Description
This no-bake (or lightly baked) peach cream cheese pie features a graham cracker crust, creamy filling, and fresh peach slices arranged beautifully on top. A perfect summer dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- ½ cup sugar (for filling)
- 1 tsp vanilla extract
- 1 cup whipped cream or sour cream
- 3–4 fresh peaches, peeled and sliced
- 1 tbsp lemon juice
Optional Toppings:
- Honey or caramel drizzle
- Whipped cream
- Crushed nuts
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan. Bake at 350°F (175°C) for 8–10 minutes or chill for 30 minutes for a no-bake version.
- Make the Cream Filling: Beat cream cheese until smooth. Add sugar and vanilla extract, mix well. Fold in whipped cream or sour cream until fully combined.
- Prepare the Peaches: Peel and slice the peaches. Toss with lemon juice to prevent browning. Drain if using canned peaches.
- Assemble the Pie: Spread the cream filling into the crust. Arrange peach slices on top in a spiral or decorative pattern. Drizzle with honey or glaze if desired.
- Chill to Set: Refrigerate for at least 4 hours, preferably overnight. Serve chilled with optional toppings.
Notes
For best results, use ripe but firm peaches. You can substitute with canned peaches when out of season—just be sure to drain them well.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: peach cream cheese pie, no-bake peach dessert, summer peach pie