This No-Bake Peach Cobbler Cake with Gluten-Free Almond Crust will be your go-to, quintessential summer dessert. It’s rich, creamy, super delicious and stunning!This post contains Amazon affiliate links for your convenience at no additional cost to you.
Beautiful, aromatic, scrumptious peaches were waiting for me at the front door.
They came in a pretty box with a lovely hand written card adorned with a watercolor of peaches.
The large peaches arrived fairly firm, and the card instructed me to leave them out at room temperature for a couple of days to ripen.
Sure enough within 3 days, they were perfectly juicy and sweet.
So what’s a girl to do with a box of gorgeous peaches?
Make a No-Bake Peach Cobbler Cake with Gluten-Free Almond Crust, of course. I love fresh peach summer desserts, and this super tasty one is a showstopper!
This cake is similar to cheesecake, but too soft to call it that. It’s rich, creamy and deliciously flavored inside and out with the Oregon peaches. The deep golden flesh of the Oregon peaches is so beautiful – I just had to show it off.
I would have made a second recipe with them if I hadn’t eaten every last one first.
How Can You Tell if a Peach is Ripe
- Generally the yellow color in the skin should be a deep golden yellow without green areas.
- If you very gently squeeze a peach, there should be a little bit of a give.
- When a peach is ready to eat, it should feel heavy for its size.
- The more ripe a peach becomes, the rounder the shape.
Here are a couple more of my favorite fresh peach summer desserts . . .
The Fruit Company sent me Oregon peaches for sampling and recipe testing. This is not a sponsored post — as always all opinions are my own and I only write about things I love.
This No-Bake Peach Cobbler Cake with Gluten-Free Almond Crust will be your go-to, quintessential summer dessert.
- about 2 cups peaches, super thinly sliced (from about 3 large peaches- this might vary)
- 1 cup peaches, peeled, finely chopped
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
In a large mixing bowl, combine the almond flour, sliced almonds, melted butter and salt. Stir until everything is evenly combined and all of the dry ingredients are held together by the butter. Add this mixture to an approximately 10 X 2 1/2-inch springform pan. Using your hands, gently press the mixture to evenly coat the bottom of the pan. Set aside.
Add the softened cream cheese, sweetened condensed milk and vanilla to a large mixing bowl. (Be sure the cream cheese is very soft -- otherwise it will be lumpy, which is the opposite of what we're going for.) Use an electric mixer or hand whisk to blend until smooth, about 30 seconds or so.
Fold in the diced peaches very gently, trying to keep them whole.
Pour the mixture into the pan with the crust and place the pan on a baking sheet. Cover the pan with plastic wrap (not touching the filling), and place in the refrigerator for at least 6 hours and ideally overnight.
Take the cake out of the refrigerator, remove the plastic wrap and arrange the peach slices on the top surface. (You can arrange them any way you'd like to -- I start along the edges, overlapping the slices and keep going until I've reached the center. The thinner the slices, the easier this will be.)
Place the cake in the freezer for about 1 hour. (This will make it much easier to slice, as it's a soft filling.)
While the cake is in the freezer, add the finely chopped peaches, brown sugar and cinnamon to a small sauté pan and use a fork to mash the mixture, until it's almost a purée. Turn the heat to low-medium and cook until the sugar has dissolved, about 4 minutes. Cool to room temperature.
Remove the cake from the freezer, drizzle the sauce to coat the peach slices.
Use a butter knife to go along the edges of the cake, inside the pan. Then loosen the spring and place the cake on a serving platter.
Slice and serve. (Show your guests how pretty it is first!)
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