No-Bake Peaches & Cream Pie
Some days, you just want a dessert that feels like sunshine on a plate without spending hours in a hot kitchen. That’s exactly how this No-Bake Peaches & Cream Pie became a fast favorite in our house. It all started on one of those busy summer afternoons—you know the kind, where the kids are running in and out, the house feels a little too warm, and everyone is craving something sweet and refreshing.
I had some fresh peaches on hand and a sudden burst of inspiration. I whipped up a simple cream filling, nestled it into a buttery graham cracker crust, and topped it all with juicy peach slices. From the very first bite, it was clear: this pie wasn’t just good—it was unforgettable. The filling is rich but not too heavy, with a subtle tang from the cream cheese and a sweetness that perfectly complements the fresh peaches.
The best part? No oven required. It’s cool, creamy, and absolutely dreamy. The kids gave it two thumbs up, my husband asked for seconds, and even my pickiest eater couldn’t resist. Now, it’s the first thing I think to make when I need a low-stress dessert that still feels special. Whether you’re hosting a backyard barbecue or just need a sweet ending to a family dinner, this pie is sure to earn you rave reviews. Once you try it, I have a feeling it will quickly become a staple in your home, too.
Questions I Often Get Asked About This Recipe
Can I use canned or frozen peaches instead of fresh?
Yes! If peaches are out of season, canned peaches (well-drained) or thawed frozen peaches work wonderfully.
How long does the pie need to chill?
At least 4 hours is ideal for the filling to set properly, but overnight is even better if you can plan ahead.
Can I make this pie ahead of time?
Absolutely. It’s perfect for making the day before you need it. Just keep it covered in the fridge.
Do I have to peel the peaches?
Nope! I leave the skin on for extra color and texture, but if you prefer a softer, silkier bite, you can certainly peel them.
What can I substitute for graham cracker crumbs?
Crushed vanilla wafers or even a shortbread cookie crust would be delicious alternatives.
What You Need to Make No-Bake Peaches & Cream Pie
Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
3–4 ripe peaches, sliced (plus extra for topping)
Special Tools:
9-inch pie dish
Hand mixer or stand mixer
Rubber spatula
Mixing bowls
How to Make No-Bake Peaches & Cream Pie
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator while you make the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Add the peaches: Dice 2–3 peaches and fold them into the creamy filling.
Assemble the pie: Spread the peach-cream filling evenly into the chilled crust. Smooth the top with a spatula.
Chill: Refrigerate the pie for at least 4 hours or until fully set.
Top and serve: Just before serving, garnish with additional peach slices. Slice, serve, and enjoy!
Tips for Making the Best No-Bake Peaches & Cream Pie
Room temperature cream cheese: Make sure your cream cheese is softened to avoid lumps in your filling.
Cold heavy cream: Keep the heavy cream cold for the best volume when whipping.
Chill the bowl: For even better whipped cream, chill your mixing bowl and beaters before whipping.
Sweetness to taste: Depending on how sweet your peaches are, you can adjust the powdered sugar in the filling.
Make it your own: Feel free to add a sprinkle of cinnamon to the filling or crust for a warm, cozy flavor twist.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This pie is a total lifesaver for busy summer days! Everyone loved it, and it looked so beautiful on the table.”
⭐️⭐️⭐️⭐️⭐️ “I’m not usually a baker, but this no-bake recipe made me feel like a pro. The peaches and cream are such a perfect match.”
⭐️⭐️⭐️⭐️ “Great flavor! Next time, I might try adding a little lemon zest to brighten it up even more.”
⭐️⭐️⭐️⭐️⭐️ “My kids devoured this! It’s now officially our family’s go-to summer dessert.”
⭐️⭐️⭐️⭐️ “Lovely and easy, but I wish the crust held together a bit better when sliced. Will try pressing it firmer next time!”
Printable Recipe
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No-Bake Peaches & Cream Pie
No-Bake Peaches & Cream Pie is the ultimate easy summer dessert—light, creamy, and bursting with fresh peach flavor. With a buttery graham cracker crust and a rich cream cheese filling, this pie comes together quickly and doesn’t require turning on the oven. Perfect for busy days and special occasions alike.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 3–4 ripe peaches, sliced (plus extra for topping)
- Special Tools:
- 9-inch pie dish
- Hand mixer or stand mixer
- Rubber spatula
- Mixing bowls
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator while you make the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Add the peaches: Dice 2–3 peaches and fold them into the creamy filling.
- Assemble the pie: Spread the peach-cream filling evenly into the chilled crust. Smooth the top with a spatula.
- Chill: Refrigerate the pie for at least 4 hours or until fully set.
- Top and serve: Just before serving, garnish with additional peach slices. Slice, serve, and enjoy!
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