No-Bake Apricot Goat Cheese Cheesecake Recipe
Prep Time:
8 hours, 30 minutes
Cook Time:
Servings:
8 Slices
Ingredients
  • 10 ounces graham crackers
  • ¼ cup brown sugar
  • 2 pinches salt, divided
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 cup heavy cream
  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 (8-ounce) package goat cheese, room temperature
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla bean paste
  • 11 ounces apricot fruit spread or jam
Directions
  1. Pulse the crackers, brown sugar, and 1 pinch salt in a food processor.
  2. Drizzle in the butter and blend until the mixture resembles coarse sand.
  3. Press the mixture into a springform pan.
  4. Freeze until firm, about 20 minutes.
  5. Meanwhile, whip the heavy cream to stiff peaks.
  6. Transfer to a new bowl and set aside.
  7. In the same mixer bowl, beat the cream cheese, goat cheese, granulated sugar, vanilla paste, and remaining 1 pinch salt until light and fluffy.
  8. Fold in the whipped cream.
  9. Pour the cream mixture into the frozen cracker crust.
  10. Cover and refrigerate until set, about 8 hours.
  11. Run a knife or offset spatula around the inside edge of the pan to loosen the cake, and then open the clasp. Use a torch to soften the edges, if needed.
  12. Slice into 8 slices.
  13. Top with the apricot spread, and serve.