Bourbon-Peach Icebox Cake

This refreshing no-bake dessert layers buttery cookies, sweet peach jam, and tangy crème fraîche for a creamy, summery treat.

By April McGreger

Bourbon-Peach Icebox Cake — Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Chill Time:

4 hrs

Total Time:

4 hrs 35 mins

Servings: 12

Is there anything better than fresh summer peaches? We’ve transformed them — along with homemade peach jam and an airy whipped cream mixture — into a stunning no-bake icebox cake. When layered with store-bought buttery pecan cookies, brushed with bourbon for a boozy pop, each slice is filled with crumbly, buttery texture. Dollops of sweet peach jam studded throughout provide bursts of concentrated peach flavor that complement the brightness from the fresh peaches for double the peachflavor. Unlike most icebox cakes, this version uses cream cheese and crème fraîche for a tangy balance and added stability, helping the cake hold its shape for longer.

Ingredients

12 ounces cream cheese, softened
1/2 cup crème fraîche or sour cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 teaspoon grated lemon zest plus 2teaspoons fresh lemon juice, divided
1/4 cup (2 ounces) bourbon, divided
1 1/2 cups chilled heavy cream
1 1/2 cups diced fresh or frozen peaches(about 2 medium peaches), divided
1/2 cup store-bought or homemade peach jam, divided
4 (5.9-ounce) packages Pepperidge Farm Thin & Crispy Butter Pecan Cookies

Directions

Beat cream cheese in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add crème fraîche, sugar, vanilla, cinnamon, lemon zest, and 2 tablespoons bourbon. Reduce mixer speed to low, and add heavy cream. Slowly increase speed to medium, and continue beating until soft peaks form, about 2 minutes. Set aside.
Stir together 3/4 cup diced peaches, 1/4 cup peach jam, and 1 teaspoon lemon juice in a small bowl. Set aside.
Line the bottom of an 8- or 9-inch springform pan with a single layer of cookies (6 to 7 cookies). Fill in any empty spaces with broken cookie pieces. Lightly brush cookies with about 1 teaspoon bourbon. Spread about 1 cup whipped cream mixture evenly over top of cookies. Dollop about 1/4 cup diced peach mixture in small spoonfuls evenly across top of whipped cream.
Repeat layering process 3 times with cookies, bourbon, whipped cream mixture, and remaining diced peach mixture. Top cake with a final layer of cookies, and brush with remaining about 1 1/2 teaspoons bourbon. Spread remaining about 1 cup whipped cream mixture evenly over cookies. Cover with plastic wrap, and refrigerate at least 4 hours or up to 12 hours.
Run a knife around edges of springform pan to loosen cake; remove outer ring of pan. Transfer cake (still on pan bottom) to a platter. Stir together remaining 3/4 cup diced peaches, remaining 1/4 cup peach jam, and remaining 1 teaspoon lemon juice in a bowl; spread peach mixture on top of cake, leaving a 1- to 2-inch-wide border around edges. Crumble 3 to 4 remaining cookies; sprinkle to fill border. (Reserve remaining cookies for another use.) Serve immediately.

Originally appeared in Food & Wine magazine, June 2025