No-Bake Peach Dessert
This easy no-bake peach dessert is a delicious sweet layered treat when you don't want to turn on the oven. The perfect potluck party dish made with fresh peaches and cool and creamy layers over a buttery crumb crust is always a hit.
We've done a lot of entertaining this summer and I have a newfound appreciation for easy prep no-bake desserts.
They're always popular on the dessert table and they're a refreshing contrast to the hot and humid summer weather we've been having.
This easy no bake peach dessert features layers of fresh peaches tucked inside a sweet and creamy whipped topping layer.
For me, it's the crispy chopped pecans that make it the true winner. I love that little added crunch and salty-sweet accent!
Why This is the Best Recipe
- Fresh Peaches: When peaches are in season, this is such a quick and easy dessert to make.
- Chopped Pecans: I love the texture and flavor these add to the crust and topping!
- Make Ahead Friendly: Get your party prep done the day before, this recipe tastes best once it has chilled.
- Budget-Friendly: With a short list of pantry ingredients, this is an affordable party dessert to share with your loved ones.
Ingredients
You only need a short list of ingredients to make this easy recipe:
- Graham Crackers: I hand-crushed the graham crackers because they were on sale but you could buy a box of graham cracker crumbs to save time.
- Chopped Pecans: For a nut-free dessert, you could omit this ingredient but I love the texture it brings to the crust and topping.
- Fresh Peaches: This dish is best made with fresh whole peaches. Frozen peaches should be thawed and patted dry before adding to the peach layer. Canned peaches could work but should be drained and somewhat patted dry so they don't cause the creamy layer to run.
- Heavy Cream
- Cream Cheese
- Powdered Sugar
- Sugar
- Butter
- Vanilla Extract
Want to Save This for Later?
We'll email this post to you, so you can come back to it later!
Prep the Graham Cracker Crust
The buttery crust on this dessert is an easy variation of my classic graham cracker crust and uses chopped pecans for crunch. It also makes a larger quantity because some of it will be reserved to sprinkle over the top.
Crush the graham crackers by hand if you're not using the box of graham cracker crumbs. Add them to a large mixing bowl with melted butter, sugar, and the chopped pecans.
Stir everything together until the crumbs are well coated in butter. Reserve 1/2 cup of the mixture for the topping and pour the remaining crumb mixture into a 9x13-inch baking dish.
Press firmly into place and then put the dish in the fridge to chill while you prepare the creamy base and peaches.
Prep the Peaches
Peel the peaches: I use a hand peeler and peel them like an apple.
Thinly slice the peaches and add them to a mixing bowl. Set aside.
Prepare the Creamy Layer
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat it until smooth.
Add the powdered sugar and beat it until fluffly.
Scrape the bowl and with the mixer on low speed, add the heavy cream and vanilla. Beat until the mixture is light, fluffy, and holds its shape.
Assemble the Dessert
Place the bowl of peaches and the whipped cream next to the 9x13-inch dish with the graham cracker crust.
Scrape just under half of the whipped cream onto the crust and spread it into a smooth layer.
Sprinkle some of the peaches onto the whipped cream and continue to add them in by hand until all the open spaces are filled. This is easier than just pouring the peaches on top of the cream, they won't spread well without disturbing the even layer of cream.
Use a large spoon to drop dollops of the remaining whipped cream over the peaches. Then "connect the dots" with a spreader and spread the whipped cream evenly over the top.
Finally, sprinkle the reserved 1/2 cup of crumb topping evenly over the dessert.
Chill Time and Make Ahead Tips
Cover the dish with plastic wrap and chill in the fridge for 2 hours before serving. This allows the whipped cream layer to firm up for easier slicing.
You can keep the dessert in the fridge for 24 hours, which makes this the perfect make-ahead dessert for a party.
Just be sure to keep it wrapped tightly with the plastic wrap so the whipped cream layer doesn't dry out.
Serving Suggestions
This simple no-bake layered dessert is one of my favorite summertime treats to make during peach season.
It makes a lovely Sunday dinner dessert for your family or a sweet treat for a weeknight.
Heading to a potluck? This is a popular recipe right at home on the dessert table, it doesn't need any additional garnishes to make it utterly delicious.
You can slice and serve it with a spatula or just set out a large serving spoon for scooping down into the crumble crust.
More Easy No Bake Desserts
Looking for more easy potluck party desserts? Check out some of my favorite no-bake desserts that travel well:
📖 Recipe
No-Bake Peach Dessert
Ingredients
For the Crust & Crumble Topping:
- 3 cups graham cracker crumbs from about 24 whole crackers
- 1/4 cup chopped pecans
- 3 tablespoons sugar
- 3/4 cup butter melted
For the Peach Filling:
- 1 (8 oz) brick of cream cheese softened
- 1 1/2 cups powdered sugar
- 2 cups heavy cream left in the fridge until just before you add it so it stays cold
- 1 teaspoon vanilla extract
- 6 medium sized fresh peaches peeled and thinly sliced
Instructions Start Cooking
- Add the graham cracker crumbs, sugar, and chopped pecans to a medium mixing bowl. Pour in the melted butter and stir everything together until evenly coated in butter. Scoop 1/2 cup of the crumb mixture and set it aside for sprinkling over the top later.
- Pour the remaining crumb mixture into a 9x13-inch baking pan. Press the crust firmly into place with the back of a spatula or bottom of a measuring cup. Chill the crust in the fridge so it sets up while you prepare the filling.
- Place the softened cream cheese and powdered sugar in the mixing bowl of a stand mixer fitted with the paddle attachment. Beat them together until light and smooth, scraping the sides of the bowl to ensure all the sugar is incorporated. Add the vanilla extract and mix it in.
- Measure and pour the heavy cream into the mixing bowl. Mix it in on low speed and once the cream is incorporated into the cream cheese increase the speed to medium-high. Continue to beat until it is light and fluffy.
- Spread just under half of the whipped filling over the prepared crust. Carefully layer the sliced peaches evenly over the top making sure to fill in all the gaps as you can.
- Finish the layers by dropping large spoonfuls of the remaining whipped topping over the peaches and then gently spreading it into an even layer with a spatula. Sprinkle the reserved crumb mixture over the top to decorate.
- Cover the dessert with plastic wrap and store in the fridge for 2 hours for the layers to set. The dish can be prepped ahead and chilled up to 24 hours before serving.
Recipe Notes
A Note on the Pecans:
For a nicer texture and deeper flavor, you may want to toast the pecans before using them in this recipe. Simply spread them in an even layer on a baking sheet and bake them in an oven or air fryer at 350°F for a few minutes. Watch carefully, they can burn quickly if left unattended. They're toasted when they smell nice and nutty. For a nut-free dessert, you can simply leave them out altogether.Save This Recipe to Your Recipe Box
Find this delicious recipe next time you visit by saving it to your very own recipe box on my site. All your favorites stored in one easy place!
Comments
No Comments