This no-bake apricot cheesecake, made with only 7 ingredients, is the creamiest and most delightful cheesecake you could imagine.
This apricot cheesecake is incredibly creamy - like, the creamiest ever! You'll love the luxurious touch of white chocolate, the fresh apricots, the silky-smooth texture... well, everything about it!
Really, I think this is one of the best cheesecakes I have ever had, and I do love a good cheesecake recipe. Check out Crustless Cheesecake, Nigella's Chocolate Cheesecake, Baked Cheesecake with Blueberries and Lemon Curd, and Cherry Cheesecake Bars.
I first posted this apricot cheesecake recipe in 2016, and I can't even count how many times I've made it since! It's amazing every single time, and I use apricots, strawberries, blueberries, canned fruit in winter, and more.
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Recipe ingredients
Biscuits: To make the crust, you will need some biscuits like graham crackers, digestive biscuits, or European-style butter biscuits (Butterkekse or Petit Beurre). To add some more flavor, you can add amaretti biscuits. I will add them if I happen to have them.
Fresh apricots: Ripe and sweet but not mushy. You can use canned apricots if you want to make this cake when apricots are out of season. Peaches or nectarines, either fresh or canned, and, as I mentioned above, fresh strawberries or blueberries are also good alternatives. Make this Yogurt Strawberry Cheesecake next; it's another one of our favorite cheesecakes.
Dairy: The original recipe uses heavy cream for the filling, but I often replace it with sour cream or crรจme fraรฎche. I discovered this when the heat and humidity caused my heavy cream to split, and what a revelation! I didn't think this cheesecake could get any creamier, but it did. So, the choice is yours: use freshly whipped heavy cream or use a container of sour cream or crรจme fraรฎche for the filling.
White chocolate: For best results, use the best quality chocolate you can afford; it really makes a difference in the taste. And check out the Chocolate Cake with Cream Cheese Frosting.ย
Apricot jam to glaze the cheesecake. Alternatively, if available, you can use a small sachet of fruit tart glaze prepared according to the package's instructions. The glaze makes the apricot cheesecake look shinier and glossier, but the apricot jam is more convenient and tastes better.
See the recipe card for full information on ingredients and quantities.
How to make apricot cheesecake?
Step #1: Crush the biscuits until you have fine crumbs. Add melted butter and combine well.
Step #2: Press the crumb mixture onto the lined bottom of a springform pan and refrigerate until needed.
Step #3: Melt the chocolate at bain marie while stirring often. Set aside and let it stand for up to 10 minutes.
Step 4: In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Carefully fold in the whipped heavy cream OR beat in the sour cream.
Step #5: Add 3-4 tablespoons of the cream cheese mixture to the chocolate and stir well. Beat the white chocolate into the cheesecake mixture at low speed until soft peaks form.
Step #6: Fold in the chopped apricots.
Step #7: Distribute the mixture onto the cookie crust.
Step #8: Slice the rest of the fresh fruit (as many as necessary) and arrange the slices on top of the cheesecake.
Step #9: Warm the apricot preserves in a small saucepan.
Step #10: Brush the jam over the apricots. Alternatively, glaze this creamy cheesecake with a fruit glaze from a pack.
Good to know!
The apricot cheesecake needs to be made one day in advance. Prepare everything, cover the cake pan with plastic wrap, and refrigerate the cheesecake until the next day to allow it to set well.
After melting the chocolate, allow it to cool 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 tiny lumps of chocolate formed in my cream. So, give the chocolate 10 minutes.
How to store?
โRefrigerate leftover apricot cheesecake in an airtight container for 2-3 days (if you manage, it's a small cake that never lasts more than one day around here).
Apricot Cheesecake
Equipment
- springform 7 inches/ 18 cm
Ingredients
- โ cup unsalted butter 75 g
- 3.5 oz Graham crackers 100 g, Note 1
- 10.5 oz white chocolate 300 g
- 1 cup cream cheese 200 g/ 8 oz
- 1 cup sour cream or creme fraiche 225 g, OR 1 cup heavy cream, Note 2
- 1 lb apricots 450 g or as required, Note 3
- 2 tablespoons apricot jam Note 4
Instructions
Crust:
- Line the bottom of the springform with parchment paper.
- Make the crust: Process the Graham crackers or biscuits 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 the springform. Place the tin in the fridge until needed.3.5 oz Graham crackers/ 100 g + โ cup unsalted butter/ 75 g
Cheesecake filling:
- Melt the chocolate: Chop the white chocolate 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.10.5 oz white chocolate/ 300 g
- Chop apricots: In the meantime, finely chop 2 of the apricots.
- Filling with sour cream: In a large bowl, beat the cream cheese and the sour cream or creme fraiche until smooth (Note 3). First, add 3-4 tablespoons of the cream cheese mixture to the melted chocolate and stir well. At low speed, beat the white chocolate into the cream mixture. Continue beating until soft peaks form.1 cup cream cheese/ 200 g + 1 cup sour cream or creme fraiche/ 225 g
- 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.1 lb apricots/ 450 g
- Glaze cheesecake: Warm the apricot jam in a small saucepan. Brush the apricots on the cheesecake with the jam (Note 5).2 tablespoons apricot jam
- Refrigerate overnight: Cover the springform tin with plastic wrap, and refrigerate the apricot for at least 6 hours or, better, overnight.
Notes
- Cookies: You can make the crust with Graham crackers, digestive biscuits, European-style butter biscuits, or other cookies you like.ย
- Dairy: The original post from 2016 uses whipped heavy cream for the filling. However, I find sour cream or creme fraiche to make the apricot cheesecake even creamier. Both versions are amazing, so use whatever you have. Sour cream or creme fraiche should be mixed directly with the cream cheese. The heavy cream should be whipped first and then folded into the fluffy, beaten cream cheese.
- Filling with heavy cream: Beat the heavy cream until soft peaks form. Beat the soft cream cheese in another bowl. Carefully fold the whipped cream into the beaten cream cheese.
- Apricots: You can replace them with peaches or nectarines, strawberries or blueberries, or canned apricots or peaches.
- Glaze: If you like, you can use one sachet of Dr. Oetker clear glaze instead of apricot jam. Follow the packet's instructions.ย
Jasson says
Very nice recipe chef ๐๐๐.I made it yesterday and we had it today ๐. Thank you for your effort ๐๐.
Adina says
Thank you so much for the feedback. I am glad you liked it! ๐
Adina says
Thank you for the feedback, I am happy you liked the apricot cheesecake, we love it, too.
John Bennie says
It's really Yummy
Maureen says
Where's the cheese in this recipe
Adina says
The heavy cream and white chocolate mixture is like some kind of cheesecake, there is no other cheese involved.
Radhika says
I love your recipe, well instructed and looks delicious I will try this
Cakes to Bangalore says
Iโm drooling over it. Looks so delicious
mjskitchen says
What a gorgeous cheesecake!!! You ARE a perfectionist!
Brie says
Could never get bored of looking at all of these gorgeous cheesecakes! It's like having a lovely bakery case on my computer screen ๐ I'm smitten with how much apricot is in this recipe - chunks in the cake and the pretty slices on top, you are sooo right apricot jam is the best jam ever!
Sissi says
I would never get bored with cheesecakes and this one sounds fantastic as all those you have posted. I haven't made any sweets with apricots this year yet. Time to think of them!
Monica says
Very creative to use ripe apricots and the cake turned out beautifully. Your family is lucky to have these cheesecakes turn out in your kitchen!
Angie@Angie's Recipes says
My husband loves white chocolate! This one looks so beautiful and light with sweet apricots.
Cheyanne @ No Spoon Necessary says
EEEE! White chocolate is my FAVORITE!! And I adore a good cheesecake! And this one looks fabulous! White chocolate and apricot!? YES please! Cheers!
grace says
and this one's even better than the previous two! i'm a sucker for white chocolate and also love the unique sweetness of apricots!
Kathy @ Beyond the Chicken Coop says
You can't have too many cheesecakes! I love that you've used fresh apricots! I bought a huge box of apricots that I need to finish off. Now I've got another way to use them!
Jess @ Sweetest Menu says
Oh I love cheesecakes and definitely can't get sick of them! I love all the beautiful apricots on this cheesecake - they would pair so beautifully with the white chocolate. Yum!