No-Bake Fresh Peach Pie

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Enjoy juicy, ripe peaches in this Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches, all nestled in a buttery graham cracker crust. It’s simply delightful, and no baking is required!

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: Fresh Peach Pie, No Bake Peach Pie, Peach Dessert, peaches and cream pie bars

Servings: Slices

Author: Alyssa Rivers

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs, about 12 whole graham crackers
⅓ cup granulated sugar
¼ teaspoon salt
½ cup salted butter, melted

Cream Filling

8 ounces cream cheese, softened
½ cup granulated sugar
2 teaspoons vanilla extract
8 ounces frozen whipped topping, thawed

Peach Topping

3-4 cups cups fresh peaches, sliced (about 3 large peaches)
3 tablespoons brown sugar
1 teaspoon lemon juice
½ teaspoon ground cinnamon
1 pinch ground nutmeg

Instructions

Graham Cracker Crust

Add the 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and ¼ teaspoon salt to a medium bowl and mix. Add the melted ½ cup salted butter, and mix evenly until the crumbs resemble wet sand
Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set it in the refrigerator to chill while you prepare the cream filling.

Cream Filling

Add 8 ounces cream cheese, ½ cup granulated sugar, and 2 teaspoons vanilla extract to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined and smooth. Scrape down the sides and bottom of the bowl.
Fold in about ⅓ of the 8 ounces frozen whipped topping, to help loosen the cream cheese before folding in the remaining whipped topping. Fold until completely combined.
Add the cream filling to the chilled pie crust and smooth over the top. Depending on the depth of your pie dish, you may have a little extra filling. You may discard it or save it to eat on the side plain, with peaches, or with other fruit.
Cover the pie with aluminum foil or plastic wrap and chill in the refrigerator for at least 4 hours before serving.

Peach Topping

In a large bowl, combine the 3-4 cups cups fresh peaches, with 3 tablespoons brown sugar, 1 teaspoon lemon juice, ½ teaspoon ground cinnamon, and 1 pinch ground nutmeg. Allow the peaches to sit for at least 20 minutes or up to 24 hours before topping the pie and serving.

Nutrition

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