Lactose-free apricot cheesecake

Name: Lactose-free apricot cheesecake
Prep time: 45 min
Cook time: 2 min
Total time: 47 min
Yield: 8
Ingredients: Lactose-free cookies dry 10.5 oz; Coconut oil 6 oz; Lactose-free ricotta 2 cups; Apricot jam 0.8 cup; Lactose-free Spreadable Fresh cheese 1 ½ cup; Powdered sugar 3.5 oz; Gelatin in sheets 0.7 oz; Lactose free milk ¼ cup; Lactose free vegetable cream Approximately 1 2/3 cups 1.7 cups; Apricot jam 0.8 cup; Apricots to be cleaned 2 ½ cups

Difficulty: Average
Prep time: 45 min
Cook time: 2 min
Serving: 8
Cost: Average
Note + 4 hours and 30 minutes resting time

PRESENTATION

Recipe by
Lulù Gargari

Lactose-Free Apricot Cheesecake is a no-bake cold cake built around fresh seasonal apricots at their peak—no oven, no stovetop, just a refrigerator and ripe summer fruit doing most of the work. Each slice carries three distinct textures: a crunchy base, a creamy filling, and a fruity apricot topping, and the whole thing is completely lactose-free from crust to surface. That combination makes it a reliable option for anyone managing lactose intolerance who still wants a dessert worth bringing to the table rather than settling for.

The no-bake nature is part of what makes this cheesecake so practical on the hottest days of summer, when turning on the oven is the last thing anyone wants to do. There is no timing pressure, no water bath, and no guesswork about doneness—the refrigerator handles the setting while the apricots supply the flavor. It holds up as a special-occasion dessert and pulls off just as easily on a weeknight, which is exactly the kind of range a summer dessert should have when fresh apricots are at their best and lactose-intolerant guests are at the table.

INGREDIENTS

For the base (for a 9-inch pan): Lactose-free cookies 10.5 oz (300 g) - dry; Coconut oil 6 oz (170 g)

For the filling: Lactose-free ricotta 2 cups (500 g); Apricot jam 0.8 cup (200 g); Lactose-free Spreadable Fresh cheese 1 ½ cup (320 g); Powdered sugar 3.5 oz (100 g); Gelatin in sheets 0.7 oz (20 g); Lactose free milk ¼ cup (60 g); Lactose free vegetable cream 1.7 cups (400 g) - Approximately 1 2/3 cups

For the topping: Apricot jam 0.8 cup (200 g); Apricots 2 ½ cups (400 g) - to be cleaned

Preparation

How to prepare Lactose-free apricot cheesecake

To prepare the lactose-free apricot cheesecake, place the plain dry cookies in a food processor 1 and blend them finely 2. Transfer the crushed cookies to a bowl and add the coconut oil 3.

Mix to combine 4. Pour the mixture into a springform pan lined with parchment paper (9-inch) 5, pressing it firmly into the base with a meat mallet or the back of a spoon 6. Chill in the refrigerator for 30 minutes.

Meanwhile, soak the gelatin in cold water for 10 minutes 7. In a bowl, add the ricotta, cream cheese and powdered sugar 8. Whisk with a hand whisk 9.

Then fold in the jam as well 10 and mix carefully 11. In a separate bowl, whip the plant-based cream with the electric beaters 12.

Once the cream is whipped 13, pour it into the cheese mixture 14 and gently fold it in so as not to deflate it 15.

Warm the milk without bringing it to a boil, add the well-drained gelatin 16 and stir to dissolve it completely 17. At this point, add the dissolved gelatin in the milk to the cheese mixture, stirring well 18.

Whisk a little more with the beaters 19, then pour the filling into the pan 20 over the cookie base, level the surface 21 and let rest in the freezer for about 4 hours.

Wash the apricots, halve them 22, remove the pit and slice them 23. Take the set cheesecake out of the pan and transfer it to a serving plate 34.

Cover it with a layer of jam 25 and with the apricot slices 26. The lactose-free apricot cheesecake is ready to be enjoyed 27.

Storage

The lactose-free apricot cheesecake can be stored in the refrigerator for up to 2–3 days, covered with a glass dome. It can be frozen already portioned.

Tip

We recommend arranging the fresh apricot slices on the surface in a radial pattern just before serving the dessert, this way you will also prevent the cut fruit from darkening too much when exposed to air.

For the translation of some texts, artificial intelligence tools may have been used.

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