Apricot Cheesecake Tart
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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.
Table of Contents
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.
Ingredients
Annie’s Organic Honey Graham Crackers
Organic Valley Heavy Whipping Cream
Florida Crystals Organic Powdered Sugar
Organic Lemon
Simply Organic Vanilla Extract
Organic Apricots
Tools Needed
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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!
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.
FAQ's
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 to fill the pan as pie pans of the same width are much larger than tart pans.
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!
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.
Craving More?
Apricot Cheesecake Tart
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
- 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
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!