Summer is probably my favorite time of the year for produce. I have a HUGE list of recipes that I want to experiment, test and put on the blog. And my list keeps growing longer and longer. There is SO much wonderful produce to play with that I feel like a kid at the candy store aka farmer’s market. The colors, smells, flavors of all the fruits and vegetables is top notch, making me giddy with happiness!
Apricots are in season right now, and my recipe has a riff of using ginger in the compote, along with the base that has ground pistachios and ground ginger in it.
One of the EASIEST Eggless Apricot and Ginger Cheesecake Bars
I have to promote this recipe as being one of the easiest eggless Apricot and Ginger Cheesecake Bars.There is only ONE equipment that is used – the food processor.
Apart from these bars being easy to make, these bars are also easily transportable for a summer get together, or to share with your family and friends.
Ingredients of the Apricot and Ginger compote
The ingredients of the Apricot and Ginger Compote are:
- Apricots: I use fresh apricots, that are cut into half with the pitt removed.
- Granulated sugar
- Lemon juice: lemon juice is used to thicken the compote
- Freshly grated ginger: I love using potent freshly grated ginger in the compote giving it a wonderful aroma and flavor.
How is the Apricot and Ginger Compote made? – Maceration!
I use the maceration process for making the apricot and ginger compote. The process of maceration involves adding fruit to the sugar, which draws out the water content of the fruit, and makes the fruit softer before cooking off the liquid.
Lemon juice is added to thicken the compote, along with freshly grated ginger which adds a lot of aroma and flavor to the compote.
After the maceration process, the fruit is cooked in a saucepan on the stove, until the liquid is reduced. You will bring the mixture to a boil, and then let it boil for a few minutes. You will observe tiny bubbles on the top, towards the end.
TIP: You want to test by using a rubber spatula, dip it in the compote, and if you are able to run your finger through the compote and it leaves a clean line you know your compote is ready.
Different uses for the Apricot and Ginger Compote
Store the compote in a glass jar, in the fridge, for upto a month. The quantity is more than what you need for the bars, but you can use it on yogurt, or chia pudding, or use it on toast and butter (probably my favorite way!). This compote is great with some crackers and goat cheese as well.
Ingredients for the Eggless Apricot and Ginger Cheesecake Bars
The ingredients for the Eggless Apricot and Ginger Cheesecake Bars are:
Base for the Cheesecake Bars
- Graham crackers
- Granulated sugar
- Ground pistachios : I simply take raw pistachios and grind it in a high speed blender.
- Ground ginger
- Salt
- Unsalted butter: This has to be melted butter.
Cheesecake filling
- Cream cheese: I use full fat cream cheese for that luscious bar.
- Greek yogurt
- Granulated sugar
- Lemon juice
- Vanilla extract
- Apricot and Ginger Compote
Making of the Eggless Apricot and Ginger Cheesecake Bars
The cheesecake bars use one equipment, that is the food processor. I first grind all the ingredients except for the butter, into a fine crumb. I remove it into a parchment-lined baking pan and press it firmly against the walls of the pan, so that it forms a nice crust. It is baked for a few minutes at 350 degrees.
Then I clean the food processor bowl with a paper towel, and use the same food processor to make the cheesecake filling into a smooth creamy mixture. I layer it on top of the base, and smoothen it out against the walls of the pan.
Dollop the compote onto the top of the cheesecake mixture and using a barbeque stick or a chopstick make swirls of the compote in the cheesecake mixture. It will look really pretty. Bake it at a lowered temperature of 325 degrees for 25 minutes.
Cool the cheesecake completely before putting it in the fridge for a few hours until set. Cut it into neat squares.
TIP: The best way to cut it into neat squares is to use a sharp knife, put even pressure on the knife and cut through the middle of the entire bar. Remove the knife and clean it with a paper towel. Cut each half into half again. Turn the whole bar at 90 degrees and cut again through the middle of the bar. And repeat the process of cutting each bar into halves. This will give you 16 pieces.
What is the purpose of the Greek yogurt and lemon juice in these bars?
The Greek yogurt and lemon juice helps provide the necessary tang to the bars, which is typical of cream cheese desserts. It also helps make the cheesecake part creamy and delicious.
What baking pan do you use for these bars?
I use this 8×8 baking pan that I have been using for years and is super sturdy. I love that it is straight walls so I get neat squares when making any bar recipe.
What cream cheese do you use for the Eggless Apricot and Ginger Cheesecake Bars?
I use the Philadelphia cream cheese for these bars. These are no low fat or no fat cream cheese. It is full fat cream cheese, and it makes the bars luscious and creamy.
How do I store the Eggless Apricot and Ginger Cheesecake Bars?
The bars can be stored in the fridge, in an airtight container.
How long can I store the Eggless Apricot and Ginger Cheesecake Bars?
The bars can be stored in the fridge for upto two weeks.
Other summer recipes that you can try from my blog:
- Nectarine and Star Anise Pistachio Crumb Bars
- Lime Cinnamon Cookie Bars with Strawberry Hibiscus Buttercream
- Strawberry Curd Brownie Bites with Meringue
If you do make this recipe, please tag me #thejamlab on Instagram and/or leave a comment on my blog.
XO
Amisha
Eggless Apricot and Ginger Cheesecake Bars
Ingredients
Apricot and Ginger Compote
- 1 pound apricots, pits removed, cut into small cubes
- ⅓ cup (67 grams) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon freshly grated ginger
Base for the Cheesecake Bars
- 12 graham crackers (rectangles)
- 3 tablespoons granulated sugar
- ⅓ cup ground pistachios
- 1 teaspoon ground ginger
- ½ teaspoon table salt
- 6 tablespoons melted butter
Eggless Cheesecake filling
- 1 ½ packages (12 ounces) of cream cheese, at room temperature
- ½ cup Greek yogurt
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- ~ ¼ to ⅓ cup of the Apricot and Ginger Compote
Garnish
- Ground pistachios
Get Recipe Ingredients
Method
Apricot and Ginger Compote
- In a small saucepan, add all the ingredients and mix to combine. Macerate the fruit for about an hour. Juice will be released from the fruit after an hour, stir the mixture to combine well.
- Place the saucepan on the stove on medium-high heat and bring the mixture to a boil for about 4 to 5 minutes. Boil the mixture, stirring occasionally for about 12-15 minutes. You will see small bubbles on the surface. Switch off the stove. Mixture will thicken as it cools.
- Remove into a glass container, and place in the fridge for atleast about 2 hours, until ready to use.
Base for the Cheesecake Bars
- Preheat the oven to 350 degrees.
- Spray cooking spray into an 8×8 baking pan, and place a quarter sheet parchment paper with an overhang on either side. Spray cooking spray again and place a second quarter sheet parchment paper to have an overhang on the other set of sides, so that it is easy to lift the bar and cut them. Set the baking pan aside.
- In a food processor, add the graham crackers, sugar, pistachios, ginger and salt and mix until well combined and resembles powder.
- Add the melted butter and pulse until well combined and it looks like wet sand.
- Pour the mixture into the prepared pan and using a flat surface like a glass or an offset spatula, flatten the mixture into an even layer, ensuring that the mixture reaches all the corners of the pan.
- Bake for about 15 minutes, the base will turn a golden brown in color.
- Remove and cool completely.
Eggless Cheesecake filling
- Reduce the temperature to 325 degrees.
- Clean the food processor with a paper towel to remove any base mixture bits.
- Add the cream cheese, yogurt, sugar, vanilla extract and lemon juice and mix until well combined and smooth.
- Remove onto the baked base and using an offset spatula smoothen the surface.
- Using a teaspoon, add dollops of the compote onto the cheesecake, and using a knife or a chopstick, make pretty swirls in the layer, in the form of a figure 8.
- Bake for about 25 minutes. Switch off the oven. Place a spatula between the oven and the door to keep it slightly ajar, so that there are no cracks in the cheesecake for about 30 minutes.
- Remove from the oven and cool completely.
- Place in the fridge for atleast 6 hours to cool.
Cut and Garnish
- Cut into 16 neat bars about 2×2 inches. You can decorate each bar with ground pistachios, or just leave it as is.
- Store in an airtight container in the fridge for upto 2 weeks. Keep it out for 15 minutes before consuming.
Notes
What is the purpose of the Greek yogurt and lemon juice in these bars?
The Greek yogurt and lemon juice helps provide the necessary tang to the bars, which is typical of cream cheese desserts. It also helps make the cheesecake part creamy and delicious.
What baking pan do you use for these bars?
I use this 8×8 baking pan that I have been using for years and is super sturdy. I love that it is straight walls so I get neat squares when making any bar recipe.
What cream cheese do you use for the Eggless Apricot and Ginger Cheesecake Bars?
I use the Philadelphia cream cheese for these bars. These are no low fat or no fat cream cheese. It is full fat cream cheese, and it makes the bars luscious and creamy.
How do I store the Eggless Apricot and Ginger Cheesecake Bars?
The bars can be stored in the fridge, in an airtight container.
How long can I store the Eggless Apricot and Ginger Cheesecake Bars?
The bars can be stored in the fridge for upto two weeks.
