Ingredients (Serves 4)
For the Pistachio and White Chocolate Crumble:
- 4 ounces white chocolate, finely chopped
- 1/2 cup roughly chopped pistachios
- 1/2 cup crushed vanilla cookies, shortbread cookies or graham crackers
- 2 tsp. orange zest
For the Apricot Layer:
- 4 apricots or 2 peaches, diced
- 1 tbsp. sugar, or to taste
For the No-Bake Cheesecake Cheesecake:
- 1/2 cup whipping cream, whipped
- 1 (8-ounce) package of cream cheese, softened at room temperature
- 1/4 cup sweetened condensed milk
- 1 tsp. vanilla
Instructions for Apricot Cheesecake
For the Pistachio and White Chocolate Crumble:
- Melt chocolate in a double boiler over barely simmering water. Add pistachios, crushed cookies and orange zest. Stir just until combined.
- Spoon onto a baking sheet lined with parchment. Let set until firm, about 25 to 30 minutes or put in the freezer until firm, about 5 to 10 minutes.
- Break apart into small pieces.
For the Apricot Layer:
- Toss diced apricots with sugar. Set aside.
For the No-Bake Cheesecake Cheesecake:
- Whip cream until soft peaks form. Set aside.
- In another bowl, beat cream cheese with sweetened condensed milk and vanilla until light and fluffy.
- Gradually fold in whipped cream until combined.
Assembly:
- Layer into each mason jar: some of the crumble, a spoonful of apricots, and a quarter of the no-bake cheesecake filling.
- Sprinkle with a little more crumble and another spoonful of apricots.
- You can serve it immediately and the texture of the cheesecake will be mousse-like or chill for a thicker and richer consistency for 1 hour.
- Enjoy Stefano’s Apricot Cheesecake in a Jar!
Thirsty for more recipes? Check out In the Kitchen with Stefano Faita!