Why You’ll Love This Recipe

If you love creamy cheesecakes but don’t want to turn on the oven, this no-bake version is a game-changer. The apricot crust adds a tangy, fruity sweetness that perfectly balances the rich, smooth filling. The no-bake aspect saves you time, and the result is a fresh, lighter cheesecake that’s just as satisfying as its baked counterparts. This recipe is easy to make, no special skills required, and offers a unique flavor combination that will impress your guests.

Ingredients

1 ½ cups crushed graham crackers or digestive biscuits
1 cup apricot jam or preserves
1 ½ cups cream cheese, softened
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: In a bowl, combine the crushed graham crackers (or digestive biscuits) and ½ cup of apricot jam. Stir until the crumbs are coated. Press the mixture firmly into the bottom of a springform pan or pie dish to form an even crust. Place the crust in the fridge to chill while you prepare the filling.
Make the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add in the heavy cream, powdered sugar, vanilla extract, lemon juice, and a pinch of salt. Mix well until the mixture is smooth and creamy.
Assemble the cheesecake: Pour the cream cheese mixture over the chilled apricot crust and spread it evenly. Use a spatula to smooth the top.
Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight to allow it to set.
Top with apricot jam: Before serving, spoon the remaining apricot jam over the top of the cheesecake and gently spread it out.

Servings and Timing

Servings: 8-10
Prep Time: 15 minutes
Chill Time: 4 hours minimum (or overnight for best results)

Variations

Fruit Toppings: You can top the cheesecake with fresh fruit like strawberries, blueberries, or raspberries for a burst of freshness.
Different Jam: Instead of apricot jam, try using strawberry, raspberry, or peach for a different flavor profile.
Nutty Crust: Add crushed nuts (like almonds or walnuts) to the crust for added texture and flavor.
Chocolate Twist: For a richer taste, drizzle some melted chocolate over the top before serving.

Storage/Reheating

Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating: This cheesecake is served cold and should not be reheated. Just pull it out of the fridge when ready to serve.

FAQs

1. Can I use a different type of crust for this cheesecake?

Yes! You can substitute the graham cracker or digestive biscuit crust with a cookie crust or even a gluten-free alternative, depending on your preference.

2. How do I make the cheesecake filling smoother?

Ensure that your cream cheese is softened before mixing it with the other ingredients. This will help prevent lumps and give a smoother texture.

3. Can I use low-fat cream cheese or whipped topping?

You can, but for the best creamy texture, full-fat cream cheese and heavy cream are recommended. Low-fat alternatives may affect the texture and flavor.

4. How long does it take for the cheesecake to set?

The cheesecake needs at least 4 hours to set in the fridge, but for the best results, it’s ideal to refrigerate it overnight.

5. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil and store it in the freezer for up to 2 months. Thaw in the fridge before serving.

6. Can I make this cheesecake without apricot jam?

Absolutely! You can use any fruit jam or preserve that you like, such as strawberry, raspberry, or blueberry.

7. How can I make this recipe dairy-free?

To make this cheesecake dairy-free, use a dairy-free cream cheese and a plant-based heavy cream alternative.

8. What type of pan is best for no-bake cheesecake?

A springform pan is ideal for no-bake cheesecakes as it allows you to easily remove the cheesecake without messing up the shape. However, any pie dish or tart pan will also work.

9. Can I add a gelatine layer to help the cheesecake set faster?

If you prefer a firmer set, you can use a little gelatin (about 1 teaspoon) mixed into the cream cheese filling before assembling the cheesecake.

10. How can I make the cheesecake extra creamy?

Use full-fat cream cheese and make sure to beat the mixture well until smooth. Using heavy cream will also help create a rich and creamy filling.

Conclusion

This No Bake Cheesecake with Apricot Crust is a quick and easy dessert that doesn’t compromise on flavor or texture. The combination of a tangy apricot crust and a creamy filling makes it an irresistible treat. Whether you’re looking for a hassle-free dessert for a dinner party or a refreshing sweet treat for a summer afternoon, this no-bake cheesecake is a perfect choice!