Apricot Cheesecake

No Bake Apricot Cheesecake Recipe


Apricot Cheesecake NO BAKE

 

Ingredients:

Crust:
1/2 cup Butter or Margarine
1/3 cup Granulated Sugar
1 1/2 cups Corn Flake Crumbs
Cream Cheese Filling:
1 (30 ounces) can Apricot Halves, drained (reserve syrup)
1 envelope Unflavored Gelatin
2 (8 ounces each) packages Cream Cheese, softened
1 (14 ounces) can Sweetened Condensed Milk
2 tablespoons Lemon Juice
1 (4 1/2 ounces) container Frozen Non-Dairy Whipped Topping, thawed

Apricot Glaze:
1/2 cup Reserved Syrup
1 teaspoon Cornstarch

Preparation:

Crust:
Cook butter and sugar in small saucepan until mixture boils; remove from heat. Mix in corn flake crumbs. Reserve 2 tablespoons mixture for garnish; press remainder in bottom of 9-inch springform pan. Chill.

Cream Cheese Filling:
Combine 1/2 cup reserved syrup and gelatin; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricots halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixtures; set aside.

In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot-gelatin mixture. Fold in whipped topping. Turn into prepared pan. To garnish, slice reserved apricot halves into pieces; arrange in two-piece clusters around top of cheesecake. Spoon Apricot Glaze over top of cake if desired. Add mint leaves to clusters. Sprinkle crumbs around outer edge of cake. Chill 3 hours.

Apricot Glaze:
Cook and stir cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. Spoon glaze evenly over top of cake.


No Bake Apricot Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Sweet and easy Apricot Cheesecake Recipe that does not need to be baked.
Ingredients
  • Crust:
  • ½ cup Butter or Margarine
  • ⅓ cup Granulated Sugar
  • 1½ cups Corn Flake Crumbs
  • Cream Cheese Filling:
  • 1 (30 ounces) can Apricot Halves, drained (reserve syrup)
  • 1 envelope Unflavored Gelatine
  • 2 (8 ounces each) packages Cream Cheese, softened
  • 1 (14 ounces) can Sweetened Condensed Milk
  • 2 tablespoons Lemon Juice
  • 1 (4½ ounces) container Frozen Non-Dairy Whipped Topping, thawed
  • Apricot Glaze:
  • ½ cup Reserved Syrup
  • 1 teaspoon Cornstarch
Instructions
  1. Crust:
  2. Cook butter and sugar in small saucepan until mixture boils; remove from heat. Mix in corn flake crumbs. Reserve 2 tablespoons mixture for garnish; press remainder in bottom of 9-inch springform pan. Chill.
  3. Cream Cheese Filling:
  4. Combine ½ cup reserved syrup and gelatine; stir over low heat until gelatine dissolves. Reserve 4 or 5 apricots halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatine mixtures; set aside.
  5. In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot-gelatine mixture. Fold in whipped topping. Turn into prepared pan. To garnish, slice reserved apricot halves into pieces; arrange in two-piece clusters around top of cheesecake. Spoon Apricot Glaze over top of cake if desired. Add mint leaves to clusters. Sprinkle crumbs around outer edge of cake. Chill 3 hours.
  6. Apricot Glaze:
  7. Cook and stir cornstarch and ½ cup reserved syrup until thick and clear. Cool. Spoon glaze evenly over top of cake.
Nutrition Information
Serving size: 1 Slice

 

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