This no-bake peaches and cream dessert is sensational! Layers of buttery graham crackers, fresh juicy peaches and luscious cream filling. AMAZING!

Fresh peaches are one of earth’s greatest gifts, and they are so amazing in this recipe. I always reserve some of our precious fresh peaches just for this.

The fact that this stellar dessert is also completely no-bake very nearly puts it into the camp of “too good to be true,” but I promise, it lives up to the hype.

Square of peaches and cream dessert on square metal spatula over white 9X13-inch pan.

Simple as Can Be

The premise of this sensational peach dessert is simple:

  • buttery graham cracker crust
  • luscious cream filling
  • sliced fresh peaches

The cream filling is very similar to a no-bake cheesecake batter, which means when all is said and done, you’ll be looking at kind of a laid back peachy light and airy cheesecake situation.

This is definitely not something to be mad about.

Square of peaches and cream dessert on white plate with peach in background.

Make-Ahead Dessert

Because this peaches and cream sensation needs to be chilled several hours before serving, it makes a great make-ahead dessert.

It can be made up to a day ahead of time. The graham cracker crust softens as it sits in the fridge; I actually really like it that way. It doesn’t get soggy. Just nice and cuttably soft.

Too far ahead of time and the peaches can turn a bit off color and liquify the filling (depending on their juicy factor). It seems like 12-24 hours ahead of time is the sweet spot.

Spreading thick cream cheese cream on top of baked graham cracker crust.

Crust + Filling

Here’s the order of events:

  • graham cracker crust (you’ll reserve some of this for topping at the end)
  • a little less than half the cream filling
  • all the sliced peaches (just pile them into a rustic layer)
  • the last of the cream (dollop it in big spoonfuls and then spread into an even layer)
  • the remaining graham cracker crumbs

One important note is to make sure the last layer of cream filling is spread all the way to the edges. The peaches need to be good and sealed in by that layer so they don’t turn brown as they chill in the fridge.

Assembling peaches and cream dessert, cream spread on graham cracker crust, sliced peaches on cream layer, dollops of cream on fresh peaches, crumbled graham cracker crumbs on top.

The Wonder of No-Bake

The appeal of no-bake desserts is not lost on me. They are some of my favorite desserts/treats to make (and eat).

I’ve been making this no-bake peaches and cream dessert for almost ten years, and it is one of my family’s most requested recipes when fresh peaches are in season.

There really isn’t anything like it. The only downside is that it is so unassumingly simple that it could easily get passed up for more elegant, fussy peach desserts.

But don’t discount it. It’s crazy delicious and so easy!

Taking bite with fork of peaches and cream dessert on white plate.

What Other People Have to Say

I’m not the only one who loves it. This peaches and cream sensation is a beloved dessert by many. Here’s what others have to say about it:

Kat says: I remember when you first posted this dessert thinking, “oo, I should try that!” I forgot about it until this week. We were having guests over for dinner, and I was looking for an easy, summery, make ahead dessert. Wow, I’m sad I haven’t made it every summer for the last 7 years! It was a hit. So creamy and delicious.

Charlotte says: Oh my, Peaches have always been my favorite treat this time of year. But wow, this recipe knocked me “into the corner”. Fabulous! It will be my forever favorite peach recipe from this day forward. Absolutely delicious!!!!

Britni says: Best dessert I have ever had! It’s my family’s favorite. I have made it at least 20 times over the year. Thank you thank you for the recipe.

Square of peaches and cream dessert on white plate with fork.

FAQ for No-Bake Peaches and Cream Dessert

Can I use frozen or canned peaches?

I have only ever made this with fresh peaches, but others have used frozen or canned peaches. My suggestion is to thaw the frozen peaches and pat dry. For canned peaches, drain and pat dry as well (too much liquid will ruin the dessert).

Can I sub in light cream cheese?

Light cream cheese will make the cream filling layers runnier, but if that doesn’t bother you, you can use light cream cheese in place of full fat cream cheese.

How come my filling separated when I added the heavy cream?

Using a high fat heavy whipping cream is important because we aren’t whipping it separately before adding to the cream cheese. I use 40% heavy whipping cream (Darigold brand). If you are using a lighter/less milkfat heavy whipping cream, you might want to whip it to soft peaks before gradually mixing it in with the cream cheese mixture (otherwise, it may not thicken).

Can I use another fruit besides peaches?

Yes! This recipe is very adaptable to other fresh fruits, like berries or even bananas!

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square of peaches and cream dessert on metal spatula

No-Bake Peaches and Cream Sensation

4.78 stars (149 ratings)



  • 3 cups (280 g) graham cracker crumbs
  • 2-3 tablespoons granulated sugar
  • ¾ cup (170 g) butter, melted

Creamy Filling:

  • 1 ½ cups (171 g) powdered sugar
  • 8 ounces (227 g) cream cheese, softened to room temperature
  • ½ teaspoon vanilla extract
  • 2 cups cold heavy whipping cream (see note)
  • 5-6 medium fresh peaches, peeled, pitted and sliced thinly (see note)


  • In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
  • Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
  • In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. 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.
  • Spread a little less than half of the cream filling over the chilled crust. Layer the sliced peaches over the top of the cream.
  • Dollop the remaining cream over the top of the peaches in large spoonfuls and spread carefully to the edges of the pan cover the peaches completely. 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.


Sweetness: if the peaches you are using are very ripe/very sweet, you may want to decrease the powdered sugar a bit in the filling. 
Peaches: I haven’t made this with frozen or canned peaches but many others have (and left reviews). For frozen peaches, thaw and drain excess liquid. For canned peaches, drain and lightly pat dry. 
Heavy Cream: Using a high fat heavy whipping cream is important because we aren’t whipping it separately before adding to the cream cheese. I use 40% heavy whipping cream (Darigold brand). If you are using a lighter/less milkfat heavy whipping cream, you might want to whip it to soft peaks before gradually mixing it in with the cream cheese mixture (otherwise, it may not thicken). 
Serving: 1 serving, Calories: 483kcal, Carbohydrates: 41g, Protein: 4g, Fat: 35g, Saturated Fat: 20g, Cholesterol: 106mg, Sodium: 316mg, Fiber: 2g, Sugar: 27g

Recipe Source: adapted from Holly W., a reader of MKC (thanks, Holly!)
Recipe originally published September 2012; updated September 2021 with new photos, recipe notes, etc.

peaches and cream dessert with a fork taking a bite out on a glass plate