When peaches hit peak season, a chilled, no-bake dessert tastes like summer on a plate. This Peach Jello Lasagna layers Golden Oreo crust, creamy peach cheesecake, a light peach Jello mousse, and white chocolate curls for a stunning, refrigerator-ready treat.
What makes this no-bake peach lasagna a summer favorite
This dessert is built in layers for contrast: a crunchy cookie base, a rich cream-cheese layer studded with peaches, a fluffy peach-Jello mousse, and a cloud of whipped cream on top. It needs no oven and sets in the fridge, making it ideal for warm days.
Swap fresh peaches for canned if you want this all year. The recipe is simple, quick to assemble, and impressive to serve.
Ingredients for the layered peach dessert
Crust
- 36 Golden Oreo cookies
- ½ cup unsalted butter, melted
Peach cheesecake layer
- 1 teaspoon gelatin
- 1 tablespoon cold water
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1¼ cups whipped cream
- 1¼ cups small diced fresh peaches
Peach Jello mousse
- 3 oz peach-flavored gelatin (Jello)
- ½ cup boiling water
- 1 cup peach Greek yogurt
- 4 cups whipped cream
- Optional: a few drops orange food coloring
Topping
- 2–3 cups whipped cream
- 4–5 oz white chocolate bar (for curls)
Tools, yield and timing
- Pan: 9 x 13 inch baking dish
- Yield: about 12–15 servings
- Prep time: around 30 minutes active
- Total time with chilling: approx. 5 hours
How to assemble the peach jello lasagna
1. Make the Golden Oreo crust
- Crush whole Golden Oreos in a food processor until fine.
- Mix crumbs with melted butter until evenly moistened.
- Press the mixture into the bottom of the 9 x 13 dish.
- Place the pan in the freezer to firm while you prepare the next layer.
2. Prepare the peach cheesecake layer
- Sprinkle 1 teaspoon gelatin over 1 tablespoon cold water and let it bloom.
- Warm the gelatin until it dissolves, then cool slightly.
- Beat ½ cup softened butter with 8 oz cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla until smooth.
- Fold in 1¼ cups whipped cream, then stir in the melted gelatin.
- Gently fold diced peaches into the mixture.
- Spread this cheesecake layer evenly over the chilled crust and refrigerate.
3. Make the peach Jello mousse
- Pour ½ cup boiling water over the 3 oz peach gelatin in a heatproof bowl and stir until dissolved.
- Whisk in 1 cup peach Greek yogurt until smooth.
- Fold in 4 cups whipped cream until the mixture is uniform.
- If desired, add a drop or two of orange food coloring for a brighter hue.
- Gently spread the mousse over the cheesecake layer and smooth the surface.
- Chill in the refrigerator 2–3 hours, until set.
4. Finish and decorate
- Spread 2 cups whipped cream over the set mousse for a soft top layer.
- Use a vegetable peeler to shave curls from a room-temperature white chocolate bar.
- Scatter the white chocolate curls across the top.
- Return the dish to the fridge for another 2 hours or refrigerate overnight.
- Store covered in the refrigerator and serve cold.
Tips and variations for a reliable result
- For year-round use, substitute canned peaches drained and patted dry.
- Allow gelatin to cool slightly before adding to dairy to avoid lumps.
- If you prefer a firmer mousse, reduce whipped cream by ½ cup.
- White chocolate curls are easiest on a slightly warm bar; avoid melting it.
- Assemble in a clear dish to show the layered effect when serving.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.