Mimi's Organic Eats » Pie & Tart Recipes » Apricot Cheesecake Tart

Apricot Cheesecake Tart

This Apricot Cheesecake Tart combines the lusciousness of cheesecake with the delightful sweetness of fresh seasonal apricots, creating a harmonious and indulgent treat. This simple eggless cheesecake makes for a delicious summer dessert when you don't want the oven on for long!

If you're looking for more cheesecake recipes, check out my No Bake Oreo Cheesecake, Fresh Strawberry Cheesecake Bars, Eggless Vanilla Blueberry Cheesecake Bars.

apricot cheesecake tart, easy apricot cheesecake recipe
apricot cheesecake tart, easy apricot cheesecake recipe

Health Benefits of Apricots

Apricots even have some great health benefits! They are high in potassium, they may promote gut health, they can protect your liver, and are high in antioxidants (source Healthline). And if I can make a dessert with added health benefits – um, yes please! I love to eat apricots just raw and plain, but I also love adding them to all kinds of desserts. One of my favorite apricot desserts are my Honey Glazed Apricot Mini Pies.

Why You'll Love This Recipe

Seasonal Dessert: Apricot season is here! Apricots are a powerful little fruit, and they only come around from June to July in California. That's a pretty short window! So, if you see them, you should definitely buy them! This adorable little orange stone fruit is sweet and also can be tart. Apricots are delicious if you eat them on their own, add them to smoothies, granola, parfaits, cereal, fruit salads and more. But, I love adding apricots to dessert! It makes certain desserts extra special when you can only get ingredients a certain time of year.

Simple Eggless Cheesecake: This Apricot Cheesecake Tart recipe starts with a graham cracker crust, a simple eggless cheesecake (that doesn't require baking), and is topped with loads and loads of fresh apricots. This is such an easy recipe and only requires baking the crust for a few minutes, so minimal oven time so it won't roast your kitchen right now.

Easy & Impressive: This Apricot Cheesecake Tart is incredibly easy but it looks seriously impressive! I spiral slices of apricots on top for a beautiful presentation that is so easy to achieve! And the filling is made up of a simple eggless cheesecake that is always a crowd pleaser.

apricot cheesecake tart, easy apricot cheesecake recipe

Ingredients

Annie’s Organic Honey Graham Crackers

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Organic Valley Heavy Whipping Cream

Organic Valley Cream Cheese

Florida Crystals Organic Powdered Sugar

Organic Lemon

Simply Organic Vanilla Extract

Organic Apricots

apricot cheesecake tart, easy apricot cheesecake recipe

Tools Needed

9.5-inch Tart Pan

Digital Food Scale

Food Processor

Stand Mixer

apricot cheesecake tart, easy apricot cheesecake recipe

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Step by Step Instructions

Step 1

To make the crust: In a food processor, add the crushed graham crackers, butter and cane sugar. Pulse until completely combined and there are no bits of graham cracker or chunks of butter and the mixture is uniform. 

Step 2

Transfer to the tart pan and spread evenly. Using your hands, form the crust into the sides of the pan first, working your way all the way around. Then, press the remaining graham cracker mixture into the bottom of the tart pan creating an even layer. 

Bake for 5 minutes, until lightly golden brown. Remove from oven and let cool completely before filling.

Step 3

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, powdered sugar, lemon juice, and lemon zest. Mix on low to combine and then speed mixer up to high and mix for 1 minute, until fluffy. Transfer to a separate bowl, and set aside.

Step 4

In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low and gradually increase speed as mixture starts to thicken until you are full speed. Whisk until stiff peaks form. 

Transfer the cream to the bowl with the cream cheese mixture and fold together. Spread into the tart crust evenly. 

Step 5

Top with sliced apricots. I spiraled mine, but you can pile them on or add in any kind of way you like! 

apricot cheesecake tart, easy apricot cheesecake recipe

Baker's Tips

  • Use the best graham crackers. Not all graham crackers are created equal guys, and this is serious. I use Annie's Organic Honey Graham Crackers and I have been using this brand for years and years. And I truly love them, they have the best true graham cracker taste, and of course organic ingredients.
  • I'm going to sound like a broken record here. Use organic cream cheese and heavy whipping cream! With a dessert with so few ingredients, they really truly matter. Using the best organic ingredients will give you the best tasting Apricot Cheesecake Tart. My favorite brand is Organic Valley, but there are many organic brands that are delicious as well!
  • Don't have a lemon? Use an orange for a different flavor profile that will be just as good!
  • I made a spiral design with the apricots, but you can just pile them on top too. I debated doing that to be honest, haha! Any way you get them on top, it will be just as delicious.
  • Make sure to store this in the fridge.
apricot cheesecake tart, easy apricot cheesecake recipe

FAQ's

What is the difference between a tart pan and a pie pan?

A tart pan has straight sides, and a pie pan has slanted sides. Also, a tart pan has a removable bottom, and pie pan does not. There are a few tart pans out there that are ceramic and therefore, do not have a removable bottom. But, I wouldn't recommend those. Having a true tart pan with a removable bottom is key for making tarts because you can easily remove them without destroying the sides of your tart.

Can I use a pie pan in place of a tart pan?

No. Contrary to what you may think, 9.5-inch tart pans and 9.5-inch pie pans are not the same size! Even though the numbers would point to them being the same size, the pan structure is completely different. Tart pans are always smaller because their walls are so short! So, if you have a recipe that calls for a 9.5-inch tart pan and you use a 9.5-inch pie pan, you probably will not have enough crust to fill the pan as pie pans of the same width are much larger than tart pans.

Why use a tart pan with a removable bottom?

Because I said tart pans have short walls, this is another reason why you should use a true tart pan – one with a removable bottom. Tart pans have straight sides, unlike pie pans that have slanted sides. So, it's very difficult to remove a piece or slice of the tart if the bottom isn't removable. You can't slide any sort of serving utensil easily into a pan with straight sides, it's very difficult. So, this is why ceramic tart pans are no good. While they look pretty, it's near impossible to get out your desserts easily!

Can I use a ceramic tart pan?

I do not recommend ceramic tart pans. Tart pans with removable bottoms are all aluminum, and aluminum and ceramic bake differently, with ceramic usually taking longer. So, if you bake a recipe that calls for a tart pan in ceramic, your crust may need longer to bake. Not only that, you will have a difficult time getting your tart out without destroying the sides.

apricot cheesecake tart, easy apricot cheesecake recipe

Craving More?

apricot cheesecake tart, easy apricot cheesecake recipe

Apricot Cheesecake Tart

Mimi Council
Wow your friends with this Apricot Cheesecake Tart. This simple eggless cheesecake tart recipe looks seriously impressive, but the secret is that it's so easy to make!
5 from 1 vote
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 453 kcal

Ingredients
 
 

Crust

Filling

Topping

  • 20 small apricots (pitted and sliced)

Instructions
 

  • To make the crust: In a food processor, add the crushed graham crackers, butter, and cane sugar. Pulse until completely combined and there are no bits of graham cracker or chunks of butter and the mixture is uniform.
  • Transfer to the tart pan and spread evenly. Using your hands, form the crust into the sides of the pan first, working your way all the way around. Then, press the remaining graham cracker mixture into the bottom of the tart pan creating an even layer.
  • Bake for 5 minutes, until lightly golden brown. Remove from oven and let cool completely before filling.
  • To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, powdered sugar, lemon juice, and lemon zest. Mix on low to combine and then speed mixer up to high and mix for 1 minute, until fluffy. Transfer to a separate bowl, and set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low and gradually increase speed as mixture starts to thicken until you are full speed. Whisk until stiff peaks form.
  • Transfer the cream to the bowl with the cream cheese mixture and fold together. Spread into the tart crust evenly.
  • Top with sliced apricots. I spiraled mine, but you can pile them on or add in any kind of way you like!
  • Store in the fridge for up to 3 days.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 453kcalCarbohydrates: 45gProtein: 5gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 76mgSodium: 353mgPotassium: 329mgFiber: 3gSugar: 29gVitamin A: 2636IUVitamin C: 10mgCalcium: 72mgIron: 1mg
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2 Comments

  1. 5 stars
    Sooooooo good! Super easy to make too. Wasn’t too sweet and I can’t wait to try it with some other kinds of fruit!

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