Sunny Cheesecake Bars with Apricot Compote, Almond Sponge & Streusel Base
Sunny cheesecake bars layered with almond sponge, apricot compote, and a creamy cheese mousse – bright, elegant, and full of spring flavor.These Sunny Cheesecake Bars are pure sunshine on a plate! Inspired by the finesse of French-style pastries, each piece offers a wonderful contrast of textures: a buttery streusel base with a hint of orange marmalade, a moist almond sponge, silky cream cheese mousse, and a vibrant apricot compote layer. Whether you're celebrating Easter, springtime, or simply craving a refreshing dessert, this elegant creation is a crowd-pleaser. The flavor is reminiscent of a classic Philadelphia cheesecake – but much lighter, fruitier, and more refined. And the best part? You can play with the fruit flavors or keep the apricot for its bright, aromatic character.
Servings 8 Mini Cakes
Ingredients
▫️Apricot Compote
- 280 g apricot purée
- 30 g sugar
- 5 g cornstarch
- 2 gelatin leaves 3.4 g total
▫️Streusel Base
- 46 g soft butter
- 46 g brown sugar preferably coarse
- 1 g salt
- 60 g finely ground blanched almonds
- 46 g all-purpose flour
- 17 g very soft butter for binding baked streusel
▫️Almond Sponge
- 20 g powdered sugar
- 2 egg yolks
- 30 g ground almonds
- 35 g all-purpose flour
- 2 egg whites
- 25 g granulated sugar
- 10 g melted butter
▫️Assembly Layer
- 75 g orange marmalade approx.
- ▫️Cream Cheese Mousse
- 140 g whole milk
- 3 egg yolks
- Zest of 1 organic lemon
- 80 g sugar
- 5 gelatin leaves 8.5 g total
- 180 g cream cheese e.g., Philadelphia
- 30 g fresh lemon juice
- 170 g heavy cream
▫️Chocolate Decoration (optional)
- White chocolate couverture
- Chocolate transfer sheets or acetate
- Optional: white velvet spray
▫️Chantilly Cream with Orange Liqueur
- 120 g heavy cream
- 1 tsp powdered sugar
- 1 tsp orange liqueur
Instructions
🔹Apricot Compote
- Line the bottom of an 18×18 cm square ring mold with plastic wrap and place on a tray.
- Soak gelatin in cold water.
- Mix sugar and cornstarch, then whisk into cold apricot purée.
- Heat over medium heat, stirring constantly, until it boils briefly.
- Remove from heat, add drained gelatin, and stir until fully dissolved.
- Pour into the ring mold and freeze until firm. Once frozen, remove the frame and store the compote in the freezer until needed.
🔹Streusel Base
- Preheat oven to 160°C (320°F).
- Combine all streusel ingredients in a bowl and mix with a dough hook until crumbly.
- Spread on a baking tray and bake for about 20 minutes until golden brown. Let cool.
- Re-line the ring mold base with plastic wrap and line the sides with cake collar.
- Mix the baked streusel with 17 g very soft butter. Press evenly into the bottom of the prepared mold. Chill or freeze while preparing the sponge.
🔹Almond Sponge
- Preheat oven to 180°C (356°F), conventional (top/bottom) heat.
- Whip egg yolks with powdered sugar until pale and foamy. Add ground almonds and mix.
- In a separate bowl, beat egg whites with granulated sugar to stiff peaks.
- Fold a spoonful of meringue into the yolk mixture to loosen, then fold in the rest along with sifted flour.
- Mix a spoonful of batter with melted butter and fold it back into the main mixture.
- Spread to 1 cm thick on a silicone mat or parchment the same size as your mold.
- Bake for 10–12 minutes. Cool, then cut to 18×18 cm.
🔹Layering the Base
- Spread orange marmalade over the cold streusel base.
- Place the almond sponge square gently on top of the marmalade layer.
🔹Cream Cheese Mousse
- Soak gelatin in ice-cold water.
- In a saucepan, heat milk, egg yolks, sugar, and lemon zest while stirring to 85°C (185°F).
- Remove from heat and dissolve gelatin into the hot mixture.
- In a bowl, whisk cream cheese with lemon juice until smooth.
- Strain the hot milk mixture into the cream cheese and mix well.
- Chill until it begins to set.
- Whip cream to soft peaks and gently fold into the cream cheese base.
🔹Assembly
- Spread about ½ cm of mousse over the sponge.
- Place the frozen apricot compote layer on top.
- Pour remaining mousse to fill the mold and level the surface.
- Cover and refrigerate overnight until fully set.
🔹Chocolate Decoration (Optional)
- Temper white chocolate and spread thinly onto transfer sheet or acetate.
- When semi-set, cut into rectangles (approx. 3.3 x 8 cm). Cover and leave to set flat overnight.
- Carefully remove film before decorating. You may spray with white velvet spray for a soft matte look.
🔹Chantilly with Orange Liqueur
- Whip cream with powdered sugar, slowly adding the liqueur while mixing.
- Transfer to a piping bag with a small round tip.
🔹Finishing & Cutting
- Remove the frame and acetate.
- Trim edges with a hot knife, wiping clean between cuts.
- Cut into 10 bars (approx. 3.5 x 8 cm each).
- Pipe two neat rows of cream dots on each bar and place chocolate decorations on top.
- Decorate optionally with tiny drops of marmalade or more whipped cream.
