No-Bake White Chocolate Apricot Cheesecake
White Chocolate Cheesecake with fresh apricots and a cookie crust. An easy no-bake cheesecake that is cold and creamy.
- Prep time
- 30 min
- Cook time
- 2 hr 27 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 11/2 cup crumbs (cookie or graham cracker)
- 1/4 cup butter ( melted)
- 11/2-13 4 cups apricots (5-6 medium-large/peeled and chopped)
- 1 tbsp gelatine
- 2 tbsp milk (I use 2%)
- 31/2 oz white chocolate (good quality bar chopped) melted*
- 8 oz cream cheese (whole fat)
- 3/4 cup icing/powdered sugar
- 1 cup cream heavy/whole/whipping (at least 30% fat)
- 4-5 apricots (peeled and sliced)
- 1/2 tbsp corn starch (sifted)
- 1/4 cup granulated or fine sugar
- 1/2 tsp vanilla
- 2 tbsp water
Instructions
- 1
Mix graham cracker or cookie crumbs and the melted butter, press down on the bottom of a 7 – 8 inch (17 – 20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator while making the filling.
- 2
Melt the white chocolate either in a bain marie or microwave. Let cool (but not enough to harden).
- 3
In a medium bowl beat together the cream cheese, sugar and vanilla, Fold in the cooled melted chocolate, side aside.
- 4
Beat the cream until thick peaks appear, set aside.
- 5
In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- 6
Add 1-2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined, fold in the chopped apricots.
- 7
Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving top with the apricot filling if desired. Enjoy!
- 8
In a small pot add the apricots, cornstarch, sugar, vanilla and water and gently combine. Cook on low heat 4-5 minutes until thickened and sugar has dissolved. I like to leave the apricots a little on the firm side rather than mushy. Move to a clean bowl and let cool. Chill until ready to serve.