Apricot Cheesecake(No Bake)
Yield
servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 17 | ounces |
apricot halves, canned
drain reserve juice |
|
| 1 | envelope |
gelatin, unflavored
|
|
| ⅓ | cup |
sugar
|
|
| 16 | ounces |
cream cheese
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | Pie |
chocolate crumb pie crust (9 to 10 inches)
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 491.3 | ml/g |
apricot halves, canned
drain reserve juice |
|
| 1 | envelope |
gelatin, unflavored
|
|
| 79 | ml |
sugar
|
|
| 462.4 | ml/g |
cream cheese
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | Pie |
chocolate crumb pie crust (9 to 10 inches)
|
* |
Directions
In blender or food processor, purée 10 apricot halves with reserved syrup; heat to boiling.
Meanwhile, in large bowl, mix unflavored gelatine with sugar; add hot liquid and stir until gelatine is completely dissolved, about 5 minutes.
With electric mixer, beat in cream cheese and vanilla until smooth; let stand 10 minutes.
Pour into prepared crust; chill until firm.
Garnish with remaining apricot halves, sliced and, if desired, whipping cream.
