I’d like to say the best part of the cheesecake is the filling but it’s actually the homemade chocolate chip cookie crumb base MIXED with the creamy nectarine flavored cheesecake!

The chocolate chip cookie base is so homely and tasty! It’s so simple to make and can be used for any kind of cheesecake or tart.

The filling is effortless and could be paired with any type of fruit. So if you don’t have nectarines chuck some fresh peaches, blueberries, strawberries or whatever you have on hand on there!

Tips for Nectarine cheesecake:

Is it possible to create a no-bake version of nectarine cheesecake, and how?

Yes! I find no-bake nectarine cheesecakes perfect for summer when I don't want to heat up my kitchen. Similar to a no-bake peach cheesecake, you can make this dessert without turning on your oven.

Here's my favorite method:

Make a crust with crushed cookies and melted butter, press into a springform pan
Beat softened cream cheese, sugar, and vanilla until fluffy
Fold in whipped cream or whipped topping for structure
Pour into the crust and refrigerate until firm (about 4 hours)
Top with fresh sliced nectarines tossed with a little sugar

This creates a lighter, more mousse-like texture that's absolutely delicious!

Can you make a cake with nectarines?

Absolutely! I've found nectarines work beautifully in many cake recipes. You can make upside-down cakes, coffee cakes, or even layer cakes with nectarine fillings.

Nectarines can be:

Sliced and arranged on top of cake batter before baking
Chopped and folded into the batter
Pureed and swirled into the batter for a marble effect
Used as filling between cake layers

The natural sweetness and slight tartness of nectarines balance perfectly with cake's sweetness!

Do nectarines need to be peeled for baking?

It depends on your preference! Some recipes call for peeled nectarines, while others use them with the skin on. I personally prefer leaving them on for cheesecakes if adding slices but will remove the skin if I’m making a nectarine sauce/curd to add to a cake or dessert.

Consider these factors when deciding:

Texture desired: For smooth fillings, peeling is best
Visual appeal: Skins can add color but might curl or separate
Ripeness: Very ripe nectarines have thinner, less noticeable skins
Time available: Leaving skins on saves prep time

If you do decide to peel them, briefly dip nectarines in boiling water for 30 seconds, then into ice water - the skins will slip right off!

What are some creative ideas for using up extra nectarines in baking?

I have several favorite ways to use extra nectarines beyond traditional cheesecake:

Nectarine Crumble Bars: Layer nectarine filling between buttery crumb mixture.
Nectarine Hand Pies: Fill pastry dough with diced nectarines and fold over. This one has me drooling!
Nectarine Bread: Similar to banana bread but with diced nectarines. Just make sure they are almost overipe!
Nectarine Muffins: Add chunks of nectarines into muffin batter for texture.
Nectarine Tarts: Arrange sliced nectarines in a pretty pattern on pastry.

You can also puree and freeze nectarines in ice cube trays to add to smoothies or defrost later for baking projects!

How do nectarines compare to peaches when used in baking desserts like cheesecakes?

Nectarines and peaches are very similar and can often be used interchangeably in desserts like cheesecakes. The main difference is that nectarines have smooth skin while peaches are fuzzy. In my experience, this makes nectarines slightly easier to work with. However, I know peach is a far more popular flavor and I think it’s because nectarines tend to be more acidic.

If your recipe calls for peaches but you only have nectarines, go ahead and substitute them directly - just adjust the sugar slightly if your nectarines are particularly tart! We love this recipe, so enjoy! Paige x

Nectarine Cheesecake

Yield: 8

Author: Paige

Prep time: 20 MinCook time: 1 H & 2 MInactive time: 4 HourTotal time: 5 H & 22 M

Cook modePrevent screen from turning off

Ingredients

Nectarine Cheesecake Filling

16 oz cream cheese
1 tablespoon plain white flour
3 large eggs
Zest & juice half a lemon
1/3 caster sugar
1/4 cup cream
2 nectarines thinly sliced

Chocolate Chip Cookie Base

1 1/2 cups plain white flour
4 oz cold butter cubed
1/2 cup milk chocolate buttons or broken up if from a block
1/2 cup caster sugar
Pinch salt
4 tablespoons melted butter

Instructions

Nectarine Cheesecake

Preheat oven to 355 degrees F fan bake. Line a baking tray with baking paper. Lightly grease a 9-inch spring form cake tin.
For the cookie base put flour, butter, chocolate, sugar, and salt in a food processor. Tip: I have used my hands to rub the butter into the dry ingredients before & finely chopped the chocolate.
Whizz up until its all grainy with some pea sized pieces of butter & chocolate still visible.
Pour & spread out onto baking tray. Place in oven for 10 - 12 minutes depending on oven. Stir at least twice to break up the crumb & get an even golden toast.
Pull crumb from oven. Stir again making sure to break up any large pieces. Leave to cool while making the filling for the cheesecake.
In the same food processor (I wouldn’t bother washing it after the cookie crumb) add the cream cheese.
Whizz cream cheese a little. Add eggs, flour, sugar, cream, lemon zest & juice. Blend until smooth with no lumps. Put aside for a couple of minutes while you sort out the base.
Pour cookie crumbs into a medium bowl. Add melted butter. Stir with a spoon or spatula. Press into cake tin bottom and sides. Tip: Fingers are easiest but the spoon or spatula are okay also.
Pour cheesecake filling into the the base. Using half the nectarine slices, arrange on top of the filling. Bake in the oven for 45 - 50 minutes depending on your oven.
Cooked when the center slightly jiggles.
Cool down, top with fresh nectarine slices & place in fridge for at least 4 hours before serving. As with all cheesecakes it tastes better the next day!

Nutrition Facts

Calories

560

Fat

45 g

Sat. Fat

27 g

Carbs

40 g

Fiber

2 g

Net carbs

38 g

Sugar

11 g

Protein

10 g

Sodium

355 mg

Cholesterol

181 mg

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Nectarine Cheesecake with Chocolate Chip Cookie Crumb

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