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 recipe
easy apricot cheesecake recipe

Why You'll Love This Recipe

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.

They even have some great health benefits like 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.

This Apricot Cheesecake Tart recipe starts with a graham cracker crust, a no bake cheesecake filling, 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.

I use a 9.5-inch tart pan for this recipe. What is a tart pan? 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 for a couple reasons. Get the tart pan I have here.

easy apricot cheesecake recipe
easy apricot cheesecake recipe

Why use a tart pan with removable bottom?

• 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 alway 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.

• 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!

• 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.

So, you can see my points here for investing in a true tart pan! I linked the one I used here. This is a super inexpensive kitchen tool that you can use to make all the tarts and quiches you want!

apricot cheesecake recipe

Tips for Making the Best Apricot Cheesecake Tart

• 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 at the bakery and at home. 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. Let me tell you a little story. Many many years ago now Annie's had a shortage of graham crackers and we didn't get them on delivery for weeks in a row. I told my husband go to Vons and buy some grahams as they have an O Organic brand of honey graham crackers, which is fairly good and I'll use it in a pinch. But, they were completely out of them. He came back with Honey Maid graham crackers, saying it was this or nothing. I grew up on Honey Maid, and while I don't eat them anymore because of ingredients, I thought at the time that I'd have a nice little trip down memory lane and it wouldn't be that bad. Well… completely wrong. I took one bite and spit it out. They literally tasted like cardboard, soooo not like I remembered and not even close to what Annie's or even the store bought organic ones taste like. So, if you're still buying Honey Maid – up your graham cracker game and go organic, you will not be disappointed!

• 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.

easy apricot cheesecake recipe

Ingredients for Apricot Cheesecake Tart

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

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

easy apricot cheesecake recipe

Apricot Cheesecake Tart

Recipe by MimiDifficulty: Easy



Wow your friends with this Apricot Cheesecake Tart. This simple tart recipe looks seriously impressive, but the secret is that it's so easy to make!


  • Crust
  • 1 ½ sleeves (204 grams) organic honey graham crackers, crushed

  • 71 grams (1/4 cup plus 1 tablespoon) organic cane sugar

  • 1/2 cup (113 grams) organic salted butter, softened

  • Filling
  • 8 ounces (226 grams) organic cream cheese

  • 35 grams (1/4 cup) organic powdered sugar, sifted

  • 1 tablespoon organic lemon juice

  • Zest of half a lemon

  • 1/2 cup organic heavy whipping cream

  • 1/2 teaspoon organic vanilla extract

  • Topping
  • 20 organic apricots, pitted and sliced


  • 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.


  • Gluten Free — Use gluten free graham crackers.
  • High Altitude — Follow the recipe as noted.

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