Bourbon-Peach Icebox Cake

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 peach flavor. 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. 

For a taller, more dramatic cake, use an 8-inch springform pan, or opt for a 9-inch cake pan for a slightly wider version. Short on time? Store-bought peach jam works just as well.

What is an icebox cake?

An icebox cake is a no-bake cake, typically made in a cake pan or baking dish, with layers of chilled whipped cream, cookies, and other mix-ins. 

How long do icebox cakes take to set?

Icebox cakes typically need at least four hours to set, but the longer they chill, the firmer they become. This recipe recommends chilling for a minimum of four hours and up to 12 hours.

Notes from the Food & Wine Test Kitchen

Pepperidge Farm Butter Pecan Cookies are available at most grocery stores or online at amazon, but you can also substitute it with any thin store-bought round butter cookie or shortbread cookie. You can also omit the bourbon for an alcohol-free dessert. 

Make ahead

Cake can be prepared through step 4 and frozen for up to two weeks. Thaw in the refrigerator overnight, and proceed with step 5 as directed.