No bake – White chocolate peach mousee cake

Hold on my sweet tooth viewers because this recipe is dedicated to all of you. I made this creamy and rich No bake-white chocolate mousse cake (Vegetarian). I can only describe it in one word “DIVINE” Do try this in your next party, potluck or birthday and I bet you will be the person of attention because everyone one will searching you for recipe (Don’t forget to whisper name of crazy4veggie along with you 😉 )


  • For cracker layer:
  • Graham crackers or marie biscuit – 200 grames (7-8 Oz)
  • Melted unsalted butter – 1/3 Cup (6 TBS)
  • For chocolate mousse:
  • White chocolate chips – 1 Cup
  • Heavy whipping cream – 1/4 Cup for melting chocolate + 1 Cup for mousse
  • Agar agar – 2 TSP
  • Water – 2 TBS
  • For peach mousse:
  • Canned peaches – 3/4 Cup
  • Juice of canned peaches – 2 TBS
  • Orange food color – 7-8 drops (Optional)
  • Sugar – 1/4 Cup
  • Heavy whipping cream – 1 Cup
  • Agar agar – 2 TSP
  • Water – 2 TBS


  • Part 1 – Graham cracker preparation:
  • Crush the graham cracker in blender and make fine powder out of it.
  • Add unsalted melted butter to it and mix it well.
  • Add that mixture to 8inch spring foam cake pan and layer it smooth with spoon or hands.
  • Let it set in refrigerator until we done with white chocolate layer or at least 15minutes.
  • Part – 2 White chocolate mousse:
  • Add white chocolate and heavy whipping cream to bowl and place that bowl on pot of boiling water.
  • Let your chocolate melt completely with help of steam.
  • Once it done, keep it aside and wait until it cools down.
  • Now whip heavy whipping cream with help of hand blender or whisk until it reaches stiff peaks.
  • You can whip together 2 Cups heavy cream (1cup for white chocolate mousse + 1cup for peach mousse) and then divide in half and keep one part aside to peach mousse like I did in recipe video or you can whisk both 1-1 Cup separately. Choice is yours.
  • Now add agar agar powder/gelatin to bowl and add water to it. Mix it well.
  • Heat on your stove and let agar agar melts completely.
  • Add that mixture to already cool down white chocolate and mix it.
  • Now mix that white chocolate mixture to already churned heavy cream and mix it.
  • Our white chocolate mousse is ready.
  • Take out cake tine from refrigerator and pour this mixture on top of it.
  • Tap it to release air bubble and even surface.
  • Again place it in refrigerator until we done with our peach mousse part or minimum half hour.
  • Part 3 – Peach mousse:
  • Now add canned peaches and juice to blender jar and blend it until puree.
  • Now add sugar and food color to it and let it dissolve.
  • Make agar agar mixture exactly the same way like we did for our white chocolate mousse part.
  • Add that water to peach puree and mix it.
  • Add this puree to already churn heavy whipping cream and mix it well.
  • Now add peach mousse on our already refrigerated white chocolate mousse.
  • Again tap it and even the surface.
  • We are done here. Now let refrigerate do it’s job.
  • Give time to our cake for at least 6-8 hours so it can set nicely.
  • Run the knife on edges and try to separate cake from cake pan when about to serve.
  • Slice it and enjoy heavenly rich and creamy dessert on your table.

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