Apricot Cheesecake Bars
These apricot cream cheese bars are loaded with texture and great flavor! This makes a big batch for friends and family.
These apricot cheesecake bars blend three irresistible textures into one easy, crowd-pleasing dessert. The base is a buttery brown sugar shortbread crust that bakes into a firm, caramel-flavored foundation. A creamy cheesecake layer goes on top, providing a silky contrast that pairs beautifully with the natural sweetness of apricots.
Diced apricot halves add brightness and a tender burst of fruit to every bite, while the oat crumble topping brings a golden, crunchy finish. Whether you’re serving a party, church social, holiday dinner, or simply stocking the dessert table at home, these bars slice cleanly, travel well, and taste even better the next day.
What You’ll Like About This Recipe
Three layers of texture. A buttery shortbread crust, creamy cheesecake center, and crisp oat topping come together for a balanced bite that feels both rich and refreshing.
Uses canned apricots. The recipe takes advantage of pantry-friendly apricots for reliably sweet fruit without peeling, pitting, or simmering.
Easy to assemble. Each layer mixes quickly and simply, making this dessert approachable even if you’re new to cheesecake bars.
Perfect for gatherings. The bars cut neatly and hold their shape, making them ideal for potlucks, bake sales, or large family dinners.
Make-ahead friendly. The flavor and texture improve after chilling, so you can bake them the day before and slice when ready to serve.
Ingredient Notes
- All-purpose flour – Forms the structure of both the crust and topping; the shortbread base relies on a simple flour-butter mixture.
- Brown sugar – Adds moisture and caramel flavor to the crust and topping.
- Rolled oats – Provide pleasant chew and crunch; regular old-fashioned oats work best.
- Butter – Slightly softened for the crust and melted for the topping to help the layers bind and bake evenly.
- Cream cheese – Softened so it blends smoothly into a silky filling.
- Granulated sugar – Sweetens the cheesecake layer without adding heaviness.
- Vanilla – Enhances the fruit and cream flavors.
- Eggs – Give the filling structure so it sets properly in the oven.
- Canned apricot halves – Easy to dice and consistently sweet, adding fruity contrast to the creamy base.
- Cinnamon – Adds warm spice to the topping, balancing the tart apricots.
- Chopped nuts – Optional but add crunch and flavor to the final layer.
How to Make It
- Start by preparing the crust: blend the flour, brown sugar, oats, and softened butter until it forms a crumbly dough that presses easily into the pan. Par-baking the crust helps it stay firm once the filling is added.
- Beat the softened cream cheese until perfectly smooth, then blend in the sugar, vanilla, and eggs. The mixture should look silky with no lumps—this ensures a smooth cheesecake layer after baking.
- Pour the cream cheese mixture over the warm crust and spread evenly. Scatter the diced apricots across the surface so the fruit is evenly distributed throughout the bars.
- Prepare the crumble topping by mixing oats, flour, brown sugar, cinnamon, and melted butter until it forms loose, sandy crumbs. Sprinkle over the apricot layer, adding nuts if you prefer extra crunch.
- Bake until the filling is set and the topping is lightly golden. Cool completely before cutting to allow the layers to firm and slice cleanly.
Tips
- Drain canned apricots well and pat dry to avoid adding excess moisture to the filling.
- Soften the cream cheese fully for the smoothest filling; cold cream cheese creates lumps that don’t blend out.
- Use old-fashioned oats rather than quick oats for a sturdier, crunchier topping.
- Allow the bars to cool completely, then chill for the cleanest slices.
- If the crust mixture feels too soft, chill it briefly before pressing into the pan to prevent sticking.
Recipe Variations
- Swap the fruit. Replace apricots with canned peaches, pears, or cherries for a different flavor profile while keeping the structure of the bars intact.
- Add citrus brightness. Stir a teaspoon of grated orange zest into the cheesecake layer to complement the apricots and add freshness.
- Make a nutty version. Add chopped pecans, walnuts, or sliced almonds to the topping for extra crunch and richness.
- Try a spiced version. Increase the cinnamon or add pumpkin pie spice to warm up the bars for fall and winter gatherings.
- Use a graham crust. Replace the shortbread base with crushed graham crackers, sugar, and butter for a softer, sweeter crust.
Serving Suggestions
- Serve chilled or at room temperature for the cleanest slices and best texture.
- Add a dollop of whipped cream for an elegant finish.
- Pair with coffee, tea, or an after-dinner liqueur for a simple dessert platter.
- Choose fresh berries on the side for color and contrast if serving for a special occasion.
How to Store
Refrigerate: Store the bars in an airtight container for up to 4 days. Keep parchment between layers to prevent sticking.
Freeze: Freeze tightly wrapped bars for up to 3 months. Thaw overnight in the refrigerator before serving. Label and date the package for best quality.
Refresh: Serve chilled straight from the refrigerator, or let the bars warm for 10–15 minutes at room temperature for a softer texture.
Frequently Asked Questions
Apricot Cheesecake Bars
Ingredients
Crust
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/3 cup rolled oats
- 3/4 cup butter, slightly softened (12 ounces)
Filling
- 12 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 2 15.25-ounce cans apricot halves, 15.25 ounces each apricot halves, drained, diced
Topping
- 2/3 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 4 tablespoons butter, melted
- 1/2 cup chopped nuts, optional
Instructions
- Preheat the oven to 350 F.
- Grease a 9-by-13-by-2-inch baking pan.
- In a medium bowl, combine 2 cups of flour with 1/2 cup of packed brown sugar, 1/3 cup of oats, and 1 1/2 sticks of softened butter. With fingers or a pastry blender, combine the mixture until blended. Press the mixture into the prepared baking pan. Bake for 10 minutes.
- In a mixing bowl with an electric mixer, beat the cream cheese until smooth and creamy. Add 1/2 cup of granulated sugar, the vanilla, and the eggs; beat until blended. Pour the mixture over the hot baked crust. Sprinkle the diced apricots over the cream cheese layer.
- Combine the remaining 2/3 cup of oats, 1/4 cup of flour, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 4 tablespoons of melted butter. Add chopped nuts, if desired. Blend until crumbly and sprinkle over the apricot layer.
- Bake for 25 minutes, or until the filling is set and the topping is lightly browned.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
I made these last week and they came out so good! I couldn’t find halved apricots and used a cup of apricot preserves instead and that worked out perfectly! Not too sweet and that cheesecake layer is amazing.
I’m so glad you liked it! Thanks for posting!