Because of the high temperatures during the summer, you don’t feel like turning on the oven. But, if you’re still in the mood for something fabulous, I’ve prepared for you an amazing and delicious chocolatine sensation: a no-bake, sugar-free, white chocolate, apricot, and homemade Nutella cheesecake.
I invite you to discover a refreshing dessert full of flavors, which will envelop your taste buds in a sweet and savory dance.
You can already imagine the velvety consistency of a cheesecake, but this time I’ve added a touch of freshness and a subtle perfume of fresh apricots. I thought that homemade Nutella is the perfect partner for this sensational dessert and believe me: I was so right!
I can’t describe this combination to you in words, so I guess you only have 2 options: either take my word for it or try to prepare it yourself, I would vote for the 2nd option!
So, get ready to start this culinary journey and conquer the taste buds of all your loved ones with this no-bake, sugar-free, homemade Nutella cheesecake.
I’m sure you’ll enjoy every sip, and you’ll want to repeat this wonderful no-bake cheesecake recipe whenever you have a craving for something sweet and refreshing.
Before getting to the ingredients and how to make this amazing cheesecake recipe, let’s see some info about one of the main ingredients.
Apricots
Many dishes are prepared from these delicious fruits (sauces for oriental dishes in oriental and sweet cuisine), desserts (jams, sorbet, pies, cheesecakes), and drinks (juices, nectar, and smoothies), or of course, you can eat them fresh, or dried as a snack.
Nutritional information:
The impressive health benefits of these fruits are due to the generous content of vitamins (vitamin A, vitamin C, vitamin K, vitamin E, niacin, etc.), minerals (potassium, copper, manganese, magnesium, and phosphorus), and dietary fiber.
These fruits, very accessible during the summer, present the following nutritional information (for 100 grams of fresh fruits)
Calories – 48 kcal
Carbohydrates – 11 g
Protein – 1.4 g
Fats – 0.4 g
Fiber – 2 g
12 Benefits:
- Low fat and sodium content.
- High mineral content.
- Improving bone health.
- Maintaining the health of the cardiovascular system.
- Improving skin health.
- They support hemoglobin production.
- Benefits for blood clotting.
- Treats indigestion.
- They improve respiratory health.
- It balances the level of blood pressure.
- Maintain electrolyte levels.
- Rich in fiber, they prevent constipation and facilitate intestinal transit.
1st Layer – Oreo base
2nd Layer – Apricots Puree
3rd Layer – Homemade Nutella (Sugar-Free) + Cream Cheese
4th Layer – Unsweetened White Chocolate + Cream Cheese + Fresh Fruits Pieces
5th Layer – Apricots Puree + Cream Cheese
6th Layer — Colored Mirror Glaze
INGREDIENTS for this amazing no-bake sugar-free apricot and homemade Nutella cheesecake:
Base Ingredients:
- 350 g Oreos biscuits (without cream)
- 100 g butter
- 1 tsp lemon essence.
Ingredients for the filling:
- 500 g Mascarpone
- 500 g Ricotta
- 350 g homemade Nutella (see here my homemade
- 200 g unsweetened white chocolate
- 250 g apricot puree
- 60 g Stevia sweetener
- 2 seedless fruits (cut into cubes)
- 35 g of gelatin
- 1 tsp lemon essence
- 1 tbsp lemon juice.
Note: The amount of sweetener is based on my taste, I don’t like the desserts to be too sweet, but you’re free to add to your taste.
Ingredients for the fruit puree:
- 950 g seedless fresh apricots (will result in 750 g apricot puree)
- 1 tbsp lemon juice
- 10 g of gelatin.
Ingredients for the homemade Nutella (check out my homemade Nutella recipe)
- 250g raw hazelnuts
- 160g dark chocolate 80%
- 200g coconut cream
- 60 ml agave syrup
- ¼ teaspoon salt.
Colored Mirror Glaze Ingredients:
- 200 g unsweetened white vegan chocolate
- 200 ml whip cream (30%)
- 200 g vegan condensed milk (Find here my homemade vegan, dairy-free, sugar-free condensed milk recipe)
- 12 g of gelatin + 60 ml of water
- Orange bio food coloring
- Dark brown bio food coloring
- White bio food coloring.
For Decoration:
A strip of dark chocolate, slices of apricots, raspberries, and pieces of white chocolate.
INSTRUCTIONS for this Nutella cheesecake:
Make the base:
1. Line the sides of a 21 cm round springform pan with acetylate foil and set aside until needed.
2. Crush the Oreos (without the cream) in a food processor.
3. Melt the butter in a saucepan.
4. In a bowl add the crushed biscuits, melted butter, and lemon essence and mix until the composition is homogeneous,
5. Place the composition thus obtained in the springform pan, press, and place in the freezer until the filling is ready.
Make the apricot puree:
6. Wash the fruits, take out the seeds and the tails, then put them in a saucepan, individually, add the lemon juice, and simmer for about 7 minutes on medium/low heat, stirring constantly.
7. After it thickens, take the fruits off the heat, blend them, and pass them through a sieve, add the bloomed and melted gelatin, then let them cool to room temperature. Take aside 250 g of puree.
Make the filling:
8. Melt the unsweetened white chocolate on Bain Marie, then let it cool at room temperature.
9. The gelatin is left to hydrate for 10 minutes.
10. In a bowl add the Mascarpone, Ricotta, and sweetener and mix for 1 minute.
11. Add the lemon juice, lemon essence, and bloomed gelatin (melted) and incorporate with a spatula. Then divide the composition equally in 3 bowls, and add in each one, the apricot puree (the 250 g put aside), the melted and cooled white chocolate, and the homemade Nutella, and incorporate them.
Assembling the Cake:
12. Remove the cheesecake from the freezer and pour over the biscuit base the first layer of 500 g of apricot puree, then put in the freezer for 1 ½ hours.
13. Remove the cheesecake from the freezer and pour, the Nutella cream, then put it in the freezer for 1 ½ hours.
14. Remove the cheesecake from the freezer and over the Nutella layer add some apricot pieces, then pour the white chocolate cream and put in the freezer for 1 ½ hours.
15. Remove the cheesecake from the freezer and pour over the chocolate layer, the layer with 250 g apricot puree put aside, then put it in the fridge overnight.
Make the colored mirror glaze:
16. Chop the chocolate and set it aside.
17. In 60 ml of water put the gelatin and let it hydrate for 10 minutes.
18. Put in a pot the whipped cream, and the condensed milk, stir continuously, and boil for 1 minute. Take off the heat, add the bloomed gelatin, and stir until perfectly incorporated, then pour over the chopped chocolate and stir until combined, pass the obtained composition through a sieve, then mix with a hand blender.
19. Divide the glaze into 3 parts (80 ml divided in 2, in which you add the dark brown and white bio food coloring colors and mix until well incorporated. In the 95% of te glaze, you add the orange food coloring,
20. Cover the glaze with a cling film to avoid creating condensation. Let it cool to 32 degrees.
Decoration, and serving:
21. Remove the cheesecake from the freezer, release it from the springform, place it on a container/bowl narrower than the cake, and start pouring the orange glaze, then pour 1-2 tbsp of the other 2 colored glazes with the help of a spatula take a swing over the glaze.
22. Allow the excess to drain and refrigerate for another 2 hours.
Decoration:
23. Remove the cheesecake from the fridge, place it on a cake stand, place around it the chocolate band and put it in the fridge for at least 2 hours so it hardens, then garnish it with apricot slices, raspberries, and white chocolate pieces.
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Last Thoughts:
The no-bake cheesecake is a real treasure in the kitchen because you don’t need to turn on the oven. And this is a real blessing during the summer! 😄
Of course, it doesn’t mean that you clap your hands and that’s it, you can enjoy the result. You must have a little patience and give the cheesecake time to cool down in the refrigerator.
At least 6-8 hours, ideally overnight, it also depends on how hungry you are 😄.
So before starting the preparation of this amazing no-bake, sugar-free, Nutella cheesecake recipe, consider the time required for refrigeration.
It is an essential step because it helps stabilize the structure and obtain perfect consistency.
The taste is very balanced, the sourness of the fruit puree being compensated by the sweetness of the Nutella.
I hope you liked this fabulous no-bake, sugar-free homemade Nutella cheesecake recipe. If you try it, tell me in the comments how it turned out, and don’t forget to upload a photo of the dessert you made on Instagram, with the tag @birdyshealthdose
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