This recipe for peaches and cream icebox cake is a no-bake summer dessert that serves nine and takes 35 to 40 minutes to prepare. It layers graham crackers in an 8x8-inch dish with a filling of cream cheese, powdered sugar, heavy cream, and vanilla beaten to medium peaks, plus a mixture of diced fresh peaches, peach preserves, and lemon juice. The cake must refrigerate for at least four hours or overnight so the graham crackers soften into tender, cake-like layers. It can be made up to 24 hours in advance, and leftovers keep refrigerated for up to three days. Suggested substitutions include apricot preserves for the peach preserves and thawed, drained frozen peaches when fresh ones are unavailable.
Peaches and Cream Icebox Cake
Serves9
Prep35 minutes to 40 minutes
Why You’ll Love My Peaches and Cream Icebox Cake
Peaches in every bite. Fresh peaches and peach preserves give this icebox cake plenty of sweet, juicy peach flavor.
It’s cool and creamy. The cream cheese whipped cream is rich, fluffy, and perfectly balanced by the fresh fruit.
No oven required! Just layer, chill, and slice for an easy summer dessert that feels extra special.
I truly believe that the most delicious desserts are the ones that don’t require a ton of work. This peaches and cream icebox cake is the perfect example. Layers of juicy fresh peaches, a fluffy filling made of sweetened cream cheese and whipped cream, and graham crackers come together to make a cool, creamy dessert that feels special without having to bake — which in the humid NYC climate I avoid at all costs.
It’s the kind of dessert that I love serving on a warm summer day because you can make it ahead, pop it in the fridge, and forget about it until you’re ready to serve. Fresh peaches bring bright fresh fruit flavor, while peach preserves amp up their sweetness and make every bite extra peachy. The tangy cream cheese keeps the filling from being overly sweet, and as the cake chills the graham crackers soften into tender, cake-like layers that soak up all those delicious flavors.
It’s simple, refreshing, and the perfect way to make the most of juicy summer peaches when you want something delicious but, like me, have absolutely no desire to turn on the oven.
Straight from Our Recipe Tester
“This recipe was easy to make and very delicious! It wasn’t overly sweet and had a nice tang from the cream cheese that let the peaches really shine. It’s a great make-ahead recipe for when you have guests coming over and you don’t want to step away from hosting!” —Topher, July 2026
Why You Should Trust Me
As a trained baker, recipe developer, and culinary producer, I love creating desserts that aren’t overly sweet, are easy to make, and deliver impressive results. I use everything I’ve learned over the last 10 years to make sure recipes like this one are approachable, reliable, and accessible for home cooks.
Key Ingredients in Peaches and Cream Icebox Cake
Fresh peaches: Add juicy, sweet peach flavor and fresh fruitiness to every layer.
Peach preserves: Intensify the peach flavor and add sweetness white creating a juicy, jammy layer throughout the cake.
Cream cheese: Gives the whipped cream filling a rich, tangy flavor and helps it hold its shape.
Graham crackers: Soften as the cake chills, creating tender, cake-like layers that soak up the peach and cream flavors.
How to Make Peaches and Cream Icebox Cake
Make the filling: Beat cream cheese and powdered sugar until smooth. Add heavy cream and vanilla, then beat until medium peaks form.
Make the peach mixture: Toss diced peaches with peach preserves and lemon juice.
Layer the cake: Arrange graham crackers in the baking dish, then layer with the cream and peaches. Repeat the layers, finishing with the remaining peach mixture.
Chill and serve: Cover and refrigerate until the graham crackers soften. For clean slices, dip a knife in hot water and wipe dry between cuts.
Helpful Swaps
Apricot preserves can be substituted for the peach preserves. They have a similar fruity sweetness and pair beautifully with the fresh peaches.
Prep time 35 minutes to 40 minutes
Serves 9
Nutritional Info
Ingredients
8 ounces cream cheese, at room temperature and very soft
1/2 cup powdered sugar
1 1/2 cups cold heavy cream
1 teaspoon vanilla extract
1 1/2 pounds ripe peaches (3 to 4 medium), pitted and diced (3 1/2 cups)
1/3 cup peach preserves
1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
12 to 16 full sheets graham crackers
Instructions
Beat 8 ounces very soft room-temperature cream cheese and 1/2 cup powdered sugar together in a stand mixer with the whisk attachment on medium speed until smooth, about 2 minutes.
Reduce the speed to low. Add 1 1/2 cups cold heavy cream and 1 teaspoon vanilla extract, and beat until combined. Increase the speed to medium and beat until medium peaks form, 3 to 3 1/2 minutes.
Stir 1 1/2 pounds diced peaches, 1/3 cup peach preserves, and 1 tablespoon lemon juice together in a medium bowl.
Arrange 4 to 5 of the graham cracker sheets in the bottom of an 8x8-inch square, 2-inch-high baking dish; break them as needed to fit into a single tight, even layer. Evenly spread 1/3 of the cream cheese mixture (about 1 cup) over the crackers. Sprinkle 1 generous cup of the peach mixture over the top.
Repeat layering graham crackers, cream cheese mixture, and peach mixture two more times. Sprinkle with the remaining peach mixture. Coarsely crush any remaining graham crackers and sprinkle over the top if desired.
Lightly cover the baking dish in plastic wrap. Refrigerate until the graham crackers soften, at least 4 hours or up to overnight. For the cleanest-looking slices, dip a chef’s knife into hot water and wipe dry between each cut.
Recipe Notes
Substitutions: If fresh peaches are not available, use 1 1/2 pounds thawed frozen peaches, drained and diced.
Make ahead: This cake can be made up to 24 hours in advance, lightly covered in plastic wrap, and refrigerated.
Storage: Refrigerate any leftovers lightly covered in plastic wrap for up to 3 days.