Honeyed Apricot Cheesecakes

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Recipe by Naomi Sherman

Created as a Mother’s Day recipe for myself, lol
These cheesecakes are topped with a luxurious apricot and honey reduction, with a hint of orange through it
The apricots themselves have been burnished with caramelised honey
These honeyed apricot cheesecakes are the perfect balance of sweet and tart – just like life
You know the drill, let me know if you make them!


  • 1 1/2 cups sweet biscuit crumbs

  • 80 grams butter, melted

  • 250 grams cream cheese

  • 1/2 cup cream

  • 1 tsp vanilla extract

  • 4 Tbsp honey, divided

  • 1/4 cup caster sugar

  • 1 can apricot halves

  • 2 Tbsp orange juice


  • Place the biscuit crumbs and melted butter into a bowl and mix until well combined.
  • Spoon into the bottom of four dessert glasses and press down.
  • Chill while you make the base.
  • Place the cream cheese in the bowl of a stand mixer and beat on low until smooth.
  • Add vanilla, 1 tablespoon of honey and caster sugar and mix until combined.
  • Add cream, mixing on low until combined.
  • Beat on medium-high until thick and fluffy.
  • Spoon over the bases in the jars or glasses and chill for at least two hours.
  • Drain the juice out of the can of apricot halves into a small saucepan and add 2 tablespoons each of honey and orange juice.
  • Bring to the boil and then simmer hard until a syrup forms.
  • Lay the apricot halves on a tray and brush with the remaining tablespoon of honey before placing under a hot grill to caramelise.
  • To serve, spoon the syrup over the top of the cheesecakes and top with the caramelised apricot halves.
  • Add some crunch with a tuille and some fresh thyme, if you want to.