Peach Icebox Cake with Graham Crackers
Peach Icebox Cake is an old-fashioned recipe that combines fresh peaches, cream cheese, heavy cream, powdered sugar, vanilla, and graham crackers. This no-bake cake is always a huge hit at parties and is make-ahead friendly! Graham crackers take the place of actual cake, giving it a light and unique texture and you only need six ingredients.
Servings 12
Calories 405kcal
Ingredients
- 3 cups peaches peeled and cut into small chunks
- 8 ounces cream cheese room temperature
- 3 cups heavy cream
- ⅓ cup powdered sugar
- 2 teaspoons vanilla paste or vanilla extract
- 21 graham crackers
Instructions
- Peel and cut peaches into small chunks and place in a bowl.
- In a stand mixer, beat the cream cheese with a whisk attachment until light and creamy, about 2 minutes. Add heavy cream, powdered sugar and vanilla and beat until stiff peaks form, scraping down the sides occasionally.
Assemble
- Place a very thin layer of whipped cream on the bottom of a 9 x 13 baking dish.
- You will have 3 layers of graham crackers, 2 layers of peaches and 3 more layers of whipped cream.
- 1st layer - place graham crackers on top of the thin layer of whipped cream, breaking up the crackers so the entire bottom is covered.
- 2nd layer - add 2 cups of whipped cream on top of the graham crackers.
- 3rd layer - add ½ of the peaches in a single layer over the cream
- 4th layer - add the 2nd layer of graham crackers, gently pushing them into the peach layer.
- 5th layer - whipped cream
- 6th layer - peaches
- 7th layer - graham crackers
- 8th layer - whipped cream
- Cover and refrigerate for at least 3 hours and up to 48 hours.
- Cut into squares and serve.
Notes
- It's important that this sits in the refrigerator for at least 3 hours. The flavors will intensify if you can leave it over.
- Use fresh sweet peaches if possible for the best flavor.
