No Bake Peaches and Cream Pie is one of my favorite summer desserts with fresh peaches. The no-bake cheesecake filling in a graham cracker crust is topped with a simple peach sauce mixed with fresh peaches.

I love fresh peaches and I love simple recipes that use them. This no bake pie recipe is very close to cheesecake which is another one of my favorite desserts. Needless to say, this easy pie recipe has become one of my favorite ways to eat peaches! The entire family loves it too!

What is no bake peaches n cream pie?

This peaches and cream cheesecake uses fresh peaches, peach jelly and peach juice to really drive that peach flavor home. Nestled in a graham cracker crust and packed with fluffy cheesecake filling, this pie is absolutely delicious!

Ingredients in No Bake Peaches and Cream Pie

–Graham cracker crust: You can use a pre-made storebought crust to cut down on time and effort or make your own crust if you prefer!

– Cream cheese: Any variety will work – regular, low-fat or even non-fat! Make sure to let your cream cheese soften so that it blends more easily into the recipe and turns out extra creamy.

–Powdered sugar: To make this recipe nice and sweet without the texture of sugar granules, powdered sugar is recommended because it dissolves perfectly and quickly.

–Vanilla extract: I like to use the high quality stuff to give a vanilla flavor, but either way vanilla extract is used to create a base for the other flavors to branch off of.

– Cool Whip: Make sure it is thawed before using! Whipped topping is delicious in this recipe, but if you don’t have access to it, you can use sweetened whipped cream instead – the consistency of the topping will be slightly different, but not too much in this recipe since you’ll be mixing with cream cheese which will stabilize the whipped cream.

–Peach jelly: Just a little bit is needed, but don’t skip this ingredient!

–Peach juice: The original recipe called for Peach Schnapps, but I’ve never had much luck finding that. I always use peach juice from the beverage aisle (or you can use some of the juice from canned peaches) and it works great!

–Lemon Juice: Just a little acidity to help preserve the peaches and add a little tanginess to the topping.

–Peaches: You’ll want to use about 3 medium sized peaches to cover the top of the pie. Peel, pit and slice them before use.

How to Make Peaches and Cream No Bake Pie

In a bowl, beat together the cream cheese, powdered sugar and vanilla until smooth. Gently fold in the Cool Whip and then spread the filling into the pie crust.

Place the peach jelly into a small microwave-safe bowl and then microwave it on high for 30 seconds. Stir in the peach juice and the lemon juice. Add in the peach slices and then toss to coat and combine.

Arrange the peaches on top of the creamy filling and then chill the pie for at least 3 hours before serving.

Ingredients

• 1 graham cracker pie crust

Filling

• 5 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 tsp vanilla
• 8 oz cool whip

Topping

• 2 tbsp peach jelly
• 1 tbsp peach juice (or peach schnapps)
• 1/2 tsp lemon juice
• 3 Medium peaches, peeled, pitted and sliced

Instructions

• Place cream cheese, powdered sugar and vanilla in a bowl and beat with an electric mixer until smooth.  

• Gently fold in the Cool Whip and spread the filling into the pie crust.

• Place the peach jelly into a microwaveable bowl and microwave on high for about 30 seconds.  

• Stir in the peach juice and lemon juice.  

• Add the peach slices and toss to combine.    

• Arrange the peaches on top of the pie.

• Chill for at least 3 hours before serving.  

CAN YOU USE REAL WHIPPED CREAM INSTEAD?

HOW TO SOFTEN CREAM CHEESE

You can soften cream cheese by simply letting it sit on the countertop for 2-3 hours, until it comes to room temperature. Using room temperature cream cheese is vital. I don’t know if you are like me but I always forget to take the cream cheese out of the fridge! An easy way to soften the cream cheese is to use the defrost function on your microwave. Place the cream cheese, unwrapped, in a bowl, then select the lowest setting on defrost. Mine usually takes about 45 seconds. That’s it! Then proceed with the recipe.

Do you have to peel peaches for a pie?

Yes, it’s highly recommended to peel the peaches. If the pie was baked, the skin may not make such a difference because it softens but for a no bake pie, using peeled peaches is best.

It’s easy to just cut the skin off of peaches if you only need one or two, but if you are planning to remove the skin from a lot of peaches, there is an easier way!

1. Boil a pot full of water
2. Immerse ripe peaches for 30-60 seconds.
3. Remove from water. You can submerge the peaches in cold water, but if you’re planning on cooking the peaches anyways, it’s not necessary and eliminates a step, making the process faster.
4. Pinch the skin to break it and slide it off the peach.
5. Cut the peach in half and remove the pit.

You can even watch a video here that shows just how easy this is – the skin really does just slide right off!

WHEN ARE PEACHES RIPE?

To tell if you peaches are ripe, you want to consider the color, firmness, and texture of the skin.

If your peach is ripe the yellow should be a deep yellow, like a golden color. If the yellow part of the peach is pale they aren’t quite ready.

You can also tell if your peach is ripe if you give it a light squeeze and it feels very soft.

How long does no bake cheesecake last?

Normally a no bake cheesecake will last for up to 5 days in the fridge. Due to the peach topping, I recommend eating this pie sooner rather than later because the liquid in the peaches will start to make the filling a bit soggy after a few days!

Looking for more of the best peach recipes to try? Check out these great ideas!

No Bake Peaches and Cream Pie is one of my favorite summer desserts with fresh peaches. The no-bake cheesecake filling in a graham cracker crust is topped with a simple peach sauce mixed with fresh peaches.