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no bake cheesecake with summer fruit
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4.41 from 5 votes

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.
Prep Time30 minutes
Total Time30 minutes
Course: Pies and Cheesecakes
Cuisine: American
Servings: 8
Calories: 315kcal
Author: Adina

Ingredients

  • 50 g unsalted butter 1.7 oz/ ΒΌ cup
  • 50 g plain butter biscuits 1.7 oz
  • 50 g amaretti biscuits 1.7 oz
  • 300 g good quality white chocolate 10.6 oz
  • 200 g cream cheese 8 oz/ 1 cup
  • 230 ml heavy cream 7.7 fl.oz/ 1 cup
  • 450 g fresh, ripe apricots 1 lb
  • 1 tablespoon potato starch
  • 2 tablespoons sugar
  • 250 ml water 1 cup
  • Alternatively:
  • a few tablespoons apricot/peach jam OR Dr. Oetker clear glaze

Instructions

Base:

  • Crust: 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.

Filling:

  • Melt the chocolate: 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.
  • Filling: Whip the 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. At low speed, beat the white chocolate into the cream mixture. Continue beating until soft peaks form.
    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.

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.
  • Glaze cheesecake: 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.

Notes

Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).

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