No-Bake Nectarine Icebox Cake

Icebox cakes take their name from the American tradition of chilling layered crackers and cream overnight until they soften into tender cake. This no-bake version layers ripe nectarines and honey through mascarpone whipped cream for a cool summer dessert.

Serves 8 · 25 min prep

Estimate for one serving

• 340 cal
• 5g protein
• 32g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 lbs fresh ripe nectarines
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 tsp vanilla extract
• 8 oz mascarpone cheese
• 14 full sheets graham crackers
• 3 tbsp honey
• 1 tsp fresh lemon zest
• 1 pinch pinch of kosher salt

Instructions

1. 1Pit and thinly slice the nectarines, reserving a few pretty slices for the top. In a large chilled bowl, whip the heavy cream with powdered sugar, vanilla, and salt until soft peaks form.
2. 2Add the mascarpone and lemon zest to the whipped cream and continue beating on medium-low just until the mixture is thick, smooth, and holds medium peaks—do not overwhip or it will turn grainy.
3. 3Drizzle honey over the nectarine slices and gently toss so every piece is lightly coated and glossy.
4. 4Line the bottom of an 8- or 9-inch square pan or loaf pan with a single layer of graham crackers, breaking pieces as needed to fit snugly.
5. 5Spread one-third of the mascarpone cream evenly over the crackers. Arrange a layer of honeyed nectarine slices on top of the cream.
6. 6Repeat the layers twice more—crackers, cream, nectarines—finishing with a final smooth layer of cream. Press gently so everything settles.
7. 7Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight until the crackers soften into cake-like layers and the flavors meld.
8. 8Just before serving, arrange the reserved fresh nectarine slices on top in a pretty pattern. Slice into neat squares with a sharp knife wiped clean between cuts and serve chilled.