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 spring recipes, check out Organic Sugar Cookie Bars With Frosting, Strawberry Snack Cake, Sourdough Blueberry Crumb Bars, Olive Oil Strawberry Blondies, or Cherry Pie Bars.
A Quick Look At The Recipe
- Recipe Name: Apricot Cheesecake Tart
- Ready In: 25 minutes
- Makes: 9-inch tart
- Main Ingredients: graham crackers, butter, cream cheese, apricots
- Flavor Profile: creamy cheesecake with fresh apricots in a buttery graham crust
- Dietary Info: eggless
- Difficulty: Easy!
- Why You’ll Love It: easy eggless cheesecake with fresh apricots
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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. Try adding making a parfait with yogurt and Honey Almond Coconut Granola!
- 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 no bake eggless cheesecake that is always a crowd pleaser. This homemade fruit tart will be a hit at your next BBQ!
When apricot season rolls around, I am in love! I love their cute size, their subtly sweet flavor, juicy texture and versatility! Apricots can be used for so many recipes, including making my Small Batch Organic Apricot Jam Without Pectin, Thumbprint Cookies, or Eggless Mini Apricot Pies (a favorite!). So, I knew apricots would also be so delicious in this eggless cheesecake tart too!
This simple organic tart has a no bake cheesecake filling that's nestled inside a homemade graham cracker crust. I add an abundance of fresh apricots on top. This quick and easy eggless cheesecake has minimal oven time and summer flavors!
Ingredients
- Graham Crackers: I use Annie's Organic Honey Graham Crackers, which are my favorite organic option.
- Butter: Make sure your butter is soft, this will allow it to combine into the graham cracker crust easily. I use organic salted butter, but you can use unsalted butter if you prefer.
- Powdered Sugar: You'll need organic powdered sugar for the filling, be sure its sifted to avoid clumps and ensure your eggless cheesecake is smooth and velvety.
- Lemon: You'll need lemon juice, you can use a fresh lemon or even bottled lemon juice if you prefer. If using bottled lemon juice, you can just skip the zest. But, I do think that it brings a lot more flavor so try to use a fresh lemon!
- Apricots: You'll need lots of fresh apricots. If you don't have apricots, any other summer berries or stone fruits also work! Try this with plums, raspberries, strawberries, or blueberries too!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- 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.
- Don't have a lemon? Use an orange for a different flavor profile that will be just as good! You can also use bottled lemon juice too and skip the zest.
- Depending on your apricot size, the number may vary. I've made this with small apricots from a friends tree, and I needed about 20. But, recently made this with my farm box apricots and only needed about 8.
- 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.
- You can use a different fruit or even a mix of fruits on top, this part is totally flexible!
- Make sure to store this in the fridge.
How to Make Apricot Cheesecake Tart
- Preheat the oven to 350°F. 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.
- I like to pit and slice the apricots while the crust is cooling.
- 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.
- 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!
Apricot Cheesecake Tart FAQ's
Traditional cheesecake is made with eggs and it's baked. This cheesecake tart is egg-free as we're making a no bake cheesecake filling instead.
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.
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 or filling to fill the pan as pie pans of the same width are much larger than tart pans. For this recipe, the crust would most fit a pie pan, but you may need to double the filling to make it full if you are using a pie pan.
Because tart pans have straight sides, having a removable bottom is key to slicing it and getting a clean slice out.
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.
Yes, feel free to use another kind of stone fruit such as peaches or plums. You can also use fresh berries like strawberries, blueberries, raspberries or blackberries too. I've made this with so many different fruits and they are all delicious!
Yes, you can make this the day before you plan to serve it. Just cover it with plastic wrap so it doesn't dry out and store it in the fridge.
Yes, this does need to be stored in the refrigerator because of the cream cheese, cream, and fresh fruit.
You can freeze this, just be sure to cover it completely in plastic wrap. If you are freezing, I recommend freezing the tart on a baking sheet first, then you can easily wrap it in plastic wrap as it will be firm and easy to wrap.
More Summer Dessert Recipes
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Apricot Cheesecake Tart
Equipment
- Digital Food Scale
- Food Processor
- Stand Mixer
- 9.5-inch Tart Pan
Ingredients
Crust
- 204 grams honey graham crackers (crushed)
- 71 grams cane sugar
- 113 grams salted butter (softened)
Filling
- 226 grams cream cheese
- 35 grams powdered sugar (sifted)
- 1 tablespoon lemon juice
- Zest of half a lemon
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
Topping
- 20 small apricots (pitted and sliced)
Instructions
- Preheat the oven to 350°F.
- 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.
- I like to pit and slice the apricots while the crust is cooling.
- 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 an airtight container the fridge for up to 3 days.
Video
Notes
- Always weigh ingredients for the best results.
- 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.
- Don't have a lemon? Use an orange for a different flavor profile that will be just as good! You can also use bottled lemon juice too and skip the zest.
- Depending on your apricot size, the number may vary. I've made this with small apricots from a friends tree, and I needed about 20. But, recently made this with my farm box apricots and only needed about 8.
- 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.
- You can use a different fruit or even a mix of fruits on top, this part is totally flexible!
- Make sure to store this in the fridge.
- High Altitude — Follow the recipe as noted.
Nutrition
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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!
thank you Matt, so glad you enjoyed it!