Apricot cheesecake
13
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 12 • Difficulty: Easy
You will never believe that this creamy yet tangy cheesecake is a low-calorie treat! And it'll become a go-to favorite for any apricot lover. Thanks to using reduced-fat graham crackers, dried apricot halves and apricot preserves, low-fat cottage cheese, and fat-free cream cheese for the crust and filling, this is a cheesecake that you can enjoy again and again. Just keep in mind that the cake not only has to cool in the oven, then completely on a wire rack, but it's best after it's had all day to chill in the fridge so it can set up properly. This is a fun make-ahead dessert that you can have ready in the fridge for whenever you need it.
Ingredients
Reduced-fat cinnamon honey graham cracker
22 small, squares, (or 11 whole)
Honey
3 Tbsp
Dried apricot halves
⅓ cup(s), finely chopped
Apricot preserves
⅓ cup(s)
1% low fat cottage cheese
2½ cup(s)
Reduced fat cream cheese (neufchâtel)
6 oz
Fat free cream cheese
6 Tbsp
Lemon zest
1 Tbsp, grated
Vanilla extract
2 tsp
Sugar
1 cup(s)
Egg
1 large egg(s)
Egg whites
3 large
Instructions
1
Preheat oven to 350° F. In a food processor, crush the graham crackers; pulse in the honey. Transfer to a 9-inch springform pan, pressing over the bottom and 1 inch up the sides. Refrigerate until chilled, about 15 minutes.
2
In a small nonstick saucepan, combine apricots and preserves. Bring to a simmer; remove from heat and let stand 10 minutes.
3
In the food processor, blend cottage cheese, Neufchatel, cream cheese, lemon zest and vanilla until smooth, 1-2 minutes. Add sugar, egg and egg whites; process until just blended. Reserve 1 cup of batter in food processor; pour remaining batter into pan.
4
Scrape apricot mixture into processor and puree. Spoon the apricot mixture over batter in dollops. With blunt side of knife, swirl in a decorative fashion. Bake until cheesecake is almost set in center, about 45 minutes. Turn off the oven, prop open oven door with a wooden spoon and let cheesecake cool in oven 30 minutes; cool completely on rack. Refrigerate, covered, up to 1 day.
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