No-Bake White Chocolate Apricot Cheesecake
User Reviews
5.0
12 reviews
Excellent
No-Bake White Chocolate Apricot Cheesecake
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White Chocolate Cheesecake with fresh apricots and a cookie crust. An easy no-bake cheesecake that is cold and creamy.
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Ingredients
CRUMB BASE
- 1½ cups crumbs (cookie or graham cracker)
- ¼ cup butter ( melted)
FOR THE FILLING
- 1½-1¾ cups apricots (5-6 medium-large/peeled and chopped)
- 1 tablespoon gelatine
- 2 tablespoons milk (I use 2%)
- 3½ ounces white chocolate (good quality bar chopped) melted*
- 8 ounces cream cheese (whole fat)
- ¾ cup icing/powdered sugar
- 1 cup cream heavy/whole/whipping (at least 30% fat)
*Melt the chocolate bain marie or with a microwave.
TOPPING
- 4-5 apricots (peeled and sliced)
- ½ tablespoon corn starch (sifted)
- ¼ cup granulated or fine sugar
- ½ teaspoon vanilla
- 2 tablespoons water
Instructions
- Mix graham cracker or cookie crumbs and the melted butter, press down on the bottom of a 7 – 8 inch (17 – 20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator while making the filling.
FILLING
- Melt the white chocolate either in a bain marie or microwave. Let cool (but not enough to harden).
- In a medium bowl beat together the cream cheese, sugar and vanilla, Fold in the cooled melted chocolate, side aside.
- Beat the cream until thick peaks appear, set aside.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add 1-2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined, fold in the chopped apricots.
- Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving top with the apricot filling if desired. Enjoy!
APRICOT TOPPING
- In a small pot add the apricots, cornstarch, sugar, vanilla and water and gently combine. Cook on low heat 4-5 minutes until thickened and sugar has dissolved. I like to leave the apricots a little on the firm side rather than mushy. Move to a clean bowl and let cool. Chill until ready to serve.
Notes
- Be sure to refrigerate any leftover cheesecake. Cover well or keep in an airtight container, it will last for up to 3 days.
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
80mg
(27%)
Sodium
226mg
(9%)
Potassium
246mg
(7%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
1916IU
(38%)
Vitamin C
5mg
(6%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 80mg | 27% |
| Sodium | 226mg | 9% |
| Potassium | 246mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1916IU | 38% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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