Apricot Cheesecake

Apricot Cheesecake

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Jason Koch


This delicately flavored cheesecake needs no baking and is a fresh tasting delight.


☆☆☆☆☆ 0 votes

15 Min
40 Min
No-Cook or Other


  • 15 oz
    canned apricot halves
  • 2 8 oz
    cream cheese packages
  • 1 c
    powdered sugar
  • 1 tsp
    grated lemon rind
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    gelatin powder
  • 3/4 c
    whipped topping
  • BASE

  • 10
    graham crackers, crushed
  • 1/3 c
    granulated sugar
  • 6 Tbsp

  • ·
    apricots, cut into slices
  • ·
    slivered almonds

How to Make Apricot Cheesecake


  1. Grease a 9-inch round spring form pan with butter. To make the base, mix crushed graham crackers with sugar. Add melted butter and mix well. Press evenly in bottom of pan. Chill in the refrigerator while preparing the filling.
  2. Drain the apricots and set aside the syrup. Puree the apricots in a food processor or blender. Beat the softened cream cheese and powdered sugar until light and fluffy, approximately 5 minutes. Add the apricot puree and lemon rind, and mix well.
  3. Place 2 tablespoons of the apricot syrup, lemon juice and gelatin powder in a small pan, and dissolve over low heat. Add to the apricot cream cheese mixture, blending well. Whip the cream until thick and fold into the apricot mixture. Spread the filling over the crust and let chill in the refrigerator until set. Decorate with apricot slices and almonds before serving.

Printable Recipe Card

About Apricot Cheesecake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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