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a vanilla bean apricot cheesecake in a wide horizontal shot, creamy speckled slice with a glossy golden apricot topping on a nut crust, on a white plate, on a marble counter, natural light, shallow depth of field, landscape orientation

Vanilla Bean Apricot Cheesecake

An elegant vanilla bean cashew cheesecake with a shiny apricot glaze on top.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 1 vanilla bean scraped
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 1 cup apricot preserves

Method
 

  1. Blend the almonds and dates into a crust and press into a pan.
  2. Blend the cashews, vanilla bean seeds, maple syrup, and coconut oil until smooth.
  3. Pour the filling over the crust and freeze 4 hours until set.
  4. Warm the apricot preserves until pourable, then cool slightly.
  5. Spoon the apricot glaze over the chilled cheesecake.
  6. Thaw 15 minutes before slicing.

Notes

A real vanilla bean is worth it here for those pretty flecks and aroma.