This no-bake Fresh Peach Dessert has a layer of juicy & ripe summer-fresh peaches nestled in a no-bake cheesecake type filling with buttery graham cracker crust on the bottom and even more crumbs sprinkled on top for good measure. It truly takes your peaches and cream dessert to the next level and it’s a great make-ahead no-bake dessert to keep you cool!

A slice of peaches and cream dessert on a white plate.

Paul declared this his new favorite dessert of summer. Which is shocking because for well over a decade it has been this fresh raspberry dessert that has claimed the top spot for him and he’s not even a fruit-dessert kinda guy.

This simple peaches and cream dessert is so tasty and light and fresh and it absolutely wins for tasting light straight summer sunshine. You don’t even mess around with sweetening the peaches or baking the crust here.

Everybody wanted a second slice and it’s one of those recipes where you just need to be prepared to share the recipe because you will definitely be getting requests if you take it to a family reunion or summer potluck.

An image of a spatula lifting a slice of fresh peaches and cream dessert.

A side view of a layered peaches and cream dessert with graham cracker crumb topping.

What You’ll Need

There are three components to this dessert, but it’s just crust, filling, and peaches. You can make it up to 1 day ahead, but I don’t recommend more than that because it’s best eaten fresh.

Peaches – You need 5 to 6 ripe, sweet peaches. If they are on the hard side or don’t have the best flavor, I wouldn’t even bother. Yes, you can absolutely use canned peaches that have been drained as well, but nothing is really quite as delicious as a fresh peach, is it?
Graham Crackers – I love graham cracker crusts with honey grahams. But you could also use Nilla Wafers instead, if you prefer.
Salted Butter – This helps bind the crust and gives a buttery, rich taste.
Cream Cheese – You only need one 8-ounce package but make it full-fat for the best results.
Heavy Cream – You need good heavy whipping cream. If you really want you could use a tub of thawed Cool Whip instead, but the real stuff is so much better.
Sugar – A little granulated sugar goes into the crust to sweeten things up just a smidge and the powdered sugar goes into the creamy filling.
Extracts – I use vanilla extract plus a tiny bit of almond extract. The amount is small and you could omit it entirely if you prefer or you don’t have almond extract in your pantry, but the subtle almond flavor pairs perfectly with the fresh sliced peaches.

Ingredients for making fresh peaches and cream dessert.

Let’s Make a Layered Summer Peach Dessert!

Beat cream cheese and powdered sugar. Combine the softened cream cheese in a large bowl with the powdered sugar. Mix on low speed with the paddle or whisk attachment just until things start to come together, then increase the speed to medium and beat until smooth.

Creamed cream cheese and powdered sugar in a large mixing bowl.

Add heavy cream and extracts. You don’t need to beat the cream separately for this recipe, although if you are worried you can do that and then fold it in to the cream cheese mixture bit by bit. Be sure to stop and scrape the bottom and sides of the bowl while you continue to beat the cream cheese and heavy cream until nicely thickened and fluffy so that everything gets mixed together evenly.

Adding heavy cream, vanilla extract, and almond extract to creamed cream cheese and powdered sugar.

Thick cream cheese and whipped cream cheesecake filling.

Make graham cracker crust. Combine the graham cracker crumbs, sugar, and melted butter in a food processor (affiliate link) or large bowl until the crumbs are evenly moistened. Press most of the crumbs into a 9×13-inch pan, setting aside about ⅓ to ½ cup of crumbs for later, and refrigerate until ready to proceed.
Spread. Dollop a little less than half of the cream mixture over the crust, spreading it carefully with an offset spatula or knife to touch the sides of the pan. This will help prevent the peach juices from seeping into the crust and making it soggy.

A graham cracker crust pressed into a 9x13-inch glass baking dish.

Spreading a layer of cream cheese filling over a graham cracker crust.

Prep peaches. Peel peaches the easy way by heating a large pot of water to boiling. Carefully set the peaches down into the boiling water for 20 seconds or so, then remove and immediately plunge them into an ice bath to stop them from cooking. This loosens the skins so they pretty much slip right off!
Slice & layer peaches. Slice the peaches off the pit, then slice them. Arrange in an even layer on top of the creamy layer.

Sliced peaches spread over a creamy filling.

Finish. Dollop the remaining creamy filling on top of the peaches and use an offset spatula to spread it out, completely covering the peaches. You want to seal the edges so the peaches aren’t exposed. Sprinkle with the reserved graham cracker crumbs, then refrigerate for 2 hours to set up before slicing into squares and serving.

Adding more of the creamy filling on top of the sliced peaches layer.

A finished peaches and cream dessert with graham cracker crumbs sprinkled on top.

Variations & Substitutions

Another fruit: You can make this same dessert using another fruit like sliced strawberries, raspberries, or blueberries. You could even use apple or cherry pie filling, if you like.
Another cookie or cracker: The crust can also be made with Golden Oreos or Nilla Wafers if you want to change up the flavor profile. Both go well with the peaches and cream flavor of this dessert.

A slice of peaches and cream dessert on a plate with a bite of the dessert laying next to it.

Recipe Tips & Tricks

I crush my graham crackers into crumbs in the food processor (affiliate link), then add the sugar and melted butter and pulse to evenly moisten everything. It makes the process easier and uses one less bowl.
Make sure you are using heavy cream, not just a lower fat whipping cream. The fat percentage should be at least 36% to 40% so that it will whip up and thicken when added to the cream cheese.
Be sure to soften the cream cheese first so you don’t end up with lumps of unmixed cream cheese in the filling.
I don’t really recommend using frozen peaches for this dessert, but you could certainly use canned or bottled peaches. Just drain them well first or the additional liquid can make the crust soggy.
This recipe keeps for about 1 day in the fridge but not much more than that. I definitely don’t recommend freezing and thawing.