How To make Apricot Cheesecake(No Bake)

The easiest and most delicious apricot cheesecake without baking

Very tasty apricot cheesecake. It is prepared very simply without baking. The cheesecake is served chilled. There is nothing better than a natural chilled cake with a cup of tea or coffee. Try making this apricot cheesecake, it will become your favorite for years to come.

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Ingredients

- 300 grams (10.6 ounces) cookies
- 130 grams (4.6 ounces) butter
- 30 grams (1 ounce) cocoa
- 30 grams (1 ounce) chocolate
- 500 grams (17.6 ounces) cottage cheese
- 200 grams (7 ounces) powdered sugar
- 20 grams (0.7 ounce) gelatin
- 500 milligrams (16.9 ounces) 33% cream
- 100 milligrams (3.4 ounces) water
- 8 apricots

Recipe

Step 1

1) Grind cookies into powder.
2) Add the melted butter and mix to combine.
3) Grease the cake ring (diameter: 22 centimeters / 8.7 inches; height 7 centimeters / 2.8 inches) with sunflower oil and stick on parchment paper.
4) Place the dough in a round cake ring.
5) Tamp down.
6) Chill in the refrigerator for 30 minutes.

Step 2

1) Dice the apricots.

Step 3

1) Dissolve gelatin in water and leave.
2) Place cottage cheese in a bowl.
3) Add 33% cream into a bowl and powdered sugar.
4) Whip with a hand mixer.
5) Add heated gelatin and mix with a hand mixer.
6) Add apricots and mix.

Step 4

1) Place the mixture in a cake ring and spread evenly.
2) Chill in the refrigerator for 4 hours.
3) Grate chocolate and sprinkle over the cake.

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No Bake Apricot Crumble Cheesecake

Hi guys if incase you decide to make butternut snap cookies here is the link for the recipe
if not you can make any base for the cheesecake or any cookie will do

For the base
2 packets of 250 g of butternut snap biscuit
2 tbsp of desiccated coconut
1/2 cup macadamia nuts ( any nuts you prefer)
1tsp cinnamon powder
1/2 tsp nutmeg
75 g of butter

For the filling
300 g of Apricot in syrup or 1 1/4 cup chopped apricots
2x 250 g cream cheesse
3/4 cup sugar
2 tbsp lemon juice
1 tbsp gelatin
1/4 cup hot water
1 cup whipping cream

Apricot cheesecake with woodruff jelly | easy recipe | How to

Today I serve an apricot cake with jelly. I bake a fluffy cake base followed by a delicious curd cream with apricots and on top a green jelly.

Ingredients
125 g soft butter
75 g sugar
2 eggs
150 g flour
1 tsp baking soda
1 pinch salt
2 tbsp milk

200 g cream
15 g instant gelatin
200 g sour cream
500 g low-fat curd
90 g sugar
45 g instant gelatin
1 can of apricot

100 g instant jelly
400 ml water

100 g cream
1 tsp San-apart
36 sugar pearls

Bake it at 180°C / 350°F in the preheated oven for 15 - 20 min.

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Apricot cheesecake

(English version)
Apricot cheesecake, the most refreshing and delicious cheesecake for this hot summer weather, it's easy & quick to make and the result is so yummy and delicious ???? .
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No-bake keto cheesecake

This silky, creamy, keto cheesecake has a tang of lemon and is the perfect sugar-free dessert for special occasions. Serve it as is or top it with your favorite low-carb toppings, such as a cherry sauce. Recipe:

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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)

This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!

Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions

---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted

***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract

????‍????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired

**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month

❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!


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