The Worlds EASIEST Apricot & Almond Cheesecake

It’s in my enthusiastic nature to speak in hyperbole. But in the case of this cheesecake idea the hype is totally justified.

Seriously you get all the creamy cheesy goodness of a cheesecake WITHOUT having to mix or bake a single thing (unless you count roasting some almonds as baking).

I adore the combo of apricot jam and almonds because I have lots of nostalgia for apricot jam made with my Pops home grown apricots.

Nothing to do with how good it tastes ;).

But as always you can play around with the nut and fruit combos.

Think Strawberry & Macadamia, Raspberry & Hazelnut, Blackberry & Walnut. Maple Syrup & Pecan. Honey & Peanut.

Variations & Substitutions

dairy-free – replace ricotta with your favourite dairy-free yoghurt. Like my cashew yoghurt.

different nuts – use any roast nut that takes your fancy.

no ricotta – you can make a chunkier version using cottage cheese. Greek yoghurt will also work.

deli ricotta – if you can only get the firmer ricotta from the deli instead of the creamy smooth ricotta in a tub – just puree the deli ricotta with a little cream to make it smoother before using as per the recipe.

nut-free – roast seeds of any kind will give you the crunch or try some toasted croissant or brioche crumbs or any crumbled sweet cookie..

chocolate – use nutella or serve with grated chocolate sprinkled over.

Waste Avoidance Strategy

ricotta – in a sealed tub it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.

jam and nuts – keep in the pantry.

Problem Solving Guide

bland – more jam.

too dry – did you use the creamy ricotta from a tub (not the deli ricotta in a basket) no dramas – just mash in some cream to moisten.

Can Apricot & Almond Cheesecake be made ahead of time?

Yes! Just prepare as per the recipe. Either keep at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve, bring back to room temperature or you can eat it chilled.

How long does Apricot & Almond Cheesecake last in the fridge?

In theory leftovers will keep in an airtight container in the refrigerator for at least a week or can be frozen. But I’m yet to have any leftovers to verify this assumption ;)

Is Apricot & Almond a good combination?

Yes it’s a match made in heaven.

What do you eat with Apricot & Almond Cheesecake?

This is a fantastic sweet treat on it’s own.

What can I add to my Apricot & Almond Cheesecake to make it taste better?

If it’s tasting a little flat my first solution would be more jam. Or some roast nuts to add crunch.

More ideas like Apricot & Almond Cheesecake

• Creamy Chocolate Hazelnut Pudding2-Ingredients
• 10-Minute Maple Pecan Cheesecake
• Little Chocolate Hazelnut Cheesecakes
• Peanut Butter Cheesecake
• Quick Raspberry Yoghurt Mousse

With Love

Jules x

Tags: almonds, flaked almonds, jam, ricotta