No Bake Apricot Cheesecake Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
• Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
• Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
• Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
• Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
• Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
• Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
• Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
• Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
• Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

Steps:

• Heat oven to 350*F for crust.
• Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
• Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool.
• For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; 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 mixture; set aside.
• In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan.
• Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
• To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
• Chill 3 hours.

Steps:

• BASE:.
• Combine finely crushed biscuit crumbs and melted butter, mix well. Press mixture firmly on to base of 20cm springform tin. Refrigerate 1 hour.
• FILLING:.
• Measure 1 cup aricot nectar from can (reserve remainder for topping). Pour nectar into small saucepan, sprinkle gelatine over.
• Place over low heat and stir until gelatine dissolves; allow to cool and thicken slightly.
• Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.
• Beat in apricot mixture, then fold in whipped cream.
• Pour mixture into crumb crust, refrigerate 2 hours or until firm.
• TOPPING:.
• Place sugar and arrowroot in saucepan. Gradually stir in reserved apricot nectar.
• Bring mixture to the boil, stirring constantly; remove from heat and add rum.
• Continue stirring for a few minutes to allow mixture to cool slightly.
• Spread topping over cheesecake, refrigerate until topping sets.

Steps:

• Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.

Steps:

• Combine crumbs, butter and nutmeg; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
• Mix nectar and gelatine in small saucepan; let stand 5 min. Cook and stir on low heat until gelatine is completely dissolved. Cool until slightly thickened.
• Beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Beat cream cheese and sugar in large bowl with mixer until blended. Add lemon juice; mix well. Gradually add gelatine mixture, mixing until blended after each addition. Gently stir in whipped cream; pour over crust. Refrigerate 4 hours.
• Spoon pie filling over cheesecake; top with nuts. Refrigerate 1 hour. Run knife around rim of pan to loosen cake; remove rim.