Author Notes
Apricot preserves swirl with diced dried apricots and make a sweet but tangy addition to a no-bake frozen cheesecake. —Ellen Bregman
Ingredients
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1
Bar cream cheese, softened
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1
Can sweetened condensed milk
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1 cup
Heavy cream, whipped
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2 teaspoons
Vanilla
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1/2 cup
Apricot preserves or jam
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1
Graham cracker crust
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3/4 cup
Finely Chopped apricots
Directions
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Mix cream cheese, vanilla and sweetened condensed milk in a mixer until smooth. Fold in whipped cream. Stir in apricots, reserving a few for the top. Pour cream cheese into a graham cracker crust (a 9 inch springform works well)
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Heat apricot preserves until spreadable. Pour on top of cake and swirl into decorative pattern with a knife. Add a couple chopped apricots to the top. Freeze until firm, and enjoy!
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