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4.78 stars (152 ratings)Sep 1, 2021163
This no-bake peaches and cream dessert is sensational! Layers of buttery graham crackers, fresh juicy peaches and luscious cream filling. AMAZING!
Fresh peaches are one of earth’s greatest gifts, and they are so amazing in this recipe. I always reserve some of our precious fresh peaches just for this.
The fact that this stellar dessert is also completely no-bake very nearly puts it into the camp of “too good to be true,” but I promise, it lives up to the hype.
Simple as Can Be
The premise of this sensational peach dessert is simple:
- buttery graham cracker crust
- luscious cream filling
- sliced fresh peaches
The cream filling is very similar to a no-bake cheesecake batter, which means when all is said and done, you’ll be looking at kind of a laid back peachy light and airy cheesecake situation.
This is definitely not something to be mad about.
Make-Ahead Dessert
Because this peaches and cream sensation needs to be chilled several hours before serving, it makes a great make-ahead dessert.
It can be made up to a day ahead of time. The graham cracker crust softens as it sits in the fridge; I actually really like it that way. It doesn’t get soggy. Just nice and cuttably soft.
Too far ahead of time and the peaches can turn a bit off color and liquify the filling (depending on their juicy factor). It seems like 12-24 hours ahead of time is the sweet spot.
Crust + Filling
Here’s the order of events:
- graham cracker crust (you’ll reserve some of this for topping at the end)
- a little less than half the cream filling
- all the sliced peaches (just pile them into a rustic layer)
- the last of the cream (dollop it in big spoonfuls and then spread into an even layer)
- the remaining graham cracker crumbs
One important note is to make sure the last layer of cream filling is spread all the way to the edges. The peaches need to be good and sealed in by that layer so they don’t turn brown as they chill in the fridge.
The Wonder of No-Bake
The appeal of no-bake desserts is not lost on me. They are some of my favorite desserts/treats to make (and eat).
I’ve been making this no-bake peaches and cream dessert for almost ten years, and it is one of my family’s most requested recipes when fresh peaches are in season.
There really isn’t anything like it. The only downside is that it is so unassumingly simple that it could easily get passed up for more elegant, fussy peach desserts.
But don’t discount it. It’s crazy delicious and so easy!
What Other People Have to Say
I’m not the only one who loves it. This peaches and cream sensation is a beloved dessert by many. Here’s what others have to say about it:
Kat says: I remember when you first posted this dessert thinking, “oo, I should try that!” I forgot about it until this week. We were having guests over for dinner, and I was looking for an easy, summery, make ahead dessert. Wow, I’m sad I haven’t made it every summer for the last 7 years! It was a hit. So creamy and delicious.
Charlotte says: Oh my, Peaches have always been my favorite treat this time of year. But wow, this recipe knocked me “into the corner”. Fabulous! It will be my forever favorite peach recipe from this day forward. Absolutely delicious!!!!
Britni says: Best dessert I have ever had! It’s my family’s favorite. I have made it at least 20 times over the year. Thank you thank you for the recipe.
FAQ for No-Bake Peaches and Cream Dessert
Can I use frozen or canned peaches?
I have only ever made this with fresh peaches, but others have used frozen or canned peaches. My suggestion is to thaw the frozen peaches and pat dry. For canned peaches, drain and pat dry as well (too much liquid will ruin the dessert).
Can I sub in light cream cheese?
Light cream cheese will make the cream filling layers runnier, but if that doesn’t bother you, you can use light cream cheese in place of full fat cream cheese.
How come my filling separated when I added the heavy cream?
Using a high fat heavy whipping cream is important because we aren’t whipping it separately before adding to the cream cheese. I use 40% heavy whipping cream (Darigold brand). If you are using a lighter/less milkfat heavy whipping cream, you might want to whip it to soft peaks before gradually mixing it in with the cream cheese mixture (otherwise, it may not thicken).
Can I use another fruit besides peaches?
Yes! This recipe is very adaptable to other fresh fruits, like berries or even bananas!
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No-Bake Peaches and Cream Sensation
Yield: 12 servings
Prep Time: 2 hours hrs 35 minutes mins
Total Time: 2 hours hrs 20 minutes mins
4.78 stars (152 ratings)
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Ingredients
Crust:
- 3 cups (280 g) graham cracker crumbs
- 2-3 tablespoons granulated sugar
- ¾ cup (170 g) butter, melted
Creamy Filling:
- 1 ½ cups (171 g) powdered sugar
- 8 ounces (227 g) cream cheese, softened to room temperature
- ½ teaspoon vanilla extract
- 2 cups cold heavy whipping cream (see note)
- 5-6 medium fresh peaches, peeled, pitted and sliced thinly (see note)
Instructions
In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. Mix in the vanilla.
Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
Spread a little less than half of the cream filling over the chilled crust. Layer the sliced peaches over the top of the cream.
Dollop the remaining cream over the top of the peaches in large spoonfuls and spread carefully to the edges of the pan cover the peaches completely. Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving.
Notes
Sweetness: if the peaches you are using are very ripe/very sweet, you may want to decrease the powdered sugar a bit in the filling.
Peaches: I haven’t made this with frozen or canned peaches but many others have (and left reviews). For frozen peaches, thaw and drain excess liquid. For canned peaches, drain and lightly pat dry.
Heavy Cream: Using a high fat heavy whipping cream is important because we aren’t whipping it separately before adding to the cream cheese. I use 40% heavy whipping cream (Darigold brand). If you are using a lighter/less milkfat heavy whipping cream, you might want to whip it to soft peaks before gradually mixing it in with the cream cheese mixture (otherwise, it may not thicken).
Author: Mel
Course: Dessert
Cuisine: American
Method: No-Bake
Serving: 1 serving, Calories: 483kcal, Carbohydrates: 41g, Protein: 4g, Fat: 35g, Saturated Fat: 20g, Cholesterol: 106mg, Sodium: 316mg, Fiber: 2g, Sugar: 27g
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Recipe Source: adapted from Holly W., a reader of MKC (thanks, Holly!)
Recipe originally published September 2012; updated September 2021 with new photos, recipe notes, etc.
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4.78 from 152 votes (92 ratings without comment)
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163 comments on “No-Bake Peaches and Cream Sensation Dessert”
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Carla — Reply
OUTSTANDING!!! Used fresh blueberries and canned peaches (well drained). So fast and easy. My husband said it was one of the best desserts he had in a long time. There you have it!
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Susan in WA — Reply
Made it for the first time today. (Our peach tree finally produced this year!) Only addition was a 1/2 tsp almond extract with the vanilla. Delicious and all gone! We’re going to make another one tomorrow. 😉
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Stephanie — Reply
Made this with strawberries and one with raspberries. Amazing. Perfect summer dessert. New family favorite.
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Brandy Anderson — Reply
I have made this about a half a dozen times and I’ve always made it with crushed up pecan sandies instead of graham cracker crust and although I am sure its delish with your crust, the pecan sandies take it to a different level…..This is one of our favorite summer desserts
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Jennifer — Reply
HEAVENLY!! The perfect summer dessert! I did have to use canned peaches because none of the peaches in my store were ripe. I used two large cans of peach halves, drained, placed on paper towels and then sliced thinly. It was just the right amount of peaches! Everyone looooooved it! Thank you Mel!
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Corrine — Reply
This recipe really is so simple and delicious! Made this tonight with fresh peaches and Biscoff cookies. It was a hit and not too heavy! Will definitely add this to the rotation and can’t wait to try with other fruit.
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Jody — Reply
most deliciousness ever. Made this to take to a church bbq. And is was gone like that ( finger snap here). A baker in our church went back 3 times for more and asked for the Recipe……. Mels’ kitchen café!!!!!! making it today with a youth group because it is easy, and yummy. The perfect dessert!!!!
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Don Noojin — Reply
I’m not a pie maker but can cook about anything else.
1. Can the pie be frozen for serving at a later date?
2. Can cool whip be added to the top or is that a over kill?
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Mel — Reply
Hi Don, just want to make sure I know which recipe you are referring to. Did you mean to leave these comments on this no-bake peach dessert? It isn’t a pie, so I just wanted to make sure.
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Larissa — Reply
This is so yummy I’m going to have to keep myself from eating all the leftovers in one sitting! I made this for a dinner with friends last night. I made it the night before so it was in the fridge for about 20 hours and it served up just fine. It’s also the middle of winter here in Alberta so no fresh peaches. I used canned ones in water. I did let them drain for quite awhile and then laid them out on paper towel and also patted them dry. Someone in the comments had used Biscoff cookies to good effect and since I like Biscoff much better than grahams I went with those instead. The gingery-ness was really wonderful. I did end up adding some extra graham crumbs as the Biscoff seemed really soggy with the amount of butter in the recipe (either I mis-measured or the cookies are not quite as dry as grahams). In any case this was very delicious and was enjoyed by all – until of course the 7 year old inquired what was in the yummy whipped cream, discovered it was cream cheese and promptly declared he “HATES” cream cheese. There were plenty of volunteers to consume his discarded dessert.
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Marie — Reply
I’m not a fan of baked peach desserts so when I saw this I had to try it. I made this yesterday for family visiting. I used 1/2 cup dark brown sugar instead of powdered sugar and it turned out so amazing!!! It was like fluffy caramel cheesecake with the peaches and crust. Will definitely be making this again.
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Lisette — Reply
I was thinking of covering the sliced peaches with the filling from “The most amazing fresh peach pie”. Thoughts? Would it work?
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Mel — Reply
Haven’t tried it, but definitely worth experimenting!
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Marne — Reply
I’m sure I’ve left a comment before, but just in case I haven’t, I’ll leave one today! This peach dessert is hands-down the best!! I make it several times every year during peach season. My family loves it! I like this better than peach pie, honestly. It is the perfect ratio of peaches to cream! Made another pan for tonight!
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Lindsey — Reply
Soooo good! Perfect balance of peaches to cream.
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Sarah — Reply
Spectacular!!! It was the first dessert dish licked clean at the annual church picnic. Those who didn’t get any (including my mom) are clamoring for another one!! It was just as easy as the recipe says. I made two simple changes: did it easy and ground up the whole box of graham crackers to start with; then I used all 3 cups of graham cracker crumbs for the crust (you can never have too much graham cracker crust) and the remaining amount was about 1/2 c.! So that was perfect. I also sliced up 7 peaches, since my two preschoolers were going to be helping assemble the dish, and it was just the right amount of extra to allow for snacking while assembling. 🙂 It is a great dessert to allow the children to help make! Since we made it at night it sat about 16 hrs before serving, and that was utterly perfect. I will probably be making another one this weekend. Thanks for the recipe!
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Elise — Reply
Hands down my new favorite summer dessert! I didn’t have graham crackers so I used biscoff cookies instead and it was divine. Already can’t wait to make it again with all the fresh peaches I’m trying to use up!
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Shannon H — Reply
Easy to make and delicious! My husband couldn’t wait the 2 hours to try it and raves about it.
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Carrie — Reply
I haven’t made this yet, I have a question before I do. If I want to use raspberries I need to use frozen ones, so in prep I let them thaw on paper towels to dry up a bit? Do I need to add sugar or anything? And how much do I use? 1 cup? 2?
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Mel — Reply
Yes, if using frozen raspberries, I’d let them thaw and try to minimize any extra liquid. I personally wouldn’t add any sugar – the cream filling is plenty sweet.
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Michelle — Reply
My son served his mission in the Philippines, and they make a dessert a lot like this (based on his description). It was his favorite! Over there they typically use mangoes, so that would be another fun option.
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Jill — Reply
This looks amazing! Do you think I could use Coolwhip instead of whipping cream? I have some in my freezer.
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Mel — Reply
I haven’t tried that so I can’t report back for sure, but it is definitely worth a try!
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Kristen — Reply
This is incredible! So unique unlike the expected peach cobblers. Will make again and again.
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Kristin — Reply
Delicious made with nectarines too. Thank you so much!
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Bobby — Reply
My daughter entered a peach cook off contest and won 4th place its very good probably going to make it again at next get together
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Mel — Reply
Tell your daughter congratulations!
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Sadie — Reply
SO DELICIOUS! You won’t regret making it and will want it over and over again!
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