Apricot and Amaretto Cheesecake

Our simple no bake cheesecake is the perfect summer dessert. Velvety smooth cream cheese perfectly paired with sweet amaretto apricots and a hint of crunchy ginger.

June 9, 2021
: 8
: 20 min
: 5 hrs minimum
: 5 hr 20 min
: Moderately Easy
  • 2 Jars of Dukeshill Apricots soaked in Amaretto Syrup
  • 250g ginger nut biscuits
  • 100g melted butter
  • 600g cream cheese
  • 6 gelatine leaves
  • 50g caster sugar
  • Optional: Edible flowers for decoration
  • Step 1 In a food processor blitz the biscuits into crumbs
  • Step 2 Stir the melted butter into the biscuit crumbs and combine
  • Step 3 Press the mixture into the base of a non-stick tin. We used a 20cm spring-pan tin. Pop into the fridge to chill.
  • Step 4 Strain one jar of apricots and pop them into a blender. You can save the syrup to add as a delicious sauce when serving.
  • Step 5 Blend until smooth.
  • Step 6 In a bowl whisk together the cream cheese, sugar, apricot puree and gelatine (prepare the gelatine with a dash of boiling water to dissolve).
  • Step 7 Pour the mixture on top of the biscuit base and leave in the fridge to set for a minimum of 5 hours, although best left overnight.
  • Step 8 Decorate with the second jar of apricots and enjoy!
Filed Under: By Meal Type, Puddings