Frozen Apricot Cheesecake

By Ellen Bregman
March 7, 2016
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Frozen Apricot Cheesecake

Author Notes: Apricot preserves swirl with diced dried apricots and make a sweet but tangy addition to a no-bake frozen cheesecake.Ellen Bregman

Serves: 10

  • 1 Bar cream cheese, softened
  • 1 Can sweetened condensed milk
  • 1 cup Heavy cream, whipped
  • 2 teaspoons Vanilla
  • 1/2 cup Apricot preserves or jam
  • 1 Graham cracker crust
  • 3/4 cup Finely Chopped apricots
  1. 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)
  2. 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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