desserts sardinian

No-Bake Peach Cake (San Sperate)

A no-bake peach cake made with San Sperate peaches, a biscuit crumb base, and a cream cheese filling set with gelatin. A Sardinian summer dessert.

Vegetarian
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Prep 30 min
Cook 0 min
Total 30 min
Servings 6
Difficulty Easy

Ingredients

Filling

Base

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Instructions

  1. Wash, peel, and cut the peaches into small cubes. Squeeze the lemon juice over them, toss, and set aside in the fridge. Reserve two whole peaches for the decoration.

  2. Put the digestive biscuits, shortbread biscuits, and amaretti in a food processor. Pulse until fine crumbs form.

  3. Add the softened butter to the crumbs and mix until the texture is like wet sand. Press the mixture firmly into the base of a 22 cm springform tin. Refrigerate while you make the filling.

  4. Beat the cream cheese with the sugar in a large bowl until smooth.

  5. In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture.

  6. Soak the gelatin sheets in cold water for ten minutes. Squeeze out the water and dissolve the gelatin in the warm milk, stirring until fully melted.

  7. Stir the dissolved gelatin into the cream mixture. Add the diced peaches and fold everything together gently.

  8. Pour the filling over the biscuit base. Smooth the top with a spatula. Slice the two reserved peaches and arrange the slices on top.

  9. Cover the tin and refrigerate for at least six hours, or overnight. Run a thin knife around the edge before releasing the springform ring.

Storage & Meal Prep

Keep in the fridge, covered, for up to two days. The gelatin keeps the filling firm but the biscuit base softens over time. It does not freeze well because the cream separates after thawing.

Variations

  • With Almond Flour Base: Replace the biscuit crumb with crushed amaretti and almond flour for a gluten-free version.
  • With Apricots: Substitute half the peaches with apricots for a different stone-fruit balance.

FAQ

Why San Sperate peaches?

San Sperate is a town in southern Sardinia known for its peach orchards. The yellow peaches from this area are fragrant and hold their shape well in a no-bake cake. Any ripe yellow peach works if you cannot find San Sperate ones.

Can I use sheet gelatin instead of powder?

Yes. Six grams of sheet gelatin is about three sheets. Soak them in cold water, squeeze, and dissolve in warm milk the same way.

Do I have to chill it overnight?

At least six hours in the fridge. Overnight is better. The gelatin needs time to set the filling completely, and the flavors come together as it rests.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Dairy
Cream Cheese, Spreadable
300 g
Heavy Cream, Whipped
76 g
Whole Milk
51 g
Fruits
Peach, Raw
1000 g
Grains & Bread
Digestive Biscuits
90 g
Shortbread Biscuits (Frollini)
90 g
Amaretti Cookies
30 g
Oils & Fats
Butter (Unsalted)
80 g
Sweeteners
White Sugar
100 g
Other
Gelatin, Dry (Sheets or Powder)
6 g

Per Serving

608kcalCalories
9gProtein
60gCarbs
39gFat
3gFiber
Sodium
311mg14% DV
Potassium
437mg9% DV
Calcium
85mg7% DV
Iron
1.5mg8% DV
Magnesium
28mg7% DV
Vitamin C
11mg12% DV
Vitamin A
759µg84% DV
Vitamin K
7.3µg6% DV
Folate
19µg5% DV
Peach, Raw
Digestive Biscuits
Shortbread Biscuits (Frollini)
Amaretti Cookies
Butter (Unsalted)
Cream Cheese, Spreadable
Heavy Cream, Whipped
White Sugar
Gelatin, Dry (Sheets or Powder)
Whole Milk
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, No-Bake Peach Cake belongs on the Sardinian home table. I build it around yellow peaches, digestive biscuits, and shortbread biscuits.

I wash, peel, and cut the peaches into small cubes. I squeeze the lemon juice over them, toss, and set aside in the fridge. I reserve two whole peaches for the decoration. I put the digestive biscuits, shortbread biscuits, and amaretti in a food processor. I pulse until fine crumbs form.

I stir the dissolved gelatin into the cream mixture. I add the diced peaches and fold everything together gently. I pour the filling over the biscuit base. I smooth the top with a spatula. I slice the two reserved peaches and arrange the slices on top.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide