Photography: John Paul Urizar. Styling: Michaela Le Compte.
Julie Goodwin’s simple but stunning apricot cheesecake stars the season’s best from the orchards.
This creamy no-bake cheesecake is topped with syrupy apricots for a summer stone fruit dessert that’ll wow your loved ones.
Ingredients
Method
Process the biscuits to a rough crumb. Add the butter and sugar; mix well. Press mixture firmly into the base of a 26cm springform cake tin and refrigerate. When cool, spread the jam evenly over the biscuit base.
Sprinkle the gelatine over ⅔ cup (160ml) lukewarm water and stir until dissolved.
Beat cream cheese in a large bowl with an electric mixer, until light and fluffy, and completely smooth. With mixer running, pour in condensed milk. Remove bowl from mixer and stir through gelatine mixture, then fold through whipped cream. Pour into the biscuit base. Refrigerate for several hours (preferably overnight) or until set.
Place the apricots and sugar in a medium frying pan over medium-high heat. Cook, stirring gently, for 10 minutes or until the sugar is dissolved and the apricots are soft and sticky. Cool.
Just before serving, spoon the apricot mixture over the cheesecake.
This apricot cheesecake recipe was first published in The Australian Women’s Weekly in January 2014, and published online in 2026.
