Apricot and Orange Cheesecake Recipe

No-Bake Apricot CheesecakeThis unique no-bake cheesecake features a ginger cookie crust and a light, mousse-like filling made with dried apricots, orange juice, and honey. The addition of whipped egg whites creates an airy texture, while amaretti cookies and orange zest provide the perfect finishing touches.

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Prep Time 30

Chilling time 5

Servings: 10

Course: Dessert

Cuisine: British

Ingredients Method Notes

Ingredients

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.

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.