No Bake Apricot Cheesecakes

2 cups (500mL) crumbled ginger cookies
½ cup (125mL) melted butter
4 apricots, about 8 oz. (250g)
¼ cup (60 mL) apricot jam
1 tbsp (15 mL) apricot nectar
¾ cup (175 mL) marscapone
⅓ cup (175 mL) block cream cheese, softened 
1 tbsp icing sugar
2 tsp grated orange rind
2 tsp ginger

•place ginger cookies in a food processor. Add butter and process till combined
•oil 6 large muffin cups and line with parchment paper. Press 3 tbsp of cookie crumbs into base and up sides of each muffin cup. Chill in the freezer for 30 minutes. 
•halve the apricots and remove pit. Chop two apricot halves and place in a bowl. Slice each remaining apricot into three slices each and place them in a separate bowl. 
•melt apricot jam and nectar until just liquid; sieve to remove any fruit. Pout half of jam mixture in each bowl of fruit.
•stir together marscapone, cream cheese, sugar, orange rind, ginger and chopped apricot in a medium bowl.
•remove tart shells from the freezer and let sit for 10 minutes at room temperature. Run a sharp knife between shell and muffin tray to lift out tarts. Remove parchment paper from the bottom. 
•spoon 3 tbsp of mixture into each shell. Place 3 apricot slices in top of cheese mixture. Chill at least an hour or overnight.

MAKES SIX. source: Food & Drink, Summer 2013