No-bake nectarine cheesecake

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.