Le no-bake apricot and mascarpone cake is a cake composed of a base of dry biscuits and butter, a filling of mascarpone cream and cheese spread, a covering of apricot jelly and sliced ​​apricots.

Easy to make, without baking in the oven, delicious and tender, it is perfect at the end of a meal or during snacks of the day.

Level of difficulty: easy
Preparation time : 30 min
Rest time : 4 30 h min
Cooking time : 10 min
Total time : 40 min + 4 h 30 min (rest)
Ingredients: 6 people
275 g of biscuits
125 g butter
Garnish :
250 g of mascarpone + 250 g of cheese spread
200 ml of cream
100 g icing sugar
10 g of gelatine leaves
Blanket :
500 g apricots
150 g powdered sugar
200 ml of water
50 g of corn starch
90 g icing sugar


  • Chop the dry biscuits in a blender.
  • Transfer to a large bowl and add the melted butter, stirring with a spoon to combine well.
  • Pour the mixture into a 22-24 cm diameter springform pan lined with parchment paper.
  • Use the back of a spoon to flatten the base and make it compact and even.
  • Put in the freezer for about 30 min.
  • Cut the pitted apricots into small pieces and put in a saucepan with the powdered sugar.
  • Cook for about 10 minutes.
  • Off the heat, using an immersion blender, mash the apricots.
  • Return to low heat, add the corn starch dissolved in water and icing sugar.
  • Mix with a hand whisk until the mixture thickens.
  • Remove from the heat, transfer to a container and let cool completely.
  • Put the gelatin sheets in a bowl of cold water for about 10 min.
  • Squeeze and dissolve in 50 ml of cream that has been heated.
  • In another bowl, work the cheese spread with the mascarpone, then add the gelatin dissolved in the cream and mix.
  • In a bowl, whip the cream with the icing sugar.
  • Incorporate the cream into the spreadable cheese, stirring gently with a spatula, then transfer the cream to the biscuit base. Equalize well.
  • Refrigerate for about 1 h.
  • After the necessary time, pour the apricot filling over the layer of cream.
  • Distribute evenly.
  • Add apricot slices if necessary and put the cake back in the refrigerator for 3 to 4 hours.
  • Serve and enjoy!

Quote about cooking:

“A cookbook is not an expense book, it's a cookbook.”

Sacha Guitry