Ingredients:

• 1 glass of apricot fruit puree
• 200 g cream cheese
• 1 glass of cream (whipped)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 200 g biscuits (broken)
• 100 g butter (melted)
• Apricot slices and mint leaves (for decoration)

Preparation:

1. Biscuits Pass it through the rondo and mix it with butter. Spread the mixture into a mold for the cheesecake base and flatten by pressing.
2. Beat the cream cheese and granulated sugar in a bowl. Add apricot puree and vanilla and mix.
3. Add whipped cream to this mixture and mix gently.
4. Pour the mixture over the base and let it rest in the refrigerator for at least 4 hours.
5. Fresh top. Decorate and serve with apricot slices and mint leaves.