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.
No-Bake Creamy Apricot Cake
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.
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.
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.
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.
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.
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.
But the big question is how did it taste? 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”?
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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No-Bake Creamy Apricot Cake
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
Nutrition
Updated from June 29, 2016.
