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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.
Prep Time
20 mins
Cook Time
20 mins
Chilling / Freezing Time
10 hrs
Total Time
10 hrs 35 mins
Servings: 8 servings
Calories: 341 kcal
Course:
Dessert
Cuisine:
American
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)
- ½ cup powdered/icing sugar (60 grams)
- ½ teaspoon vanilla
TOP LAYER
- 2 apricots peeled and chopped
- ¼ cup sugar (50 grams)
- ¼ 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.
Cup of Yum
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.
- 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.
- 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.
Nutrition Information
Calories
341kcal
(17%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Cholesterol
105mg
(35%)
Sodium
91mg
(4%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
1495IU
(30%)
Vitamin C
2.1mg
(2%)
Calcium
60mg
(6%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 341
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 105mg | 35% |
| Sodium | 91mg | 4% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1495IU | 30% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.