No-Bake Peaches and Cream Pie
Recipe by:This No-Bake Peaches and Cream Pie features layers of a fresh, jammy peach filling, fluffy cream cheese, and real whipped cream on top, all in a crisp graham cracker crust. No canned fruit, just bright summer flavor and slices that hold their shape.
Ingredients
Graham Cracker Crust
- 1¼ cups (125 grams) graham cracker crumbs (about 10 full sheets, finely crushed)
- ¼ cup (55 grams) packed brown sugar
- 6 tablespoons (84 grams) butter melted
Cooked Peach Layer
- 3 cups (475 grams) peeled, chopped fresh peaches (about 4–5 medium peaches)
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- Pinch of (Pinch) salt
- 2 tablespoons (16 grams) cornstarch
- ¼ cup (59 ml) water
- ½ teaspoon (2.5 ml) vanilla extract
Cream Cheese Filling and Topping
- 2 cups (473 ml) heavy whipping cream cold
- ⅔ cup (133 grams) granulated sugar
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 8 ounces (7 grams) full-fat cream cheese room temperature
Instructions
Make the Crust
- Stir the graham cracker crumbs and brown sugar in a medium bowl. Pour in melted butter and mix until evenly moistened.1¼ cups graham cracker crumbs, ¼ cup packed brown sugar, 6 tablespoons butter
- Pour the crumb mixture into a 9-inch pie plate. As you press the crust up the sides, smooth the crumbs into a gentle curve where the bottom meets the edge of the plate rather than a sharp 90° angle. This helps prevent the crust from cracking or separating once chilled. Use a flat-bottomed measuring cup or glass to press the crust into place. Chill in the refrigerator for at least 2 hours to allow the crust to set.
Make the Peach Layer
- In a medium saucepan, combine the peaches, sugar, lemon juice, and salt. Let it sit for 5 minutes to draw out some juices.3 cups peeled, chopped fresh peaches, ¼ cup granulated sugar, 1 tablespoon lemon juice, Pinch of salt
- Cook over medium heat for 4–5 minutes, stirring often, until peaches begin to soften.
- In a small bowl, whisk cornstarch and water until smooth. Stir it into the peach mixture and cook for 1–2 more minutes, until the mixture is thickened and glossy.2 tablespoons cornstarch, ¼ cup water
- Remove from heat, stir in vanilla, and cool completely before assembling the pie.½ teaspoon vanilla extract
Make the Cream Cheese Filling
- In a chilled bowl, whip the heavy cream, sugar, and vanilla at medium-high speed until the cream forms stiff peaks.2 cups heavy whipping cream, ⅔ cup granulated sugar, 1 ½ teaspoons vanilla extract
- In a separate bowl, beat the cream cheese on high speed for 2-3 minutes, until it is light and fluffy.8 ounces full-fat cream cheese
- Gently fold half of the sweetened whipped cream into the cream cheese until it is fully incorporated.
Assemble the Pie
- Spoon the cooled peach mixture evenly into the chilled crust.
- Spread the cream cheese filling over the peach layer. Smooth the top with a spatula.
- Spoon the remaining whipped cream over the top of the pie and gently spread it to the edges. Use the back of a spoon or an offset spatula to create soft swirls. (Note: If you have time, chilling the pie for an hour before adding the whipped cream helps the layers stay clean when sliced. But if you're short on time, it's perfectly fine to add the topping right away.)
- Cover and refrigerate for at least 4 hours, or overnight.
Notes
Use Fresh or Frozen Peaches:
Fresh peaches have the best flavor, but thawed frozen peaches can be used if fresh peaches aren't in season. Just be sure to drain off any excess liquid before cooking. Whipped Cream Stability Tip:
For a more stable topping (especially in warm weather), spoon the whipped cream into a fine-mesh sieve set over a bowl and let it chill. This lets extra moisture drain and keeps it fluffy. Make Ahead:
The pie is best made the day before serving. For the cleanest slices, chill it fully assembled (except the whipped topping), then add the topping right before serving. If needed, the whipped topping can be made a few hours ahead and stored in the fridge. Storage:
Cover and refrigerate leftovers for up to 3 days. The crust will soften slightly over time, but the layers will still hold together.
Fresh peaches have the best flavor, but thawed frozen peaches can be used if fresh peaches aren't in season. Just be sure to drain off any excess liquid before cooking. Whipped Cream Stability Tip:
For a more stable topping (especially in warm weather), spoon the whipped cream into a fine-mesh sieve set over a bowl and let it chill. This lets extra moisture drain and keeps it fluffy. Make Ahead:
The pie is best made the day before serving. For the cleanest slices, chill it fully assembled (except the whipped topping), then add the topping right before serving. If needed, the whipped topping can be made a few hours ahead and stored in the fridge. Storage:
Cover and refrigerate leftovers for up to 3 days. The crust will soften slightly over time, but the layers will still hold together.
Equipment
Nutrition
Calories: 582kcal | Carbohydrates: 51g | Protein: 5g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 269mg | Potassium: 203mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1706IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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