Description
This No Bake Cheesecake with Apricot Crust is a dreamy, creamy dessert featuring a tangy apricot-infused crust and a velvety smooth cheesecake filling, perfect for any occasion.
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
Instructions
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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cheesecake can be frozen for up to 2 months; thaw in the fridge before serving.
- For a dairy-free version, use plant-based cream cheese and heavy cream alternatives.
- For a firmer texture, you can add gelatin (1 teaspoon) to the cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
