Pretty as a Peach No-Bake Dessert
  • Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup sugar
  • 2 tablespoons butter, melted
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • Puree:
  • ¼ cup Peach Schnapps (or substitute peach nectar)
  • 1 ¼ cup cold water, divided
  • 2 packages unflavored gelatin
  • 2 cups chopped fresh peaches
  • 1 tablespoon fresh lemon juice
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • Pinch salt
  • Filling:
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 1¼ cup powdered sugar plus 2 tablespoons, divided
  • 3 cups heavy whipping cream
  • 2 peaches, sliced
  • 1 cup raspberries or sliced strawberries, if desired
  1. In a small bowl, combine all of the crust ingredients. Press evenly into the bottom of a 10½ –inch springform pan. Set aside.
  2. In a small bowl or cup, combine Peach Schnapps and ¼ cup cold water. Sprinkle both packages of gelatin over the liquid and let it sit for 10 minutes to soften. Meanwhile...
  3. In a medium saucepan, combine 1 cup cold water, chopped peaches, and lemon juice. Bring to a boil and reduce the heat to medium. Cook for 7 minutes, stirring occasionally.
  4. Add sugar, cinnamon, and salt. Cook for 1 minute.
  5. With a slotted spoon, scoop peaches into a small bowl, reserving peach juice in pan.
  6. Add the gelatin mixture to the hot peach juice in pan, whisking until completely dissolved. Allow to cool.
  7. With an electric mixer, beat the cooked peaches into a puree, leaving some small chunks.
  8. In a medium bowl, beat the cream cheese until smooth. Add sour cream, powdered sugar, peach puree, and cooled gelatin mixture and mix until combined. Chill until slightly thickened, about 10-15 minutes.
  9. Whip the 3 cups of cream until it begins to thicken. Add 2 tablespoons powdered sugar and beat until very thick. Reserve 2 cups of whipped cream for decorating, and gently stir the rest into the peach mixture.
  10. Cut 2 peaches into slices. Set along inside edge of the pan, round side up. If the slices are thin, you can balance a second layer of peaches on top of the first. If you are adding berries, place them in the bottom of the pan.
  11. Spoon filling into pan and smooth the top. Pick the pan up and drop it gently a few times to make sure there are no air pockets in the dessert.
  12. Pipe the remaining whipped cream onto the top. Cover and chill for at least 4 hours. (Overnight is better.) Before serving, decorate with sliced peaches or berries.
Recipe by The Rowdy Baker at