No-Bake Peach Split Cake – A Heavenly Summer Delight! – Page 2

No-Bake Peach Split Cake – A Heavenly Summer Delight! (Page 2 ) | March 19, 2025

Begin by making the crust. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
Add the melted butter and mix until the crumbs are fully coated and the mixture sticks together when pressed.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan or a 9×9-inch square baking dish. Use the back of a spoon or your fingers to compact the crumbs tightly, creating a firm base.
Once pressed, place the crust in the refrigerator to set while you prepare the filling.

In a separate large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and continue to mix until well combined. This will give the filling its sweetness and smooth texture.
Add the vanilla extract, sweetened condensed milk, and Greek yogurt (or sour cream). Beat again until the mixture is smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form (about 3-5 minutes with an electric mixer).
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. This step ensures a light and airy filling.

Peel and pit the peaches, then slice them into thin wedges. Place the sliced peaches in a small bowl.
Toss the peach slices with the lemon juice to prevent browning and add a touch of tartness. If you’d like extra sweetness, drizzle in some honey or maple syrup and mix gently.

Take the crust from the fridge and spread the creamy filling evenly over the graham cracker base. Use a spatula to smooth it into an even layer.
Next, arrange the sliced peaches over the filling. You can either spread them evenly across the top or create a decorative pattern. The peaches will not only add a beautiful color contrast but also contribute a fresh, juicy burst of flavor with each bite.

Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. Chilling the cake allows the flavors to meld together and the filling to set properly. The longer it chills, the better the taste and texture will be.