Easy No-Bake Peaches and Cream Pie
This easy no-bake peaches and cream pie combines juicy peaches, cream cheese, whipped cream, and a graham cracker crust for a refreshing summer dessert.
If you’re looking for a simple no-bake dessert packed with fresh summer flavor, you’re going to love this easy Peaches and Cream Pie.
This cool and creamy dessert starts with a premade graham cracker crust. The filling combines cream cheese, homemade whipped cream, vanilla, lemon juice, and plenty of chopped peaches.
I made this pie for an end-of-summer family fish fry as we prepared to send one of my granddaughters off to school. I was already making a Lemon Icebox Pie but happened to have an extra graham cracker crust. My heart said peaches, and I’m so glad I listened!
Because this recipe uses canned peaches, you can enjoy it even when fresh peaches aren’t available. Just be sure to drain and dry them extremely well before adding them to the creamy filling.
You will find a full printable recipe card at the bottom of this post.
An Easy Southern Peach Dessert
Peaches and cream are one of those classic combinations that simply taste like summer.
Sweet peaches pair beautifully with the slightly tangy cream cheese filling. Homemade whipped cream lightens the mixture, while a splash of lemon juice brightens the peach flavor and keeps the filling from tasting overly sweet.
This pie is also completely no-bake. A premade graham cracker crust makes it especially convenient for hot summer days when you don’t want to turn on the oven.
No-Bake Peaches and Cream Pie at a Glance
- Difficulty: Easy
- Preparation time: Approximately 20 minutes
- Baking time: None
- Chilling time: At least 4–6 hours
- Yield: Approximately 8 slices
- Best feature: A cool, creamy peach filling in an easy graham cracker crust
Ingredients for Peaches and Cream Pie
You will find a full printable recipe card at the bottom of this post but this is a quick look at what you're going to need. You might already have these ingredients on hand in your pantry or refrigerator.
For the pie
- 1 premade 9-inch graham cracker crust
- 1 package (8 ounces) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup cold heavy whipping cream
- 2 additional tablespoons powdered sugar
- 1½ cups canned peaches, extremely well drained, dried, and chopped
For decorating
- Reserved sweetened whipped cream
- 5–6 canned peach slices, extremely well drained and blotted dry
A Note About the Canned Peaches
I started with a 29-ounce can of sliced peaches in juice because I planned to use the leftovers in another recipe.
You don’t need to use the entire 29-ounce can for this pie. After draining, drying, and chopping the peaches, you’ll need approximately 1½ cups for the filling, plus 5–6 attractive slices for decorating.
The peaches must be very well drained. Peach juice can loosen the cream cheese filling and keep the pie from setting firmly.
I placed my peach slices on a paper towel, blotted the tops, then covered them with another paper towel and pressed again. The second paper towel absorbed quite a bit of additional juice.
Don’t skip this step!
How to Make No-Bake Peaches and Cream Pie
Prepare the peaches
- Drain the canned peaches thoroughly.
- Spread the slices over a paper towel-lined baking sheet or plate.
- Place another layer of paper towels over the peaches and press gently.
- Turn or rearrange the peaches, then blot them again.
- Select 5–6 attractive slices for decorating the finished pie.
- Chop enough of the remaining peaches to measure 1½ cups.
- Keep the reserved slices refrigerated while the pie chills.
Make the cream cheese filling
- Place the softened cream cheese in a large mixing bowl.
- Beat the cream cheese until completely smooth.
- Add ½ cup powdered sugar, vanilla extract, and lemon juice.
- Continue beating until the mixture is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
Make the whipped cream
- Pour the cold heavy whipping cream into a separate chilled mixing bowl.
- Beat the cream until it begins to thicken.
- Add 2 tablespoons powdered sugar.
- Continue beating until medium-to-stiff peaks form.
- Reserve approximately ¾ cup of the prepared whipped cream for decorating the pie.
Finish the peach filling
- Gently fold the remaining whipped cream into the cream cheese mixture.
- Continue folding until no white streaks remain.
- Add the chopped, well-dried peaches.
- Fold gently until the peaches are evenly distributed through the filling.
- Spoon the peach filling into the premade graham cracker crust.
- Smooth the surface with an offset spatula or the back of a spoon.
- Cover the pie without pressing plastic wrap directly against the filling.
- Refrigerate for at least 4–6 hours. Overnight chilling will provide the firmest slices.
Decorate the Pie
Shortly before serving, transfer the reserved whipped cream to a piping bag fitted with a large star tip.
Pipe whipped-cream rosettes around the top of the chilled pie. Add one reserved peach slice to each rosette or arrange the slices decoratively across the top.
If transporting the pie, wait until you arrive before adding the whipped cream and peach slices. This will prevent the decoration from shifting during the trip.
Keep the decorated pie refrigerated until serving.
Serve and Enjoy!
You'll want to wait awhile until it firms up but this is a light, delicious dessert, so sweet and yummy!
What to Expect from this Pie
This no-bake Peaches and Cream Pie is cool, creamy, and filled with sweet peach flavor. It’s easy enough for a casual cookout but pretty enough for a special family gathering.
Serve it after a fish fry, backyard barbecue, grilled dinner, or spicy Tex-Mex meal. With its fluffy cream cheese filling, juicy peaches, and graham cracker crust, it’s a refreshing way to enjoy one last taste of summer.
Why This Peach Pie Works
There are several reasons to love this easy recipe:
- It requires no baking.
- A premade crust saves time.
- Cream cheese gives the filling body and richness.
- Whipped cream keeps it light and fluffy.
- Lemon juice brightens the canned peaches.
- Thoroughly drying the peaches protects the texture.
- It can be prepared several hours ahead.
- The peach slices and whipped-cream rosettes make it beautiful enough for a special meal.
What Does Peaches and Cream Pie Taste Like?
This pie has a rich but refreshing combination of flavors and textures:
- Sweet, juicy peaches
- Smooth cream cheese
- Light homemade whipped cream
- A hint of vanilla
- Bright lemon flavor
- A crisp graham cracker crust
The filling is similar to a fluffy no-bake cheesecake, but the whipped cream gives it a softer, lighter texture.
What to Serve with Peaches and Cream Pie
This cool Southern dessert is perfect after a rich, smoky, or spicy meal. Serve it after:
Southern Meals
It would also be delicious following:
- Fried catfish
- Fried chicken
- Chicken-fried steak
- Salisbury steak
- Pork chops
- Shake-and-Bake Chicken
Summer Grilling Favorites
Try it with:
Tex-Mex Favorites
The cold, creamy filling also provides a refreshing finish for:
- Tacos
- Fajitas
- Enchiladas
- King Ranch Chicken
- Brisket queso
- Quesadillas
- Southwest casseroles
Variations on This Recipe
Use Fresh Peaches
You can use peeled, chopped fresh peaches. Choose ripe but firm fruit and blot away excess juice before folding the peaches into the filling.
Use Frozen Peaches
Thaw the peaches completely, drain them, and dry them thoroughly before chopping. Frozen fruit generally releases more liquid than canned or fresh peaches.
Add Cinnamon
Add ¼ teaspoon ground cinnamon to the filling for a warmer peach-cobbler flavor.
Add Almond Extract
Replace part of the vanilla with a tiny amount of almond extract. Start with just ⅛ teaspoon because almond extract can quickly overpower the peaches.
Add Pecans
Sprinkle chopped toasted pecans over the whipped cream shortly before serving. Don’t add them too early or they may soften in the refrigerator.
Use a Vanilla Wafer Crust
Replace the graham cracker crust with a premade or homemade vanilla wafer crust.
Use Whipped Topping
For an even faster version, substitute thawed whipped topping for the homemade whipped cream. You may need additional whipped topping if you want enough for both the filling and the decorative rosettes.
Add Berries
Fold in a small amount of well-dried blueberries or raspberries for a colorful mixed-fruit pie.
How to Store Peaches and Cream Pie
Cover the pie and keep it refrigerated.
For the best texture, serve it within three days. The longer it sits, the more moisture the peaches may release into the filling and crust.
Because the filling contains cream cheese and whipped cream, don’t leave the pie at room temperature for longer than two hours.
Can I Freeze Peaches and Cream Pie?
You can freeze the pie, but the peaches may soften and release additional liquid as they thaw.
If freezing, leave off the whipped-cream rosettes and peach-slice garnish. Cover the pie securely and freeze for up to one month.
Thaw it overnight in the refrigerator, then decorate it shortly before serving.
For the best flavor and texture, this pie is preferable freshly made and thoroughly chilled rather than frozen.
Frequently Asked Questions
Yes. When you use a premade graham cracker crust, no baking is required.
Absolutely. Canned peaches are convenient, consistently sweet, and available throughout the year.
No. Drain the peaches thoroughly, then blot them repeatedly with paper towels. Rinsing them would add unnecessary moisture.
Excess juice can loosen the cream cheese and whipped-cream filling. Drying the peaches helps the pie set and prevents the graham cracker crust from becoming soggy.
Yes, but they must be drained extremely well. Peaches packed in juice generally produce a slightly lighter, less-sweet filling.
The cream cheese should be soft enough to beat smoothly but not warm or partially melted. Overly warm cream cheese can make the finished filling softer. If the cream cheese becomes too warm, refrigerate the completed pie a little longer before serving.
Give the pie at least 4–6 hours in the refrigerator. Overnight chilling will produce the cleanest slices.
Yes. If the pie remains softer than you prefer, place it in the freezer for approximately 20–30 minutes, then return it to the refrigerator. Don’t allow it to freeze solid unless you intend to serve it as a frozen pie.
Yes. Prepare the filling and refrigerate the pie overnight. Add the whipped cream and reserved peach slices shortly before serving.
Certainly. However, this amount of filling looks especially full and generous in a smaller premade crust. A large or deep pie dish may make the filling appear shallower.
How This Pie Led to Another Recipe
I began with a 29-ounce can of peaches and used about 1½ cups in this Peaches and Cream Pie.
Instead of throwing away the remaining chopped peaches and juice, I combined them with a spice cake mix, eggs, melted butter, oats, pecans, and apple pie spice. Then I topped the batter with a buttery oat-pecan streusel.
That spontaneous experiment became my Easy Peach Streusel Muffins with Cake Mix—another simple Southern recipe for Backyard Texas Grill.
More Southern Desserts from Backyard Texas Grill
If you enjoyed this no-bake peach pie, check out these other easy desserts:
- Easy Lemon Icebox Pie
- Easy Peach Streusel Muffins with Cake Mix
- Cast-Iron Applesauce Cake
- Apple Dump Cake
- Cast Iron Peach Dump Cake
Thanks for Stopping By
If you make this pie and love it, please leave a comment or review. And before you go, please pin some photos to your Pinterest boards!
About the Baker
I’m Janice, the baker behind many of the Southern desserts and comfort-food recipes here at Backyard Texas Grill.
I created this Peaches and Cream Pie for an end-of-summer family fish fry. With one of my granddaughters getting ready to leave for school, I wanted the family to gather around the table for one more special summer supper.
This pie started with an extra graham cracker crust and a simple thought: peaches sounded perfect. Sometimes the easiest ideas turn into the loveliest family desserts.
Peaches and Cream Pie
This easy no-bake peaches and cream pie features juicy peaches folded into a light, creamy cheesecake filling and tucked into a graham cracker crust. Cool, refreshing, and perfect for summer!
Ingredients
- For the Pie
- 1 premade 9-inch graham cracker crust
- 1 package (8 ounces) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup cold heavy whipping cream
- 2 additional tablespoons powdered sugar
- 1½ cups canned peaches, extremely well drained, blotted dry, and chopped
- For Decorating
- Reserved sweetened whipped cream
- 5–6 canned peach slices, extremely well drained and blotted dry
Instructions
- Prepare the peaches. Drain the canned peaches thoroughly. Spread them over paper towels and blot very well. Reserve 5–6 attractive slices for decorating, then chop enough of the remaining peaches to measure 1½ cups.
- In a large bowl, beat the softened cream cheese with ½ cup powdered sugar, vanilla, and lemon juice until smooth and creamy.
- In a separate bowl, beat the cold heavy whipping cream until it begins to thicken. Add the additional 2 tablespoons powdered sugar and continue beating until stiff peaks form.
- Reserve some of the sweetened whipped cream for decorating the finished pie.
- Gently fold the remaining whipped cream into the cream cheese mixture until evenly combined.
- Fold in the 1½ cups chopped, well-drained peaches.
- Spoon the filling into the prepared graham cracker crust and smooth the top.
- Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and set.
- Before serving, decorate with the reserved whipped cream and peach slices.
Notes
Drain those peaches! This is the key to getting a peaches and cream pie that sets properly. Canned peaches hold a surprising amount of liquid, so drain them thoroughly and blot them several times with paper towels before adding them to the filling. For the cleanest slices, chill the pie overnight. Keep refrigerated until ready to serve.
