apricot cake on a blue plate
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5 from 2 votes

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.
Prep Time20 mins
Cook Time15 mins
Chilling / Freezing Time10 hrs
Total Time10 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: Apricot cake, apricot cheesecake, summer cheesecake
Servings: 8 servings
Calories: 341kcal
Author: Rosemary Molloy / An Italian in my Kitchen



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


  • 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


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



  • 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.


  • 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.


  • In a small pot add chopped apricots, sugar and cinnamon bring to a boil and then simmer on low for approximately 10 or until thickened. Let cool completely (refrigerate to cool it down faster).
  • Whip cream until stiff, and then fold into the whipped cream. Spread on top of the middle Layer and 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!


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.


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