Apricot Cheesecake

    40 minutes

    No need for baking this cheesecake, it is whipped up in minutes and then allowed to cool. The topping has a hit of rum which can be omitted if preferred.

    14 people made this

    Serves: 8 

    • Base
    • 160g butternut snap biscuits or biscuits of your choice
    • 80g melted butter
    • Filling
    • 1 cup (250ml) apricot nectar
    • 1 tablespoon gelatine
    • 380g cream cheese
    • 1/2 cup (125g) caster sugar
    • 1 tablespoon lemon juice
    • 1 cup whipped cream (measured after whipping)
    • Topping
    • 220ml apricot nectar
    • 1 tablespoon sugar
    • 3 teaspoons cornflour
    • 2 teaspoons rum

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 


    1. Crush biscuits and mix with melted butter. Spread and press down to form a base in a spring form cheesecake tin then chill.
    2. Filling

    3. Place apricot nectar in a saucepan and sprinkle with gelatine. Place on low heat and stir until dissolved. Allow to cool and thicken.
    4. Beat cream cheese and caster sugar. Add lemon juice and the prepared nectar juice then mix. Fold in whipped cream then pour into prepared biscuit base. Refrigerate until firm.
    5. Topping

    6. Place apricot nectar and cornflour into a saucepan and mix until smooth. Bring to boil then remove from heat. Add rum, stir and when cool pour over top of cheesecake. Place back into fridge until set.

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    Reviews in English (1)


    Absolutely brilliant, I have made this several times & used ginger biscuits in base & different fruits as season allows. Reccomend to try it.  -  24 Sep 2013