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Apricot Cheesecake Tart Recipe

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4.6 from 54 reviews

This Apricot Cheesecake Tart features a buttery graham cracker crust topped with a smooth cream cheese filling and a luscious homemade apricot compote. Infused with cardamom and lemon, the tart offers a perfect balance of sweet and tangy flavors, beautifully decorated with fresh apricot slices. It’s a delightful no-bake dessert ideal for warm weather or special occasions.

Ingredients

Crust

  • 8oz graham cracker crumbs
  • ½ cup unsalted butter

Apricot Compote

  • 1lb fresh apricots, peeled
  • 1 ½ tbsp light brown sugar
  • 2 pods of cardamom
  • 2 slices of lemon
  • 2 tbsp water (optional)

Cheesecake Filling

  • 10oz cream cheese
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Decoration

  • 3 fresh apricots, thinly sliced

Instructions

  1. Prepare the crust: In a blender, combine graham cracker crumbs and unsalted butter. Blend until the crackers are finely crushed and well mixed with the butter. Pour this mixture into a tart pan, spread it evenly, and press down firmly by hand to form the crust.
  2. Make apricot compote: In a small saucepan, add peeled apricots, light brown sugar, cardamom pods, and lemon slices. Heat over medium heat for about 15 minutes, stirring frequently until the apricots soften and sugar dissolves. Add 2 tablespoons of water if the mixture looks too dry or starts sticking.
  3. Cool and blend compote: Allow the apricot mixture to cool completely, then blend until smooth to create a silky compote.
  4. Prepare cheesecake filling: In a bowl, combine cream cheese, heavy cream, powdered sugar, and vanilla extract. Beat vigorously until soft peaks form and the mixture is smooth and creamy.
  5. Assemble the tart: Pour the cream cheese filling over the prepared crust and spread evenly. Spoon the apricot compote on top, spreading it mainly in the center and leaving a 2-inch border around the edges uncovered.
  6. Decorate: Garnish the tart with thinly sliced apricots arranged elegantly on top to add visual appeal and extra fresh flavor.
  7. Chill to set: Refrigerate the tart for 3 to 4 hours to allow it to set properly. For best texture and flavor, refrigerate for 24 hours before serving.
  8. Serve: Slice and enjoy this refreshing apricot cheesecake tart chilled.

Notes

  • If apricots are too tart, adjust the brown sugar to taste when making the compote.
  • Add water sparingly during cooking the apricot compote to avoid a runny consistency.
  • Using full-fat cream cheese and heavy cream will yield the creamiest texture.
  • Refrigerating overnight improves flavor melding and firmness.
  • Ensure crust is pressed firmly to prevent crumbling when sliced.

Find it online: https://forkoria.com/apricot-cheesecake-tart-recipe/