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Apricot cheesecake with a creamy filling, topped with sliced apricots and apricot glaze.

No-Fuss Apricot Cheesecake Recipe

Author: Jessica Haggard
Apricot cheesecake comes together easier than you might think. Start with a simple crust, whip up a creamy filling, and top it off with sweet, jammy apricots. It only takes a little effort to make something that tastes bakery-worthy. Chill it before serving, and you’ve got a cool, refreshing treat that’s perfect for any occasion.
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Prep Time 25 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 40 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 363 kcal

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.
Serve: Apricot cheesecake works for brunch, an afternoon treat, or dessert. Its creamy, fruity flavor pairs well with vanilla ice cream, whipped cream, tea, or coffee.
Store: It can be made a day ahead. Just assemble, cover, and chill to let the flavors blend and the filling set. Store leftovers in the fridge for up to three days. Avoid freezing, as it can affect the texture.
 

Nutrition

Calories: 363kcalCarbohydrates: 32gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 67mgSodium: 266mgPotassium: 190mgFiber: 1gSugar: 21gVitamin A: 1573IUVitamin C: 5mgCalcium: 60mgIron: 1mg
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