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“This was a NO-BAKE cheesecake published by the California Apricot Advisory Board in the mid 1970's. I did not like the NO-BAKE corn flake crust so I have substituted one that has to be baked and cooled before having the cream cheese filling added. It is a pretty cake as well as delicious. Cook time is chill time except for the crust that bakes for approximately 8 minutes.”
READY IN:
3hrs 45mins
YIELD:
1 9-inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350*F for crust.
  2. Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
  3. Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool.
  4. For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; 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.
  5. Combine apricot and gelatin mixture; set aside.
  6. In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan.
  7. Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
  8. To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
  9. Chill 3 hours.

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