No Bake Apricot Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
• Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
• Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
• Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
• Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
• Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

Steps:

• Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.

Steps:

• 1. NO BAKE........one 9 inch pan or spring pan
• 2. Crust: Cook butter and sugar in sauce pan till boils, remove from heat. Mix in cornflake crumbs, reserve 2 Tbsp mixture for garnish; press remainder in bottom of 9 inch pan and chill.
• 3. Cream cheese filling: Combine 1-2 Cup reserved syrup and Gelatin stir over Low heat until Gelatin dissolves. Reserve 4 or 5 apricot halves for garnish, blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixtures; set aside. In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot gelatin mixture. Fold in whipped topping.
• 4. Turn into prepared pan. Chill 3 to 4 hrs, remove from pan and place on cake plate.. To garnish: slice reserved apricot halves into pieces; arrange in two piece clusters around the top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters. Sprinkle remaining crumb reserve around outer edge of cake . Chill 3 hours.
• 5. Apricot glaze: Cook and stir cornstarch and 1/2 Cup reserved syrup until thick and clear. Cool...Spoon glaze evenly over top of cake..

Steps:

• Combine crumbs, butter and nutmeg; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
• Mix nectar and gelatine in small saucepan; let stand 5 min. Cook and stir on low heat until gelatine is completely dissolved. Cool until slightly thickened.
• Beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Beat cream cheese and sugar in large bowl with mixer until blended. Add lemon juice; mix well. Gradually add gelatine mixture, mixing until blended after each addition. Gently stir in whipped cream; pour over crust. Refrigerate 4 hours.
• Spoon pie filling over cheesecake; top with nuts. Refrigerate 1 hour. Run knife around rim of pan to loosen cake; remove rim.