Get the Recipe: No-Bake Creamy Peach Melba Dessert
This creamy, no-bake peach melba dessert is a fabulous chill-and-serve Summer dessert. Fresh peaches and raspberries combine with a cream cheese and whipped cream filling and Digestive cookies (or graham crackers).
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
Note 1: Digestive cookies (biscuits) are easily available in most grocery stores in Canada (and, of course, the UK). In the US, you may find them in larger grocery stores that have an International Foods section. Look in the British section, and you'll likely find them! Alternatively, you can use Graham Cracker squares or even Biscoff cookies.
Note 2: I haven't tested this dessert with canned peaches, but I feel like it would work nicely. Drain and pat dry well before layering in the dessert.
Tips!
These desserts are best enjoyed on the day they are assembled. While still nice the next day, the top of the cream may begin to dry slightly.
Be sure to wait to add the peach topping right before serving to prevent the peaches from browning.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 564kcal, Carbohydrates: 50g, Protein: 7g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 109mg, Sodium: 253mg, Potassium: 333mg, Fiber: 6g, Sugar: 29g, Vitamin A: 1691IU, Vitamin C: 19mg, Calcium: 113mg, Iron: 2mg
Tried this recipe?If you enjoyed this recipe, please leave a star rating and comment. It helps others to find it!
