As Healthy As Can Be!

No Bake Low Carb Cheesecake Recipe with Apricot

5 ingredients sugar free cheesecake recipe that you can prepare fast without turning the oven on!

Sugar-free-cheesecake-4-SunCakeMom

Simple low carb 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 the oven on.
Summer is approaching fast leaving us with the option to enjoy cold desserts and giving us wide range of fruits we can choose making our sweet treats with.

There is nothing better than baking from fresh seasonal ingredients. Of course the modern life provides us the possibility to get almost anything anytime of the year but to be honest the fruits tastes best when they’ve been harvested at their peak. So if you can put your hand on a bucket of ripe apricot while wondering around don’t waste much time of thinking about what it should be done with it. Besides it’s a perfect choice to make some low sugar jam it is a delicious ingredient for any low carb dessert.

Ingredients:

  • 7 ripe middle size Apricots (about 8.8 oz / 250g peeled and de-seeded)
  • 4 oz / 100g Digestive biscuits (sugar free)
  • 7 tablespoon / 100g Butter
  • 21 oz / 600g Cream cheese (Philadelphia)
  • 1 tablespoon Honey or agave (optional)

Kitchen utensils:

  • Ø8″ / Ø21cm Baking tray

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.Sugar-free-cheesecake-process
  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.Sugar-free-cheesecake-process-2-SunCakeMom
  6. Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as you can.Sugar-free-cheesecake-process-3-SunCakeMom
  7. Beat cream cheese and honey until soft. (Optionally you can put vanilla extract to the batter if you fancy.)Sugar-free-cheesecake-process-4-SunCakeMom
  8. Spoon cream in the middle of the biscuit base and spread outwards to the edges.Sugar-free-cheesecake-process-5-SunCakeMom
  9. Decorate it with slightly cooked or fresh apricots.Sugar-free-cheesecake-process-7-SunCakeMom
  10. Let set in the fridge overnight and your sugar free cake is done.Sugar-free-cheesecake-1-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
Sugar-free-cheesecake-4-SunCakeMom
No Bake Low Carb Healthy 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: 12
Author: Edi Baker - SunCakeMom
Ingredients
  • 7 ripe middle size Apricots about 8.8 oz / 250g peeled and de-seeded
  • 4 oz / 100g Digestive biscuits sugar free
  • 7 tbsp / 100g Butter
  • 21 oz / 600g Cream cheese Philadelphia
  • 1 tbsp Honey or agave optional
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.

 

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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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