Fresh Apricot Cheesecake

Contributed by

Michaela Smolova

The Story

No wasted leftovers from Christmas cookies.

I bake a lot for Christmas. And then, we often have a lot of cookie leftovers. No one wants to eat them anymore so I try to find out ways, how to re-use them. This cheesecake was a spontaneous idea which everybody liked. You should try it :-).

Fresh Apricot Cheesecake

Do you have any left overs from Christmas treats? This recipe is a perfect way how to stay zero waste and create something really delicious. Gingerbread bottom, cheese layer and amazingly fresh apricot layer make you wanna try this recipe.
Servings 20
Prep Time 30 mins
Cook Time 45 mins



  • 125 g leftover gingerbread cookies
  • 125 g sweet butter crackers
  • 100 g melted butter

Cheese layer

  • 500 g curd
  • 300 g cream cheese
  • 125 g caster sugar
  • 3 medium eggs
  • 1 medium lemon
  • 30 ml whole cream

Apricot layer

  • 600 g frozen or preserved apricots
  • 100 g caster sugar
  • 6 whole gelatine leafs


  • 100 ml whole cream
  • few ginger bread cookies


  • Grind the crackers and gingerbread cookies and mix it with melted butter. Place the mixture on the bottom of a cake tin (diameter 20 cm) and push them with a spoon so it is a compact layer.
  • Whisk together curd, cream cheese, sugar, eggs, lemon zest and whole cream and pour over the cracker layer.
  • Bake in a preheated oven on 160 degrees Celsius (if possible in steam program, or place a bowl with water on the bottom of the oven to generate steam) for about 40-45 minutes. Let cool.
  • Prepare the apricot layer. Push the defrosted and drained or preserved and drained apricots through a sieve, add caster sugar and mix well. Put on a stove and heat the fruit mixture to max. 40-50 degrees Celsius (do not cook).
  • Put the gelatine leafs into a bowl with cold water and let soak and soften for about 5-10 minutes. Take the softened leafs, drain them and put into the apricot mixture. Stir well, till gelatine disolves. Let cool, till the apricot mass starts to thicken.
  • Pour the apricot mass onto the baked cheesecake (I recommend to use a deeper cake tin so the half-liquid fruit layer doesn't leak on the sides). Place the cake into fridge and let cool and set for about two hours.
  • Serve cut into rectangles, decorated with whipped cream and small pieces of gingerbread cookies.
Course: Dessert
Cuisine: European

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