No-Bake Peach Split Cake

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No-Bake Peach Split Cake – A Heavenly Summer Delight

Craving a refreshing dessert that’s easy, creamy, and perfect for summer? This No-Bake Peach Split Cake takes everything you love about a classic banana split—minus the bananas—and transforms it into a stunning, chilled cake layered with luscious cream, juicy peaches, and a crisp graham cracker crust. No oven, no stress—just sweet, summery bliss.

Why You’ll Love This Recipe

  • No baking required
  • Perfect for summer gatherings or weeknight desserts
  • Light, creamy, and fruity
  • Can be made ahead
  • Easily customizable

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon (optional)

For the Creamy Filling:

  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sweetened condensed milk
  • 1 cup plain Greek yogurt (or sour cream for a tangier twist)

For the Peach Layer:

  • 4 ripe peaches, peeled, pitted, and sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon honey or maple syrup (optional)

Optional Toppings:

  • 1/2 cup whipped cream
  • Fresh mint leaves

Equipment Needed

  • 9-inch springform pan or 9×9-inch baking dish
  • Electric mixer
  • Spatula
  • Mixing bowls
  • Measuring tools

How to Make No-Bake Peach Split Cake

Step 1: Prepare the Crust

In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of your pan. Chill in the fridge while you prepare the filling.

Step 2: Make the Filling

Beat the softened cream cheese until smooth. Add powdered sugar, vanilla, sweetened condensed milk, and Greek yogurt. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.

Step 3: Prep the Peaches

Toss peach slices with lemon juice and honey or syrup, if using.

Step 4: Assemble

Spread the cream filling over the crust. Smooth evenly. Top with sliced peaches in an even or decorative pattern.

Step 5: Chill

Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 6: Garnish and Serve

Before serving, top with whipped cream and fresh mint. Slice, serve, and enjoy every creamy, fruity bite!

Helpful Tips & Variations

  • Tropical Twist: Swap peaches for mango, pineapple, or kiwi.
  • Berry Bliss: Add strawberries or blueberries with the peaches.
  • Chocolate Lovers: Add chocolate chips or a ganache layer under the filling.

FAQs

Can I make this ahead of time?
Yes! It’s ideal to make the night before and chill overnight.

Can I use frozen peaches?
Yes, just thaw and drain well to avoid excess moisture.

Can I make it gluten-free?
Use gluten-free graham crackers or cookies for the crust.

Can I change the crust?
Absolutely—try vanilla wafers, digestive biscuits, or even a nut-based crust.

Storage Tips

  • Refrigerator: Store covered for up to 3 days.
  • Freezer: Not recommended due to texture changes.

Nutrition (Per Serving)

  • Calories: 320
  • Fat: 18g
  • Carbs: 38g
  • Sugar: 27g
  • Protein: 3g

Final Thoughts

This No-Bake Peach Split Cake is everything you want in a summer dessert—fresh, creamy, simple, and irresistible. Perfect for warm-weather parties, barbecues, or anytime you need a cool treat without turning on the oven. One bite and it’s bound to become a seasonal favorite!

 

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