Apricot Cheesecake with Vanilla Sponge Base

Apricot Cheesecake with Vanilla Sponge Base

This dreamy 3-layer apricot cheesecake combines cashew-based cheesecake cream with a sticky apricot jelly and a gluten-free vanilla sponge base.



Vanilla Sponge:

  • 1 cup almond flour
  • 3 eggs (or vegan egg substitute)
  • 2 Medjool dates, pitted
  • 1 tsp vanilla essence
  • 1 tsp gluten-free baking powder
  • 1 Tbsp maple syrup

Lay on top of sponge base:

  • 3 apricots, diced (optional)

Cheesecake Cream:

  • 2 cups cashews, soaked
    2 tsp vanilla bean essence
  • 2 Tbsp maple syrup
  • 2 Tbsp coconut oil
  • 2 Tbsp coconut milk
  • 3 apricots, pitted

Apricot Jelly:

  • 5 apricots, diced
  • 1/3 cup water
  • 3 Tbsp water
  • 1 tsp gelatine or agar agar


  1. For the base, add all ingredients to a blender and blend until well combined.
  2. Pour dough into a 6-inch round baking dish and bake at 350°F for 15 – 17 minutes or until wooden skewer comes out clean.
  3. Set aside to cool. Don’t remove form baking pan.
  4. For the cheesecake layer, add all ingredients to a high-speed blender and combine until smooth and creamy. The cashews need to be full incorporated.
  5. Evenly spread diced apricots on top of the sponge base and cover with cheesecake cream.
  6. Place in freezer to set for 4 hours or overnight.
  7. For the apricot jelly, add 2 tablespoons of water and 1 teaspoon of gelatine to a small dish and let it ‘bloom’.
  8. In a small pot, bring apricots and water to a boil. Cover and simmer for 10 minutes or until apricots are soft. Discard of the water and transfer apricots to a blender. Blend until smooth.
  9. Transfer the blended apricot back to the pot, bring to a simmer and add the ‘bloomed’ gelatine and simmer for 1 minute.
  10. Pour over the cheesecake cream layer, cover and place back in the fridge to set for 20 minutes.
  11. Enjoy
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