Peach Icebox Cake

I didn’t grow up baking cakes from scratch or making fancy desserts that needed a candy thermometer.

But I did grow up around fridges packed with leftovers, whipped cream that came in tubs, and fruit that was always “on sale” at the store.

That’s probably why this Peach Icebox Cake feels so right to me—it’s the kind of dessert that doesn’t need to be perfect to be loved.

I made this for a small get-together once—just some close friends, nothing fancy. I didn’t fuss.

Threw it together in the afternoon, let it chill while we grilled outside. By the time we were ready for dessert, it was cold, set, and so easy to slice.

I still remember the first bite: the soft peaches, the cool cream, that slightly sweet crust that held it all together like a quiet little hero.

No fork clatter. Just quiet chewing and wide eyes. That’s when you know something works.

What I love most? You don’t need to be a baker. You don’t need to be anything, actually—except hungry and maybe a little patient while it sets in the fridge.

It’s the kind of cake that makes you feel like you did something really special, even though it only took you maybe 20 minutes and zero stress.

I’ve made it a dozen ways since, but this one here—the one I’m about to walk you through? It’s the one.

No weird ingredients, no surprises. Just simple, fresh, and exactly what dessert should be: cold, sweet, and gone before you know it.

Table of Contents

Peach Icebox Cake Recipe

Ingredients

For the Crust:

1 ¾ cups crushed digestive biscuits (or graham crackers)
½ cup unsalted butter, melted
2 tablespoons light brown sugar

For the Peach Cream Layer:

1 (250g) block cream cheese, softened to room temperature
¾ cup powdered sugar (sifted)
1 ½ teaspoons pure vanilla extract
1 ½ cups heavy whipping cream (cold)
1 (410g) can peach slices in juice, well-drained and chopped (reserve 3–4 slices for garnish)
¼ teaspoon lemon zest (optional for freshness)

For the Whipped Topping:

1 ½ cups heavy whipping cream (cold)
3 tablespoons powdered sugar
½ teaspoon vanilla extract

For Garnish:

Reserved peach slices, thinly sliced for layering on top

Instructions

In a medium bowl, combine the crushed biscuits, melted butter, and brown sugar.
Mix until the crumbs are fully moistened.
Press firmly into the bottom of a 9-inch springform pan or square dish lined with parchment paper. Use the back of a spoon or a flat-bottomed glass to smooth it out evenly.
Place in the freezer for 15 minutes to firm up.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
Add the powdered sugar and vanilla extract; beat until fully incorporated and fluffy.
In a separate bowl, whip the cold heavy cream until soft peaks form (about 3–4 minutes with an electric hand mixer).
Fold the whipped cream gently into the cream cheese mixture until well blended.
Stir in the chopped peach pieces and lemon zest (if using), folding carefully to distribute evenly.
Spoon the peach cream mixture over the chilled crust and spread evenly with a spatula.
Smooth the top.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.
In a clean bowl, whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form (about 4–5 minutes). Do not overbeat.
Once the cake is fully set, spread the whipped topping generously over the entire surface.
Arrange the reserved peach slices in a fan or decorative style on top as shown in the image.
Optionally, chill for another 30 minutes before serving to firm up the topping.
Carefully slice with a sharp knife wiped clean between cuts.
Serve chilled. Store leftovers covered in the fridge for up to 3 days.

How Do You Make A Peach Icebox Cake Without Baking?

You don’t need an oven to make a rich, creamy peach icebox cake. Just follow these tips to get the best result:

Use ready-to-eat biscuits: Digestive biscuits or graham crackers are perfect as they soften in the fridge without baking.
Melt butter properly: Combine melted butter with the crushed biscuits to form a strong, no-bake base.
Press the crust firmly: Use the back of a spoon or glass to make the base even and tight.
Let the cream set fully: Always chill the cake for at least 6 hours so the filling becomes firm and sliceable.
Use cold ingredients: Cream and cream cheese should be cold when mixing to help the cake set faster.

Can I Use Canned Peaches For Peach Icebox Cake?

Yes, canned peaches work perfectly fine and are often more convenient.

Drain them well: Remove all excess syrup or juice before chopping, or the filling will become runny.
Chop evenly: Small, even pieces mix better with the cream and give a smooth texture.
Choose peaches in juice, not syrup: This keeps the cake from becoming too sweet.
Pat dry with tissue: After draining, lightly pat the peaches with a clean tissue to remove leftover moisture.

Can I Make Peach Icebox Cake Ahead Of Time?

Yes, it’s actually better when made in advance.

Make it 1 day early: The flavors blend better, and the texture becomes smoother.
Keep it covered: Wrap the dish tightly with cling film or use a lid to prevent it from drying out.
Avoid topping too early: Add the final layer of whipped cream and peaches right before serving for a fresher look.

How Do I Keep The Whipped Cream From Melting On Top?

To keep your whipped cream firm and stable, try these simple tricks:

Use cold utensils: Chill your bowl and beaters before whipping cream.
Add sugar while whipping: Powdered sugar helps stabilize the cream.
Don’t overwhip: Stop at stiff peaks; over-whipping breaks the cream and makes it watery.
Add a stabilizer: Use a bit of cornstarch or instant pudding mix to hold the shape longer.
Chill the cake again after topping: Let it sit in the fridge at least 30 minutes before serving.

Can I Make A Peach Icebox Cake Without Cream Cheese?

Yes, you can replace cream cheese if you don’t want to use it.

Use thick Greek yogurt: It’s creamy and blends well with whipped cream.
Try mascarpone: A mild, creamy cheese that works almost the same way.
Use whipped topping directly: For a lighter version, just layer whipped cream and peaches.
Avoid watery substitutes: Don’t use low-fat or thin yogurt; they make the cake runny.

Can I Make Peach Icebox Cake In A Round Cake Pan?

Yes, you can make it in any shape you like.

Springform pans work best: Easy to remove the cake without mess.
Line with parchment: Helps lift the cake out cleanly.
Press crust evenly: Make sure the base is flat and goes to the edges.
Use a flat spatula: To smooth out layers in the round pan.

How Do I Stop The Crust From Getting Soggy?

A soggy base can ruin the texture, so here’s how to keep it crisp:

Use less juice in the filling: Drain fruits well and avoid adding extra liquid.
Chill the crust before filling: A cold, firm crust holds better.
Add a thin layer of melted chocolate: It acts as a barrier between crust and cream.
Serve within 2 days: The longer it sits, the softer the crust becomes.

Can I Freeze Peach Icebox Cake For Later?

Yes, but follow these tips for the best texture after freezing.

Freeze without whipped topping: Add the top layer of cream only after thawing for a fresher taste.
Wrap it tightly: Use plastic wrap and foil to avoid freezer burn.
Thaw in fridge only: Let it defrost slowly in the refrigerator overnight.
Use an airtight container: This protects the flavor and texture from freezer smells and moisture.

What’s The Best Way To Store Leftover Peach Icebox Cake?

Storing it properly keeps it fresh for a few days.

Use a sealed container: Airtight containers stop it from absorbing fridge odors.
Keep it chilled: Always store in the refrigerator, never at room temperature.
Eat within 3 days: After that, the texture starts breaking down and the flavor changes.
Don’t freeze leftovers with toppings: Whipped cream doesn’t thaw well once frozen.