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Easy No-Bake Peach Icebox Cake: Best Summer Dessert

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A simple, no-bake dessert featuring layers of sweet cream, juicy peaches, and graham crackers that soften into a tender, cake-like texture overnight. Perfect for hot summer days when you want an impressive dessert without turning on the oven.

Ingredients

Scale
  • 2 cups heavy whipping cream, cold
  • 8 ounces cream cheese, softened to room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 cups fresh or frozen peaches, peeled and sliced (if using fresh), thawed and drained (if using frozen)
  • 1 box (14.4 ounces) graham crackers (about 2 sleeves)
  • 2 tablespoons granulated sugar (optional, for macerating peaches)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep the peaches: If using fresh peaches, peel by scoring an X on the bottom, dropping in boiling water for 30 seconds, then plunging into ice water. Slice into ¼-inch thick pieces. If using frozen, thaw completely and drain excess liquid. Toss peaches with sugar and lemon juice if using, let sit for 10 minutes, then drain again.
  2. Make the cream filling: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Scrape down sides. Add sweetened condensed milk and vanilla, beat until combined and thick.
  3. Whip the cream: In a separate bowl, pour in cold heavy cream. Beat on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to over-whip.
  4. Fold it together: Gently fold whipped cream into cream cheese mixture using a rubber spatula until no white streaks remain. Mixture should be light and airy.
  5. Start layering: Spread a thin layer (about ½ cup) of cream mixture on the bottom of a 9×13-inch baking dish.
  6. Layer 1: Arrange a single layer of graham crackers on top of the cream, breaking some to fit. Spread about ⅓ of remaining cream mixture evenly over crackers. Arrange about ⅓ of peach slices on top.
  7. Layer 2: Repeat with another layer of graham crackers, another ⅓ of cream, and another ⅓ of peaches.
  8. Layer 3: Add final layer of graham crackers, then remaining cream mixture, spreading to edges. Arrange remaining peaches on top decoratively.
  9. Cover and chill: Cover tightly with plastic wrap or foil. Refrigerate for at least 8 hours, preferably overnight.
  10. Serve cold: Slice with a sharp knife, wiping clean between cuts. Serve straight from the fridge.

Notes

Drain peaches thoroughly to prevent runny layers. Use room temperature cream cheese for smooth texture. Do not over-whip cream. Chill for at least 8 hours, preferably overnight. For best flavor, make a day ahead. Can be frozen for up to 1 month.

Nutrition

Keywords: no-bake peach icebox cake, summer dessert, easy peach dessert, no-bake dessert, peach icebox cake, graham cracker dessert

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