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Peach season and a cold, no-bake dessert were always meant to meet. This Peach & Yogurt Icebox Cake layers delicate graham crackers with a light whipped-yogurt filling and juicy peach slices for a refreshing, easy dessert that improves overnight. If you enjoy peach desserts, try this lighter take—similar in spirit to the bourbon peach upside-down cake—but cold, creamy, and no baking required.

Why make this recipe

It’s quick and simple: mostly assembly with a short chilling time.
It uses fresh peaches at peak flavor (or canned when out of season).
It’s versatile—dress it up with preserves or keep it plain for a light finish.

Ingredients

2 cups fresh peaches, sliced (or use canned in juice, drained)
1 ½ cups heavy whipping cream
¾ cup Greek yogurt (plain or vanilla)
¼ cup powdered sugar
1 tsp vanilla extract
1 sleeve graham crackers (about 9–10 sheets)
2 tbsp honey or peach preserves (optional, for drizzling)
Powdered sugar and extra peach slices for garnish (optional)

Step-by-Step Guide to Making Peach & Yogurt Icebox Cake

Prepare the peaches: Wash, pit, and slice fresh peaches into thin wedges. If using canned peaches, drain them well and pat dry to avoid excess moisture. For extra flavor, toss the slices lightly with a teaspoon of lemon juice to keep them bright and prevent browning.
Whip the cream: In a large, chilled mixing bowl, pour in 1 ½ cups heavy whipping cream. Add ¼ cup powdered sugar and 1 teaspoon vanilla extract. Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cream until soft peaks form—when the beaters are lifted, the peaks should rise but gently fold over at the tips. Avoid overwhipping; you want a light, billowy texture that will fold smoothly with yogurt.
Fold in the yogurt: Add ¾ cup Greek yogurt (plain for a tangy finish, vanilla for a slightly sweeter profile) to the whipped cream. Using a silicone spatula, gently fold the yogurt into the cream until the mixture is smooth and fully combined. Folding carefully preserves the airiness of the whipped cream while ensuring a creamy, stable filling.
Assemble the base layer: In an 8×8-inch dish (or similar sized container), arrange a single layer of graham cracker sheets at the bottom. Break crackers as needed to fill gaps; the goal is a fairly even, complete base.
Add the cream layer: Spread a generous layer of the whipped yogurt cream over the graham crackers, smoothing to the edges to create an even surface. Aim for about ½–¾ inch of filling so the cake has balanced proportions.
Layer the peaches: Top the cream with a single layer of sliced peaches, slightly overlapping them like shingles for an attractive presentation and even fruit distribution.
Repeat the layers: Continue alternating layers—graham crackers, cream, and peaches—until you finish with a final layer of cream and a pretty arrangement of peaches on top. Depending on how many crackers you used and how thickly you spread the filling, you’ll likely have two to three cream layers.
Optional drizzle: If you want a touch of extra sweetness and shine, warm 2 tablespoons of honey or peach preserves in the microwave for a few seconds to loosen it, then drizzle lightly over the top just before refrigerating or right before serving.
Chill and set: Cover the dish tightly with plastic wrap or an airtight lid and refrigerate for at least 4 hours, preferably overnight. The graham crackers will soften as they absorb moisture from the cream and fruit, creating cake-like layers.
Finish and serve: Before serving, dust the top with a light sprinkle of powdered sugar and garnish with extra peach slices if desired. Use a sharp knife dipped in warm water for cleaner slices when serving.

Notes on technique and timing

Softening the crackers: Allowing the dessert to chill at least four hours is essential—less time won’t let the graham crackers soften properly, and the texture will be too crunchy.
Cream stability: Using chilled equipment and properly whipped cream helps the filling maintain structure during assembly and when sliced.
Adjusting sweetness: If your peaches are very sweet, reduce the powdered sugar slightly. If using plain yogurt and tart peaches, the full ¼ cup powdered sugar balances the tang.

Best Way to Store Peach & Yogurt Icebox Cake

Refrigerate: Store covered in the fridge at 40°F (4°C) for up to 3 days for best texture and flavor.
Freeze: For longer storage, wrap tightly and freeze up to 1 month; thaw in the refrigerator for several hours before serving (note: texture changes may occur after freezing).
Serving temp: Keep chilled until just before serving; this dessert is best enjoyed cold.

Serving Suggestions for Peach & Yogurt Icebox Cake

Slice the cake into squares and serve on chilled plates to keep the layers crisp and cool.
Pair with a dollop of extra Greek yogurt or a scoop of vanilla ice cream for an indulgent contrast.
Garnish with fresh mint leaves or a sprinkle of toasted almond slivers for crunch and aroma.
For adult gatherings, a light drizzle of a peach liqueur or bourbon-flavored reduction over individual slices adds complexity without overpowering the peaches.

Tips to make Peach & Yogurt Icebox Cake
Q: How do I keep the layers from becoming too soggy?
A: Don’t over-drizzle preserves or syrup between layers; if using canned peaches, pat them thoroughly to remove excess juice. Assemble with a slightly thinner cream layer to reduce moisture transfer.

Q: Can I make this ahead?
A: Yes—make it the day before for best texture. The longer chill helps the crackers become perfectly cake-like.

Q: What’s the best way to slice clean pieces?
A: Use a thin, sharp knife warmed under hot water and wiped dry between cuts for neat slices.

Variation (if any)

Fresh vs. canned peaches: Fresh, ripe peaches give the best texture and flavor when in season; canned peaches in light syrup or juice are a fine substitute—just drain and pat dry to avoid extra moisture.
Yogurt swap: For a richer, slightly tangier version, substitute half the Greek yogurt with mascarpone cheese; for a lighter version, use low-fat Greek yogurt and reduce the powdered sugar to taste.

Why this dessert works (expanded)
Peach & Yogurt Icebox Cake capitalizes on contrasts: crunchy graham crackers soften into tender layers, airy whipped cream meets the tang of yogurt, and juicy fruit provides bursts of flavor. The no-bake format keeps the process simple and approachable; most of the work is assembly, making it friendly for cooks of any skill level. It’s also inherently adaptable—sweetness, cream richness, and fruit can be tuned to match seasonal availability and personal preference.

Troubleshooting common issues

Too runny filling: This can happen if the whipped cream is under-whipped or if too much yogurt is added. Whip the cream to soft peaks and fold carefully; if the mixture still seems loose, chill it briefly before assembling to firm up.
Crackers too hard after chilling: That means the cake didn’t sit long enough. Refrigerate for additional hours; 8–12 hours or overnight yields the best cake-like texture.
Fruit sinking: Arrange peach slices in a slightly overlapping single layer and avoid pressing them down into the cream. If using syrupy canned peaches, pat dry to reduce weight and moisture.

Pairings and menu ideas

Serve this at brunch alongside lemony coffee cake and a pot of strong coffee for contrast.
For a summer dinner party, offer it after grilled chicken or a light pasta salad; the cold, creamy dessert is a refreshing finale.
Add a cheese board with mild cheeses and honey as an accompaniment for those who like sweet-salty contrasts.

Nutrition and ingredient swaps

To reduce calories: Use low-fat Greek yogurt and reduce the amount of heavy cream or replace half the cream with additional yogurt, understanding texture will be slightly denser.
Dairy-free alternative: Use coconut cream in place of heavy whipping cream and coconut yogurt or a thick, plant-based yogurt substitute; note flavor changes and that coconut will impart a distinct taste that pairs nicely with peaches.

Q&A (expanded mini-section)
Q: Can I make this in a loaf pan instead of an 8×8 dish?
A: Yes. A loaf pan works fine but will create taller, narrower slices—adjust cracker layering to fit. Keep in mind presentation differs from a square pan.

Q: How long will assembled crackers stay intact when served at a warm event?
A: Keep the cake refrigerated until the last moment. At room temperature, it will soften further; plan to serve within 30–45 minutes of removing from the fridge if it’s a warm environment.

Q: Is gelatin or stabilizer necessary?
A: No. The whipped cream and yogurt set well through chilling and the moisture absorbed by the crackers. Stabilizers aren’t necessary unless you need a very firm slice for long transport or very hot serving conditions.

Variations

Salted caramel peach version: Drizzle salted caramel between layers in place of honey or preserves for a richer, more decadent flavor. This turns the dessert into a sweet-salty treat that pairs beautifully with a sprinkle of sea salt on top.
Spiced peach twist: Toss peaches with a pinch of ground ginger and cinnamon or a splash of orange liqueur before layering to introduce warm spice notes; this variation plays well in early fall when peaches are abundant.

FAQs
Q: Can I use other crackers or cookies?
A: Yes—thin vanilla wafers, shortbread cookies, or even thin slices of pound cake can substitute, but they will change the texture and sweetness. Graham crackers are traditional for their neutral flavor and ability to soften into a cake-like layer.

Q: How many people does this serve?
A: An 8×8-inch pan typically yields 9 moderate squares or 6 generous servings. For larger gatherings, double the recipe and use a 9×13 dish.

Q: Can I make individual servings?
A: Absolutely—assemble in small mason jars or ramekins with single cracker pieces and layer filling and peaches for charming, portable portions.

Q: How do I prevent the top peaches from browning?
A: Use ripe, firm peaches and toss slices in a little lemon juice if you need them to sit exposed for a while before serving.

Q: Is this recipe kid-friendly?
A: Yes—no alcohol and simple flavors make this a crowd-pleaser for kids. Omit any optional drizzles or very sweet toppings for a milder flavor.

Final thoughts
This Peach & Yogurt Icebox Cake is an elegant, simple way to highlight fresh summer fruit while keeping prep painless. It suits potlucks, weeknight dinners, and lazy weekend treats—any time you want dessert without turning on the oven. The structure allows for creative swaps and the chill time does a lot of the work for you: patience yields a lovely, layered dessert that slices like cake but tastes light and fresh.

Conclusion

If you’d like an adult twist that leans into warm spices and spirits, consider exploring the Ginger Bourbon Peach Icebox Cake for inspiration—this recipe offers a complementary flavor profile and presentation that’s fun to compare with your yogurt-based version: Ginger Bourbon Peach Icebox Cake on Olive & Mango. For a salt-caramel variation idea that’s indulgent and crowd-pleasing, the Salted Caramel Peach Icebox Cake from The Missing Lokness is a great reference for layering and finishing techniques: Salted Caramel Peach Icebox Cake – The Missing Lokness.

Enjoy the simplicity—this icebox cake is one of those desserts that tastes like you worked longer than you did.

Peach & Yogurt Icebox Cake

Author: admin
Total Time: 240 minutes
Yield: 9 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing no-bake dessert that layers graham crackers with whipped yogurt filling and juicy peaches, perfect for summer treat.

Ingredients

Scale

2 cups fresh peaches, sliced (or use canned in juice, drained)
1 ½ cups heavy whipping cream
¾ cup Greek yogurt (plain or vanilla)
¼ cup powdered sugar
1 tsp vanilla extract
1 sleeve graham crackers (about 9–10 sheets)
2 tbsp honey or peach preserves (optional, for drizzling)
Powdered sugar and extra peach slices for garnish (optional)

Instructions

Prepare the peaches by washing, pitting, and slicing them into thin wedges. If using canned peaches, drain and pat dry.
In a large, chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Fold the Greek yogurt into the whipped cream until smooth.
In an 8×8-inch dish, arrange a single layer of graham cracker sheets at the bottom.
Spread a layer of the whipped yogurt cream over the graham crackers.
Top with a layer of sliced peaches, slightly overlapping them.
Continue alternating layers of graham crackers, cream, and peaches until finished with cream on top.
If desired, drizzle honey or peach preserves over the top before refrigerating.
Cover and chill in the fridge for at least 4 hours, preferably overnight, before serving.
Before serving, dust with powdered sugar and garnish with extra peach slices if desired.

Notes

For best texture, chill for at least 4 hours. Use a sharp knife warmed in water for cleaner slices when serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 350
Sugar: 18g
Sodium: 40mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: icebox cake, peach dessert, no-bake dessert, summer dessert, yogurt cake

Peach & Yogurt Icebox Cake

Conclusion