Peaches and Cream Sensation

You are going to love me for this one. One of the simplest, most delicious desserts to cross my path as of late. As many of you know, we are currently without a permanent place of residence (homeless in a very loose sense of the word) and after a lengthy hotel stay, we’ve been fortunate enough to be in a “real” home temporarily for the last week. I am living it up in the kitchen before we get demoted back to the hotel this weekend. And this peaches and cream sensation is one of the things I frantically made while I had a kitchen to do so.

The original recipe was sent to me by Holly W. who reads this here blog (thanks, Holly!) and she says this dreamy peach dessert is the hit of her neighborhood and has practically made her famous. I can see why! Even though I haven’t tasted Holly’s original, my adapted version of this luscious peach concoction was wildly delicious. Instead of a full-fledged pie crust, I opted for a simple graham cracker crust and altered the recipe a bit to increase from a pie plate to a 9X13-pan.

Layers of decadent, fluffy creamy cheese whipped cream enfold fresh, juicy peaches and nestle on a bed of buttery, sweet graham crackers. It couldn’t be simpler to put together and if there is any chance there are fresh peaches left in your neck of the woods, I’m encouraging you to make this immediately. You won’t be sorry. Ok, your calorie counting hips might be a tad bit down in the dumps, but your little lip-smackin’ lips will be very, very happy.

Peaches and Cream Sensation

One Year Ago: Walnut Chocolate Chip Blondies {Applebee’s Knock-off Recipe}
Two Years Ago: Roasted Garlic and Cauliflower Pasta
Three Years Ago: Kalua Pork

Peaches and Cream Sensation

Yield: Serves 8

Peaches and Cream Sensation

Note: To moderate the sweetness of this dessert, it's best to taste your peaches before making the dessert. If they are overly sweet, decrease the powdered sugar in the cream mixture. If they aren't very sweet, you might consider increasing the amount of powdered sugar by a bit to help the peaches out a little. Also, in case anyone wonders, I haven't made this or tried it with canned or frozen peaches.


  • 2 sleeves graham crackers, crushed (about 2 1/2 - 3 cups)
  • 3 tablespoons granulated sugar
  • 12 tablespoons butter (1 1/2 sticks), melted
  • Creamy Filling:
  • 1 1/2 cups powdered sugar
  • 8 ounces cream cheese, light or regular, softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 5-6 fresh peaches, peeled, pitted and sliced thinly


  1. In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until combined. Take out 1/3 cup of the crumbs and set aside for later. Press the remaining mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
  2. In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla. Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
  3. Spread a thin layer of the cream filling over the chilled crust, about 1 1/2 cups of the mixture. Layer the sliced peaches over the top of the cream. Dollop the remaining cream over the top of the peaches in large blobs and spread carefully to cover the peaches completely. Spread the cream filling all the way to the edges of the pan so that the peaches are well sealed inside the cream (otherwise if prepared in advance, the air can make the peaches turn an off-brown color). Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving. Cut into pieces, scoop onto a plate and serve.

Recipe Source: adapted from Holly W., a reader of MKC (thanks, Holly!)

46 Responses to Peaches and Cream Sensation

  1. Andrea L. says:

    We have a flat of fresh peaches, while we’ve been slurping them down plain, I was brainstorming a few variations. I tried a deconstructed version of this last night, with your grilled pork chops that turned out AMAZING and pretty healthy for dessert, so I thought I should share. I sliced the fresh peaches in half, removed the pit and laid a very thin pad of butter on top. We seasoned with any combination pumpkin pie spice, ginger, nutmeg and/or cinnamon (depending on preference/taste) and crumbled crushed graham crackers on top. We grilled them until soft, but not falling apart and topped them with vanilla ice cream, the cream from this recipe and some more crushed graham crackers. So good! Tasted like a healthy, fresh peach pie straight from the oven. We didn’t use any additional sugar because our peaches are so sweet. And only used 1 cup powdered sugar in the cream. But if they were on the less-sweet side I would have added some brown sugar to the graham cracker and spice mixture. I’ll be trying your actual recipe tonight. I’m sure it will be stellar, as well. Thanks!

      • Andrea L. says:

        Of course, your dessert was wonderful, Mel! Tried a lazy, school-night version with store bought graham cracker crust… too delish! Can imagine how amazing it would be with home made graham cracker crust. Chalk that one up to another item on the To Do list – on another flat of peaches.

  2. Lisa says:

    I love this recipe thank you for sharing

  3. Stacy says:

    I made this dessert today! I have peaches galore from one tree in my backyard, so the peaches were very fresh!!! It was absolutely, positively deeeeee lish us! I had to improvise though…. I didn’t have graham crackers but I did have a box of Nilla Wafers! I used the entire box and the crust was perfect for a 9 x 13!! Thanks for sharing this recipe!!

  4. Becky says:

    This was delicious!! For those of you looking to cut back on sugar – I skipped adding the 3 Tbsp of granulated sugar to the crust and cut the powdered sugar amount back to 1/2 cup and it was perfect! This recipe is definitely going in to my “keeper” binder!! I love your blog, Mel! I LOVE your blog!!!!

  5. em says:

    I have been making this recipe for 15 plus years. The only difference Is I use vanilla cookies (like the cheap brand of white Oreo cookies w a filling). I crush them up for the bottom layer ans sprinkle over freshly whipped, sweetened whipping cream. So delicious!!!

  6. Jessica Rowley says:

    Sounds delicious, we make one that is a little similar. It’s posted on my sister in laws blog, here’s a link if you’re interested!?

  7. A says:

    Made it! Loved it! Wish I would have made it two years ago. We didn’t wait two hours for it to refrigerate…instead we ate it immediately and everyone was ooing and awing. Love that it’s no bake for my air conditionless house. Love that it helped me use some of my 20lbs of peaches. Love that there’s some waiting for me when I get home from work. Thanks for another amazing recipe. You are my go-to source always! I don’t know what I’d do without your blog. Good luck with your moving endeavors. I do love the Boise area.

  8. Mark says:


    This is an awesome recipe. The cream cheese whipped cream is an amazing addition into my arsenal for pies. I make a lot of pies and this one rocks. I have also replaced my graham cracker crust recipe with this one because it is awesome. I made this three times in a week to experiment. Yellow peaches are a must! I also tried canned peaches that were in water (NOT SYRUP) and it turned out great. I want to try this out next with mangoes and I can’t wait. You are amazing! Keep up the good work please.

  9. Regina says:

    Tried it with blueberries instead of peaches and it was delicious! I liked it with the peaches just slightly better, but they are both very good!

  10. Regina says:

    I love this recipe! Can you replace the peaches with any other fruit? I have a bunch of blueberries and my husband loves this recipe so much he wants me to make it again, but with our blueberries.

  11. Mel says:

    Christina – I’ve only ever made it 12 hours in advance and it does great in that timeframe.

  12. Christina says:

    Could this recipe be made 24hrs in advance?

  13. Hollie Wood says:

    I have made this TWICE in the last week and both times it disappeared QUICKLY! Total homerun with this recipe, Mel!

  14. AnnetteBrunette says:

    Yum, Mel! This is chilling in my fridge right now. Can’t wait to dig in!

  15. Jenni says:

    I helped my mother-in-law bottle peaches last week, and I decided to make this with some of the leftover fresh peaches. It was a monster hit, gone in 10 minutes. We are going to try it with our bottled peaches this week. Hopefully it’s good so we can enjoy this dessert all winter too!

  16. k says:

    I made this yesterday and with just three of us eating it (made it into the 9in. pie)…it’s gone. We usually have desserts last a couple of nights. Not this one! Ha ha. It was absolutely fantastic! Thanks for sharing and thanks to Holly W! 🙂

  17. BarbaraO says:

    Delicious! Our family is now a lot smaller with three off to college and two at home. I considered halving the recipe (not really for long) but it’s a good thing I didn’t! It was ALL gone within about an hour. We did have two people stop in that we shared with, but we would’ve eaten it all anyway, I’m quite sure. YUM!

  18. grace says:

    i love peaches, but i hate the mess they leave on my face, hands, and clothes when i try to eat one sans silverware. this is a great way to highlight their flavor without the stickiness! 🙂

  19. Rachel says:

    We just made something similar last weekend from Pinterest! Very close- but without the cream cheese- instead, a drizzle of sweetened condensed milk over the peaches/graham crust and just whip cream on top-it was s-o g-o-o-d and no bake! So sad fresh peaches are already hard to find here b/c we are craving it again already!!!!!!

  20. Alison says:

    Yum! I’m definitely going to try this, but I think I’ll try it with the pie crust instead.

  21. Jen T says:

    Sounds divine! Going to the store to see if we have fresh peaches!!! Hope you get a house soon!

  22. Holly W says:

    So glad to know you’re getting a break from hotel life. Delighted you liked this so much! It’s fantastic in pie form as well. You can really get by with reduced-fat cream cheese and regular whipping cream (but I admit, I would never use Cool Whip or anything like unto it!) Frozen peaches really do not work well with this recipe. They get mushy and juicy and make a mess of the dessert. It’s best made with fresh peaches which is why every August – Sept I make at least a dozen pies to give away. To modify for a 9″ pie crust – use 3 oz cream cheese, 1 c. powdered sugar, 1 c. whipping cream and 5-6 peaches, peeled and sliced. Add a dash of vanilla if desired.

  23. Linda says:

    Sounds yummy! Good to hear you’ve had some time in a real kitchen! Hope you get into your own soon.

  24. Kerri says:

    This sounds like the simple, refreshing dessert I have been looking to make for my family. Super delicious and super simple! Thank you!

  25. Peaches and cream is such a classic flavor combination! I love it! And I love that this is an easy no bake dessert!

  26. Tiffany says:

    Darn! I have all those ingredients. I am going to have to make it.

  27. This recipe reminds me of my grandma’s peaches & banana dessert. She adds banana slices and uses marshmallows and whipping cream for the creamy goodness 😉 Just seeing this made me think of her today — so thanks.

  28. Favorite line from this post: “Dollop the remaining cream over the top of the peaches in large blobs.” Yes, please. I don’t know how you keep supplying such great recipes from such a limited culinary existence, but thank you!

  29. adrienne krassner says:


    Pench sensation- can I use frozen peaches????

    Your blog is excellent- thanks for doing it

  30. I’m glad you got to have a real kitchen for a while! Hoping you find something permanent soon… these sound so tasty and easy!

  31. Teresa R. says:

    We just returned home from a vacation in S. Carolina and on the way home I stopped at a roadside stand and bought peaches. I can’t believe you posted this today because I knew I would make a peach cobbler but I wondered what else I could do with the peaches. Now I know! Thanks again for all the wonderful recipes.

  32. Mel says:

    Anonymous – basically, cut everything in half or close to it – 3-4 ounces of cream cheese, half the amount of graham cracker crust, 1 cup powdered sugar, 1 cup heavy cream. Probably 4-5 peaches, still.

  33. Dalila G. says:

    Now this delicious recipe is definitely going to be made this weekend.
    We’re having a get together with friends and I’m in charge of dessert.
    Easy-peasy for me, thanks!

  34. anonymous says:

    Mel, how would you modify the amounts for this to make in a pie dish?? I would love to make a 9×13, but that would be a waste as our family isn’t big. Thanks!!!

  35. Mel says:

    Lisa Maria – I haven’t made it with canned peaches so I don’t know how it would fare. The quality of canned peaches I can buy at the store here where I live wouldn’t taste very good in this dessert, in my opinion, but if you can find great-tasting canned peaches (or have canned them yourself) then it’s probably worth a try – just make sure they are well-drained and not too soupy.

    Beckey – interesting variation on this dessert! I don’t keep jello or cool whip around but it sounds like your family has a great tradition with the way you make it. I enjoyed this dessert for it’s simplicity and even though heavy cream has more calories, the fluffy clouds of whipped cream and flavor that come with it are divine in this dessert (and I just justified by having a smaller piece :). Thanks for your comment!

  36. Beckey says:

    I have made this same recipe for years except one difference…I layer the graham cracker mixture, spread the cream filling on top, layer the sliced peaches on top and then pour a layer of peach jello on top. The jello is made first on the stove and then left to cool. I pour it on when it is just about room temperature and then put it straight in the fridge until the jello sets and the dessert is chilled. I’ve never had it without the jello and can’t imagine it without! Try it this way too! I promise you won’t regret it! Oh ps I also don’t use heavy whipping cream..I just use cool whip for less calories and it is still really good!

  37. I love how simple this sounds! And it looks delicious. I hope you find a permanent home soon. It can’t be fun to be without a proper kitchen. And of course, everything else!

  38. To say that I´m waiting impatiently for fresh peaches to appear is such an understatement! And, it will give me the chance to try another graham cracker recipe since we don´t have them here. I have to make them from scratch. I´ll take your word Mel that it´s worth it!

  39. Lisa Maria says:

    Oh this looks delicious! How would you modify using canned peaces? I live in the Caribbean and, though we get peaches occasionally in some of the better supermarkets, they’re wildly expensive, so I use the canned version. Thank you for sharing!

  40. Looks scrumptious! I’m crossing my fingers y’all find a home soon! 🙂

  41. Kim in MD says:

    This looks like the perfect recipe to celebrate the end of summer peaches! Mel, I am so happy that you have gotten a break from the hotel, even if it’s temporary. I hope you find a permanent home soon!

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