No-Bake Peach Crumble Cake
Layers of buttery crumbs and juicy peaches set into a cool, creamy no-bake cake.
Dietary
Vegetarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
This chilled dessert layers a graham cracker crumble with sweetened cream cheese filling and fresh peaches, no oven required. It sets up in the refrigerator into sliceable layers with a tender, cheesecake-like texture and a crisp crumb base. Serve it at summer potlucks or whenever fresh peaches are abundant but turning on the oven isn't appealing.
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
- 4 cups fresh peaches, peeled and sliced thin
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/3 cup peach preserves
Method
-
In a medium bowl, stir together the graham cracker crumbs, melted butter, and 1/3 cup granulated sugar until evenly moistened and the texture resembles wet sand.
-
Press about two-thirds of the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even base layer. Reserve the remaining crumbs for topping.
-
Chill the crust in the refrigerator while preparing the filling.
-
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy, about 2 minutes.
-
In a separate bowl, whip the cold heavy cream with a hand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes.
-
Fold the whipped cream into the cream cheese mixture in two additions until no streaks remain and the filling is light and airy.
-
In a medium bowl, toss the sliced peaches with 2 tablespoons granulated sugar and the lemon juice; let sit 10 minutes to release juices.
-
Drain the peaches, reserving any accumulated juice, and stir the peach preserves into the drained peaches to coat.
-
Spread half of the cream cheese filling evenly over the chilled crust. Arrange half of the peach slices over the filling in a single layer.
-
Spread the remaining cream cheese filling over the peach layer, smoothing the top evenly with an offset spatula.
-
Arrange the remaining peach slices decoratively over the top and sprinkle the reserved crumb mixture around the edge.
-
Cover and refrigerate until fully set and firm to the touch.
-
Run a thin knife around the edge of the pan, release the springform ring, and slice into wedges with a clean, sharp knife before serving.
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No-Bake Peach Crumble Cake
This chilled dessert layers a graham cracker crumble with sweetened cream cheese filling and fresh peaches, no oven required. It sets up in the refrigerator into sliceable layers with a tender, cheesecake-like texture and a crisp crumb base. Serve it at summer potlucks or whenever fresh peaches are abundant but turning on the oven isn't appealing.
5 hr 30 min 8 slices 420 cal
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
- 4 cups fresh peaches, peeled and sliced thin
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/3 cup peach preserves
Method
- 1
In a medium bowl, stir together the graham cracker crumbs, melted butter, and 1/3 cup granulated sugar until evenly moistened and the texture resembles wet sand.
- 2
Press about two-thirds of the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even base layer. Reserve the remaining crumbs for topping.
- 3
Chill the crust in the refrigerator while preparing the filling.
- 4
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy, about 2 minutes.
- 5
In a separate bowl, whip the cold heavy cream with a hand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes.
- 6
Fold the whipped cream into the cream cheese mixture in two additions until no streaks remain and the filling is light and airy.
- 7
In a medium bowl, toss the sliced peaches with 2 tablespoons granulated sugar and the lemon juice; let sit 10 minutes to release juices.
- 8
Drain the peaches, reserving any accumulated juice, and stir the peach preserves into the drained peaches to coat.
- 9
Spread half of the cream cheese filling evenly over the chilled crust. Arrange half of the peach slices over the filling in a single layer.
- 10
Spread the remaining cream cheese filling over the peach layer, smoothing the top evenly with an offset spatula.
- 11
Arrange the remaining peach slices decoratively over the top and sprinkle the reserved crumb mixture around the edge.
- 12
Cover and refrigerate until fully set and firm to the touch.
- 13
Run a thin knife around the edge of the pan, release the springform ring, and slice into wedges with a clean, sharp knife before serving.