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This velvety apricot ricotta cheesecake with hints of sweet vanilla and buttery crust is the perfect summer-to-fall dessert. Topped with crunchy almonds and drizzled with honey, it’s a heavenly bite.
Why I Love This Ricotta Cheesecake
If you’ve been wanting to bake a cheesecake but absolutely hate the idea of a water-bath, this luscious ricotta cheesecake is just what you need.
- No granulated sugars. The cheesecake gets all its sweetness from dried apricots and honey.
- Beginner-friendly. Even beginner-level cooks can nail this creamy dessert because there’s no water-bath involved.
- Quick. It only needs 35 minutes in the oven!
- Perfectly fruity. There are chewy apricots in the tangy cheese filling as well as on top.
Ingredient Notes
Raw honey adds the perfect amount of sweetness and also lets the apricots’ fruitiness shine through. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
For the Crust
- Graham crackers – Add your favorite!
- Butter – Feel free to use salted or unsalted butter.
For the Cheesecake
- Cream cheese – I prefer low-fat cream cheese, but full-fat works better.
- Ricotta cheese – Go for whole milk full-fat ricotta. You can also use cottage cheese instead.
- Eggs – Make sure they’re at room temperature so that they whip easily into the mixture.
- Granulated sugar or honey – Raw honey or agave nectar are best. Maple syrup works as well but it’s too smokey.
- Sour cream – It helps to add creaminess and tanginess to the cheesecake.
- Vanilla extract – Feel free to use pure (brown) or clear extract.
- Dried apricots – Avoid fresh ones because they’ll release excess moisture into the cheesecake.
To Garnish
- Apricots – These can be dried or canned. If they’re fresh, peeling them is optional.
- Sliced almonds – You can also use chopped pecans, walnuts, or pistachios.
- Honey – I prefer raw honey.
Can I Use Different Kinds of Fruit?
Absolutely! Other dried fruits like peaches, cherries, dates, figs, and apples are great swaps for apricots in this recipe. Feel free to combine your favorite dried fruits too. For example, I love apricots and dried peaches, or peaches and cherries.
Why Doesn’t This Recipe Use a Water Bath?
Not all cheesecakes require a water-bath, but here’s why this specific recipe doesn’t need it:
- Enough moisture. The ricotta in the mixture adds lots of natural richness, creaminess, and moisture. This means the cheesecake’s less likely to dry out in the oven compared to regular kinds.
- Not many eggs. Unlike most recipes, which require at least 6-8 eggs, this one only calls for 3. The mixture’s less sensitive to higher temperatures and/or quicker baking times since you don’t have to worry about the eggs cooking or scrambling in the oven.
Recipe Tips
The secret to an extra smooth and silky ricotta cheesecake is getting the oven and ingredients’ temperature right.
- Use an over thermometer. Sometimes ovens aren’t well calibrated and bake at a different temperature than the one you set it to. Place an oven thermometer on the center rack and adjust the temperature as needed until you’re actually baking at 350˚F.
- Watch the temperature. You need to make sure all of your ingredients are at room temperature, especially because the cream cheese and ricotta are low-fat. This way you’ll prevent the mixture from splitting or clumping up once you start beating it.
- Line it. Prevent any sticking by lining the sides of the springform pan with parchment paper before pouring in the cheesecake mixture.
- Stop peeking. Once it’s baking, don’t open the oven door to check on the cheesecake until the timer goes off. Opening it reduces its internal temperature and will cause the cheesecake to crack.
- Damage control. If your cheesecake does crack, cover it up with more apricots, almonds, and honey. If it’s too visible, spread 1-2 cups organic apricot jam or whipped cream over the cheesecake before adding the toppings. This only matters if you’re after a picture-perfect presentation, but taste-wise it’ll be just as yummy.
Variations
Turning this creamy ricotta cheesecake into any chocolate or matcha-lover’s dream is easy.
- Swap the crust. Skip the graham crackers and use Oreos or Biscoff cookies instead.
- Make it chocolate. Add 3 tablespoons unsweetened cocoa powder to the cream cheese mixture for a chocolatey dessert. Don’t forget to sprinkle 1/2 cup mini chocolate chips on top once it’s cooled too!
- Go matcha. Fold 2 tablespoons matcha powder into the cheesecake mixture for some earthy green tea goodness.
- Add a swirl. Microwave 1/2-1 cup almond butter, chocolate hazelnut spread, or apricot jam in 10-second increments until warm and runny. Pour it over the raw cheesecake mixture in the springform pan. Use a knife to gently swirl it around, creating patterns.
How to Store
- Fridge: Place the ricotta cheesecake in an airtight container for 5 to 7 days. Discard immediately if it tastes sour or bitter.
- Freezer: Wrap it whole or sliced in plastic wrap twice. Transfer it to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes.
More Easy Desserts to Try
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Ricotta Cheesecake
This no-water-bath ricotta cheesecake recipe with sweet apricots, nutty almonds, and fruity honey is perfect for summer and fall.
Ingredients
For the Crust
- 2 cups finely ground graham crackers
- 8 tablespoons butter, melted
For the Cheesecake
- 8 ounces cream cheese, softened
- 2 cups ricotta cheese, room temperature
- 3 large eggs
- ¾ cup granulated sugar, or ½ cup honey
- ⅓ cup sour cream
- ½ tablespoon pure vanilla extract
- 1 cup chopped dried apricots
For Garnish
- whole dried apricots
- sliced almonds
- honey
Instructions
- Preheat oven to 350˚F.
- Combine ground graham crackers and melted butter In a 9-inch springform pan; shape the crust into an even layer on the bottom of the pan and press it down and up about 1-1/2 inches up the sides. Bake 8 minutes. Remove from oven and set aside.
- In your mixer's bowl, combine the cream cheese and ricotta; beat until creamy and smooth.
- Add eggs, one at a time, and then the honey; continue to beat until thoroughly combined. Beat in the sour cream and vanilla until incorporated.
- Using a rubber spatula, fold in the chopped apricots. Pour the mixture into the prepared graham cracker crust. Gently tap the pan a few times to smooth out the creamy mixture.
- Bake for 45 minutes, or until the edges are lightly browned and firm but the center is soft.
- Turn the oven off and let the cheesecake cool in the oven for one hour with the door slightly opened.
- Remove the cheesecake from the oven and let it cool, then transfer it to the refrigerator to cool for about 6 hours or overnight.
- Garnish with apricots, sliced almonds, and honey. Slice and serve.
Equipment
Nutrition
Serving: 1slice | Calories: 447kcal | Carbohydrates: 40g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 326mg | Potassium: 296mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1393IU | Vitamin C: 0.2mg | Calcium: 164mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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This is such a pretty cheesecake. I love apricots. It sounds so good!
Thanks so much!! It was delicious! ๐
This is such a winner! I’m definitely pinning it. What a perfect way to celebrate cheesecake day!