No-Bake Peach Lemon Icebox Bars

Serves 6 · 25 min prep

Estimate for one serving

• 385 cal
• 5g protein
• 42g carbs
• 23g fat
• 2g fiber

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 12 oz cream cheese, softened
• 3/4 cup powdered sugar
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• 1 cup heavy whipping cream
• 3 medium ripe peaches, thinly sliced
• 1/3 cup peach jam
• for garnish fresh mint leaves

Instructions

1. 1Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2Stir the graham cracker crumbs with melted butter and granulated sugar until the mixture resembles wet sand and holds together when pressed.
3. 3Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form a compact crust; chill in the refrigerator while you make the filling.
4. 4In a large bowl beat the softened cream cheese with powdered sugar, lemon juice, and lemon zest until completely smooth and fluffy with no lumps.
5. 5In a separate chilled bowl whip the heavy cream to stiff peaks that hold their shape when the whisk is lifted.
6. 6Gently fold the whipped cream into the cream-cheese mixture in two additions until the filling is light, airy, and uniform in color.
7. 7Spread half the filling evenly over the chilled crust. Arrange a single layer of peach slices on top, then dollop and gently spread the remaining filling over the fruit.
8. 8Warm the peach jam briefly until loose and brush or spoon it over the top layer for a glossy finish. Cover and refrigerate at least 4 hours or overnight until fully set and sliceable.
9. 9Use the parchment overhang to lift the slab onto a cutting board. Slice into 6 neat bars with a sharp knife wiped clean between cuts. Garnish each bar with a fresh mint leaf and serve cold.