This no-bake Greek yogurt apricot cake reflects everything people love about Greek island cuisine: simplicity, freshness, natural sweetness, and a focus on wholesome, local ingredients.
Greece is a country that has captivated travelers for centuries, not only with its ancient history and mythological legends but also with its breathtaking landscapes and irresistible cuisine.
The Greek islands, scattered across the Aegean and Ionian seas, are known for their crystal-clear waters, whitewashed villages, and fresh, vibrant flavors shaped by Mediterranean sunshine.
Each island has its own culinary identity, often influenced by local agriculture, climate, and centuries of cultural exchange. Among these islands, Rhodes — the largest of the Dodecanese — holds a special place on the gastronomic map.
Famous for its medieval Old Town, long sandy beaches, and rich historical heritage, Rhodes is also blessed with fertile soil that produces a variety of fruits, including one of the region’s summer treasures: apricots.
Apricots thrive on Rhodes thanks to the warm, dry climate and abundant sunshine. During early and mid-summer, apricot trees become heavy with golden, fragrant fruit with a naturally sweet, slightly tangy flavor.
These apricots are enjoyed fresh, turned into jams, preserved in syrup, or used in traditional Greek pastries. Their taste pairs beautifully with another Greek culinary icon — thick, creamy Greek yogurt.
Greek yogurt has been part of Greek cuisine for thousands of years. Strained to remove excess whey, it becomes rich and velvety while still maintaining a light, refreshing tang.
When combined with honey, fruit, and a buttery biscuit crust, it creates the perfect foundation for a dessert that tastes like a summer day on a Greek island.
Our no-bake Greek yogurt apricot cake requires no oven, making it perfect for hot weather, and offers a texture that’s both light and satisfying.
The filling is creamy but not heavy, the apricot topping brings brightness and color, and the crust adds a subtle crunch that ties all the flavors together.
It’s a dessert inspired by the rhythm of island life: slow, sunny, and centered around food that nourishes both body and soul.
Whether you’re planning a Greek-themed dinner, dreaming of a Mediterranean getaway, or simply looking for a refreshing and healthier dessert, this Rhodes-inspired cake is an excellent choice.
It showcases the essence of Greek flavors while being easy to prepare and visually stunning on any table. The natural sweetness of honey, the delicate aroma of apricots, and the creamy tang of Greek yogurt come together in perfect harmony.
Table of Contents
Recipe: No-Bake Greek Yogurt Apricot Cake
- Serves: 8
- Prep Time: 30 minutes
- Bake Time: 0 minutes
- Chill Time: 5 hours
- Total Time: 5 hours 30 minutes
- Recipe Cuisine: Greek / Mediterranean
- Recipe Keywords: no-bake Greek yogurt cake, apricot yogurt cake, Greek dessert, Rhodes recipe, Mediterranean dessert, summer no-bake cake, Greek yogurt recipes, apricot cake, Greek islands cuisine, easy no-bake dessert, honey yogurt cake, healthy Greek dessert
Ingredients
Crust
- 200 g digestive biscuits or traditional Greek koulouri crumbs
- 80 g melted butter
- 1 tbsp honey
Filling
- 500 g full-fat Greek yogurt
- 250 g cream cheese, softened
- 120 g Greek thyme honey
- 2 tsp vanilla extract
- 10 g powdered gelatin (or 5 sheets)
- 3 tbsp warm water
- Zest of 1 lemon
Apricot Topping
- 6–8 ripe apricots, sliced
- 2 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tsp cornstarch (optional, for thickening)
Instructions
1. Prepare the Crust
- Crush the biscuits or koulouri crumbs until fine.
- Combine with melted butter and honey.
- Press into the bottom of a 20 cm springform pan.
- Refrigerate while preparing the filling.
2. Make the Yogurt Filling
- In a mixing bowl, whisk Greek yogurt, cream cheese, honey, vanilla, and lemon zest until smooth.
- Let gelatin bloom in warm water for 2–3 minutes, then melt gently.
- Cool slightly, then stir into the yogurt mixture.
- Pour over the crust and refrigerate for 4 hours or until firm.
3. Cook the Apricot Topping
- In a small pan, combine apricots, honey, lemon juice, and water.
- Simmer 5–7 minutes until the fruit softens.
- Add cornstarch for a thicker topping if desired.
- Let cool completely.
4. Assemble the Cake
- Spread the cooled apricot mixture over the chilled yogurt layer.
- Refrigerate 30–60 minutes before serving.
Why This No-Bake Greek Yogurt Apricot Cake Is Special
This cake captures the essence of Rhodes and the broader Greek island lifestyle.
It celebrates locally cherished ingredients — especially apricots and Greek yogurt — while offering a refreshing, no-bake dessert option perfect for warm Mediterranean days.
Light, creamy, fruity, and beautifully simple, it’s a dessert that tells the story of Greece with every bite.