This no-bake apricot cheesecake is a refreshing, fruity dessert with a creamy filling and a buttery graham cracker crust. Made with fresh apricots and flavored subtly with cardamom and lemon, this chilled dessert is both elegant and easy to prepare—perfect for summer gatherings or anytime you want a light, fruity treat without turning on the oven.

Why You’ll Love This Recipe

This cheesecake combines the richness of cream cheese and heavy cream with the sweet, slightly tart flavor of apricots. The no-bake format makes it a fuss-free option, and the fresh fruit topping adds a beautiful finishing touch. The subtle hints of cardamom and lemon add a unique, aromatic twist that sets it apart from traditional cheesecake. It’s ideal for entertaining or making ahead.

No-Bake Apricot Cheesecake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound fresh apricots, pitted and chopped
3 fresh apricots, sliced, for decoration
8 ounces graham cracker crumbs
½ cup unsalted butter, melted
10 ounces cream cheese, softened
1 cup heavy cream
1 cup powdered sugar
1 ½ tablespoons light brown sugar
1 teaspoon vanilla extract
2 cardamom pods
2 slices lemon

Directions

Prepare the crust: Combine graham cracker crumbs and melted butter in a bowl. Mix until fully combined. Press the mixture into the bottom of a springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.
Cook the apricots: In a saucepan over medium heat, combine the chopped apricots, brown sugar, cardamom pods, and lemon slices. Cook for about 10–15 minutes, until the apricots are soft and the mixture is fragrant. Remove the cardamom pods and lemon slices. Let cool completely.
Make the filling: In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
Fold in the cooled apricot mixture, reserving a few spoonfuls for topping if desired.
Pour the filling over the prepared crust and smooth the top. Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, until set.
Decorate: Before serving, top with sliced fresh apricots and the reserved cooked apricot mixture if using.

Servings and timing

Servings: 8–10 slices
Prep time: 30 minutes
Chill time: 6 hours or overnight
Total time: 6 hours 30 minutes

Variations

Use canned apricots if fresh ones are out of season—just reduce or omit the added sugar in the filling.
Add a pinch of cinnamon or ginger for a warm spice note.
Replace graham crackers with digestive biscuits or vanilla wafers for a different crust flavor.
Make individual cheesecakes in jars or cups for a portable dessert option.
Add a thin layer of apricot jam on top before decorating for extra fruitiness.

storage/reheating

Store cheesecake in the refrigerator, covered, for up to 5 days.
Do not freeze once assembled, as the texture may become grainy when thawed.
Prepare crust and apricot filling in advance and store separately for up to 2 days.

FAQs

Can I use dried apricots?

Dried apricots can be rehydrated and used, but the flavor and texture will differ from fresh.

Is this cheesecake very sweet?

It’s lightly sweet with a balance of fruitiness and creaminess. Adjust sugar to taste if needed.

Can I skip the cardamom?

Yes, but it adds a lovely aromatic touch that enhances the apricot flavor.

What type of cream cheese works best?

Full-fat block cream cheese is ideal for a rich and stable filling.

Can I make this ahead of time?

Yes, this cheesecake is perfect to prepare a day in advance.

How long does it need to chill?

At least 6 hours, but overnight is best for a firm set.

Can I make this cheesecake gluten-free?

Yes, use gluten-free graham cracker crumbs or cookies for the crust.

Do I need a springform pan?

It’s preferred for easy removal, but a deep dish or pie pan can also work.

What can I use instead of graham crackers?

Try digestive biscuits, shortbread cookies, or crushed vanilla wafers.

Can I use whipped topping instead of heavy cream?

Yes, whipped topping can be used, but the flavor and texture may vary slightly.

Conclusion

This no-bake apricot cheesecake is a light, flavorful dessert that combines creamy richness with the brightness of fresh fruit. It’s simple enough for everyday indulgence but special enough for entertaining. With its elegant look and refreshing taste, it’s sure to impress at your next gathering.

Jane