When the temperatures rise, the last thing you want to do is turn on the oven. Enter the No-Bake Apricot Cheesecake Tart—a sophisticated, vibrant dessert that combines the creamy decadence of a cheesecake with the bright, sunshine-filled flavor of ripe apricots. This tart features a buttery, pressed graham cracker crust and a velvety smooth filling, topped with a gorgeous apricot glaze or fresh fruit slices. It’s a stunning centerpiece for summer garden parties, brunches, or any occasion that calls for an elegant, stress-free treat.
Why This Recipe Works
- No-Bake Convenience: By skipping the oven, you avoid the common pitfalls of baked cheesecakes, like cracking or overcooking, and keep your kitchen cool.
- The Apricot Balance: Apricots have a unique natural acidity that cuts through the richness of the cream cheese, creating a perfectly balanced flavor profile that isn’t overly sweet.
- Textural Contrast: The crunch of the chilled graham cracker crust provides the perfect foundation for the cloud-like, whipped cheesecake filling.
- Make-Ahead Perfection: This tart actually benefits from a long chill in the refrigerator, making it the ideal “day before” dessert for busy hosts.
Recipe Details
- Prep Time: 25 Minutes (plus 4 hours chilling)
- Cook Time: 0 Minutes
- Total Time: ~4.5 Hours
- Yield: 8–10 Servings
- Difficulty: Easy
Ingredients
- For the Crust:
- 1 ½ cups Graham Cracker crumbs (or digestive biscuits)
- 6 Tbsp Unsalted Butter, melted
- 2 Tbsp Granulated Sugar
- For the Filling:
- 16 oz (two 8oz blocks) Cream Cheese, softened to room temperature
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Juice
- 1 ½ cups Heavy Whipping Cream, chilled
- For the Apricot Topping:
- ½ cup Apricot Preserves or Jam
- 1 Tbsp Water or Lemon Juice
- 4–5 Fresh Apricots, thinly sliced (for decoration)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan (preferably with a removable bottom). Chill in the freezer for 15 minutes while you make the filling.
- Whip the Cream: In a chilled bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- Cream the Cheese: In a separate large bowl, beat the softened cream cheese and powdered sugar until completely smooth and lump-free. Stir in the vanilla and lemon juice.
- Fold and Fill: Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined. Pour the filling into the chilled crust and smooth the top.
- The Apricot Glaze: Heat the apricot preserves and water in a small saucepan or microwave until liquid. Strain through a fine-mesh sieve to remove any fruit chunks.
- Decorate: Arrange the fresh apricot slices in a concentric circle on top of the tart. Carefully brush or spoon the warm apricot glaze over the fruit and the surface of the cheesecake.
- Chill: Refrigerate for at least 4 hours (overnight is best) to allow the filling to set completely before slicing.
Conclusion
This No-Bake Apricot Cheesecake Tart is proof that high-end desserts don’t have to be difficult. The combination of the golden apricots and the snowy white filling makes for a visually striking dish that tastes like pure summer. Whether you use fresh apricots from the farmer’s market or high-quality preserves, this tart is a refreshing, light, and tangy finale to any meal.
(FAQ)
Q: Can I use dried apricots?
A: Fresh apricots are preferred for the topping, but you can use rehydrated dried apricots if fresh aren’t in season. Simmer them in a little water or orange juice until soft before slicing.
Q: How do I ensure a clean slice?
A: Use a sharp knife dipped in hot water and wiped dry between every single cut. This prevents the creamy filling from sticking to the blade and gives you those professional “bakery-style” edges.
Q: Can I freeze this tart?
A: Yes! This tart freezes quite well. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator for 2-3 hours before serving for a slightly “semi-freddo” texture.
