How To Make Apricot Crumble Cheesecake

The Ultimate Coffee Cake Cheesecake for summer

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If you’ve ever wondered what would happen if a German Streuselkuchen (crumb cake) and a rich North American cheesecake had a baby, this apricot crumble cheesecake is the ultimate answer.

While desserts like this are often called a “coffee cake cheesecake” in Canada and the United States, a traditional crumble cheesecake is nothing new in Germany. Käsekuchen (cheesecake) and Streuselkuchen have happily coexisted for generations, and after one bite of this bake, it’s easy to understand why.

Whether you are looking for a unique apricot cheesecake or a fruit-forward apricot coffee cake recipe to serve with brunch, this hybrid dessert hits every single note.

Instead of a classic graham cracker crust, we used Biscoff cookies and brown sugar throughout the recipe to give everything a warmer, almost caramel-like flavor. The warm spices from the cookies pair beautifully with little pockets of fresh apricot hidden throughout the filling, while the buttery oat crumble on top adds the perfect amount of crunch.

The result is rich, cozy, and sits perfectly between a decadent apricot cheesecake and the kind of brown-sugar apricot crumble cake you’d happily enjoy with an afternoon cup of coffee.

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This Apricot Crumble Cheesecake combines creamy brown sugar cheesecake, juicy fresh apricots, and a buttery Biscoff oat streusel topping. Inspired by traditional German crumb-topped cheesecakes, this small 6-inch cheesecake is perfect with coffee or tea.

Ingredients

Biscoff Crust & Oat Streusel

• ¾ cup Biscoff cookie crumbs (about 75g)
• ½ cup all-purpose flour (about 64g)
• ¼ cup packed brown sugar (about 50g)
• ¼ cup butter, melted (about 57g)
• 2 tablespoons oats

Cheesecake Filling

• 16 ounces cream cheese, softened (450g)
• ⅓ cup Greek yogurt (80g)
• ½ cup packed brown sugar (100g)
• 2 large eggs
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract

Fruit Layer

• 3 fresh apricots, pitted and cut into wedges (Note: See FAQs if using a dried apricot filling for cake!)

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The German Connection: Baking with Quark

In Germany, a traditional Käsekuchen gets its signature light, airy texture and subtle tang from quark (a fresh, strained dairy product) rather than dense North American cream cheese. Because German cheesecakes are traditionally topped with a generous layer of Streusel, adapting this recipe to a classic German style is incredibly simple.

If you want to lean fully into the European tradition, you can swap out the cream cheese layer for a traditional quark filling. Because quark has a higher water content than block cream cheese, we adjust the binding agents slightly to ensure the cake sets beautifully without losing its delicate texture.

The Quark Filling Variations

To make the traditional German variation, swap the Cheesecake Filling ingredients listed above for this combination:

• 500g Quark (fully replacing the 450g cream cheese and 80g Greek yogurt)
• ½ cup packed brown sugar (100g)
• 2 large eggs
• 2 tablespoons cornstarch (increased from 1 tablespoon to account for moisture)
• 2 teaspoons vanilla extract

Note: If you are using the Quark variation, proceed with the exact same assembly and baking instructions in the directions below. The bake time remains 45–60 minutes.

Directions

Step 1: Prepare the Pan

Preheat the oven to 180°C (350°F). Grease a 6-inch springform pan and line the bottom with parchment paper. Wash the apricots, remove the pits, and cut them into wedges.

Step 2: Make the Crust and Streusel

In a medium bowl, combine the Biscoff cookie crumbs, flour, brown sugar, and melted butter until evenly crumbly. Reserve about ¾ cup of the mixture and stir in the oats; this will become your crumble cheesecake topping. Press the remaining crumb mixture firmly into the bottom of the springform pan. Bake the crust for 10–12 minutes and allow it to cool slightly.

Step 3: Make the Filling

Using a hand mixer or stand mixer, beat the softened cream cheese and Greek yogurt together until completely smooth. Add the eggs and vanilla extract and mix on low speed just until incorporated. Add the brown sugar and cornstarch and continue mixing until silky and creamy.

Step 4: Assemble

Pour half of the cheesecake filling over the baked crust. Arrange the apricot wedges evenly across the filling. Cover with the remaining cheesecake batter, then sprinkle your reserved oat crumble evenly over the top.

Step 5: Bake

Bake for 45–60 minutes, until the edges are set and the center still has a slight jiggle. If the crumble begins browning too quickly, loosely tent the cheesecake with foil during the final 15–20 minutes. Turn off the oven and crack the door open slightly, allowing the cheesecake to rest for 20–30 minutes before removing.

Step 6: Chill

Cool completely at room temperature. Transfer to the refrigerator and chill for at least 4 hours, though overnight is even better. Slice and serve chilled.

Frequently Asked Questions

Who makes apricot coffee cakes like this?

While you can sometimes find an apricot coffee cake or a traditional cheesecake apricot tart at local German or Jewish bakeries (and folks often wonder does Jewel make an apricot coffee cake?), making it at home ensures a fresh, scratch-made fruit layer and a perfectly crisp Biscoff crumb.

Can you freeze no-bake or baked apricot cheesecake?

Yes! While this is a baked style rather than a no bake apricot cheesecake, it freezes beautifully. Wrap individual slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to make a cheesecake filling out of apricots?

This recipe bakes fresh fruit directly into the cream cheese layer. However, if you want a stronger fruit flavor throughout, you can cook down the apricots with a splash of water and sugar to create a concentrated apricot topping for cheesecake or swirl it directly into the batter like an apricot filling for cake.

Can I make this a cake using dried apricots?

Absolutely. If fresh apricots aren’t in season, you can chop up dried apricots and rehydrate them in warm water or brandy for 15 minutes before draining and layering them into the cake.

Can I make this with quark?

Traditional German Käsekuchen is often made with quark instead of cream cheese. To make a more traditional German-style version, substitute 500g of quark for the cream cheese, omit the Greek yogurt, and increase the cornstarch to 2 tablespoons. The finished cake will be lighter and slightly tangier.

Can I substitute other fruits?

Yes! Peaches, nectarines, plums, or even cherries would work beautifully with this exact brown sugar and oat streusel base.

Storage & Leftovers

Store the cheesecake covered in the refrigerator for up to five days. For longer storage, wrap slices individually and freeze for up to two months.

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• Austrian Apricot Cake
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• Lemon Cherry Coffee Cake
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Final Forkful

In Germany, nobody would think twice about putting streusel on a cheesecake. In North America, we’d probably label it an apricot coffee cake hybrid. Either way, the combination of warm brown sugar, crisp Biscoff crumbs, and bright pockets of fresh fruit makes this the ultimate dessert.

If you try out this recipe let us know! We would love to see it.

Much love,

Sidney & Thomas