This Peaches and Cream Dessert is everything a summer treat should be: cool, creamy, fruity, and wonderfully easy to make. Layers of buttery graham cracker crumbs, fluffy cream cheese filling, and juicy fresh peaches come together in a refreshing no bake peach dessert that looks beautiful without requiring an oven.
It is an especially delicious way to enjoy ripe summer peaches and makes a generous dessert for family dinners, potlucks, and warm-weather gatherings.
Why You’ll Love This Recipe
There is so much to love about this Peaches and Cream Dessert. The buttery graham cracker crust adds just the right amount of crunch, while the cream cheese and whipped cream filling is smooth, light, and rich without feeling too heavy.
Fresh peaches bring natural sweetness and a juicy bite to every slice. Because this is an easy summer dessert with no baking required, it is also ideal for hot days when you would rather keep the oven turned off.
Best of all, the recipe is simple enough for beginners and makes a family-sized 9×13-inch dessert that is easy to prepare ahead of time.
Ingredients
- 3 cups (about 280g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 3/4 cup (170g) salted butter, melted
- 8 ounces (227g) cream cheese, softened to room temperature
- 1 1/2 cups (171g) powdered sugar
- 2 cups (484g) cold heavy cream, at least 36% fat
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 5–6 medium fresh peaches, peeled, pitted, and thinly sliced
Instructions
- Combine the graham cracker crumbs and granulated sugar in a medium bowl. Pour in the melted butter and stir until all the crumbs are evenly moistened. Reserve 1/3–1/2 cup of the mixture for the topping.
- Line a 9×13-inch baking dish with parchment paper. Press the remaining graham cracker mixture firmly and evenly into the bottom of the dish. Use the bottom of a flat measuring cup or drinking glass to compact the crust.
- Refrigerate the crust for 30 minutes, or until chilled and firm.
- Add the softened cream cheese and powdered sugar to a large mixing bowl. Beat on low to medium speed until completely smooth and creamy, scraping down the sides and bottom of the bowl as necessary.
- In a separate chilled mixing bowl, whip the cold heavy cream with the vanilla extract and optional almond extract until soft but stable peaks form. Avoid overwhipping.
- Gently fold the whipped cream into the cream cheese mixture until evenly combined, light, and fluffy.
- Spread approximately half to two-thirds of the cream filling over the chilled graham cracker crust, smoothing it all the way to the edges.
- Arrange the sliced fresh peaches in a single, even layer over the cream filling.
- Carefully spread the remaining filling over the peaches and smooth the surface without pressing too firmly.
- Sprinkle the reserved graham cracker crumbs evenly over the top.
- Cover the baking dish tightly with plastic wrap. Refrigerate the Peaches and Cream Dessert for at least 2 hours. For cleaner slices and the best texture, chill it for 3–4 hours or overnight.
- Slice into squares and serve chilled.
Tips & Tricks
For the best fresh peach dessert, choose ripe but still slightly firm peaches. Very soft or overripe peaches can release excess juice and make the creamy layers watery.
Make sure the cream cheese is fully softened before beating it with the powdered sugar. Cold cream cheese is more likely to leave small lumps in the filling.
The heavy cream, on the other hand, should be very cold. A chilled bowl and beaters can also help the cream whip more quickly and hold its shape.
When making the graham cracker crust, press the crumbs down firmly. A well-compacted crust is much easier to slice and serve after chilling.
If your peaches are especially juicy, gently blot the slices with paper towels before assembling the dessert.
For the neatest squares, chill the dessert overnight and wipe the knife clean between cuts.
Details
Prep Time: 30 minutes
Chill Time: 2–4 hours
Cook Time: 0 minutes
Total Time: About 2 hours 30 minutes, including minimum chilling
Yield: 12–15 servings
Category: Dessert
Method: No-Bake
Cuisine: American-inspired
Difficulty: Easy
Dietary Notes: Vegetarian, alcohol-free, halal-friendly when prepared with halal-certified ingredients
Notes
For a slightly different flavor, replace the optional almond extract with additional vanilla extract.
You can also use digestive biscuits or another crisp, mildly sweet biscuit in place of graham crackers if they are difficult to find.
Serve each square with a few fresh peach slices for a pretty presentation. A small spoonful of freshly whipped cream also pairs beautifully with this graham cracker peach dessert.
For the best flavor and texture, use fresh peaches when they are in season.
Nutrition
Approximate nutrition per serving when divided into 15 servings:
Calories: 430
Protein: 4g
Carbohydrates: 39g
Fat: 29g
Nutrition values are estimates and will vary depending on the brands, exact quantities, and serving size used.
FAQ
Can I make peaches and cream dessert ahead of time?
Yes. This recipe is actually an excellent make-ahead dessert. Prepare it the evening before serving, cover it tightly, and refrigerate overnight. The extra chilling time helps the layers become firm and easier to slice.
Do I need to peel the peaches?
Peeling is recommended because it gives the dessert a softer, smoother texture. However, you can leave the skins on if you enjoy their texture and want to save preparation time.
How do I keep fresh peaches from making the dessert watery?
Choose ripe peaches that are still firm rather than extremely soft fruit. After slicing, gently blot away excess juice with a paper towel before layering the peaches over the filling.
Can I use canned peaches for this no bake peach dessert?
Fresh peaches provide the best flavor and texture, but well-drained canned peaches can work when fresh fruit is unavailable. Drain them thoroughly and gently pat them dry before assembling the dessert.
Can I use frozen peaches?
Fresh peaches are preferable. Frozen peaches release considerable moisture as they thaw, which can soften the filling and crust. If frozen peaches are your only option, thaw and drain them thoroughly before use.
How long does this peach dessert need to chill?
Allow at least 2 hours, although 3–4 hours is better. Overnight chilling gives the filling plenty of time to firm up and usually produces the cleanest slices.
Storage
Keep leftover dessert tightly covered in the refrigerator for up to 3 days. Because fresh peaches gradually release moisture, the crust will become softer the longer the dessert is stored.
Freezing is not ideal for this recipe. Fresh peaches can become watery after thawing, and the texture of the cream filling may change.
There is no need to reheat this dessert. Serve it directly from the refrigerator for the best creamy texture and refreshing flavor.
Similar Recipes
EASY Peaches and Cream Dessert
Ingredients
- 3 cups about 280g graham cracker crumbs
- 2 tablespoons granulated sugar
- 3/4 cup 170g salted butter, melted
- 8 ounces 227g cream cheese, softened to room temperature
- 1 1/2 cups 171g powdered sugar
- 2 cups 484g cold heavy cream, at least 36% fat
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 5 –6 medium fresh peaches peeled, pitted, and thinly sliced
Instructions
- Combine the graham cracker crumbs and granulated sugar in a medium bowl. Pour in the melted butter and stir until all the crumbs are evenly moistened. Reserve 1/3–1/2 cup of the mixture for the topping.
- Line a 9×13-inch baking dish with parchment paper. Press the remaining graham cracker mixture firmly and evenly into the bottom of the dish. Use the bottom of a flat measuring cup or drinking glass to compact the crust.
- Refrigerate the crust for 30 minutes, or until chilled and firm.
- Add the softened cream cheese and powdered sugar to a large mixing bowl. Beat on low to medium speed until completely smooth and creamy, scraping down the sides and bottom of the bowl as necessary.
- In a separate chilled mixing bowl, whip the cold heavy cream with the vanilla extract and optional almond extract until soft but stable peaks form. Avoid overwhipping.
- Gently fold the whipped cream into the cream cheese mixture until evenly combined, light, and fluffy.
- Spread approximately half to two-thirds of the cream filling over the chilled graham cracker crust, smoothing it all the way to the edges.
- Arrange the sliced fresh peaches in a single, even layer over the cream filling.
- Carefully spread the remaining filling over the peaches and smooth the surface without pressing too firmly.
- Sprinkle the reserved graham cracker crumbs evenly over the top.
- Cover the baking dish tightly with plastic wrap. Refrigerate the Peaches and Cream Dessert for at least 2 hours. For cleaner slices and the best texture, chill it for 3–4 hours or overnight.
- Slice into squares and serve chilled.
Notes
Conclusion
This Peaches and Cream Dessert turns simple summer ingredients into a creamy, refreshing treat that feels special without demanding hours in the kitchen. The combination of juicy peaches, fluffy cream filling, and buttery graham cracker crumbs delivers plenty of texture and fresh flavor in every bite.
Make it several hours ahead, give it plenty of time to chill, and you will have an easy summer dessert that is ready whenever it is time to serve.