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Apricot Swirl Cheesecake Squares

Apricot Swirl Cheesecake Squares

Baked cheesecake with apricot jam swirls

Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer


For the biscuit base

  • 300 g Digestive biscuits
  • 100 g Butter or baking spread melted

For the cheesecake topping

  • 600 g Full fat cream cheese
  • 2 Eggs large
  • 115 g Caster sugar
  • 1 tsp Vanilla extract
  • 3/4 jar of Apricot jam or other flavour


  1. Grease and line a 12" x 9" tin, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  2. Use a food processor to make fine crumbs out of the digestive biscuits. You could also smash them in a bowl with a rolling pin

  3. Add the melted butter to the biscuit crumbs and mix well. Press the mixture into the lined tin and bake for 10 minutes

  4. To make the filling, whisk together the cream cheese, caster sugar, eggs, and vanilla extract using an electric whisk or stand mixer

  5. Pour the filling over the base, then add blobs of the apricot jam all over. Use a butter knife to swirl it around

  6. Bake for 30 minutes until it has set fully and only has a slight wobble. Leave to cool fully, then chill in the fridge

  7. To serve, cut into squares. Keep any leftovers in the fridge for up to 2 days