Fresh Apricot Cheesecake Tart
This fresh Apricot Cheesecake Tart is a simple and light dessert recipe. It has a buttery graham cracker crust, a creamy cheesecake filling, and a sweet apricot topping that’s both refreshing and satisfying.
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This fruit dessert recipe is great for spring desserts, summer tart recipes, or even as a unique option for your holiday dessert table.
You can serve this Apricot Cheesecake Tart alongside my Ham & Cheese Cucumber Sandwich Bites or Light Salmon Cucumber Bites. This combo is great for a brunch menu, baby shower, or tea party spread.
How to Make Apricot Cheesecake Tart
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a blender, combine graham cracker crumbs and melted butter until evenly mixed.
2. Press mixture firmly into a tart pan to form the crust.
3. In a small saucepan, cook peeled apricots, brown sugar, cardamom, and lemon over medium heat until apricots soften (about 15 minutes). Stir often. Add 2 tbsp water if needed.
4. Let the apricot mixture cool, then blend until smooth.
5. In a bowl, beat cream cheese, heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Spread the cream cheese mixture over the crust.
7. Add the apricot topping to the center, leaving a 2-inch gap around the edges.
8. Slice the remaining apricots and decorate on top.
9. Chill for at least 3–4 hours, or overnight for best results.
Serve and Enjoy!
Important Recipe Notes
- Use ripe apricots – The riper they are, the sweeter and softer your tart will taste. If your apricots are a little firm, you may want to cook them a few extra minutes.
- The tart needs at least 3–4 hours in the fridge to set, but overnight is even better for firm slices.
- If you prefer a sweeter tart, add a little more powdered sugar to the cream cheese filling.
- If you don’t have cardamom, you can use a pinch of cinnamon or leave it out for a milder flavor.
- This dessert can be made ahead, which makes it stress-free for brunches or parties.
- Add the fresh apricot slices right before serving to keep them looking fresh.
Fresh Apricot Cheesecake Tart
Ingredients
- 1 lb fresh apricot plus 3 apricots for decoration
- 8 oz graham cracker crumbs
- ½ cup unsalted butter
- 10 oz cream cheese
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 ½ tbsp light brown sugar
- 1 tsp vanilla extract
- 2 pods cardamom
- 2 slices of lemon
Instructions
- In a blender, combine graham cracker crumbs and melted butter until evenly mixed.
- Press mixture firmly into a tart pan to form the crust.
- In a small saucepan, cook peeled apricots, brown sugar, cardamom, and lemon over medium heat until apricots soften (about 15 minutes). Stir often. Add 2 tbsp water if needed.
- Let the apricot mixture cool, then blend until smooth.
- In a bowl, beat cream cheese, heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread the cream cheese mixture over the crust.
- Add the apricot topping to the center, leaving a 2-inch gap around the edges.
- Slice the remaining apricots and decorate on top.
- Chill for at least 3–4 hours, or overnight for best results.
