Fresh Peach Dessert Recipe

An image of a square slice of peaches and cream dessert on a white plate.

5 from 1 vote

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!

Prep Time30

Chilling Time2

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Crust

3 cups (280g) graham cracker crumbs (from about 22 to 24 graham crackers)
2 Tablespoons granulated sugar
3/4 cup (170g) salted butter melted

Filling

8 ounces (227g) cream cheese softened
1 1/2 cup (171g) powdered sugar
2 cups (484g) cold heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
5 to 6 medium fresh peaches peeled, pitted, and thinly sliced

Instructions

Combine the graham cracker crumbs, granulated sugar, and melted butter in a large food processor or bowl until evenly moistened. Remove 1/3 to 1/2 cup and set aside. Press the remaining crumb mixture into a 9x13-inch pan using a flat bottomed cup. Chill in the fridge until ready to use.
3 cups (280g) graham cracker crumbs, 2 Tablespoons granulated sugar, 3/4 cup (170g) salted butter
Beat cream cheese and powdered sugar in a large mixing bowl using a hand mixer or a stand mixer fitted with the whisk or paddle attachment until creamy and smooth. Scrape the bottom and sides of the bowl.
8 ounces (227g) cream cheese, 1 1/2 cup (171g) powdered sugar
Add heavy cream, vanilla, and almond extracts. Mix on medium-low speed until everything starts to combine, stopping to scrape the bottom and sides of the bowl again. Continue to beat the mixture, increasing the speed to medium-high, until fluffy and thick and moderately stiff peaks start to form.
2 cups (484g) cold heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
Spread about 1/3 to 1/2 of the creamy filling mixture over the graham cracker crust, carefully nudging it all the way to the edges of the pan.
Layer the sliced peaches over the creamy filling layer, spreading them out to make an even layer. Spread the remaining cream cheese mixture over the top of the peaches, covering them completely all the way to the edges of the pan.
5 to 6 medium fresh peaches
Sprinkle with the reserved graham cracker crumb mixture. Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving. Can be refrigerated for up to 24 hours, but best eaten within the first day or two of making it.

Notes

Storage: This recipe keeps for about 1 day in the fridge but not much more than that. I definitely don't recommend freezing and thawing.
Heavy Cream: 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.
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.
Crust Options: The crust can also be made with Golden Oreos, Nilla Wafers, or even crushed pretzels (I would add an extra 2 Tablespoons of sugar for pretzels) if you want to change up the flavor profile.

Nutrition

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