This refreshing no-bake dessert features layers of buttery crushed biscuits, juicy strawberries and peaches, and a luscious cream cheese filling with just the right amount of sweetness and tang. Held together by a smooth agar-agar milk blend, this chilled cake is perfect for warm days or when you want a fuss-free but beautiful treat. The touch of coconut on top brings in a delicate texture and subtle tropical flavor that ties everything together. With no oven required, this is the ideal make-ahead dessert for family dinners, celebrations, or anytime you want to impress with ease.
Preparation Time: 20 minutes
Chill Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
Yield: Serves 8
Cuisine: No-Bake European Fusion Dessert
Ingredients
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280 g (10 oz) biscuits (like digestive or graham crackers)
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120 g (4.3 oz) unsalted butter, melted
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200 g (7 oz) fresh strawberries, hulled and sliced
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200 g (7 oz) canned peaches in syrup, drained and sliced
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300 g (10.5 oz) cream cheese, softened
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100 g (3.5 oz) granulated sugar
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200 ml (6.7 fl oz) heavy cream (33% fat)
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200 ml (6.7 fl oz) whole milk
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10 g (0.35 oz) agar-agar powder
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2–3 tablespoons desiccated coconut, for topping
Step-by-Step Directions
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Prepare the biscuit base:
Crush the biscuits finely in a food processor or with a rolling pin inside a zip-lock bag. Melt the butter and mix it thoroughly with the crushed biscuits until the mixture resembles wet sand. -
Press into mold:
Line a 20 x 15 cm (8 x 6 inch) rectangular dish with parchment paper. Press half of the buttered biscuit mixture evenly into the base of the pan using a spoon or the bottom of a glass. Place in the fridge to firm up while preparing the filling. -
Prepare the fruit layer:
Wash and slice the strawberries. Drain the canned peaches and slice them evenly. Set aside. -
Make the cream layer:
In a mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add the heavy cream and continue whipping until the mixture is thick and fluffy. -
Prepare the agar mixture:
In a saucepan, combine the milk and agar-agar powder. Stir well, then place over medium heat and bring to a gentle boil, stirring constantly. Once boiling, cook for 1–2 minutes until the agar is fully dissolved. -
Combine cream and agar mixtures:
Gradually pour the hot agar-milk mixture into the cream cheese mixture while beating constantly to prevent lumps. Mix until fully incorporated. -
Assemble the first layer:
Remove the chilled biscuit base from the fridge. Spread half of the cream mixture evenly over it. Top with the sliced strawberries and peaches. -
Add remaining biscuit layer:
Sprinkle the remaining crushed biscuit mixture evenly over the fruit layer. Gently press down to form a second base. -
Top with remaining cream layer:
Pour the rest of the cream-agar mixture over the biscuits, spreading it smoothly with a spatula. -
Chill and garnish:
Refrigerate the cake for 10 minutes until the top starts to firm up slightly. Then, sprinkle the top with desiccated coconut. -
Final chilling:
Place the finished cake in the fridge for at least 2 hours to set completely before slicing and serving.
Nutritional Information (Per Serving, Approximate)
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Calories: 340
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Protein: 5g
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Fat: 22g
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Saturated Fat: 13g
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Carbohydrates: 30g
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Sugar: 18g
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Fiber: 1g
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Calcium: 90mg
Origins and Popularity
This type of no-bake dessert is a classic in European households, particularly in Eastern Europe and the Mediterranean, where hot summers encourage chilled desserts. Using agar-agar instead of gelatin reflects modern dietary preferences and adds a plant-based gelling agent that’s more stable at room temperature. Its popularity has grown globally due to its visual appeal, simplicity, and creamy yet light texture.
Reasons Why You’ll Love This Recipe
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No oven needed—perfect for warm weather
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Combines creamy, fruity, and crunchy layers in one bite
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Visually stunning and customizable
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Light yet indulgent dessert
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Ideal make-ahead dessert for entertaining
Health Benefits
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Strawberries and peaches are rich in antioxidants and vitamin C
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Cream cheese provides calcium and some protein
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Agar-agar is fiber-rich and aids digestion
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Desiccated coconut offers healthy fats
Serving Suggestions
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Serve chilled with a sprig of mint or extra sliced fruit on top
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Pairs beautifully with tea or sparkling water
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Excellent choice for summer gatherings, potlucks, or family brunch
Cooking Tips
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Don’t overheat agar-agar—it sets best when dissolved and simmered gently
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Use a springform pan for easier removal and a cleaner presentation
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For more defined layers, refrigerate between each step if time allows
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Adjust sugar depending on the sweetness of your fruit and personal preference
Variations to Try
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Use mango and kiwi for a tropical twist
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Swap cream cheese with mascarpone for a richer flavor
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Replace biscuit base with ladyfingers soaked in juice or syrup
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Add a hint of lemon zest to the cream layer for brightness
Conclusion
This No-Bake Strawberry Peach Cream Cake is a perfect blend of refreshing flavors, creamy richness, and satisfying crunch. Whether you’re new to no-bake desserts or a seasoned kitchen pro, this treat is guaranteed to impress. Its ease of preparation, flexible ingredients, and eye-catching layers make it a must-have for your recipe collection. Serve it once, and it might just become your go-to summer favorite.
Frequently Asked Questions
1. Can I use gelatin instead of agar-agar?
Yes, you can use gelatin, but agar-agar sets firmer and doesn’t require refrigeration to stay firm. If substituting, use about 1 tablespoon of powdered gelatin.
2. What biscuits work best?
Digestive biscuits, graham crackers, or tea biscuits are all excellent choices for the base.
3. Can I use frozen fruit?
Yes, but be sure to thaw and drain them completely to avoid excess moisture in the cake.
4. Is there a vegan version of this recipe?
Absolutely. Use plant-based cream cheese, non-dairy cream, and plant-based butter alternatives.
5. Can I make it a day in advance?
Yes! This cake actually benefits from chilling overnight as the layers firm up beautifully.
6. How long does it last in the fridge?
It stays fresh for 3–4 days when stored in an airtight container.
7. Can I freeze this dessert?
It’s not recommended as the texture of the cream may change after thawing.
8. What can I use instead of desiccated coconut?
Crushed nuts, chocolate shavings, or extra fruit slices make great toppings.
9. Is this dessert gluten-free?
Not as written, but you can easily make it gluten-free by using gluten-free biscuits.
10. How can I prevent the layers from mixing?
Allow each layer to cool and set slightly before adding the next. Using a spoon to gently layer can help avoid blending the layers.