Apricot Cheesecake – No-Bake

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!

We love cheesecakes. Crustless cheesecake, chocolate, pumpkin, cheesecake bars... anything cheesecake.

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 Originally made with strawberries, I decided to give it a twist this time and try it with some nice, ripe apricots.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.

Ingredients

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.

Cookies:

• 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.

White chocolate:

• 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.

Glaze:

• 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.

Alternative:

• 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.

Tips

• 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?

Easy Apricot Cake (Upside Down)

Apricot Dessert or Apricot Triffle

Rice Pudding with Apricot Sauce

Apricot Jam Crumble Cake