Lucy M. I’ll never forget discovering this apricot and orange cheesecake recipe in an old baking book, intrigued by how the zesty orange and sweet apricot would work together in one dessert. The first time it came out of my oven, perfectly set with that golden fruit topping, I knew I’d found something special to add to my repertoire. My family’s reaction when they tasted that first slice, with the tangy citrus cutting through the creamy richness, told me this would become a regular request. If you’re looking for a refreshing twist on classic cheesecake that brings amazing flavor, this is it. This delightful recipe turns simple ingredients into something truly memorable.
Why You’ll Love this Apricot and Orange Cheesecake
Because this cheesecake manages to taste both light and decadent at the same time, which honestly feels like some kind of magic trick. The apricots bring this jammy sweetness that plays beautifully against tangy cream cheese, while orange zest cuts through everything with bright, citrusy notes. I’m convinced the combination was designed specifically to make your taste buds do a little happy dance. Plus, there’s something about that graham cracker crust underneath, those crushed amaretti on top, that makes each bite feel special. It’s fancy enough for company but forgiving enough for weeknight baking.
What Ingredients are in Apricot and Orange Cheesecake?
This no-bake cheesecake brings together a surprisingly simple lineup of ingredients that work together to create something truly special. The foundation starts with a classic graham cracker crust, moves into a creamy filling studded with dried apricots and brightened by fresh orange juice and zest, and finishes with an elegant topping that adds both texture and visual appeal.
For the Crust:
- ¾ cup (115g) graham crackers
- ¼ cup (55g) salted butter
For the Cheesecake:
- 1 × ¼-ounce (7g) packet powdered gelatin
- ¼ cup (60ml) warm water
- 1⅓ cups (175g) dried apricots
- ¾ cup + 2 tbsps (200ml) freshly squeezed orange juice
- 3 tbsps clear honey
- Finely grated zest of ½ orange
- 1 cup (225g) full-fat cream cheese
- ⅔ cup (150ml) full-fat sour cream
- 2 extra-large eggs, separated
- ½ cup + 1 tbsp (115g) sugar
For the Topping:
- 7 tbsps (100ml) heavy cream, whipped
- 5 small amaretti cookies, crushed
- Finely grated zest of 1 orange
While this cheesecake is rich and creamy, our Marmalade Loaf provides a lighter, more traditional baked option.
A few things worth noting: the recipe specifically calls for full-fat dairy products, which are essential for achieving the right texture and richness in a no-bake cheesecake. Freshly squeezed orange juice makes a noticeable difference compared to store-bought, and the same goes for freshly grated zest. The gelatin is what sets this cheesecake without baking, so don’t skip or substitute it. When it comes to the dried apricots, look for plump, moist ones rather than overly dried-out fruit, as they’ll blend more smoothly into the filling.
How to Make this Apricot and Orange Cheesecake
- Begin by preparing the crust, which serves as the foundation for this elegant dessert. Place ¾ cup (115g) of graham crackers in a plastic bag and crush them thoroughly with a rolling pin until you achieve fine crumbs.
- Melt ¼ cup (55g) of salted butter in a medium saucepan, then remove from heat and stir in the graham cracker crumbs until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan and allow it to set while you prepare the filling.
- For the cheesecake layer, start by dissolving 1 × ¼-ounce (7g) packet of powdered gelatin in ¼ cup (60ml) of warm water, stirring for a few minutes until completely dissolved.
- Never boil the gelatin mixture, as this will compromise its thickening properties. In a separate saucepan, combine 1⅓ cups (175g) of dried apricots with ¾ cup + 2 tbsps (200ml) of freshly squeezed orange juice and heat gently until the apricots soften. Stir in 3 tbsps of clear honey and the finely grated zest of ½ orange, then blend the mixture until smooth.
- In a large bowl, beat together 1 cup (225g) of full-fat cream cheese and ⅔ cup (150ml) of full-fat sour cream until creamy. Add the apricot-orange puree and dissolved gelatin, stirring until fully incorporated.
- In a separate bowl, whisk the 2 egg yolks with ½ cup + 1 tbsp (115g) of sugar until pale and thick, then fold into the cheese mixture. Finally, whip the 2 egg whites until stiff peaks form and gently fold them into the filling to create a light, airy texture. Pour onto the prepared crust and refrigerate until set. Top with 7 tbsps (100ml) of whipped heavy cream, 5 crushed amaretti cookies, and a generous dusting of finely grated zest from 1 orange before serving.
Apricot and Orange Cheesecake Recipe
Ingredients
Method
- Crush the ¾ cup (115g) graham crackers into fine crumbs, mix with the melted ¼ cup (55g) salted butter, press firmly into the bottom of your springform pan, and refrigerate while you work on the filling.
- Dissolve the 1 × ¼-ounce (7g) packet of powdered gelatin in ¼ cup (60ml) warm water and set it aside to bloom.
- Combine the 1⅓ cups (175g) dried apricots with ¾ cup + 2 tbsps (200ml) freshly squeezed orange juice in a saucepan and simmer until the apricots are soft and plump.
- Blend the apricot mixture until smooth, then stir in the 3 tbsps clear honey, the finely grated zest of ½ orange, and the dissolved gelatin.
- In a separate bowl, beat together the 1 cup (225g) full-fat cream cheese and ⅔ cup (150ml) full-fat sour cream until smooth and creamy.
- Stir in the 2 egg yolks (reserving the whites for later), then fold in the apricot mixture until everything is well combined.
- In another clean bowl, whip the 2 egg whites until they form soft peaks.
- Gradually add the ½ cup + 1 tbsp (115g) sugar while continuing to beat until you have glossy, stiff peaks.
- Gently fold these meringue-like egg whites into the apricot-cream cheese mixture in stages, being careful not to deflate the airiness you’ve just created.
- Pour the filling over your chilled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4-6 hours or overnight until it’s completely set.
- When you’re ready to serve, spread the whipped 7 tbsps (100ml) heavy cream over the top and sprinkle with the crushed 5 small amaretti cookies.
- Finish with the finely grated zest of 1 orange for a beautiful presentation.
Notes
What are common no-bake cheesecake mistakes?
The most frequent mistake with apricot and orange cheesecake is using cold cream cheese straight from the refrigerator. Cold ingredients create lumps that won’t blend smoothly, resulting in a grainy texture instead of the silky consistency expected from no-bake cheesecake. Always bring cream cheese to room temperature at least 30 minutes before starting your apricot cheesecake for perfectly smooth results. Insufficient chilling time ruins many apricot and orange cheesecake attempts. This dessert needs minimum 4-6 hours in the refrigerator to set properly, though overnight is ideal. Rushing this step leaves you with a runny, disappointing cheesecake that won’t slice cleanly. Additionally, overbeating the filling incorporates too much air, creating a mousse-like texture rather than the dense, creamy consistency that makes orange cheesecake so indulgent. Another common error is making the biscuit base too thick or not pressing it firmly enough for apricot and orange cheesecake. A loose, crumbly base falls apart when slicing. Press the biscuit mixture firmly and evenly using the back of a spoon. Finally, adding fruit toppings too early causes moisture to seep into the apricot cheesecake, making it soggy. Add fresh apricots and orange segments just before serving, or use a glaze to create a protective barrier between fruit and filling for the best presentation and texture.What are common no-bake cheesecake mistakes?
The most frequent mistake with apricot and orange cheesecake is using cold cream cheese straight from the refrigerator. Cold ingredients create lumps that won’t blend smoothly, resulting in a grainy texture instead of the silky consistency expected from no-bake cheesecake. Always bring cream cheese to room temperature at least 30 minutes before starting your apricot cheesecake for perfectly smooth results.
Insufficient chilling time ruins many apricot and orange cheesecake attempts. This dessert needs minimum 4-6 hours in the refrigerator to set properly, though overnight is ideal. Rushing this step leaves you with a runny, disappointing cheesecake that won’t slice cleanly. Additionally, overbeating the filling incorporates too much air, creating a mousse-like texture rather than the dense, creamy consistency that makes orange cheesecake so indulgent.
Another common error is making the biscuit base too thick or not pressing it firmly enough for apricot and orange cheesecake. A loose, crumbly base falls apart when slicing. Press the biscuit mixture firmly and evenly using the back of a spoon. Finally, adding fruit toppings too early causes moisture to seep into the apricot cheesecake, making it soggy. Add fresh apricots and orange segments just before serving, or use a glaze to create a protective barrier between fruit and filling for the best presentation and texture.
Apricot and Orange Cheesecake Substitutions and Variations
The beauty of this recipe lies in how easily you can tweak it to match whatever’s lurking in your pantry or tickling your taste buds. Swap apricots for peaches or mangoes if that’s what you’ve got. Don’t have orange juice? Lemon works beautifully, though you’ll want to add an extra tablespoon of honey since lemons are feistier. Graham crackers can become digestive biscuits, gingersnaps, or even crushed pretzels for a salty twist. The amaretti topping is optional, honestly, so if you’re missing those, crumbled shortbread does the job. You can even make this fully no-bake by skipping the oven.
What to Serve with Apricot and Orange Cheesecake
Honestly, this cheesecake doesn’t need much backup—it’s already doing the heavy lifting at your dessert table. But if you’re feeling fancy, I’d pour some strong coffee alongside it, maybe an espresso or a bold French roast. The bitterness cuts through all that creamy sweetness like a charm. Or go with champagne if you’re celebrating something, anything really. A fruit compote works too, though it feels a bit redundant with all those apricots already hanging out in there. Keep it simple, keep it classy, and let the cheesecake be the star it was born to be.
Final Thoughts
When you pull this cheesecake from the fridge and slice into it, you’re going to feel like you’ve accomplished something real. The bright citrus notes dancing with sweet apricot, that smooth cream cheese base, the satisfying crunch of crust beneath your fork—it all adds up to something pretty special. Sure, there were a few steps involved, but wasn’t it worth it? I think this dessert proves that sometimes the best recipes aren’t the quickest ones. They’re the ones that make people lean back in their chairs, close their eyes, and ask for seconds.
