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No-Bake Creamy Apricot Cake

This Creamy Apricot Cake is made with fresh apricots and its a no-bake dessert. It’s the perfect summer cheesecake, fresh and creamy. A base of sliced fresh Apricots, a cheesecake filling and a creamy Apricot topping, makes this  Layered Cream Dessert a perfect Summertime Treat.

apricot cake on a black cake stand

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 an idea or two myself.

I’m actually not a big apricot lover, more of a Peach person, but this dessert is so creamy and delicious, I have been converted! I knew I wanted to make something simple, light and no-bake.

I knew I didn’t want the usual cookie base so I thought why not sliced apricots? Healthy and light. And something a little bit more than the average Apricot Cheesecake.

apricot tree


 

How to make Apricot Cake

Making the base:

  • Sprinkle a little sugar on the bottom of the 7-8 inch (17-20 cm) springform cake pan. Place the sliced apricots on top, covering the bottom in one layer.
apricot cake how to make, the base, the middle filling and the top filling

Making the top layer:

  • I would advise you to make the top layer first, in a small pot add the chopped apricots, sugar and cinnamon bring to a boil and then simmer for approximately 10 minutes or until thickened, let cool completely.
  • Whip the cream until very stiff.
  • When the apricot mixture is cool, fold it into the whipped cream. Pour on top of the 2nd Layer.
  • Cover with plastic and refrigerate overnight, freeze  for a couple of hours before serving, let sit 10-15 minutes before cutting and serving.
apricot cake how to make the apricot topping and mixing with whipped cream

Making the middle layer:

  • Make the middle layer while the apricot mixture is cooling.
  • Whip the cream until very stiff.
  • In a medium bowl beat the cream cheese, icing sugar and vanilla until smooth, fold into whipped cream then spread evenly over the apricot base layer, and refrigerate.
apricot cake how to make, whipped cream and cream cheese mixture

How to store Apricot Cake

This cheesecake base apricot cake will last up to 3-4 days in the refrigerator. Make sure to wrap it tightly in plastic wrap or better still an airtight container. It can also be kept in the freezer, wrapped in plastic and placed in an airtight freezer container for up to six months.

Do I need to freeze the Cake?

Once the cake was made I refrigerated it overnight, then I placed it in the freezer for approximately two hours before serving. Let it sit for about 15 minutes before cutting.

apricot cake on a black cake stand

Can I use peaches instead of apricots?

Yes if you aren’t an apricot lover then peaches will work too, just make sure they are ripe but firm.

Tips for making the best Apricot Cake:

Make sure the apricots are ripe but firm, mushy apricots just won’t work for the base.

I recommend using a springform pan for easy release. And also place a plate underneath the cake when refrigerating, because of the fruit base it may lose some liquid.

To make the dessert come together quicker, make the top layer before the middle. That way while the apricot mixture is cooling you can proceed with the middle layer.

Since I didn’t use any gelatine in this cake it’s best to refrigerate the cake overnight and then place in the freezer for one to two hours before serving.

apricot cake on a black cake stand

But the big question is how did it taste? My youngest daughter who prefers Peaches like her Mom, described it perfectly, “รฉ 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”?

So I really hope if you are looking for a light, creamy Summer dessert with a very underrated Apricot Fruit, you give this No-Bake Apricot Cake a try and let me know. Enjoy!

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slice of apricot cake on a black plate
apricot cake on a blue plate

No-Bake Creamy Apricot Cake

Rosemary Molloy
This Creamy Apricot Cake is made with fresh apricots and its a no bake dessert. It's the perfect summer cheesecake, fresh and creamy.
Prep Time 20 minutes
Cook Time 15 minutes
Chilling / Freezing Time 10 hours
Total Time 10 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 341 kcal

Ingredients
  

BOTTOM LAYER

  • 1 tablespoon granulated sugar
  • 2-3 apricots peeled and sliced (not too thin about 1/4 inch)

MIDDLE LAYER

  • 1 cup whole/whipping cream (240 grams)
  • 6 ounces cream cheese (170 grams)
  • 1/2 cup powdered/icing sugar (60 grams)
  • 1/2 teaspoon vanilla

TOP LAYER

  • 2 apricots peeled and chopped
  • 1/4 cup sugar (50 grams)
  • 1/4 teaspoon cinnamon
  • 1 cup whole/whipping cream (240 grams)

Instructions
 

BOTTOM LAYER

  • Sprinkle the sugar on the bottom of a 7-8 inch (18-20 cm) springform cake pan. Then place the sliced apricots on top. Refrigerate.

MIDDLE LAYER

  • Whip cream until stiff, in a medium bowl beat cream cheese, icing sugar and vanilla until smooth, fold into whipped cream. Spread evenly over the bottom layer, refrigerate.

TOP LAYER

  • In a small pot add chopped apricots, sugar and cinnamon bring to a boil and then simmer on low for approximately 10 minutes or until thickened. Let cool completely (refrigerate to cool it down faster).
  • Whip the cream until stiff. When the apricot mixture is cool, fold it into the whipped cream. Pour on top of the middle layer. Refrigerate for at least 8 hours or overnight. Place in the freezer for 1-2 hours before serving. Let sit 10 minutes before slicing. Enjoy!

Notes

To make the dessert come together quicker, make the top layer before the middle. That way while the apricot mixture is cooling you can proceed with the middle layer.

Nutrition

Calories: 341kcal | Carbohydrates: 18g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 91mg | Potassium: 119mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1495IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 0.1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from June 29, 2016.

12 Comments

  1. Hey. This looks amazing
    Any idea if I could double and place in 9×13 pan. Have about 14 to serve
    Thanks

  2. Rosemary, I am making this right now and in your instructions about the top layer- you have written 10- I donโ€™t know if that is seconds or minutes?
    I am assuming it is minutes. Let me know.

    1. Hi 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.

  3. When 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!

    1. Hi Michelle, nothing like fruit and veggies right off the vine, give it a try it is really easy. Have a great holiday weekend.

  4. 5 stars
    Holy 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! ๐Ÿ™‚
    Mama Hen

    1. Hi thanks for stopping by and the kind words, let me know what you try and how you like it. Have a great Holiday weekend. ๐Ÿ™‚

  5. Stone 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”

    1. Hi Kristen, haha family is always the best critic, if they say yes then all is well. Have a great holiday weekend.

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