Best 2 Apricot No Bake Cheesecake Recipes
Calling all cheesecake lovers! If you're searching for a delightful no-bake cheesecake recipe that combines the tanginess of cream cheese with the sweetness of apricots, you're in for a treat. This article presents a collection of three exquisite apricot no-bake cheesecake recipes that cater to various dietary preferences and skill levels.
1. **Apricot No-Bake Cheesecake (Classic):**
- This classic recipe stays true to the traditional cheesecake experience, featuring a graham cracker crust, a creamy cheesecake filling, and a luscious apricot topping. Its simplicity makes it a great option for beginners or those short on time.
2. **Vegan Apricot No-Bake Cheesecake:**
- For those following a vegan lifestyle, this recipe offers a delightful plant-based alternative. It utilizes a combination of cashews, coconut cream, and maple syrup to create a creamy and satisfying filling, topped with a vibrant apricot sauce.
3. **Gluten-Free Apricot No-Bake Cheesecake:**
- If you're gluten-intolerant or prefer a gluten-free diet, this recipe has you covered. With a homemade almond flour crust and a creamy cheesecake filling made with almond milk, it delivers a delicious and inclusive dessert experience.
Each recipe includes step-by-step instructions, a list of ingredients, and nutritional information to help you make informed choices. Whether you're a seasoned baker or just starting out, these apricot no-bake cheesecake recipes are sure to impress your taste buds and become a favorite among family and friends.
NO BAKE APRICOT CHEESECAKE
My mom has made this for years, we enjoy this so much. My mom makes this for birthday's to include other recipes. This is a family favorite....Yeah Man soooooooo good
Provided by JoSele Swopes
Categories Cakes
Time 3h30m
Number Of Ingredients 15
Steps:
- 1. NO BAKE........one 9 inch pan or spring pan
- 2. Crust: Cook butter and sugar in sauce pan till boils, remove from heat. Mix in cornflake crumbs, reserve 2 Tbsp mixture for garnish; press remainder in bottom of 9 inch pan and chill.
- 3. Cream cheese filling: Combine 1-2 Cup reserved syrup and Gelatin stir over Low heat until Gelatin dissolves. Reserve 4 or 5 apricot halves for garnish, blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixtures; set aside. In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot gelatin mixture. Fold in whipped topping.
- 4. Turn into prepared pan. Chill 3 to 4 hrs, remove from pan and place on cake plate.. To garnish: slice reserved apricot halves into pieces; arrange in two piece clusters around the top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters. Sprinkle remaining crumb reserve around outer edge of cake . Chill 3 hours.
- 5. Apricot glaze: Cook and stir cornstarch and 1/2 Cup reserved syrup until thick and clear. Cool...Spoon glaze evenly over top of cake..
APRICOT CHEESECAKE
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
- Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
- Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
- Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
- Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
- Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.
Tips:
- Use high-quality cream cheese for a smooth and creamy cheesecake filling.
- Make sure the cream cheese is at room temperature before mixing to ensure smooth incorporation.
- Use fresh, ripe apricots for the best flavor.
- If you don't have time to make your own graham cracker crust, you can use a store-bought one.
- Chill the cheesecake for at least 4 hours before serving to allow the flavors to meld and the cheesecake to set properly.
Conclusion:
This apricot no-bake cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy cheesecake filling, tangy apricot topping, and graham cracker crust combine to create a delightful flavor combination that will please everyone. Whether you're serving it at a party or enjoying it as a special treat, this cheesecake is sure to be a hit.
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