These multilayered Vegan Mini Apricot Cream Cakes are made of a fluffy sponge cake base, creamy no-bake cheesecake, and heavenly apricot-infused jelly fruit glaze – This cool and refreshing dessert recipe deliver big on flavors, is dairy-free, without eggs and gelatin and can be made gluten-free too. It’s the ultimate no-bake summer dessert!
The Best Vegan Mini Apricot Cream Cakes
I absolutely adore vividly-colored sun-ripened fruits bursting with sweet-tangy flavors! There are multitudes of ways to enjoy them – turn them into cool, invigorating drinks, toss them on salads, make some awesome pies, or turn them into mouthwatering desserts. I got my hands on some fresh, ripe apricots and I was beyond excited to get my apron on and get started on this awesome recipe. But since canned apricots are available all year round anyway, you can just make this recipe anytime!
Three scrumptious layers of summery goodness made in miniature fashion! If you have tried my Vegan Apricot Cake with Coconut and Summer Fruit Cream Tart recipes and loved it, you should definitely try this too. It’s the perfect way to enjoy those plump and juicy summer stone fruits and turn them into this stunningly delicious and vibrant treat. A silky cream layer sitting on soft sponge cake topped with a fruity gelatinous glaze all made using 100% plant-based ingredients.
Easy Vegan No-Bake Apricot Cheesecake
I simply cannot pass an opportunity to make another treat using my no-bake cheesecake basic recipe method for these super cute and delicious apricot cakes. There is nothing like freshly chilled cheesecake infused with fruit flavors that make me super happy! I used only 5 ingredients in this recipe and it is quite simple to make.
If you can’t find a dairy-free whipping cream at the store, you can use pure coconut cream instead. Simply place 1 can of full-fat coconut milk in the refrigerator. The next day, you can scrape the solid coconut cream off the top and use the remaining liquid coconut water elsewhere.
Also, take note that 100% pure agar powder is best used for this recipe. Since dosages may vary depending on the brand you use, always follow package instructions.
How to make these Vegan Apricot Cream Cakes
As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Making the sponge cake.
This apricot cream cake recipe starts with the sponge cake. Start by whisking together the soy milk and apple cider vinegar in a bowl. Then set aside to curdle for about 5 minutes. Next, add the sugar, oil, and vanilla extract and mix to combine. Then sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix everything briefly until just combined. Spread the batter evenly and thinly on a baking sheet lined with parchment paper and bake for about 15-20 minutes.Then let it cool and cut out circles using dessert rings as shown in the step-by-step pictures above.
Tip: Any leftover cake can be used to make vegan cake pops.
Step 2: Making the no-bake cheesecake cream layer.
In a mixing bowl, beat the dairy-free whipping cream with an electric handheld mixer until fluffy and stiff peaks form. In another mixing bowl, mix the silken firm tofu or dairy-free cream cheese with the sugar until creamy. Set aside.
In a small saucepan, stir the agar powder into the fruit juice until completely dissolved. Bring the mixture to a boil and simmer for about 1-2 minutes. Then remove from the heat and stir in 2-3 tablespoons of the tofu cream so it cools slightly. After that, stir the agar mixture quickly into the tofu cream mixture and fold in the whipped cream until combined. Immediately divide the no-bake cheesecake cream filling into the mini dessert rings on the sponge cake base, smooth it out, and refrigerate for about 1 hour to set.
Step 3: Making the fruit glaze.
Drain the apricots well and cut them into slices or cubes, as desired. In a small saucepan, stir the agar powder into the fruit juice until completely dissolved. Bring to a boil and simmer for about 1-2 minutes, adding a little sugar as desired. Remove from the heat and spread about 2 tablespoons of the fruit glaze on each cheesecake. Then add the sliced apricots on top and lastly pour the remaining fruit glaze on top. Refrigerate the apricot cream cakes for at least 1 hour or overnight to set.
Step 4: Remove and enjoy!
Once set, carefully push the vegan mini apricot cheesecakes out of the dessert rings by gently pressing against the bottoms. Garnish your easy vegan dessert with raspberries, desiccated coconut, or other toppings as desired. Serve chilled and enjoy!
Enjoy these no-bake cheesecakes in different ways and flavors!
Aside from all the obvious reasons to love this recipe, it also has the bonus of being very versatile. You can make some changes depending on how you want it!
- Size: this recipe yields 10 cute mini apricot cream cakes. I used dessert rings to shape them into the size I like. Don’t let the leftover cakes go to waste though. Store them and make some colorful cake pops later on. I like mini cakes because they are easier and less messy to serve. However, you can opt to make it into a classic large round cake instead.
- Cake base: you can also try making these with Chocolate Cake, Marble Cake, or Lemon Cake. You can also use your leftover brownies. It also works with a simple Oreo cookie base, similar to the one I used for my Matcha Cheesecake Oreo Custard Tart Pie.
- Fruit flavor: With so many fruits in season, don’t stop with just apricots! You can also make this using other fruits like mangoes, passion fruit, peaches, and plums. Cherries or berries like strawberries, raspberries, blueberries, blackberries are also great choices!
- Garnishing: use any type of fresh or canned fruit you like. You can also try desiccated coconut, crushed nuts, chocolate shavings, or powdered sugar for decoration. It’s up to you!
- Gluten-free: you can use a gluten-free 1 to 1 flour blend when making the sponge cake.
Make ahead and storage
This no-bake mini cheesecake recipe is actually great for making ahead of time, specifically a day before you plan to serve it. Storing it overnight in the fridge will allow the cream and glaze layers to set properly. Any left-overs, can be kept in the fridge for 3-5 days.
This Vegan Mini Apricot Cream Cake Recipe is:
- Dairy-free and egg-free
- Customizable and versatile
- Gluten-free possible
- Cute and colorful
- Chilled to perfection
- Sweet and fruit
- Wonderfully creamy
- The perfect easy vegan dessert for the sunny spring and summer season!
More easy vegan no-bake cake recipes to try
- No-Bake Blueberry Cheesecake
- Raw Coconut Cheesecake (Vegan Raffaelo Cake)
- No-Bake Mango Cheesecake Pie
- No-Bake Blackberry Mousse Tart
- Vegan Chocolate Cream Pie
- No-Bake Strawberry Cheesecake
- Vegan Vanilla Custard Tart
- Chocolate Mousse Pie
- Summer Fruit Cream Tart
- Vegan Panna Cotta Tart with Jelly
- Coconut Rice Pudding Cake
- Blueberry Chia Pudding Cake
- Strawberry Ice Cream Pie
If you try this easy vegan no-bake apricot cheesecake recipe, please leave me a comment and a review because I would love to hear your feedback! And if you take a photo of your fruity vegan dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to make sure I don’t miss your post! Enjoy! 🙂
Vegan Apricot Mini CheesecakesAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Sponge cake base
- 1 cup (240 ml) soy milk or other dairy-free milk
- 1 tsp (1 tsp) apple cider vinegar or 1 tbsp lemon juice
- ¾ cup (150 g) sugar
- ⅓ cup (80 ml) neutral oil e.g. rapeseed, canola or sunflower oil
- 1 tsp (1 tsp) vanilla extract
- 1 ¾ cup (220 g) all-purpose flour or spelt flour or gluten-free flour (*see notes)
- 2 tbsp (2 tbsp) cornstarch
- 1 tsp (1 tsp) baking powder
- ½ tsp (½ tsp) baking soda or 1 tsp more baking powder
- ½ tsp (½ tsp) salt
Cheesecake cream filling
- 14 oz (400 ml) dairy-free whipping cream or coconut cream (*see notes)
- 21 oz (600 g) silken firm tofu or vegan cream cheese
- ¼ cup (50 g) sugar or more to taste
- 200 ml (200 ml) juice of apricots or other fruit juice e.g. mango, passion fruit, peach
- 1 ½ tsp (1 ½ tsp) pure 100% agar powder *see notes
- 1 can (1 can) of apricots pitted or other fruit (fresh or canned)
- 1 cup (250 ml) fruit juice e.g. mango, passion fruit, peach or multi-vitamin
- ½ tsp (½ tsp) pure 100% agar powder *see notes
- a bit of sugar optional to taste
To garnish (optional)
- desiccated coconut
*Note: Check out the step-by-step photos in the blog post above!
- Preheat the oven to 356 °F (180 °C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the soy milk and apple cider vinegar. Set aside to curdle for about 5 minutes.
- Then add the sugar, oil, and vanilla extract and mix to combine. Next, sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix everything briefly until just combined.
- Spread the batter evenly and thinly on the prepared baking sheet and bake for about 15-20 minutes (please keep an eye on the cake to avoid over baking. It's best to check doneness by inserting a toothpick).
- When the toothpick comes out clean, remove it from the oven and let it cool. Then cut out circles using dessert rings as shown in the step-by-step pictures above (leftover cake can be used to make colorful cake pops).
Cheesecake cream filling
- In a mixing bowl, beat the dairy-free whipping cream with an electric handheld mixer until fluffy and stiff peaks form. Set aside.
- In another mixing bowl, mix the silken firm tofu with the sugar until it turns creamy. Set aside.
- In a small saucepan, stir the agar powder into the fruit juice until completely dissolved. Bring the mixture to a boil and simmer for about 1-2 minutes (or according to package directions). Then remove from the heat and stir in 2-3 tablespoons of the tofu cream to cool it slightly.
- Now stir the agar mixture quickly into the tofu mixture and fold in the whipped cream until well combined. Immediately divide the cream filling into the dessert rings on the sponge cake base, smooth it out, and let it set in the refrigerator for at least 1 hour.
- Drain the apricots well and cut them into slices or cubes, as desired.
- In a small saucepan, stir the agar powder into the fruit juice until completely dissolved. Bring to a boil and simmer for about 1-2 minutes (or according to package directions). If you like it sweeter, you can add a little sugar.
- Remove from the heat and spread about 2 tablespoons of the fruit glaze on each cake. Then spread the apricots on top and lastly pour the remaining fruit glaze on top.
- Refrigerate the cakes for at least 1 hour (or overnight) to set. Then carefully push them out of the dessert rings by gently pressing against the bottoms.
- Garnish with raspberries, desiccated coconut, or other toppings as desired. Serve chilled and enjoy!
- For the base, you can also make a Chocolate Cake, Marble Cake, or Lemon Cake, or use leftover Vegan Brownies or make a simple Oreo Cookie Crust.
- GF: To make the cake gluten-free, you can use a gluten-free 1 to 1 flour blend.
- Coconut Cream: If you can't find a dairy-free whipping cream at the store, you can use pure coconut cream. Simply place 1 can of full-fat coconut milk in the refrigerator. The next day, you can scrape the solid coconut cream off the top and use the remaining liquid coconut water elsewhere.
- Agar powder: Since agar products may vary in dosage, please check the ingredient list and package directions. Do not use agar flakes or you’ll need more!
- For more helpful information on preparation, storage, and recipe variations, read the text above the recipe card.
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