours or until set.

    5. Step 5

      Place the jam in a small saucepan with 1 tbs water. Cook, stirring, over low heat until jam melts. Strain through a sieve into a bowl and discard solids. Brush jam over the cheesecake. Return to the fridge for 30 mins to chill.

    6. Step 6

      Transfer cheesecake to a serving platter. Sprinkle with pistachio and cut into slices to serve.