For this Apricot
No Bake Cheesecake
This recipe is my first attempt at a no bake cheesecake. I haven't made regular cheesecake in years. I had planned for a regular cheesecake for my readers, but since it is summer and fresh fruit is in abundance I decided that a no baked cheesecake would be first. Perfect for summer and creating a delicious dessert without creating a hot kitchen.
Lemon Cookie Crust
I used Trader Joe's Meyer Lemon Cookies for the cookie crust. They're crisp and very lemony and the lemon goes really well with the apricot. If you can't get the TJ lemon cookie use your favorite lemon or shortbread cookie.
Apricot No Bake Cheesecake
This no bake cheesecake is made in a blender. All the ingredients except the heavy cream are placed in the blender and pureed until the everything is well blended and no chunks of fruit remain. I place the apricots on the bottom because the liquid from the fruit will help the mixture blend easier.
For this cheesecake, I use fresh apricots which are quartered. The apricots are not peeled because a lot of the tanginess comes from the skin. In addition, if you have a variety of apricot that has a
This recipe uses a combination of cream cheese and mascarpone cheese. I love mascarpone. It has a smoother, richer taste than cream cheese and the combination of these two in this dessert is delicious. I give a range for the amount of sugar because the amount that you use will depend on the natural sweetness of the apricots and how sweet you like your desserts. Start off with less sugar and taste the mixture after everything has been thoroughly blended.
This recipe is easy and quick to make, but you'll need to allow time for it to set in the freezer. Allow yourself at least 5 hours for this dessert or make it the night before because it will need to sit in the freezer for at least 4 hours.
To ensure that the whipped cream is light and fluffy chill the mixing bowl and the beaters in the refrigerator or freezer for at least 15 minutes before whipping the heavy cream. When the whipped cream is mixed in with the pureed cheesecake batter gently fold it in from the bottom of the bowl.
Freezing the Cheesecake
The cookie crust is placed in the freezer for about an hour before adding the cheesecake batter. Pour the cheesecake into the pan and smooth the top with an offset or angled spatula. I used a springform pan. If you don't have a springform pan, yes an 8 x 8-inch pan and line it with parchment parchment with it overhanging the sides. The parchment paper will be used to lift the cheesecake out of the pan.
When you ready to unmold the cheesecake, run a warm dry knife around the top part of the cheesecake to loosen it from the side. Remove the springform ring and use a sharp knife to cut slices. Serve the cheesecake with fresh fruit and whipped cream.
Apricot No Bake Cheesecake
- 8 ounces (227 grams) Trader Joe's Meyer Lemon Cookies or Shortbread Cookie
- 2 tablespoons (25 grams) sugar
- 8 tablespoons (113 grams) unsalted butter melted
Apricot Cheesecake Filling
- 1 1/2 cups fresh apricots, cut into quarters (about 6 apricots)
- 8 ounces (227 grams) cream cheese room temperature
- 8 ounces (227 grams) mascarpone room temperature
- 2 tablespoons berry or clover honey
- 3/4 -1 cups (150-200 grams) white granulated sugar
- 1/2 cup (125 grams) heavy cream cold
For the Whipping Cream
- Place a metal bowl and the beaters in the refrigerator for at least 15 minutes.
For the Cookie Crust
- Place the cookies in the bowl of a food processor and run the process until the cookies are crumbs and no large pieces remain.
- Place the crumbs in a medium-sized bowl, add the sugar whisk together and then add the melted butter. Stir together until the cookie crumbs start to clump together
- Pour the cookie crumbs into a springform pan and press the cookie crumbs into the pan. Use a small measuring cup to press the crust into the pan and smooth it out. Refrigerate the crust for 60 minutes.
For the Cheesecake Filling
- Place the fresh apricots, the cream cheese, mascarpone, honey and 3/4 sugar in a blender and puree into the mixture is smooth and well combined. Taste the mixture and if you want it sweeter add the additional sugar and blend until thoroughly combined. Pour the cheesecake mixture into a medium-sized bowl.
- Whip the heavy cream until soft peaks form and use a large spatula to gently fold it into the cheesecake mixture.
- Wrap the springform pan in foil to prevent an leakage. This step is a precaution. I haven't had the pan leak yet.
- Pour the cheesecake mixture into the springform pan and smooth the top with an offset or angled spatula. Cover the cheesecake with plastic wrap and place in the freezer for at least 4 hours. Keep the cheesecake frozen until you are ready to serve. Let it sit on the counter for 20 minutes and slice with a warm knife. Serve with fresh apricots and whipped cream.