No Bake Peach Cream Pie

A delightfully simple and refreshing no-bake pie featuring a creamy peach filling nestled in a crisp graham cracker crust. Perfect for a summer dessert or any time you crave a taste of sunshine.

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Prep Time 25

Total Time 25

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350400

Ingredients Method Notes

Ingredients

For the Crust:

1.5 cups graham cracker crumbs about 10-12 full sheets
0.25 cup granulated sugar
6 tablespoons unsalted butter melted

For the Filling:

1 package cream cheese 8 ounces, softened
0.5 cup powdered sugar
1 teaspoon vanilla extract
1 container whipped topping 8 ounces, thawed (like Cool Whip)
2 cups fresh peaches diced, about 2-3 medium peaches

For Topping (Optional):

fresh peach slices
whipped cream
graham cracker crumbs

Method

Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.
Chill the crust: Place the pie plate in the freezer for at least 10 minutes while you prepare the filling.
Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar and vanilla extract until well combined.
Fold in the whipped topping: Add the thawed whipped topping to the cream cheese mixture and gently fold it in until just combined. Be careful not to overmix.
Add the peaches: Gently fold in the diced fresh peaches into the cream cheese mixture.
Assemble the pie: Spoon the peach filling evenly into the chilled graham cracker crust. Spread it out with a spatula.
Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
Serve: Before serving, you can decorate the top with fresh peach slices, a dollop of whipped cream, and a sprinkle of graham cracker crumbs, if desired. Slice and enjoy!

Notes

For a firmer pie, you can add 1/4 cup of reserved peach juice to the filling mixture. If you don't have fresh peaches, you can use thawed frozen peaches, but drain them very well to avoid a watery filling. Ensure the cream cheese is truly softened to avoid lumps in the filling.