A delicious Summer no-bake dessert, this peach and raspberry “icebox” cake combines peaches and raspberries with a creamy whipped cream and cream cheese base, layered with cookies. After a few hours in the refrigerator, the cookies soften to a cake-like consistency for a light and luscious dessert. Lovely with fresh peaches or canned peaches.
The classic combination of peaches and raspberries channels the great flavours of peach Melba. This creamy no-bake dessert layers peaches and raspberries with digestive cookies and a creamy whipped cream and cream cheese filling. After a few hours in the refrigerator, the cookies soften to a cake-like texture for a delicious, make-ahead-friendly dessert.
Ingredients and substituions
A few notes about the key ingredients …
Peaches – this dessert is a great way to enjoy fresh, in-season peaches. Out of season, it would still be lovely with canned peaches.
Raspberries – Fresh raspberries are recommended, though thawed frozen raspberries would work. In place of fresh raspberries in the filling, you can substitute a bit of raspberry jam instead.
Digestive cookies – Digestive cookies are very easy to find in Canada, and in the UK, of course. I understand they are not nearly as easy to find in the US. If your grocery store has an International foods section, seek out the British offerings, where you may find some.
Alternatively, opt for graham crackers. While graham crackers will have a slightly different flavour profile, they will soften into a cake-like texture in the same way that digestive cookies would. Another alternative could be Biscoff cookies, though they would be a bit sweeter.
How to make this no-bake peach melba dessert: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card for the complete list of ingredients and instructions.
Step 1: Start by mixing together the cream cheese, icing sugar and vanilla. Set aside.
Step 2: Whip the cream to soft peaks.
Step 3: Fold the whipped cream into the cream cheese mixture until smooth.
Step 4: Fill dessert cups with a layer of the cream mixture and a Digestive cookie. Top with more of the cream mixture.
Step 5: Add a layer of fresh peaches and raspberries and top with more of the cream mixture.
Step 6: Add another cookie and top with the remaining cream mixture. Chill for 4-6 hours and serve topped with fresh peach slices, raspberries and flaked almonds.
Recipe tip!
- If you want to feed more people or you prefer to make one larger dessert cake, simply double the recipe and make it in an 8×10-inch (or similar-sized) pan.
Making ahead and storing
The dessert will need to chill in the refrigerator for at least 4-6 hours before serving. For best quality, serve on the same day they are assembled. While the desserts will be fine the next day, I did find that the top of the whipped cream layer began to dry out slightly. While not a big issue, particularly as much of it will be covered when serving, it is not quite at its best after the overnight chill.
Store leftovers in the refrigerator for up to 3 days.
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Get the Recipe: No-Bake Creamy Peach Melba Dessert
Ingredients
For the creamy filling:
- 3.5 oz (100 g) cream cheese, full-fat recommended – slightly less than 1/2 of a standard block
- 1/3 cup (50 g) icing/confectioners' sugar
- 1 teaspoon vanilla
- 1 1/4 cups (300 ml) heavy whipping cream, 35% b.f.
For assembling the desserts:
- 8 Digestive cookies (biscuits), *see Note 1 below
- 2 fresh peaches, peeled or unpeeled and thinly sliced *see Note 2 below
- 1/2 pint fresh raspberries
Before serving:
- additional fresh peach slices
- additional fresh raspberries
- flaked almonds
Instructions
- Add the 3.5 oz cream cheese (full-fat recommended – slightly less than 1/2 of a standard block), 1/3 cup icing/confectioners' sugar and 1 teaspoon vanilla to a stand mixer fitted with the paddle attachment (or use a bowl and an electric beater). Mix well until smooth and creamy. Set aside.
- In a clean bowl, whip the 1 1/4 cups heavy whipping cream (35% b.f.) with an electric beater until soft peaks form.
- Add a spoonful of the whipped cream to the bowl with the cream cheese mixture and stir in to lighten. Add the remaining whipped cream and use a spatula to gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
- Gather 4 dessert cups with sides about 2" high.
- Spoon some of the cream mixture into each cup and use a spoon to spread it into a thin layer. Top the cream layer with a Digestive cookie, then top with a thin layer of cream mixture. Add a layer of sliced peaches and about 4 fresh raspberries, then top with more of the cream mixture. Add another Digestive cookie, then top with the remaining cream mixture.
- Cover the dessert cups with plastic wrap and refrigerate 4-6 hours before serving.
- To serve, top with additional fresh peach slices and a fresh raspberry, then scatter with flaked almonds.
Notes
More peach Melba inspired recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
