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Easy No-Bake Peach Cream Cheese Pie

no bake peach cream cheese pie - featured image
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A quick and easy no-bake peach cream cheese pie with a buttery graham cracker crust, creamy filling, and fresh or canned peach topping—perfect for summer desserts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold (or 1 cup whipped topping)
  • 2 cups fresh peaches, peeled and sliced (about 3 medium peaches) or canned peaches in syrup, drained (reserve syrup)
  • 2 tablespoons granulated sugar (optional)
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch mixed with 2 tablespoons reserved peach syrup

Instructions

  1. Place graham crackers in a food processor and pulse until fine crumbs form (about 1 ½ cups). If you don’t have a processor, put crackers in a zip-top bag and crush with a rolling pin until fine.
  2. Mix crumbs with 6 tablespoons melted butter and ¼ cup sugar in a bowl until evenly moistened.
  3. Transfer the graham cracker mixture into a 9-inch pie dish. Press firmly and evenly across the bottom and up the sides to form the crust. Chill in the refrigerator for at least 15 minutes.
  4. In a large bowl, beat 8 oz softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
  5. In a separate bowl, whip 1 cup heavy cream until stiff peaks form (about 3-4 minutes).
  6. Gently fold the whipped cream into the cream cheese mixture until combined but still light and airy.
  7. Spoon the cream cheese filling into the chilled crust, smoothing the top with a spatula. Return to the fridge.
  8. If using fresh peaches, peel and slice about 2 cups. If using canned, drain peaches and reserve syrup.
  9. Toss peaches with 1 tablespoon lemon juice and 2 tablespoons sugar (optional).
  10. In a small saucepan, combine reserved syrup (or a little water) with 2 teaspoons cornstarch and heat gently, stirring until thickened (about 2 minutes). Pour glaze over peaches and stir gently to coat. Let cool slightly.
  11. Arrange the peaches evenly over the cream cheese filling. Drizzle the glaze over the top.
  12. Refrigerate the pie for at least 2 hours to set fully before slicing.

Notes

Use room temperature cream cheese for smooth filling. Chill the crust well to prevent crumbling. Fold whipped cream gently to keep filling airy. The glaze thickens quickly—watch closely to avoid clumping or burning. Best served chilled and can be made a day ahead for better flavor melding.

Nutrition

Keywords: no-bake, peach pie, cream cheese pie, summer dessert, easy pie, graham cracker crust, no oven dessert

Find it online: https://blingbite.com/easy-no-bake-peach-cream-cheese-pie-recipe-perfect-for-summer-desserts/