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Apricot No Bake Cheesecake
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5 from 6 votes

Apricot No Bake Cheesecake

A delicious tangy creamy dessert that perfect for summer.
Prep Time30 minutes
Chilling Time5 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: Cheesecake
Servings: 8 servings
Calories:
Author: Cheryl Norris

Ingredients

Cheesecake Crust

  • 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

Instructions

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.