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No-Bake Cheesecake with Nectarines and Blueberries | Fork Knife Swoon

No-Bake Cheesecake with Nectarines and Blueberries

  • Author: Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 Servings 1x



Graham Cracker Hazelnut Crust

  • 810 graham crackers
  • 1 cup raw hazelnuts
  • 1 tbsp cinnamon sugar
  • 1 tsp sea salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled

Cheesecake Filling

  • 1 (8oz) package fat-free cream cheese, at room-temperature
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 nectarine, cut into thin slices
  • 1 pint fresh blueberries
  • 1 tbsp fresh lemon juice


Make the Crust

  1. In a food processor, pulse the graham crackers into a fine crumb. Add the hazelnuts, and pulse until the nuts are fully incorporated but still have a bit of texture to them. Pour the mixture into a large mixing bowl, and stir in the cinnamon sugar and salt, followed by the melted butter, until fully combined. The crust mixture should be crumbly, and should stick together when pressed between two fingers.
  2. Press the crust into the bottom of a non-stick, lightly-greased or parchment paper-lined 9-inch spring form pan to form an even layer. Set aside in the refrigerator to chill.

Make the Filling

  1. Using a hand-held or stand-up mixer, cream together the cream cheese and half of the powdered sugar until light and fluffy. Add the vanilla and stir to combine. Set aside.
  2. Meanwhile, whip together the cream and the remaining powdered sugar. Gently fold the whipped cream into the cream cheese mixture and stir to combine.
  3. Pour the filling into the pan, and gently spread into an even layer.
  4. Toss the nectarine slices and blueberries with the lemon juice, and arrange in a layer on top of the cream filling. Freeze for an hour or two until the filling has firmed up. Remove the sides of the spring-form pan, slice into wedges and serve chilled.


If making the tart in advance, add the fruit an hour before serving, or allow the whole tart to thaw slightly in the refrigerator.

Can be stored covered for 3-4 days in the refrigerator. Freeze briefly before slicing.

For tips on whipped cream, see our tutorial here.