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Recipe Detail Page
No-Bake Apricot Cheesecake
Summer 2013
When it’s warm outside, making a dessert that doesn’t use the stove or oven helps keep the house cool. This cheesecake is equally good with peaches or berries, whatever is available locally.
Makes 6
2 cups (500 mL) crumbled ginger cookies
½ cup (125 mL) melted butter
4 apricots, about 8 oz (250 g)
¼ cup (60 mL) apricot jam
1 tbsp (15 mL) apricot nectar
¾ cup (175 mL) mascarpone
⅓ cup (80 mL) block cream cheese, softened
1 tbsp (15 mL) icing sugar
2 tsp (10 mL) grated orange rind
2 tsp (10 mL) grated ginger
1 Place ginger cookies in food processor. Add butter and process until combined.
2 Oil 6 large muffin cups and line with parchment paper. Press 3 tbsp (45 mL) cookie crumbs into base and up the sides of each muffin cup. Chill in the freezer for 20 minutes.
3 Halve the apricots and remove the pit. Chop 2 apricot halves and place in a bowl. Slice each remaining apricot half into 3 slices each, and place in a separate bowl.
4 Melt apricot jam and nectar until just liquid; sieve to remove any fruit. Pour half of the jam mixture into each bowl of fruit.
5 Stir together mascarpone, cream cheese, sugar, orange rind, ginger and chopped apricots in a medium bowl.
6 Remove tart shells from freezer and let sit at room temperature for 10 minutes. Run a sharp knife between the shell and the muffin tray to lift out tarts. Remove parchment from the bottom.
7 Spoon 3 tbsp (45 mL) filling into each shell. Place 3 apricot slices on top of cheese mixture. Chill at least 1 hour or overnight.
Makes 6
