No-Bake Apricot Cheesecake Recipe
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Apricot cheesecake is that perfect mix of creamy, fruity, and just a little bit extra without trying too hard. Juicy apricots sit on top of a smooth cream cheese layer, all resting on a buttery graham cracker crust that holds everything together with the right amount of crunch.
We’re big fans of fruit-forward desserts at home, so anything with seasonal produce usually gets a thumbs-up. From glazed lemon loaf cake to apple cinnamon cake, fruity sweets show up all year.
The first time I brought out this apricot cheesecake, the whole crew was hooked. The tangy filling, buttery base, and glossy apricot topping came together like they belonged in a bakery window.
This dessert might look fancy, but it’s simple to pull off with ingredients you probably already have. It works for special occasions but feels right at home on a lazy weekend afternoon too. Whether you’re serving guests, heading to a potluck, or just sneaking a slice for yourself, apricot cheesecake is a feel-good treat worth making again and again.
Why You’ll Love This Recipe
- Stress-free planning: You can make it ahead and pop it in the fridge until you’re ready to serve.
- Pantry-friendly: Uses everyday ingredients you probably already have, no mixes or shortcuts needed.
- Quick prep: Just 25 minutes to put together, then chill until it’s creamy, set, and ready to slice.
- Made to impress: Looks fancy enough for guests but is easy enough to whip up in your own kitchen.
- Flavor-packed layers: A crisp crust, smooth cream cheese filling, and soft, spiced apricots come together in every bite.
How to Make Apricot Cheesecake
Apricot cheesecake comes together with simple steps but gives you that wow factor every time. You’ve got a crisp graham cracker crust, a creamy filling that’s light but satisfying, and rich caramelized apricots layered with fresh slices on top. After it chills, everything sets into a smooth, sliceable dessert that’s fresh, fruity, and perfect for sharing.
Scroll down to the bottom of this post for the full recipe card with exact measurements, ingredients, and easy step-by-step directions.
Ingredients You Need
- Apricots: Go for apricots that smell sweet and feel just a little soft when you press them. Look for a deep golden-orange color. If they’re pale or too firm, they probably won’t be sweet or juicy enough to give the filling that vibrant, fruity flavor.
- Graham cracker crumbs: Totally optional, but toasting the crumbs for a few minutes first gives them a toasty, almost s’mores-like flavor.
- Butter: Butter holds the crust together and adds that melt-in-your-mouth texture. I stick with unsalted butter so I can control the salt level in the recipe.
- Cream cheese: For the creamiest texture and best flavor, use full-fat cream cheese. I like using Philadelphia, but any good-quality brand will do. I’d skip the low-fat versions here since they tend to change the texture.
- Heavy cream
- Powdered sugar
- Light brown sugar: Adds a caramel-like sweetness to the apricot topping and helps the fruit cook down into a soft, jammy texture.
- Vanilla extract
- Cardamom pods and lemon slices
Step-By-Step Instructions
This apricot cheesecake is quick to pull together with a simple crust, creamy filling, and sweet apricot topping. Once cooled, let it chill in the fridge until serving time. The flavors get even better as it sits, so it’s perfect if you want to make it ahead.
Step 1: Prep the crust
Add the graham cracker crumbs and melted butter to a blender or food processor. Pulse until everything’s well mixed and the crumbs look like wet sand. Pour the mixture into your tart pan, press it down firmly with your hands, and spread it out evenly to form the base.
Step 2: Caramelize
Peel the apricots and toss them into a small saucepan with the brown sugar, cardamom pods, and lemon slices. Cook over medium heat for about 15 minutes, stirring now and then, until the apricots soften and everything starts to break down into a syrupy mixture.
Step 3: Make the frosting
While the apricots are cooling, beat the cream cheese, heavy cream, and vanilla together in a bowl using an electric mixer. Keep mixing until the texture is smooth and fluffy with soft peaks.
Step 4: Blend the apricot sauce
Once the cooked apricot mixture has cooled a bit, remove the lemon slices and cardamom pods, then blend until smooth. You can use a blender, immersion blender, or electric mixer.
Step 5: Assemble
Pour the cream cheese filling into the crust and spread it out evenly. Spoon the apricot sauce over the center, leaving about two inches around the edges. Slice up a few fresh apricots and place them on top for a pretty finish.
Step 6: Chill and serve
Pop the tart in the fridge for 3 to 4 hours to let it set. Once chilled, slice and serve cold. It’s even better the next day if you want to make it ahead.
Substitutions
- Apricots: Fresh apricots give the best flavor and texture, but frozen ones can work too if you let them thaw completely and drain off any extra liquid. If apricots aren’t available, peaches, nectarines, or plums are great substitutes and still bring a sweet, juicy flavor.
- Graham cracker crumbs: No graham crackers? Try crushed vanilla wafers, digestive biscuits, or shortbread cookies.
- Cream cheese: Mascarpone is a great swap and adds an extra smooth, rich texture. Either one works, so just go with what you prefer or already have.
- Heavy cream: Regular whipping cream will do the job, or use the thick part of canned coconut cream for a dairy-free option. Greek yogurt also works if you’re okay with a slightly tangier flavor.
- Powdered sugar: Powdered sugar, honey or maple syrup can be used instead. Just adjust the amount to taste since they’re a bit sweeter.
- Vanilla extract: Vanilla bean paste is a great replacement and adds those pretty vanilla specks. If you’re out of both, almond extract works too for a slightly different twist.
- Cardamom pods: Use a pinch of ground cardamom. Cinnamon also works well here if that’s what you have in the pantry.
- Lemon slices: A splash of lemon juice will add the same brightness to the apricot topping.
Expert Tips
- Plan ahead: This dessert holds up beautifully in the fridge. Make it the night before and chill it for a full 24 hours so everything sets and the flavors really shine.
- Check for ripeness: Take a bite of your apricots before starting. They should taste sweet with a little tang. If they’re not quite there or feel a bit dry, add two tablespoons of water while cooking to help them soften up.
- Pick your texture: Blend the apricot topping as much or as little as you like. Go smooth for a clean, glossy finish, or leave it a bit chunky for a rustic, textured feel.
- Chill the filling: Let the cream cheese mixture sit in the fridge while you finish up the apricots. It’ll thicken slightly and be easier to spread when it’s time to layer.
How to Store This Recipe
You can easily prep this apricot cheesecake the day before. Just put it all together, cover it well, and let it chill in the fridge until it’s time to serve. The rest time actually makes it better, giving the cream filling time to firm up and the flavors a chance to blend nicely.
If you have leftovers, keep them in an airtight container in the refrigerator. They’ll stay good for up to three days. Freezing isn’t the best option here, since the creamy filling and fruit topping might turn watery once thawed.
What to Serve with Apricot Cheesecake
Apricot cheesecake fits right in whether you’re serving brunch, looking for an afternoon pick-me-up, or ending the night with something sweet. Its balance of creamy and fruity flavors makes it easy to pair with all kinds of sides and sips.
Try it with a scoop of vanilla ice cream or a little whipped cream for extra richness, or keep it simple with a cup of hot tea or coffee.
More Easy Cake Recipes To Try
No-Fuss Apricot Cheesecake Recipe
Ingredients
- 1 pound apricot fresh, plus 3 apricots for decoration
- 8 ounces graham cracker crumbs
- ½ cup butter unsalted
- 10 ounces cream cheese
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 ½ tablespoon light brown sugar
- 1 teaspoon vanilla extract
- 2 whole cardamom pods
- 2 slices lemon
Instructions
- Add the graham cracker crumbs and melted butter to a blender or food processor. Pulse until everything’s well mixed and the crumbs look like wet sand. Pour the mixture into your tart pan, press it down firmly with your hands, and spread it out evenly to form the base.
- Peel the apricots and toss them into a small saucepan with the brown sugar, cardamom pods, and lemon slices. Cook over medium heat for about 15 minutes, stirring now and then, until the apricots soften and everything starts to break down into a syrupy mixture.
- While the apricots are cooling, beat the cream cheese, heavy cream, and vanilla together in a bowl using an electric mixer. Keep mixing until the texture is smooth and fluffy with soft peaks.
- Once the cooked apricot mixture has cooled a bit, remove the lemon slices and cardamom pods, then blend until smooth. You can use a blender, immersion blender, or electric mixer.
- Pour the cream cheese filling into the crust and spread it out evenly. Spoon the apricot sauce over the center, leaving about two inches around the edges. Slice up a few fresh apricots and place them on top for a pretty finish.
- Pop the tart in the fridge for 3 to 4 hours to let it set. Once chilled, slice and serve cold. It’s even better the next day if you want to make it ahead.
Notes
- This dessert holds up beautifully in the fridge. Make it the night before and chill it for a full 24 hours so everything sets and the flavors really shine.
- Take a bite of your apricots before starting. They should taste sweet with a little tang. If they’re not quite there or feel a bit dry, add two tablespoons of water while cooking to help them soften up.
- Blend the apricot topping as much or as little as you like. Go smooth for a clean, glossy finish, or leave it a bit chunky for a rustic, textured feel.
- Let the cream cheese mixture sit in the fridge while you finish up the apricots. It’ll thicken slightly and be easier to spread when it’s time to layer.
