Description

This No-Bake Peaches and Cream Pie is a luscious, refreshing dessert perfect for warm days. Featuring a buttery graham cracker crust layered with a sweetened, thickened fresh peach filling and topped with a fluffy cream cheese and whipped cream mixture, this pie offers the perfect balance of fruity brightness and creamy indulgence without the need for baking. Easy to assemble and best chilled to set, it’s a crowd-pleaser that showcases the natural sweetness of fresh peaches.

Ingredients

Scale

Crust

1¼ cups graham cracker crumbs (about 10 full sheets, finely crushed)
¼ cup packed brown sugar
6 tablespoons butter (melted)

Peach Layer

3 cups peeled, chopped fresh peaches (about 4–5 medium peaches)
¼ cup granulated sugar
1 tablespoon lemon juice
Pinch of salt
2 tablespoons cornstarch
¼ cup water
½ teaspoon vanilla extract

Cream Cheese Filling

2 cups heavy whipping cream (cold)
2/3 cup granulated sugar
1 ½ teaspoons vanilla extract
8 ounces full-fat cream cheese (room temperature)

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Instructions

Make the Crust: Stir the graham cracker crumbs and brown sugar in a medium bowl. Pour in the melted butter and mix until evenly moistened. Press the crumb mixture into a 9-inch pie plate, smoothing the crumbs into a gentle curve where the bottom meets the edge to prevent cracking. Use a flat-bottomed measuring cup or glass to firmly press the crust into place. Chill in the refrigerator for at least 2 hours to set.
Prepare the Peach Layer: In a medium saucepan, combine peeled chopped peaches, sugar, lemon juice, and a pinch of salt. Let sit for 5 minutes to draw out juices. Cook over medium heat for 4–5 minutes, stirring often, until peaches soften. Whisk cornstarch and water until smooth, then stir into the peach mixture. Cook 1–2 more minutes until thickened and glossy. Remove from heat, stir in vanilla extract, and cool completely.
Make the Cream Cheese Filling: In a chilled bowl, whip the cold heavy whipping cream with sugar and vanilla extract at medium-high speed until stiff peaks form. In a separate bowl, beat the room-temperature cream cheese on high speed for 2–3 minutes until light and fluffy. Gently fold half of the sweetened whipped cream into the cream cheese until fully incorporated.
Assemble the Pie: Spoon the cooled peach mixture evenly into the chilled crust. Spread the cream cheese filling over the peach layer, smoothing the top with a spatula. Spoon the remaining whipped cream over the top and gently spread to the edges, creating soft swirls with a spoon or offset spatula. For clean layers, chill the pie for an hour before adding the final whipped cream layer; otherwise, proceed directly. Cover and refrigerate the completed pie for at least 4 hours or overnight to set fully.

Notes

Pressing the crust into a gentle curve prevents cracking when chilled.
Chilling the pie before topping with the final whipped cream layer helps maintain clean, distinct layers when sliced.
Use ripe, fresh peaches for the best flavor.
This pie requires at least 6 hours total chilling time including crust and final assembly.
For easier cutting, chill the pie overnight.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American