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Best Creamy No-Bake Peach Icebox Cake Recipe

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A creamy no-bake peach icebox cake made with fresh peaches, vanilla wafers, and a light cream cheese filling. Perfect for summer gatherings, this dessert requires no oven and comes together in just 20 minutes of active prep.

Ingredients

Scale
  • 4–5 medium ripe but firm fresh peaches, sliced into 1/4-inch wedges
  • 8 ounces vanilla wafers (about 40–50 cookies)
  • 8 ounces cream cheese, softened
  • 1 cup cold heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Optional: fresh mint leaves, extra peach slices, cinnamon, or honey for garnish

Instructions

  1. Wash and peel the peaches (optional). Slice into 1/4-inch thick wedges and toss with lemon juice to prevent browning. Set aside.
  2. In a large mixing bowl, beat cold heavy cream on medium-high speed until soft peaks form, about 2-3 minutes. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form. Be careful not to over-whip.
  3. In another bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape down sides halfway through.
  4. Gently fold the whipped cream into the cream cheese using a spatula, starting with about a third of the cream and then adding the rest. Fold until just combined and the mixture is light and fluffy.
  5. Spread a thin layer (about 1/4 cup) of the cream mixture on the bottom of an 8×8-inch baking dish.
  6. Arrange a single layer of vanilla wafers on top, breaking some to fill gaps. Do not overlap too much.
  7. Spread half of the remaining cream mixture over the cookies. Arrange half of the peach slices on top, pressing gently into the cream.
  8. Add another layer of cookies, then the remaining cream, then the remaining peaches. End with a final layer of cookies on top, pressing down slightly.
  9. Cover tightly with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight.
  10. When ready to serve, uncover and slice into squares. Garnish with fresh mint or extra peach slices if desired.

Notes

Don’t rush the chilling time—at least 6 hours, but overnight is best. Let cream cheese come to room temperature for smooth blending. Pat peaches dry after tossing with lemon juice to avoid sogginess. Use a serrated knife to slice cleanly. The cake can be stored covered in the refrigerator for up to 3 days; texture improves after the first day. Freezing is not recommended as the cream layer may separate.

Nutrition

Keywords: no-bake peach icebox cake, peach dessert, summer dessert, no-bake dessert, icebox cake, peach recipe

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