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Apricot Ricotta Cheesecake

9 9 9
WW Freestyle: 16
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
This light and fluffy Ricotta Cheesecake is sweetened with honey and packed with delicious chunks of apricots.
Course: Desserts
Cuisine: American
Servings: 10 Serves
Calories: 219


For the Crust

  • 2 cups finely ground Graham Crackers
  • 1 stick (8 tablespoons) butter, melted

For the Cheesecake

  • 1 package (8-ounces) Fat Free or Low Fat Cream Cheese
  • 1 cup Light Ricotta Cheese
  • 2 eggs
  • 1/2- cup honey
  • 3 tablespoons corn starch
  • 1 tablespoon pure vanilla extract
  • 1 cup chopped dried apricots

For Garnish

  • Whole dried apricots
  • Sliced almonds
  • Honey


  • Preheat oven to 375-degrees 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 about 1-1/2 inches up the sides.
  • Set aside.
  • In your mixer's bowl, combine cream cheese and ricotta; beat until creamy and smooth.
  • Add eggs and honey; continue to beat until thoroughly combined.
  • Beat in corn starch and vanilla until incorporated.
  • Fold in chopped apricots.
  • Pour the mixture into previously prepared crust.
  • Bake for 32 to 35 minutes, or until edges are lightly browned and firm, but center is soft.
  • Remove from oven and let completely cool.
  • Refrigerate over night.
  • Garnish with apricots, sliced almonds and honey.
  • Serve.


Nutrition Facts
Apricot Ricotta Cheesecake
Amount Per Serving (1 slice)
Calories 219 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 40mg13%
Sodium 165mg7%
Potassium 234mg7%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 25g28%
Protein 5g10%
Vitamin A 610IU12%
Vitamin C 0.2mg0%
Calcium 94mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.