This No-Bake Peaches and Cream Pie stands out for its fresh, jammy peach layer and a fluffy cream cheese filling that's light but still full of peach flavor. No canned fruit, no shortcuts. Just a pie that holds together and tastes like summer.

Close-up of a pie with whipped cream, peach slices, and a crumbly crust in a glass dish.

When I first started working on this recipe, I wanted a no-bake summer dessert that actually captured the flavor of fresh peaches. Cooking the fruit with a little sugar and cornstarch brought out a sweet, cobbler-like taste and helped the filling set up for clean slices.

Folding homemade whipped cream into the cream cheese keeps the texture light and fluffy, yet not bland or runny.

We brought this creamy peach pie to a recent family gathering alongside several other peach desserts, and it was the one everyone went back for. The combination of a crisp graham cracker crust, sweet peach compote, and creamy topping just works.

Helpful Ingredient Tips

Ingredients for pie laid out, including peaches, cream cheese, sugar, butter, and more, labeled.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Fresh Peaches: If ripe peaches are not in season, thawed frozen peaches can be used. If you're using thawed peaches, drain off any liquids.
Brown Sugar: Packed brown sugar is one of the secrets to a no-bake crust staying together. If you are substituting granulated sugar, bake the crust at 350°F (177°C) for 8 minutes.
Cornstarch: I use cornstarch to thicken the peach layer because it sets up a glossy and smooth texture. Tapioca can be substituted, but keep a close eye on it, as it can become stringy. I don't recommend using flour, as it can make the filling cloudy and dull the fresh peach flavor.

Tips to Make the Best Layered Peach Pie

Crust that Doesn't Crumble

Use finely crushed crumbs for better binding. The texture should be like fine sand, not coarse gravel.
The crumb mixture should stick together when it is pressed. If it doesn't hold, add a little more melted butter.
When pressing into the pie plate, form a soft curve where the bottom meets the sides, rather than a sharp angle. This helps prevent cracking when serving.
Chill the crust for at least 2 hours to allow it to set fully before layering.

Side-by-side bowls: one with crumbly graham crust mix, one with pressed, smooth graham crust.

Glossy Peach Filling

Chop peaches into ½-inch pieces for even cooking. This also makes it easier to slice.
Use a fork or small whisk to mix the cornstarch and cold water really well, until it looks silky and no powder is stuck to the bottom. If you've let it sit for a bit before adding, give it another quick stir just before pouring it in.
Stir constantly while it cooks so the cornstarch doesn't settle or gel unevenly.
The filling is ready when it appears glossy and is thick enough to coat the back of a spoon.

Four steps of making peach compote in a saucepan: adding sugar, mixing, pouring cream, and stirring cooked peaches.

Light, Fluffy Cream Layers

Start with room-temperature cream cheese so it whips up smoothly. Cold cream cheese tends to remain lumpy, regardless of how long you beat it. If you forget to set it out, cut it into chunks and microwave at 30% power for 10 seconds at a time, stirring between each one until just softened.
Whip the cream, sugar, and vanilla until stiff peaks form, which means that when you lift the beaters, the cream stands straight up without drooping. It should be thick enough to hold its shape but still smooth and creamy.
Gently stir half of the whipped cream into the cream cheese using a spatula. Instead of stirring in circles, swipe the spatula down the middle, scoop underneath, and lift the mixture over itself. Turn the bowl as you go. This keeps the whipped cream fluffy and the cheesecake filling light.

Four glass bowls showing the step-by-step mixing of a creamy batter with a spatula on a light surface.

Clean Layers that Hold Shape

Let the peach layer cool completely before assembling. If it's even slightly warm, it can melt the cream and make the layers runny.
Spread each layer fully to the edges of the crust to avoid gaps that can collapse when sliced. A small offset spatula works well.
Chill the pie at least 4 hours, but overnight is best for slices that hold their shape.
For extra-clean layers, chill the pie for an hour before adding the final whipped cream topping—this gives the filling time to firm up and prevents smudging when you spread the cream.

Left: pie crust with peach filling. Right: pie topped with creamy layer, being spread with a spatula.

Make Ahead⏳

This pie is best made a day in advance. For the cleanest layers, chill it without the whipped topping, then add the topping just before serving.

If you're concerned about the whipped cream becoming weepy, you can spoon it into a fine-mesh sieve set over a bowl and refrigerate it. This lets any excess moisture drain off, keeping it fluffy and stable.

A cream pie topped with sliced peaches arranged in a spiral on a graham cracker crust.

Make it Special✨

Top with crushed graham crackers or a sprinkle of cinnamon sugar for texture and color. Slice a fresh peach and dip it in lemon juice to prevent browning, then fan it on top of the pie just before serving.

What to Make with Extra Fresh Peaches

If you've got a few too many ripe peaches sitting on the counter, my Cast Iron Peach Cobbler is a warm, classic dessert with a gooey center and crisp edges. And bake a batch of Peach Cobbler Muffins to freeze for an easy breakfast. Here are a few more ways to make the most of peak-season peaches:

Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

Recipe

Tips for On the Go

Place the chilled peach pie in a pie carrier or a shallow box with a non-slip liner. If you haven't added the whipped topping yet, pack it separately in a piping bag or an airtight container and add it just before serving for the cleanest presentation.

Helpful Ingredient Tips