You'll love this no bake, creamy caramelised apricot cheesecake with a crisp coconut biscuit base! It's such a simple recipe and tastes incredible.
Each bite is a glorious experience as the luxurious filling melts creamily in the mouth, revealing toffee-like pieces of caramelised apricot. Meanwhile, the buttery biscuit gives way to waves of creamy, dreamy coconut. Divine.
For this recipe, I’ve used dried apricots. Did you know that dried apricots aren’t naturally bright orange? That’s actually achieved by adding preservatives, which you won't find in organic apricots, hence the naturally deep, earthy brown.
You'll caramelise the chopped apricots by popping then in a pan with sugar, butter and a splash of water and warming until gooey and rich. Whilst they cool, you'll mix desiccated coconut and crushed biscuits with melted butter and press into the base of a cake tin.
After that, you'll whip double cream, fold in cream cheese and sugar, then stir in cooled melted white chocolate to produce a perfect cheesecake filling.
Fold in the apricot pieces, pile the filling into the tin, swirl any remaining syrup from the apricots on top and it's ready to chill, slice and enjoy!
Here’s how to make my impossibly moreish apricot cheesecake recipe.
Ingredients
For the caramelised apricots
- 250 g (1¼ cups) dried apricots chopped
- 100 ml (⅓ cup + 1 tbsp) water
- 50 g (4 tbsp + 1 tsp) butter
- 50 g (¼ cup) white caster sugar (superfine sugar)
For the base
- 250 g (18 sheets) digestive biscuits (graham crackers) crushed
- 50 g (½ cup) desiccated coconut
- 125 g (1 stick + 1 tbsp) butter melted
For the cheesecake filling
- 300 ml (1¼ cups) double cream (heavy cream)
- 560 g (2⅓ cups) full fat cream cheese
- 1 tsp vanilla extract
- 100 g (½ cup + 1 tbsp) white caster sugar (superfine sugar)
- 200 g (7 oz) white chocolate melted and cooled
Equipment
- Plate
- Round loose-bottomed 23cm (9") nonstick cake tin
Instructions
Caramelise the apricots
Put the chopped apricots in a small pan.
Add the water, butter and sugar.
Heat gently until the butter is dissolved, then bring to a boil for a couple of minutes until you have a toffee syrup.
Lift out of the pan and spread onto a plate to cool. Reserve any syrup left in the pan for later.
Make the base
Crush the biscuits and place in a bowl.
Add the desiccated coconut.
Mix together.
Add the hot melted butter.
Mix through.
While still warm, tip the biscuit mixture into a large, loose-bottomed tin.
Press down all over. Pop in the fridge to firm up.
Make the apricot cheesecake filling
Melt the white chocolate and set aside to cool.
Pour the double cream into a large mixing bowl.
Whip until very thick but shy of turning to butter.
Add the cream cheese, vanilla and sugar.
Fold through. Avoid over-mixing from here on to keep the mixture firm.
Add the cooled melted chocolate.
Fold through.
Add the totally cooled caramelised apricots.
Fold in.
Retrieve the tin from the fridge and pile the filling into it.
Carefully level off.
Drizzle any reserved syrup over the top.
Swirl.
Return the tin to the fridge to chill overnight until firm. Once well chilled, it's ready to slice and enjoy!
Pointers, tricks and troubleshooting tips for the perfect Apricot cheesecake
Is apricot cheesecake easy to make?
Yes, there isn't much cooking involved, just a bit of melting and heating some ingredients. Which means there are minimal chances for things to go wrong. Yay!
Will I need any special equipment to make apricot cheesecake?
To make this Apricot cheesecake you’ll only need some fairly standard cooking equipment, like bowls, spoons and an electric whisk. The only thing you might not have to hand is a loose-bottomed cake tin.
A loose-bottomed cake tin does what it says on the tin (sorry). It lets you slide the bottom out separately from the edges of the tin, which gives you an easy way to neatly remove your cheesecake.
You can usually find a loose-bottomed cake tin in the baking aisle of a large supermarket. Though don’t worry if you can’t find one in-store, there are always various sizes of springform or loose bottom cake tins available from Amazon.
If in doubt, there’s a full equipment list below. I’ve included links to example products so you can see exactly what I used.
Where can I buy dried apricots?
Dried apricots are pretty popular, so you can usually find them with other dried fruit and nuts in your local supermarket. If you live near a health store like Holland and Barett or Whole Foods, you'll definitely find some there. Or you could order some online.
How can I tell if cream cheese has gone off?
As with all dairy, if it is past its ‘use by’ date, you should throw it away. Once opened, cream cheese will generally last 1-2 weeks as long as it has always been kept in the fridge - if it has been left at room temperature for more than two hours it’s best to discard it.
If your cream cheese has changed colour, looks mouldy, is dry/cracked or has an unusual smell it should be discarded.
Unlike some hard cheeses, where mould can be cut off (which still contains a small element of risk), cream cheese is soft and wet enough that any mould can penetrate to the centre of the cheese - even if you can’t see it. If you’re unsure, you shouldn’t use it.
It’s always best to use fresh cream cheese so you know it’s safe to eat and because it will taste its best.
How can I tell if double cream has gone off?
If your cream is past its ‘use by’ date it should always be thrown away. If it is in its ‘use by’ date and has been opened first check to make sure it isn’t darker in colour or yellowing. If it does, or if it looks thicker, or has a sour and tangy smell, it’s likely off and should be thrown away.
Is apricot cheesecake suitable for vegetarians?
Yes, the ingredients in this recipe are vegetarian.
However, some animal-derived products like cream cheese might contain non-vegetarian substances like rennet (it's unlikely to be in cream cheese, but it's always worth checking).
Also, don't forget to check anything extra you intend to serve with the recipe.
Is apricot cheesecake suitable for vegans?
This cheesecake isn't vegan, as it contains dairy. However, you could adapt it by replacing some ingredients with vegan alternatives.
You could swap out the cream, butter, cream cheese and chocolate with vegan alternatives to make this a vegan cheesecake. Although, I haven't tested this recipe with vegan options yet.
There are many good vegan dairy alternatives available in supermarkets; some stores even have their own label brands. Flora makes a great vegan butter called Flora Plant B+tter or you could use Stork Baking Block and many British and European supermarkets stock Naturli Vegan Block, which has a really nice buttery taste and ideal texture for baking. Dairy butter usually has a fat content of 82%, so whatever vegan alternative you use, try and find one with a similar fat content so that it sets the biscuit base well without being too wet.
The biscuits you use for the base may also contain butter, so you might have to buy vegan biscuits.
If your local store doesn't stock many vegan alternatives, it's easy to find them online through grocery store delivery, Amazon or specialised food sites like The Vegan Kind or Whole Foods.
Double-check all of your ingredients and labels to check that they are suitable for vegans. Also, don't forget to check anything extra you intend to serve with the recipe.
Is apricot cheesecake gluten-free?
This recipe isn't gluten-free as it contains digestive biscuits (which are made of wheat), but it's easy to adapt to a gluten-free diet.
To make the cheesecake base, you need digestive biscuits (Graham crackers), which usually aren't gluten-free. However, in most stores, you can buy gluten-free versions of digestive biscuits. If they aren't available in-store, your grocery delivery service (Ocado, Walmart etc.) will probably have them in stock. If not, they're easy to find on Amazon or in health food stores.
Make sure you double-check all of your other ingredient labels too, to ensure that they're gluten-free. Don't forget to check anything you want to serve with the cheesecake.
If you've adapted this for a vegan diet, it's particularly worth checking all the dairy alternatives, as sometimes wheat is used to make vegan cheeses.
Is apricot cheesecake keto-friendly?
This recipe is rather sweet and has a biscuit base, so it isn't suitable for a ketogenic diet.
However, cream cheese and butter are keto-friendly, so it’s worth searching for keto-friendly recipes that use sugar alternatives and keto-friendly low-carb biscuits.
Is apricot cheesecake healthy?
While this recipe contains fruit, it isn't particularly healthy. However, it's fine to enjoy as an occasional treat.
For more detail on the number of calories in a standard slice and other nutritional information have a look at the recipe card and the end of the FAQ. All figures are estimates based on publicly available data.
Is apricot cheesecake safe to eat while pregnant?
It's important to ensure good food hygiene is followed when making this cheesecake, especially as it is a no-bake.
If you're pregnant, your doctor might advise you to avoid eating 'soft cheese' and unpasteurised dairy. This is because they can contain a bacteria called listeria, which can be dangerous for pregnancy.
However, while cream cheese is technically soft, the NHS says that pregnant people can eat cream cheese as long as it has been pasteurised - most store-bought versions are, but always check the label. If you’re ever unsure, the NHS has a very clear and helpful explanation of why pregnant people should avoid unpasteurised dairy products.
As with any ingredients, you should always make sure that your dairy ingredients are in good condition and that you prepare your apricot cheesecake safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with apricot cheesecake?
Apricots and cheesecake go well with nuts, so you could top your cheesecake with toasted hazelnuts or any nut of your choice.
Apricots and spices like cinnamon or nutmeg are delicious together, so you could also make a spiced caramel to drizzle over your cheesecake.
Can I make this recipe without apricots? Can I use something else?
If you don’t have any dried apricots you could use mango or dried cherries, which would be great with this recipe, as they're classic combinations with coconut.
However, as mango is firmer when dried, you might need to soak it in some warm water for a few minutes before caramelising to soften it. It's probably best to use fruits that aren't too different to apricots so you can replicate the texture.
I haven't got white chocolate. Can I use milk chocolate?
Feel free to use milk chocolate in your apricot cheesecake. The cheesecake will taste slightly different, but still delicious!
The cheesecake will naturally also look different, as the milk chocolate will give it a pale brown colour similar to a mousse.
Milk chocolate has a similar melting point to white chocolate, so it shouldn't affect the method if you swap it out. If you decide to use dark chocolate you’ll need to use less as it can be quite bitter depending on cocoa percentage, so the taste could become overpowering. Dark chocolate also has a higher melting point than white or milk chocolate, so don’t worry if it takes a little more heating through.
Can I add extra fruit to this apricot cheesecake?
You can add extra fruit to this apricot cheesecake, but it will make the cheesecake filling bigger, so you'll need to ensure that your tin is tall enough to contain it.
Using extra fruit could also make the filling a little softer, which isn't necessarily a bad thing, but make sure you don’t add so much you can’t still slice it!
Can I add chocolate to this apricot cheesecake?
This recipe already contains white chocolate, but if you really love chocolate, you could try drizzling tempered chocolate on top of your cooled cheesecake for that extra chocolatey hit.
A dark chocolate drizzle on top would be a nice contrast to the white chocolate in the filling.
How should I store apricot cheesecake?
Apricot cheesecake contains soft cheese, which will spoil quickly if it's left out of the fridge. For this reason, it needs to be kept in the fridge at all times - unless it’s being served, of course!
Ideally, it’s best to keep any leftover cheesecake in an airtight container in the refrigerator. I find a large, circular container and a plate works best. You can reverse the container so the larger portion becomes the lid, and the lid becomes the tray, then put the plate on that - that way it’s much easier to take out and cut the cheesecake.
If you don’t have any containers large enough you can also simply keep the cheesecake on a plate and loosely cover the top with food wrap or cover with a large mixing bowl if you have room.
How long does apricot cheesecake keep?
You can safely store your apricot cheesecake for up to five days in an airtight container in your fridge, but it will taste best within three days of making it.
If you take the cheesecake out of the fridge, it will spoil quickly because it contains butter and cream cheese, so if any of it has been kept at above fridge temperature for more than two hours it should be discarded.
Can I leave apricot cheesecake out on the counter?
No, you need to refrigerate the cheesecake as it contains cheese and butter, which can spoil if left on the counter.
Can I make apricot cheesecake ahead?
Yes, you can make the base and keep it in the fridge for up to a week ahead of serving.
Or, if you're super organized, you could make your base a couple of months in advance and keep it in the freezer. Generally, it's thought that you can keep butter in the freezer for up to four months before there are any texture issues.
While you can make the filling days before and store it in an airtight container in the fridge, it's probably best to prepare it the day of or the day before. This is because the filling contains caramelized fruit, which might release water and separate from the cream cheese.
Can I keep apricot cheesecake in the refrigerator?
Yes, the best way to store this cheesecake is to keep it in an airtight container in the fridge.
Can I freeze apricot cheesecake?
This cheesecake isn't really ideal for freezing, as it can go watery when it defrosts. The apricots can release water as they defrost, and the cream cheese could separate, so you could end up with a soggy cheesecake.
What is the best way to defrost apricot cheesecake?
While it isn’t advised to freeze this cheesecake because of the fruit pieces, if you do freeze it, it's best to defrost it on a covered plate overnight in the fridge. This is to ensure it doesn't defrost too quickly or ever get above fridge temperature.
Can I make apricot cheesecake in a different quantity?
If you want to change the size of the cheesecake, there's a helpful tool in the recipe card below. Just click on the serving size in the recipe card, and a little slider will pop up. You can move the slider up or down to get the amount you want to make. All the ingredient quantities will update automatically for you so that everything is in the right ratios.
If you make a smaller cheesecake, you'll need to get a smaller tin so your cheesecake isn't too thin. If you make a bigger cheesecake, you'll need to get a wider and deeper tin so you can fit the extra mix.
If your cheesecake is much bigger it will likely take at least a few more hours to set.
Can I make this apricot cheesecake in individual portions?
As this is a no-bake cheesecake, it's really easy to make individual portions as there are no cooking times to adjust.
For example, you could use ramekins instead of one large tin. Then, all you have to do is fill each ramekin with a small amount of the base mixture, leave it to chill, then top with the filling, and refrigerate as the recipe says.
Can I make this apricot cheesecake in a different shaped tin/tray?
Yes, this recipe is perfect for using a different shaped tin or tray as there's no cooking. Just make sure your tray has a loose-bottom or you’re happy to have to dig it out a bit more than you otherwise would have to. Then simply follow the instructions in the recipe and chill the cheesecake when assembled.
If you use a smaller and deeper container, you'll need to let it sit for longer in the fridge as you'll have a thicker cheesecake.
Can I make apricot cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?
A stand mixer would be ideal for whipping the cream and mixing the cheesecake filling ingredients. However, it's probably better to use a food processor for the biscuit base.
Can I make apricot cheesecake with a food processor?
Yes, you could use a food processor to quickly blitz your biscuits (or graham crackers) for the base.
You can also use a food processor to whip cream. However, when using a food processor to whip cream, you should be careful not to mix it too much as your cream might become too stiff. But don't worry if you overwhip your cream! You can just mix in some unwhipped cream to soften it.
Can I bake this apricot cheesecake?
While some cheesecakes are meant to be baked, this one isn’t; if you did put it in the oven, it would probably just melt into a delicious gooey mess. This is because it has no flour or eggs to hold it together.
However, if you do want to make a baked cheesecake, why not try this baked chocolate cheesecake?
How can I make sure my apricot cheesecake is perfectly set?
Leaving your cheesecake to set overnight in the fridge is the best way to make sure it’s set perfectly.
If you decide to make a bigger cheesecake in a deeper tin, it might be worth leaving your cheesecake to set for a full day in the fridge, just to make sure it sets through to the middle.
A time tested and very scientific way to check if your cheesecake is set, is to give the tin a little wobble. If there’s any movement then it’s not set!
Why didn’t my apricot cheesecake set?
There are a few reasons why your cheesecake didn't set, which could be down to ingredients or the mixing stage.
If you made changes to the filling ingredients, it could affect the way the cheesecake sets. For example, this recipe has full-fat cream cheese as an ingredient. Full-fat cream cheese has a thick texture, which gives the cheesecake more body than low-fat cream cheese. Or, if you add extra fruit, that could release water into the mixture, making it wetter and unable to set firmly.
So, if you used low-fat cream cheese, it probably produced a thinner mixture that won't set. As a result, your cheesecake will be tasty, but the texture will be much looser and a bit messier to eat.
Whisking your filling mixture is also key to getting your cheesecake set properly. The cream and the cream cheese need to be whipped well with the caster sugar and vanilla until the mixture is nice and thick. You'll know when the mix is right if it holds its shape and doesn't easily drip off the end of the whisk.
The white chocolate is also key in getting a well-set cheesecake. First, you need to make sure the chocolate has cooled down enough not to melt the other ingredients. You can allow it to cool almost back down to room temp, and it will still stay in liquid form, so don't worry about getting it in the mix before it cools down and sets.
If the chocolate is still warm when you add it it will destroy all your hard work whisking the cream and cream cheese. The cheesecake filling will melt and collapse, and your finished cheesecake won't set properly.
Why did my caramelised apricots go hard / crunchy / burnt / taste bitter?
If your caramelised apricots are hard, crunchy, burnt or taste bitter, then it sounds like the hob was too hot when you were caramelising them. When you caramelise fruit, it's always better to go low and slow on the heat to get a nice depth of flavour and avoid burning the fruit and the sugar.
Once the sugar has started to turn brown, the caramelisation process has begun, so it's crucial that you don't let it cook on high heat for too long or go too dark. The darker it is, the more potential it has to burn or taste bitter.
It’s also a little easier when using a heavy bottomed pan that transfers heat uniformly without big spikes in temperature. Something like a thin aluminium pan will still work, but you will need to take extra care that nothing burns.
How can I add/change the flavours in this cheesecake?
You can do a few things to change the flavours of this cheesecake. For example, you could leave out the coconut and just make a classic biscuit base. Or you could add orange or lemon zest to the base mixture before you add the butter.
You could also add different spices like cinnamon, ginger or nutmeg to the apricot caramel mixture.
What is the origin of cheesecake?
The earliest record of a dish like a cheesecake is from Ancient Greece, where a baked crust with a creamy cheese topping was known as a 'placenta cake'. In case you were wondering about the odd name, it was actually the cake that gave its name to the organ!
The origin of the cheesecake as we know it came from Europe in the Middle Ages. However, this early form of cheesecake was made with cheese curds until the 1800s, when a dairy producer in New York accidentally invented cream cheese when he was trying to replicate soft french cheese. Then, again, the biscuit base cheesecake was popularised in America. So cheesecake comes from America and Greece via Europe.
Print this apricot cheesecake recipe
Apricot Cheesecake Recipe
Ingredients
For the caramelised apricots
- 250 g (1¼ cups) dried apricots chopped
- 100 ml (⅓ cup + 1 tbsp) water
- 50 g (4 tbsp + 1 tsp) butter
- 50 g (¼ cup) white caster sugar (superfine sugar)
For the base
- 250 g (18 sheets) digestive biscuits (graham crackers) crushed
- 50 g (½ cup) desiccated coconut
- 125 g (1 stick + 1 tbsp) butter melted
For the cheesecake filling
- 300 ml (1¼ cups) double cream (heavy cream)
- 560 g (2⅓ cups) full fat cream cheese
- 1 tsp vanilla extract
- 100 g (½ cup + 1 tbsp) white caster sugar (superfine sugar)
- 200 g (7 oz) white chocolate melted and cooled
Equipment
- Plate
- Round loose-bottomed 23cm (9") nonstick cake tin
Instructions
Caramelise the apricots
- Put the chopped apricots, water, butter and sugar in a pan. Heat gently until the butter is dissolved, then bring to a boil for a couple of minutes until you have a toffee syrup.
- Lift out of the pan and spread onto a plate to cool. Reserve any syrup left in the pan for later.
Make the base
- Crush the biscuits and place in a bowl with the desiccated coconut. Mix together.
- Add the hot melted butter and mix through.
- While still warm, tip the biscuit mixture into a large, loose-bottomed tin and press down all over. Pop in the fridge to firm up.
Make the apricot cheesecake filling
- Melt the white chocolate and set aside to cool.
- Pour the double cream into a large mixing bowl. Whip until very thick but shy of turning to butter.
- Add the cream cheese, vanilla and sugar. Fold through. Avoid over-mixing from here on to keep the mixture firm.
- Add the cooled melted chocolate and fold through.
- Add the totally cooled caramelised apricots and fold in.
- Retrieve the tin from the fridge and pile the filling into it, carefully levelling off.
- Drizzle any reserved syrup over the top and swirl, then return the tin to the fridge to chill overnight.
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