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    Where Is My Spoon > Recipes > Sweets > Pies and Cheesecakes

    Apricot Cheesecake

    Published by: Adina July 2, 2024 ยท Last modified: May 6, 2025 17 Comments
    Jump to Recipe
    pinterest image with the title the best apricot cheesecake.

    This no-bake apricot cheesecake, made with only 7 ingredients, is the creamiest and most delightful cheesecake you could imagine.

    apricot cheesecake with white chocolate and fresh fruit sliced on a platter.

    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.

    Jump to recipe
    • Recipe ingredients
    • How to make apricot cheesecake?
    • Good to know!
    • How to store?
    • More apricot recipes
    • Recipe
    • Apricot Cheesecake

    Recipe ingredients

    labeled ingredients for making apricot cheesecake.

    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?

    mixing crushed biscuits with butter to make a base for cheesecake.

    Step #1: Crush the biscuits until you have fine crumbs. Add melted butter and combine well.

    crushed biscuits cheesecake base in a small springform.

    Step #2: Press the crumb mixture onto the lined bottom of a springform pan and refrigerate until needed. 

    chopped white chocolate in a bowl over a pot ready to be melted at bain marie.

    Step #3: Melt the chocolate at bain marie while stirring often. Set aside and let it stand for up to 10 minutes.

    fluffy beaten cream cheese and sour cream in a bowl.

    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.

    mixing melted white chocolate and cream cheese filling for cheesecakes in a bowl.

    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.

    folding chopped apricots into cream cheese and white chocolate mixture in a bowl.

    Step #6: Fold in the chopped apricots.

    cheesecake with apricots in a small cake pan before setting in the fridge.

    Step #7: Distribute the mixture onto the cookie crust.

    no bake cheesecake topped with fresh apricot slices in a small springform.

    Step #8: Slice the rest of the fresh fruit (as many as necessary) and arrange the slices on top of the cheesecake.

    heating apricot jam in a small saucepan with a pastry brush in it.

    Step #9: Warm the apricot preserves in a small saucepan. 

    glazing apricots on a cake with apricot jam.

    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?

    โ€‹Refrigerate 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). 

    a slice of super creamy cheesecake with apricots on a small plate.

    More apricot recipes

    • preserving apricot halves in a jar with sugar and water.
      How to Preserve Apricots in Jars - Low-Sugar
    • apricot cake square on a vintage plate.
      Apricot Cake
    • fresh apricot sauce garnished with mint leaves in a small bowl.
      Apricot Sauce (with Fresh or Canned Apricots)
    • dish with chicken breast and apricots overhead view.
      Fresh Apricot Chicken

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    super creamy slice of apricot cheesecake garnished with lemon balm leaves.

    Apricot Cheesecake

    Apricot Cheesecake
    4.58 from 7 votes
    Print Pin Share GrowSaved! Rate
    Course: Pies and Cheesecakes
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8 pieces
    Calories: 315kcal
    Author: Adina

    Equipment

    • springform 7 inches/ 18 cm
    • Electric mixer
    Prevent your screen from going dark

    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

    1. Cookies: You can make the crust with Graham crackers, digestive biscuits, European-style butter biscuits, or other cookies you like.ย 
    2. 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.
    3. 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.
    4. Apricots: You can replace them with peaches or nectarines, strawberries or blueberries, or canned apricots or peaches.
    5. Glaze: If you like, you can use one sachet of Dr. Oetker clear glaze instead of apricot jam. Follow the packet's instructions.ย 

    Nutrition

    Serving: 1slice | Calories: 315kcal | Carbohydrates: 30g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 98mg | Fiber: 1g | Sugar: 24g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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      Linzer Torte Recipe
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    Comments

    1. Jasson says

      August 03, 2024 at 9:54 am

      5 stars
      Very nice recipe chef ๐Ÿ‘๐Ÿ‘Œ๐Ÿ‘.I made it yesterday and we had it today ๐Ÿ˜‹. Thank you for your effort ๐ŸŒž๐Ÿ˜Ž.

      Reply
      • Adina says

        August 03, 2024 at 5:24 pm

        Thank you so much for the feedback. I am glad you liked it! ๐Ÿ™‚

        Reply
      • Adina says

        August 04, 2024 at 6:30 am

        Thank you for the feedback, I am happy you liked the apricot cheesecake, we love it, too.

        Reply
    2. John Bennie says

      July 04, 2024 at 9:29 am

      5 stars
      It's really Yummy

      Reply
    3. Maureen says

      November 10, 2018 at 2:41 pm

      Where's the cheese in this recipe

      Reply
      • Adina says

        November 10, 2018 at 4:22 pm

        The heavy cream and white chocolate mixture is like some kind of cheesecake, there is no other cheese involved.

        Reply
    4. Radhika says

      September 02, 2016 at 11:20 pm

      I love your recipe, well instructed and looks delicious I will try this

      Reply
    5. Cakes to Bangalore says

      August 18, 2016 at 8:24 pm

      Iโ€™m drooling over it. Looks so delicious

      Reply
    6. mjskitchen says

      August 09, 2016 at 4:14 am

      What a gorgeous cheesecake!!! You ARE a perfectionist!

      Reply
    7. Brie says

      August 08, 2016 at 2:23 pm

      Could never get bored of looking at all of these gorgeous cheesecakes! It's like having a lovely bakery case on my computer screen ๐Ÿ™‚ 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!

      Reply
    8. Sissi says

      July 30, 2016 at 10:34 pm

      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!

      Reply
    9. Monica says

      July 29, 2016 at 7:54 pm

      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!

      Reply
    10. Angie@Angie's Recipes says

      July 29, 2016 at 8:42 am

      My husband loves white chocolate! This one looks so beautiful and light with sweet apricots.

      Reply
    11. Cheyanne @ No Spoon Necessary says

      July 28, 2016 at 7:37 pm

      EEEE! White chocolate is my FAVORITE!! And I adore a good cheesecake! And this one looks fabulous! White chocolate and apricot!? YES please! Cheers!

      Reply
    12. grace says

      July 28, 2016 at 4:14 pm

      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!

      Reply
    13. Kathy @ Beyond the Chicken Coop says

      July 27, 2016 at 3:33 pm

      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!

      Reply
    14. Jess @ Sweetest Menu says

      July 27, 2016 at 11:29 am

      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!

      Reply
    4.58 from 7 votes (5 ratings without comment)

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