Description
This No-Bake Peach Cream Pie is a deliciously creamy and fruity dessert that comes together quickly without any oven time. It features a buttery graham cracker crust, smooth cream cheese filling whipped with heavy cream, and a sweet peach pie filling topping. Perfect for warm days or when you want a refreshing, easy-to-make treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- 1 (21 oz) can peach pie filling
- Fresh peach slices for garnish
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture evenly into the bottom and up the sides of a pie dish to form the crust. Set aside.
- Make the cream cheese layer: Using a stand mixer or hand mixer, beat the softened cream cheese, powdered sugar, and vanilla extract together on medium speed until smooth and creamy with no lumps.
- Whip the cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. This means when you lift the beaters, the cream holds a firm peak without collapsing.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the cream, until well combined and fluffy.
- Layer the pie: Spread half of the cream mixture evenly over the prepared crust. Then spoon the entire peach pie filling over the cream layer. Top with the remaining cream cheese mixture, smoothing the surface.
- Chill: Refrigerate the assembled pie for at least 4 hours or preferably overnight to set completely and develop flavors.
- Garnish and serve: Before serving, garnish the pie with fresh peach slices arranged on top for an attractive presentation and extra freshness.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can substitute fresh peach slices layered inside the pie if you prefer a less sweet filling.
- This pie should be stored in the refrigerator and consumed within 2-3 days.
- If fresh peaches are out of season, canned or frozen peaches also work well for garnish or additional layers.
- Use cold heavy whipping cream and chilled bowls to get maximum volume when whipping the cream.
