Easy No-Bake Creamy Apricot Cake Recipe

Easy No-Bake Creamy Apricot Cake Recipe

Posted on

Easy No-Bake Creamy Apricot Cake Recipe

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. This Creamy Apricot Cake is made with fresh apricots and its a no bake dessert. It’s the perfect summer cheesecake, fresh and creamy.

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.