Airy, light and mouthwatering! This delicious and beautiful peach mousse cake is practically no-bake and super easy to make. A perfect peach cake for summer time! For the creamy mousse filling, I used my mother’s Bird’s Milk Torte recipe – an Eastern European version of vanilla souffle or mousse. It makes for the perfect no-bake cheesecake filling! You’ll love the flavor! This recipe is very versatile: feel free to change it up and use any flavor of Jello or diced fruit! Try this recipe with raspberries, strawberries or even mango!
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Creamy Vanilla Mousse
You’ll love the light and fluffy and unique mousse filling for this peach cake! It’s almost like a no-bake cheesecake filling! It’s actually a Eastern-European type of mousse made with cream cheese, sweetened condensed milk and heavy cream. The mousse is set with unflavored gelatin. This type of mousse is very similar to something called ‘Birds’ Milk’ – a cream-based mousse. Fold in diced fresh peaches into the prepared mousse to have peach flavor with every bite! You can also add peach extract to the mousse for even more flavor!
The Jello Topping!
To garnish this peach mousse cake, I topped with sliced peaches, mint leaves and thin layer of peach jello! It’s a stunning finish! Before adding the jello, allow the mousse layer set in the refrigerator. If you pour the jello over before the mousse is set, the two will combine together and create a mess! Make sure the jello isn’t too warm either; try cooling it down with ice for best results! I recommend preparing the jello with just half of the water recommended on the package instructions. This way, the jello will set firmer and keep its shape better.
Want more mousse cake recipes? Check out some of my other recipes you’re sure to enjoy!
- Lemon Mousse Cake – the most delicious lemon cake with lemon cake layers, lemon mousse and lemon curd!
- Mango Mousse Cake – the mango mousse is made with real mango puree and topped with jello!
- Strawberry Mousse Cake – delicate strawberry mousse over a sponge cake and a jello topping!
- Mandarin Mousse Cake – zesty and creamy mandarin mousse with sponge cake, mandarin wedges and jello!
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Peach Mousse Cake (video)
- 2 cups graham cracker crumbs, about 15 crackers
- 3/4 cup butter, melted
- 1/4 cup white granulated sugar
- 8 ounces cream cheese
- 8 ounces sweetened condensed milk
- 2 cups heavy cream
- 1/2 cup white granulated sugar
- 1 cup milk
- 1 ounce unflavored gelatin
- 2 cups diced peaches
For J-ello Layer:
- 6 ounces peach flavored J-ello gelatin
- 1 cup boiling water
- 1 cup cold water
- peaches and mint leaves for garnish
- Preheat the oven to 350F. You will need an 8 or 9-inch springform pan for this recipe.
- Place the crackers into a food processor or blender and pulse into fine crumbs. Add in the butter and sugar and pulse again until well coated. Alternatively, place the cookies into a large bag and crush using a rolling pine. Combine the crumbs, butter and sugar in bowl and toss to coat. Transfer the crumb mixture into the springform pan and press the crumbs firmly into the bottom of the pan. Bake the crust in the preheated oven for 10 to 12 minutes until golden brown on the sides. Remove from oven and let it cool to room temperature.
- Next, prepare the mousse. Heat milk in a microwave safe measuring up or saucepan until lukewarm, about 1 1/2 minutes. Add the unflavored gelatin, stir and let it stand until it's bloomed and dissolved, about 20 minutes. Whisk until no clumps remain and then set aside.
- Place the softened cream cheese and sweetened condensed milk into large mixer bowl. Whisk on high speed for 2 to 3 minutes, until light and fluffy and well-combined. Remove the mixture from bowl and set aside.
- Into a clean mixer bowl, add the heavy cream and sugar. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Gradually, start adding the cream cheese mixture to the whipped cream, whisking on medium speed. Pour in the prepared gelatin and milk mixture and whisk on high speed for 1 more minute.
- Fold in diced peaches with a spatula. Pour the mousse into prepared pan over the crust and even out the top with an offset spatula. Place slices of peaches and mint leaves around the perimeter of the cake. Refrigerate the mousse cake for about 30 to 45 minutes before adding the jello topping.
- Prepare the jello topping next. Combine the 6 ounces Jello mix with hot water and stir until completely dissolved. Add in the cold water next and stir. Pour the prepared Jello until it reaches the top of the pan rim. Return the peach mousse cake into the refrigerator and let set completely, about 4 hours. For best results, allow the cake to set overnight.