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No bake cheesecake recipe with apricot

5 ingredients cheesecake that you can prepare fast without turning the oven on!No bake cheesecake recipe - SunCakeMom

Simple no bake cheesecakes are one of the best choices for hot summer days when you don’t even want to think about going near the kitchen, let alone turning on the oven.
Summer is approaching fast leaving us with the option to enjoy cold desserts and giving us wide range of fruit we can choose making our sweet treats with.

I’ve been to the farmers market today and I was lucky enough to find freshly harvested apricots. Of course I couldn’t miss to buy some.

So anybody can guess, today’s dessert is made with delicious apricots.

This plain cheescake comes with apricot topping so good you must try.

Ingredients:

  • 100 grams Digestive biscuits
  • 100 grams Butter
  • 600 grams Cream cheese (I love using Philadelphia cream cheese)
  • 6-7 ripe middle size apricots (about 250 grams peeled and de-seeded)
  • 1 tablespoon honey (optionally Agave syrup you can substitute honey if you have allergies or any kind of intolerance using honey)

How to make:

  1. Before getting the ingredients prepare medium size round cake tin. Cover it with tinfoil.
  2. Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water. Bring it to boil. Cook it for about 15 minutes. Stir occasionally.Cooking the apricots - No bake cheesecake recipe - SunCakeMomCooking the apricots until tender - No bake cheesecake recipe - SunCakeMom
  3. In the meantime you have some time to multitask. Put digestive biscuits into a bowl where you can crush them into small crumbs.Crush the biscuits - No bake cheesecake recipe - SunCakeMomCrush the biscuits into small pieces - No bake cheesecake recipe - SunCakeMom
  4. Soften butter by putting it into the microwave oven for 20 seconds (400W). You might not need to soften butter if it’s originally out of the fridge and soft.Get the butter out- No bake cheesecake recipe - SunCakeMom
  5. Mix soft butter with the biscuit crumbs until you get a well combined mixture.Mix the butter with the biscuits - No bake cheesecake recipe - SunCakeMom
  6. Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as you can.Cheesecake base - No bake cheesecake recipe - SunCakeMom
  7. Beat cream cheese and honey until soft. (Optionally you can put vanilla extract to the batter if you fancy.)Cheesecake filling - No bake cheesecake recipe - SunCakeMom
  8. Spoon cream in the middle of the biscuit base and spread outwards to the edges.Spread the cream - No bake cheesecake recipe - SunCakeMom
  9. Decorate it with slightly cooked apricots.
  10. Set no bake cheesecake in the fridge overnight.

No bake cheesecake - No bake cheesecake recipe - SunCakeMom

Slice and eat it as soon as it’s out of the fridge. If you happen to have some leftover, don’t forget to pop it back to the fridge until next time.

Enjoy!

5 from 1 vote
No bake cheesecake recipe - SunCakeMom
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No bake cheesecake recipe with apricot
Prep Time
15 mins
Total Time
20 mins
 
5 ingredients cheesecake that you can prepare fast without turning the oven on!
Course: Dessert
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
  • 100 grams digestive biscuits
  • 100 grams butter
  • 600 grams cream cheese (Philadelphia)
  • 6-7 medium apricots (peeled and de-seeded)
  • 1 tbsp honey (or agave)
Instructions
  1. Before getting the ingredients prepare medium size round cake tin. Cover it with tinfoil.
  2. Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water. Bring it to boil. Cook it for about 15 minutes. Stir occasionally.
  3. In the meantime you have some time to multitask. Put digestive biscuits into a bowl where you can crush them into small crumbs.
  4. Soften butter by putting it into the microwave oven for 20 seconds (400W). You might not need to soften butter if it’s originally out of the fridge and soft.
  5. Mix soft butter with the biscuit crumbs until you get a well combined mixture.
  6. Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as you can.
  7. Beat cream cheese and honey until soft. (Optionally you can put vanilla extract to the batter if you fancy.)
  8. Spoon cream in the middle of the biscuit base and spread outwards to the edges.
  9. Decorate it with slightly cooked apricots.
  10. Set no bake cheesecake in the fridge overnight.
Recipe Notes

Slice and eat it as soon as it’s out of the fridge. If you happen to have some leftover, don’t forget to pop it back to the fridge until next time.

 

Isn’t it sweet enough for you?

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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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