Description
A rich and refreshing dessert layered with a buttery graham cracker crust, velvety cream cheese filling, and juicy peaches, this Cream Cheese Peach Pie Delight brings together luscious textures and fruity brightness. It’s an easy-to-make, no-bake option (aside from the optional crust bake) perfect for summer gatherings or any occasion that calls for a beautiful, crowd-pleasing treat.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
Peach Layer:
- 2 cups sliced peaches (fresh, canned, or thawed frozen)
- 2 tbsp peach syrup or juice (optional)
- 1 tbsp cornstarch (optional, if using syrup)
- 1 tbsp lemon juice
Optional Topping:
- 1 tbsp powdered sugar
- 2 tbsp apricot preserves or peach jam (warmed)
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into a 9-inch pie dish and chill for 30 minutes (or bake at 350°F for 8-10 minutes).
- Beat softened cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture until smooth.
- Spread half of the cream cheese filling into the crust evenly.
- Toss peach slices with lemon juice (and sugar if desired), then layer over filling.
- Add the remaining cream cheese mixture on top and smooth it out.
- Optionally, heat syrup or jam with cornstarch and water to create a glaze, then brush over the top.
- Refrigerate for at least 4 hours or overnight.
- Dust with powdered sugar before serving if desired.