Apricot Cheesecake Tart

There’s something about apricots that just screams summer. Maybe it’s their beautiful golden-orange color, or that perfect balance between sweet and tart that makes them irresistible. And when you pair them with a creamy cheesecake filling and a buttery graham cracker crust? Well, that’s pure dessert heaven.

This apricot cheesecake tart is one of those recipes that looks fancy but is actually quite simple to make.

Apricot Cheesecake Tart with a bowl of Apricots next to it

Why You’ll Love This Recipe

No-Bake Simplicity – No turning on the oven and heating up the whole house. Just mix, chill, and enjoy!
Creamy Meets Fruity – The smooth, velvety cheesecake pairs beautifully with the bright, tangy apricot topping.
Make-Ahead Magic – This dessert needs time to set, making it perfect for prepping a day in advance.
Crowd-Pleaser – Even picky eaters will love this sweet and slightly tangy treat.

Here’s What You’ll Need

For the Crust:

8 oz graham cracker crumbs
½ cup unsalted butter, melted

For the Cheesecake Filling:

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

For the Apricot Topping:

1 lb fresh apricots, peeled and pitted
1 ½ tbsp light brown sugar
2 small cardamom pods
2 thin slices of lemon
2 tbsp water (if needed)

For Decoration:

3 fresh apricots, thinly sliced

Ingredients to make Apricot Cheesecake Tart

Step-by-Step Instructions

Step 1: Prepare the Crust

In a food processor or blender, pulse the graham cracker crumbs and melted butter until well combined. The mixture should resemble wet sand.

Press the mixture firmly into the bottom of a tart pan, ensuring an even layer. Place it in the fridge to chill while you prepare the filling.

Step 2: Make the Apricot Topping

In a small saucepan over medium heat, combine the peeled apricots, brown sugar, cardamom pods, and lemon slices. Stir frequently and let it cook until the apricots soften and release their juices, about 10-15 minutes. If the mixture looks too thick, add a couple of tablespoons of water.

Once done, remove the cardamom pods and lemon slices, then blend the apricot mixture until smooth. Let it cool to room temperature.

Step 3: Whip Up the Cheesecake Filling

In a mixing bowl, beat the cream cheese, heavy cream, powdered sugar, and vanilla extract until soft peaks form. The mixture should be light, fluffy, and smooth.

Step 4: Assemble the Cheesecake Tart

Spread the cheesecake filling evenly over the chilled graham cracker crust.

Gently spoon the cooled apricot puree over the center of the cheesecake layer, leaving about a 2-inch gap around the edges. Use a spatula to create a swirled effect, if desired.

Arrange the sliced apricots decoratively on top for that extra “wow” factor.

Step 5: Chill and Serve

Refrigerate for at least 3-4 hours to set. For best results, let it chill overnight.

Slice, serve, and enjoy your beautiful, delicious apricot cheesecake tart!

Recipe Variations & Customizations

Gluten-Free Option – Swap the graham crackers for gluten-free cookies or almond flour mixed with butter.
Nutty Crust – Add finely chopped almonds or walnuts to the crust for extra crunch and flavor.
Dairy-Free Twist – Use dairy-free cream cheese and coconut cream instead of heavy cream.
Boozy Version – Stir a tablespoon of amaretto or Grand Marnier into the apricot topping for a little grown-up indulgence.
Berry Swirl – Mix in some pureed raspberries or strawberries for a vibrant color contrast and extra fruity flavor.

Frequently Asked Questions

Can I use dried apricots instead of fresh? Yes, but you’ll need to rehydrate them by soaking them in hot water for about 15 minutes before cooking them down with the sugar and lemon.

How long does this cheesecake tart last? Stored in an airtight container in the fridge, it will stay fresh for up to 4 days.

Can I freeze it? Yes! Wrap it well in plastic wrap and store it in the freezer for up to a month. Just let it thaw in the fridge overnight before serving.

Can I make this in a regular cheesecake pan instead of a tart pan? Absolutely! A springform pan works great, just press the crust a little higher up the sides for a classic cheesecake look.

What if my apricots aren’t very sweet? If your apricots are on the tart side, feel free to add a little extra brown sugar to balance the flavors.

This apricot cheesecake tart is creamy, dreamy, and packed with bright, summery flavors that make every bite feel like a warm sunny day. Whether you’re making it for a special occasion or just to treat yourself, I hope you enjoy every last slice!