Apricot No-Bake Cheesecake Recipe
Category: Desserts
Servings: 8
If you’re craving a light, refreshing dessert that combines the natural sweetness of apricots with the creaminess of mascarpone and Greek yogurt, this Apricot No-Bake Cheesecake is a must-try! The crunchy base made from crushed cookies is complemented by a smooth, velvety filling, topped with fresh apricots and apricot jam. Perfect for a summer treat or any occasion when you want a dessert that’s both decadent and easy to prepare.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits (or similar) | 180g |
| Unsalted Butter | 100g |
| Greek Yogurt | 500g |
| Mascarpone Cheese | 500g |
| Gelatin Sheets | 12g |
| Whole Milk | 60g |
| Powdered Sugar | 100g |
| Lemon Zest | 1 (from an untreated lemon) |
| Fresh Apricots | 300g |
| Apricot Jam | 40g |
Instructions:
Step 1: Prepare the Biscuit Base
Begin by preparing the base for your no-bake cheesecake. Melt the butter in a small saucepan over low heat, then set it aside to cool slightly. Meanwhile, crush the digestive biscuits in a food processor until you have fine crumbs. Transfer the crumbs into a large mixing bowl and gradually stir in the melted butter. Mix with a spoon until the mixture resembles damp sand.
Next, grease a 24 cm (9-inch) springform pan and line it with parchment paper. Press the buttery biscuit mixture into the bottom of the pan, ensuring an even layer. Use the back of a spoon to gently compact the crumbs. Place the pan in the refrigerator and allow it to chill for at least 30 minutes to firm up.
Step 2: Prepare the Gelatin
While the base is chilling, soak the gelatin sheets in a bowl of cold water for about 10 minutes until softened. Meanwhile, pour the milk into a small saucepan and heat it over medium heat until it is just about to boil. Remove the milk from the heat and add the softened gelatin sheets. Stir with a whisk to dissolve the gelatin completely. Let the mixture cool to room temperature.
Step 3: Make the Creamy Filling
In a large mixing bowl, combine the Greek yogurt and mascarpone cheese. Use an electric mixer or whisk to blend the two ingredients until smooth and creamy. Gradually add the powdered sugar, mixing continuously to incorporate it evenly.
Zest the lemon, being careful to avoid the bitter white pith, and add the zest to the creamy mixture. Stir everything together until it’s well-combined.
Once the milk and gelatin mixture has cooled slightly, pour it into the cream cheese mixture and stir gently to combine. You should have a smooth, thick filling. Remove the biscuit base from the refrigerator, and pour the creamy filling over the chilled crust. Use a spatula to spread the mixture into an even layer.
Step 4: Chill and Set
Return the cheesecake to the refrigerator and let it chill for at least 2 hours, or until the filling has fully set and firmed up.
Step 5: Decorate with Apricots
Once the cheesecake has set, it’s time to add the final touches. Wash the apricots thoroughly, remove the pits, and slice them in half or into thin wedges. Carefully arrange the apricot slices on top of the cheesecake, starting from the outer edges and working your way inwards to create a beautiful, radial pattern.
In a small saucepan, gently heat the apricot jam to loosen it. Once it has softened, drizzle it over the apricots to give them a glossy finish.
Step 6: Serve and Enjoy
Remove the cheesecake from the springform pan and transfer it to a serving platter. If needed, gently smooth the sides of the cheesecake for a neat presentation. Slice the cheesecake into generous wedges and serve chilled. This no-bake apricot cheesecake will leave everyone asking for the recipe!
This Apricot No-Bake Cheesecake is a perfect combination of creamy and fruity, with a subtle tang from the Greek yogurt and the smoothness of mascarpone. The apricots add a vibrant burst of color and flavor, making it not only delicious but visually stunning. Whether you’re hosting a summer gathering or simply indulging in a sweet treat at home, this cheesecake is sure to impress. Enjoy!
