DukesHill Products
2 Jars of DukesHill Apricots soaked in Amaretto Syrup
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Regular price £0.00 Sale price £11.00
Other Ingredients
250g ginger nut biscuits
100g melted butter
600g cream cheese
6 gelatine leaves
50g caster sugar
Optional: Edible flowers for decoration


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Our simple no bake cheesecake is the perfect summer dessert. Velvety smooth cream cheese perfectly paired with sweet amaretto apricots and a hint of crunchy ginger.
Category Puddings
Serving 8
Prep Time 20 minutes
Cook Time 5 hours


  1. Step 1 In a food processor blitz the biscuits into crumbs

  1. Step 2 Stir the melted butter into the biscuit crumbs and combine

  1. Step 3 Press the mixture into the base of a non-stick tin. We used a 20cm spring-pan tin. Pop into the fridge to chill.  

  1. Step 4 Strain one jar of apricots and pop them into a blender. You can save the syrup to add as a delicious sauce when serving.

  1. Step 5 Blend until smooth.

  1. Step 6 In a bowl whisk together the cream cheese, sugar, apricot puree and gelatine (prepare the gelatine with a dash of boiling water to dissolve).

  1. Step 7 Pour the mixture on top of the biscuit base and leave in the fridge to set for a minimum of 5 hours, although best left overnight.

  1. Step 8 Decorate with the second jar of apricots and enjoy!

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