Fresh Apricot Double Layer Cream Dessert, if you are looking for a dessert that is not only refreshing but also delicious, then this is it. A base of sliced fresh Apricots with a cheesecake filling and a creamy Apricot filling to make this Double Layer Cream Dessert a perfect Summertime Treat.
Hello Apricots! Our tree was so full of apricots this year, we had people lined up to pick them. A few bags to a friend, whose wife makes Jam, my sister-in-law who was making a Crostata. And yes I had to make a dessert also.
That tree was so full of apricots the poor thing couldn’t hold itself up. These were beautiful, clean organic fruit. To tell the truth I’m not an apricot lover.
If the tree had been a Peach tree it would have been a whole different feeling. But this Double Layer Cream Dessert opened my eyes!
I knew I wanted to make something simple, light and no bake. I ended up making two versions of this Apricot Cream Dessert. One I made and just refrigerated and the other I froze. Why you ask?
Well photos have to be shot and the first apricot dessert, the top layer was more of a topping than a layer, so after I froze it, I then had two firm layers.
But the big question is how did it taste? The first Fresh Apricot Double Cream Layer Dessert was served at a get together with friends.
Of course before I serve anything that I have just made, I taste it. In my mind I thought “oh my gosh this is amazing”. But unfortunately it didn’t firm up how I imagined.
Sometimes when I serve these desserts I feel like I am on Master Chef and I’m waiting for Chef Ramsay to taste it, put down his fork give me the evil eye and start screaming. And yes the Italian is Chef Ramsay! But no, this was definitely a hit.
My youngest daughter who prefers Peaches like her Mom, described it perfectly, “é cosi piacevole, so pleasant and refreshing”. And it was, and everyone agreed, in fact it was gone in a night. Which left my husband asking “can you make that again”?
The second attempt we enjoyed also, but I would probably freeze it only until firm and then serve, an hour or so in the freezer would do.
Fresh Apricot Double Layer Cream Dessert
Instead of making a cookie crust base, I used sliced apricots, I topped it with a creamy cream cheese filling and for the top layer, I blended apricots and whipped cream.
I’m hoping our Peach trees will follow in the Apricots shoes and I will re-do this recipe with Peaches. Because I am sure if you don’t like Apricots then Peaches would work just as well in this Summertime Desert. Enjoy!
Fresh Apricot Double Layer Cream Dessert
Ingredients
BOTTOM LAYER
- 3 apricots peeled and sliced not too thin
MIDDLE LAYER
- 3/4 cup whole/whipping cream
- 6 ounces cream cheese
- 1/2 cup powdered/icing sugar
- 1/2 teaspoon vanilla
TOP LAYER
- 2 apricots peeled and chopped
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 3/4 cups whole/whipping cream
Instructions
- Place beaters and a glass bowl in the freezer for at least 20 minutes.
BOTTOM LAYER
- Place sliced apricots on bottom of a 7-8 inch springform cake pan.
MIDDLE LAYER
- Whip cream until stiff (I whipped 1 1/4 cups together and then just used half in each layeset aside, in a medium bowl beat cream cheese, icing sugar and vanilla until smooth, fold into whipped cream (half the mixture if you beat it altogether). Pour over the apricot layer, refrigerate.
TOP LAYER
- In a small pot add chopped apricots, sugar and cinnamon bring to a boil and then simmer for approximately 10-15 minutes, let cool completely and then fold into the whipped cream (the other half). Pour on top of the 2nd Layer and either refrigerate for 5 hours or even overnight or freeze until firm, approximately 1-2 hours. Slice and serve. Enjoy!
Notes
Nutrition
Susan says
July 11, 2018 at 12:36 pmLooks gorgeous! Do you think this would work with peaches?
Rosemary says
July 11, 2018 at 3:45 pmHi Susan thanks, I think it would work with peaches (they are very similar) but try to choose ripe but on the firmer side of peaches. Let me know how it goes.
Michelle | A Dish of Daily Life says
June 30, 2016 at 10:45 pmWhen I was growing up, we had an apricot tree. I loved the fresh fruit right from the trees. There’s just something about freshly picked fruit for me. Anyway…this looks absolutely scrumptious! I’m not usually much of a dessert maker, but I think my family would like this!
Rosemary says
July 2, 2016 at 9:25 pmHi Michelle, nothing like fruit and veggies right off the vine, give it a try it is really easy. Have a great holiday weekend.
Mama Hen says
June 30, 2016 at 6:12 pmHoly cow I HAVE to make this! Delicious! I was hopping around to see new blogs after taking a couple years off from blogging and saw this post and had to stop by. This looks absolutely fantastic! I also browsed some other recipes on your blog and can’t wait to try them. The zucchini pizza is right up my alley! I look forward to visiting your blog! Have a wonderful 4th of July weekend! 🙂
Mama Hen
http://www.mamaslittlechick.com
Rosemary says
July 2, 2016 at 9:36 pmHi thanks for stopping by and the kind words, let me know what you try and how you like it. Have a great Holiday weekend. 🙂
Kristen Chidsey says
June 30, 2016 at 3:10 pmStone fruit and cream or custard just are a match made in heaven. And I have to laugh at your description of serving your family. I hear ya–my kids always say “yes, this is blog worthy” “no this is not blog worthy”
Rosemary says
July 2, 2016 at 9:43 pmHi Kristen, haha family is always the best critic, if they say yes then all is well. Have a great holiday weekend.