Mini Apricot Cheesecakes fresh and delicious. The first hot days are arriving and summer fruits are already taking over. Between peaches and apricots, I really can’t choose. And I find that summer fruit is perfect for preparing lots of desserts. The recipe I want to tell you about today features sweet apricots that I turned into little Apricot Cheesecakes in a cute single-serve version. A fresh and delicious dessert you can prepare in advance and store in the fridge or freezer for longer storage. Don’t miss the recipe for Melon Cheesecake and the recipe for Chocolate and Amaretti Semifreddo. Let’s head to the kitchen and prepare some irresistible Cheesecakes with apricots
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Portions: 6 Pieces
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 329.09 (Kcal)
- Carbohydrates 39.16 (g) of which sugars 22.26 (g)
- Proteins 3.11 (g)
- Fat 18.69 (g) of which saturated 4.91 (g)of which unsaturated 2.68 (g)
- Fibers 0.89 (g)
- Sodium 90.79 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chilled Cakes with Apricots
- 5.3 oz dry cookies
- 5 tbsp butter
- 5.3 oz fruit yogurt (apricot flavored)
- 3/4 cup heavy cream
- 1/2 cup powdered sugar
- 7.1 oz apricot jam
- 2 tsp gelatin sheets
- 2 tbsp milk
- 6 apricots
- 1 sprig mint
Tools Needed
- Pastry Ring
How to Prepare Mini Cheesecakes with Apricots
Crush the dry cookies in a mixer. Melt the butter and mix it in a bowl with the cookies. Place a sheet of baking paper on a tray. Position the 6 pastry rings or round molds with a 3-inch diameter on top. Divide the cookie mixture into the molds and press with the back of a spoon to compact.
Transfer the tray with the bases to the fridge and let them set for an hour. Soak the gelatin sheets in a bowl with cold water. Heat the milk in a small saucepan and dissolve the squeezed gelatin in it. Let cool.
Whip the heavy cream with the addition of powdered sugar. Gently incorporate the yogurt and milk with gelatin into the whipped cream. Mix. Divide the mixture over the cookie bases, leveling it well. Transfer to the fridge to chill for 2 hours. To speed up, you can place them in the freezer for 30-40 minutes.
Gently lift the molds or pastry rings. Finish the preparation by spreading apricot jam on top. Wash the apricots, remove the stem, and slice them into a fan shape. Decorate each Cheesecake with an apricot and a sprig of fresh mint
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you want to prepare them in advance, you can store them in the freezer
For the cookies, you can also use whole wheat cookies or classic digestive biscuits
If you prefer and have time, you can replace the apricot jam with apricots cooked with sugar in a saucepan for 30 minutes
Don’t miss the recipe for Yogurt Cheesecake
