Last Updated on 31/05/2020 by Adina
Creamy no-bake apricot cheesecake made with white chocolate and topped with fresh apricots. Delightful, sweet, and creamy, perfect for the season.
Apricot Cheesecake with White Chocolate
This apricot cheesecake is so creamy! Like incredibly creamy, the creamiest. You will love that luxurious white chocolate touch, balanced by the freshness of the apricots, the silky-smooth texture… well, everything about it!
This recipe is another one of our favorites. Originally made with strawberries, I decided to give it a twist this time and try it with some nice, ripe apricots. They are in season now and I can’t resist buying some every time I see them. I love them fresh, but not only, apricot jam is also one of the best jams ever, if you ask me.
No apricot jam for this recipe, just fresh, ripe apricots, topping a creamy and simple filling made with only three ingredients: good quality white chocolate, cream cheese and whipped cream.
- To make the base you will need some biscuits like graham crackers, digestives, or the European-style butter biscuits (Butterkekse or Petit Beurre).
- To add some more flavor I used some amaretti. They are great, but optional if you don’t happen to have them. Just replace it with more of the other cookies.
- I am not very particular when it comes to making the base, whatever you have or whatever suits your fancy at the moment.
Alternatives to fresh apricots:
- If you want to make this cake when apricots are out of season, you could definitely used canned apricots.
- Peaches are also a good alternative, either fresh or canned and as I mentioned above: strawberries.
- I follow the same rule as in the case of regular chocolate.
- For best results, use the best quality chocolate you can afford, it really makes a difference in the taste. The white chocolate plays a key role in this cheesecake, so if the chocolate is not what you would normally like to eat, then you will not be crazy about this apricot cheesecake either.
- I use the very common German Tortenguss – fruit tart glaze.
- It is a small sachet of powder, which I mix with 2 tablespoons sugar and 250 ml/ ½ water and bring to a boil while stirring continuously.
- To make a homemade glaze, mix the potato starch and the sugar. Whisk in a few tablespoons of the water until the mixture is smooth. Bring the rest of the water to a boil (in a small saucepan).
- Whisk in the starch mixture and let bubble once while whisking continuously. Turn off the heat, let the mixture cool for 1 minute and pour over the fruit starting in the middle. You will probably not need all the glaze for this cake, only about half of it or so.
- You can also glaze the apricots by heating up a bit of jam (apricots or peach or something light in color in this case) and brush this jam over the apricots.
- It might not be as stable as the jelly glaze but it will taste and look great.
- After melting the chocolate, allow it to cool down for up to 10 minutes before mixing it with the whipped cream and cream cheese mixture.
- I was not patient enough on one occasion and there were tiny lumps of chocolate forming in my cream. So, do give the chocolate its 10 minutes.
- That would be the “greatest” difficulty when making this cake, otherwise, you will be done in minutes. An express cake, just like this blueberry cheesecake.
More apricot recipes?
- 50 g/ 1.7 oz butter
- 50 g/ 1.7 oz plain butter biscuits
- 50 g/ 1.7 oz amaretti biscuits
- 300 g/ 10.6 oz good quality white chocolate
- 200 g/ 8 oz/ 1 cup cream cheese
- 230 ml/ 7.7 fl.oz/ 1 cup double/heavy cream
- about 450 g/ 1 lbs fresh, ripe apricots
- 1 tablespoon potato starch
- 2 tablespoons sugar
- 250 ml/ ½ cup water
- a few tablespoons apricot/peach jam OR Dr. Oetker clear glaze
- Process the biscuits and the amaretti in a food processor. Alternatively, place them in a freezer bag and crush them with a rolling pin. Add the melted butter and combine well. Press this mixture onto the bottom of a buttered 18 cm/7-inch springform. Place in the fridge until you are finished with making the filling.
- Chop the white chocolate very finely. Place it in a small metal bowl, place this bowl on top of a pan filled with water. Make sure the water doesn't touch the bottom of the bowl. Heat the water, but do not let it come to a boil. Melt the chocolate while stirring often. Set aside and let stand for up to 10 minutes.
- In the meantime, finely chop 2 or 3 of the apricots. Whip the double cream. Beat the cream cheese until smooth. Carefully fold in the whipped cream. Add 3-4 tablespoons of the whipped cream mixture to the chocolate and stir well. On low speed beat the white chocolate into the cream mixture. Continue beating until soft peaks are formed.
- Fold in the chopped apricots and distribute this mixture onto the base of the cheesecake. Level.
- Slice the rest of the apricots (or as many as necessary) and arrange them on top of the cake.
- Mix the potato starch and the sugar. Whisk in a few tablespoons of the water until the mixture is smooth. Bring the rest of the water to a boil (in a small saucepan). Whisk in the starch mixture and let bubble once while whisking continuously.
- Turn off the heat, let the mixture cool for 1 minute and pour over the fruit starting in the middle. You will probably not need all the glaze for this cake, only about half of it or so.
- Alternatively, glaze the fruit with a few tablespoons of heated jam. If using Dr.Oetker fruit glaze, prepare according to the packet's instructions. Let the cheesecake set in the fridge for several hours, preferably overnight.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 315Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 98mgCarbohydrates: 30gFiber: 1gSugar: 24gProtein: 4g
Nutrition information isn’t always accurate.