Apricot Cheese Pie
Creamy cottage cheese and cream cheese filling flavored with dates and orange zest in an oat crust, topped with glazed apricot halves.
YIELD
8 servingsPREP
60 minCOOK
60 minREADY
120 minThis unique pie combines cottage cheese and cream cheese for a lighter, protein-rich filling that’s less dense than traditional cheesecake.
Dates add natural sweetness while orange zest brings brightness, and a crunchy oat crust provides textural contrast.
Canned apricot halves arranged on top get brushed with a pineapple juice glaze that sets into a glossy finish as it chills.
Pro Tips
- Blend the cheese mixture in a food processor until completely smooth to avoid lumps
- Bake the oat crust until lightly browned before adding the filling to ensure it stays crisp
- Chill for at least an hour before glazing to ensure the filling is fully set
Ingredients
Directions
Combine oats, butter, cinnamon and ¼ teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9” pie plate. Bake at 425℉ (220℃) for 7 to 10 minutes, until lightly browned. Meanwhile, combine cottage cheese and cream cheese, eggs, dates, ⅓ cup pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor or blender.
Blend until well mixed. Pour into cooled crust and bake @ 350℉ (180℃) for 30 to 35 minutes until filling is set.
Chill at least one hour.
Combine remaining pineapple juice and cornstarch in a small saucepan. Heat to boiling. Boil 1 minute, stirring constantly, until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze, evenly, over apricots.
Refrigerate until glaze is set. Makes 8 servings.
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