Apricot Cheesecake recipe

Apricot cheesecake bars

  • makes 12
  • Easy

Check out these bright summery cheesecake bars. We've used fresh seasonal apricots and crunchy amaretti biscuits. Perfect for an after-dinner treat!



  • amaretti biscuits 200g
  • digestive biscuits 50g
  • unsalted butter 150g, melted
  • apricots 4, stoned and halved
  • caster sugar 100g
  • lime 1, zested


  • crème fraîche 100ml
  • soft cheese 280g
  • sugar 75g
  • double cream 100ml


  • Step 1

    Line a 20 x 20cm square brownie tin with clingfilm.

  • Step 2

    To make the base, add the amaretti and digestive biscuits to a food processor and blitz to crumbs. Add the melted butter and briefly blitz again. Tip into the prepared tin and press down. Chill.

  • Step 3

    Add the apricot halves to a small saucepan with the caster sugar and 100ml of water. Bring to the boil and simmer gently for
    5 minutes over a low heat until the apricots are tender. Cool and peel off the skins.

  • Step 4

    Whip the crème fraîche and soft cheese together with the sugar and, in a separate bowl, whip the cream to stiff peaks. Fold the soft cheese mixture into the cream, then spoon the mixture onto the biscuit base and flatten.

  • Step 5

    Slice the apricots thinly. Arrange by fanning the slices on top of the cheesecake mixture. Chill for 3 hours. Lift out of the tin onto a chopping board, cut into 12 bars, and sprinkle with lime zest.

Nutritional Information

  • Kcals 340
  • Fat 25.9g
  • Saturates 15.7g
  • Carbs 23.4g
  • Sugars 21g
  • Fibre 0.6g
  • Protein 3g
  • Salt 0.2g