No-Bake Sweet Corn & Peach Icebox Bars

Icebox desserts took off in American kitchens once home refrigeration made chilling a reliable technique. These no-bake bars fold fresh sweet corn and ripe peaches into a creamy filling over a buttery graham base for a bright summer chill.

Serves 6 · 25 min prep

Estimate for one serving

• 385 cal
• 5g protein
• 38g carbs
• 25g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted unsalted butter
• 2 tbsp granulated sugar
• 8 oz full-fat cream cheese
• 3/4 cup powdered sugar
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 cup fresh sweet corn kernels
• 2 medium ripe peaches
• 2 tbsp honey
• 1 pinch kosher salt

Instructions

1. 1Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting later.
2. 2Stir graham crumbs with melted butter, granulated sugar, and salt until the mixture resembles wet sand.
3. 3Press the crumb mixture firmly and evenly into the bottom of the prepared pan; chill while you make the filling.
4. 4In a blender or food processor, puree the fresh corn kernels with a splash of the cream until mostly smooth; strain if you prefer a silkier texture.
5. 5Beat softened cream cheese with powdered sugar and vanilla until completely smooth and fluffy.
6. 6In a separate cold bowl, whip the remaining heavy cream to medium-stiff peaks.
7. 7Fold the corn puree into the cream-cheese mixture, then gently fold in the whipped cream until no streaks remain.
8. 8Spread the corn cream evenly over the chilled crust.
9. 9Dice the peaches and toss briefly with honey; scatter them evenly over the cream layer and press lightly so they adhere.
10. 10Cover and refrigerate at least 4 hours or overnight until fully set and sliceable.
11. 11Lift out using the parchment, cut into six bars with a sharp knife wiped clean between cuts, and serve cold.