Go Back
–+ servings
Peach Desserts

Peach Icebox Cake

Cool, creamy, and bursting with peach flavor, this peach icebox cake is an easy no-bake dessert that comes together in layers. It's perfect for hot days when you want something sweet without heating up the kitchen. This refreshing treat combines the juicy sweetness of fresh summer peaches with velvety layers of cream and crisp graham crackers that soften into a cake-like texture as they chill.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Peach Desserts, No-Bake Dessert, Icebox Cake, Summer Dessert, Peach Recipe
Prep Time: 25 minutes
Cook Time: 0 minutes
Chilling Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 12 servings
Calories: 385kcal

Equipment

  • 9x13 inch Baking Dish
  • Mixing bowls
  • Electric Mixer
  • Rubber Spatula

Ingredients

Cream Filling

  • 3 cups heavy whipping cream
  • 8 oz cream cheese softened
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract

Layers

  • 3 boxes graham crackers about 27 whole crackers
  • 4-5 peaches ripe, thinly sliced (about 4 cups)
  • 2 tbsp lemon juice
  • 2 tbsp peach preserves optional, for enhanced flavor

Instructions

  • Wash peaches thoroughly and slice them thinly (about ¼-inch thickness). Toss with lemon juice to prevent browning and enhance flavor. If using peach preserves, warm them slightly and gently fold into your sliced peaches for an intensified peachy flavor profile.
  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy (about 2 minutes).
  • In a separate bowl, whip the heavy cream and vanilla extract to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
  • Line a 9×13-inch baking dish with graham crackers, breaking them as needed to cover the bottom completely.
  • Spread approximately 1/4 of your cream mixture evenly over the crackers. Arrange a layer of peach slices over the cream, using about 1/3 of your prepared peaches.
  • Repeat the layering process: graham crackers, cream mixture, peaches. Continue until you have used all ingredients, finishing with a layer of the cream mixture on top. Reserve a few peach slices for garnishing.
  • Cover the dish with plastic wrap and refrigerate for at least 6 hours, though overnight chilling yields the best results.
  • Just before serving, arrange the reserved peach slices on top of the cake. For an extra visual appeal, dust lightly with cinnamon or drizzle with a tablespoon of honey.

Notes

For a healthier version, use Neufchâtel cheese instead of cream cheese and substitute half the heavy cream with Greek yogurt.
The fully assembled cake can be stored in the refrigerator for up to 3 days, but is best enjoyed within the first 48 hours.
For gluten-free option, substitute the graham crackers with gluten-free graham crackers or cookies.
If fresh peaches aren't available, you can use 4 cups thawed frozen peaches or 2 cans (drained) of sliced peaches in light syrup.

Nutrition

Calories: 385kcal | Carbohydrates: 38g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 168mg | Fiber: 1.5g | Sugar: 23g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe