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Peach melba icebox cake

One peach melba icebox cake

Peach melba icebox cake

Name: Peach melba icebox cake
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 8
Ingredients: 200g full-fat soft cheese; 100g icing sugar; 2 tsp vanilla extract; 600ml double cream; 200g digestive biscuits; 2 tbsp toasted flaked almonds; 200g fresh or frozen raspberries; 50g icing sugar; 1 tbsp lemon juice; 4 ripe yellow peaches stoned and cut into thin wedges (or 2 cans of sliced peaches, drained; see tip), plus extra to serve; 200g raspberries plus extra to serve

Anna Glover

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Serves 8

Easy

Prep: 20 mins

Cook: 8 mins

plus 6 hrs chilling

A star rating of 4 out of 5.4 ratingsRate

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Make this easy no-bake cake – known as an ‘icebox’ cake because you chill it in the fridge. It’s a real no-effort treat and perfect for a make-ahead menu

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g full-fat soft cheese
100g icing sugar
2 tsp vanilla extract
600ml double cream
200g digestive biscuits
2 tbsp toasted flaked almonds

For the raspberry sauce (optional)

200g fresh or frozen raspberries
50g icing sugar
1 tbsp lemon juice

For the fruit filling

4 ripe yellow peaches

stoned and cut into thin wedges (or 2 cans of sliced peaches, drained; see tip), plus extra to serve
200g raspberries

plus extra to serve

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Nutrition: Per serving

kcal683
fat54g
saturates31g
carbs41g
sugars30g
fibre4g
protein6g
salt0.57g

Method

step 1

To make the sauce, put the berries, sugar and lemon juice in a small pan over a low-medium heat and bring to a simmer, stirring often. Cook for 6-8 mins until thickened and the berries have broken down. Leave to cool, then chill until needed. If you prefer not to make your own sauce, use 75g raspberry jam instead.
step 2

Beat the soft cheese in a bowl to loosen, then whisk in the sugar and vanilla until smooth. In a separate bowl, beat the cream to soft peaks, then gently fold the whipped cream through the soft cheese mixture.
step 3

Spread a thin layer of the cream mixture over a rectangular baking dish (about 20 x 25cm; a glass dish is nice so you can see the layers). Arrange a layer of digestive biscuits on top, breaking them to fit as needed, then spread over another layer of cream. Spoon over a layer of peaches, a few spoonfuls of the cooled berry sauce or jam and some fresh raspberries. Repeat this again so everything is used up, finishing with a layer of cream. Cover and chill for 6 hrs until the biscuits soften and turn slightly cakey. Serve topped with extra peach slices and raspberries and the flaked almonds.

Recipe tip

If using canned peaches, keep the syrup to use in cocktails or iced tea. Add a dash to prosecco for a bellini, or tonic water for a refreshing peachy mocktail.

Recipe from Good Food magazine, August 2026

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A star rating of 4 out of 5.4 ratings

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