As Healthy As Can Be!

No Bake Low Carb Cheesecake Recipe with Apricot

5 ingredients sugar free cheesecake recipe that can be prepare fast without turning the oven on! Top it with some natural jam makes it the perfect dessert!

Sugar-free-cheesecake-4-SunCakeMom

Not as a cheesecake would need any occasion to make but it’s always easier to peg cakes to occasions as it makes the whole affair special. If we turn the thing around then how would a celebration would look like without a cake. A birthday or wedding without cake is just a gathering of people who got drunk. It’s like any other passing Saturday night.

Anyway, cheesecake is nothing special, it’s exactly like any other passing Saturday or rather Friday as Thursdays are the new Saturdays. Well, this is getting rather complicated which is definitely not true for cheesecakes. Especially not this one as this one doesn’t even require baking. It’s the perfect cake for hot summer days when anything cool out from the fridge comes as a gulp of fresh water after a parching week in the dessert. Maybe, we are exaggerating here a little bit but cool desserts with a twist of savoury taste during the sweaty summer days beat any baked goodies for sure.

The best thing about cheesecake is not it’s coolness though, but it’s plainness. It’s easy to prepare and doesn’t need much care after whipped together but a bit of space on the fridge shelf. Traditionally, it’s not a gluten free dessert except if we use gluten free biscuits for the base or some nuts like in our gluten free cheesecake recipe. However, it’s a low carb and sugar free recipe as long as craving won’t take control over our mind and make us pour sugar wildly into the batter of course.

We can always use a favorite sweetener to adjust the recipe to the sugar level we are at the moment. Generally this means adding more to it as this recipe just bluntly leaves out the unnecessary carbs and artificial ingredients promoting healthy food choices as much as possible.

Optimally, we would make our own biscuits from ingredients we would trust but time is always against us. So are hunger and late night snack raids in the kitchen thus making our reliance on a full cookie jar redundant. Making biscuits from scratch then crush them to be able to prepare a no bake cheesecake is although quite doable but to be honest it defies the whole purpose of making a cheesecake. However, if we have some leftover sponge cake -the drier the better- or failed cake attempts then those could serve as a perfect base. #NoFoodWaste

So if we are happy with gluten, a bit of carbs soaked in some palm tree oil or such goodies and sweetened with some trendy sweetener then don’t hesitate just grab a pack or two and get started.

Cheesecakes are a forgiving type.

We can abuse, ignore or mistreat them they will be there for us all the same when we need them most. We can mess with the ingredients ratio. We can add, swap or take out something and it will be all right. The only thing it will need is what everybody need during the summer. A bit of chill air to cool down.
This particular sugar free cheesecake recipe comes with a homemade low carb apricot jam on top. Giving that apricots ripe around this part of the year it makes an ideal choice for seasonal food choices.

There is nothing better than baking from fresh, locally produced 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 we can put our hands 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 9 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.Cooking the apricots - No bake cheesecake recipe - SunCakeMom
  3. Bring it to boil. Cook it for about 15 minutes. Stir occasionally.Cooking the apricots until tender - No bake cheesecake recipe - SunCakeMom
  4. In the meantime we have some time to multitask. Put digestive biscuits into a bowl then crush them into small crumbs.Sugar-free-cheesecake-process
  5. Soften butter by putting it into the microwave oven for 20 seconds (400W). The butter may not need softening if it’s originally out of the fridge and soft.
  6. Mix soft butter with the biscuit crumbs until there is a well combined mixture.Sugar-free-cheesecake-process-2-SunCakeMom
  7. Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.Sugar-free-cheesecake-process-3-SunCakeMom
  8. Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter if we fancy.)Sugar-free-cheesecake-process-4-SunCakeMom
  9. Spoon cream in the middle of the biscuit base and spread outwards to the edges.Sugar-free-cheesecake-process-5-SunCakeMom
  10. Decorate it with slightly cooked or fresh apricots.Sugar-free-cheesecake-process-7-SunCakeMom
  11. Let sit in the fridge overnight and our sugar free cheesecake is done.Sugar-free-cheesecake-1-SunCakeMom

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

Enjoy!

5 from 2 votes
Sugar-free-cheesecake-4-SunCakeMom
No Bake Low Carb Healthy Cheesecake Recipe with Apricot
Prep Time
15 mins
Total Time
20 mins
 

5 ingredients sugar free cheesecake recipe that can be prepare fast without turning the oven on! Top it with some natural jam makes it the perfect dessert!

Course: Dessert
Cuisine: Low carb recipe
Servings: 12
Author: Edi Baker - SunCakeMom
Ingredients
  • 7 ripe middle size Apricots about 9 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. Put digestive biscuits into a bowl where we can crush them into small crumbs.

  4. Soften butter by putting it into the microwave oven for 20 seconds (400W). We 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 we get a well combined mixture.

  6. Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as we can.

  7. Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter if we 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 we 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

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.


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