No Bake Peach Pie Ingredients
The ingredients needed to make this no-bake peach pie recipe are simple and minimal. If you’re in a pinch and need to save some time, you can use a store-bought graham cracker crust. However, it won’t have the same rich, buttery crunch. For exact measurements, scroll to the recipe card below.
Graham Cracker Crust
Graham Cracker Crumbs: You’ll need 1 ½ cups graham cracker crumbs, which is about 12 whole graham crackers. Granulated Sugar: To sweeten the crust. Salt: Balances the sweet flavor. Salted Butter: Binds the crust together while adding buttery flavor.
Cream Filling
Cream Cheese: Provides the creamy, tangy base of the filling. Granulated Sugar: To sweeten the filling. Vanilla Extract: Adds a hint of sweet, warm vanilla flavor. Frozen Whipped Topping: Makes the creamy filling light and fluffy.
Peach Topping
Fresh Peaches: The star of this pie! If you love the flavor of sweet, juicy peaches, you will love this pie! Brown Sugar: Adds sweetness and balances any tart taste from the peaches. Lemon Juice: Brightens the flavor of the peaches. Ground Cinnamon: Enhances the warm, delicious peach flavor. Ground Nutmeg: Adds a warm, cozy flavor to the fresh peaches.
How to Make Fresh Peach Pie
Prepping this peach cream cheese pie will take about 20 minutes, and then it needs to set in the fridge for at least 4 hours before serving. It’s a great make-ahead dessert before a summer party!
Use Homemade Whipped Topping: Instead of the whipped topping, substitute it with homemade whipped cream. To make it, whip 1 1/2 cups of cold heavy whipping cream and 3 tablespoons of powdered sugar to medium-stiff peaks. Then, use this homemade whipped cream in place of the whipped topping as directed in the recipe card. Use Fresh Ripe Peaches: Pick the ripest peaches for this recipe! Ripe peaches are easier to pit, and if you prefer to peel them, the skin tends to pull off much easier at peak ripeness. Tip for Tart Peaches: If your peaches are a little tart, you can remove the lemon juice and up the brown sugar by a tablespoon or two. How to Choose Peaches: When picking peaches for this pie, look for freestone or semi-freestone peaches instead of clingstone. These varieties will be the easiest to pit! Cutting the Peaches: Slice or dice your peaches however you’d like. I love the look of peaches in big slices, but diced peaches are easy to eat. Use a Pre-Made Crust: To make this pie even easier to make, you can substitute a pre-made graham cracker crust! Making Graham Cracker Crumbs: If you want to make your own graham cracker crumbs, you can place 12 whole graham crackers in a large ziplock bag and crush them with a rolling pin until you have a fine crumb, or you can pulverize them into fine crumbs by pulsing the crackers in a food processor or blender.
Make Ahead: The peach topping can be made up to 24 hours before. Store in an airtight container in the refrigerator. You can also prepare the crust and cream cheese layer a day in advance, but keep the peaches separate until just before serving. To Freeze: You can make the base of the pie, cover it with 2-3 layers of plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, and top with the fresh peaches just before serving. I don’t recommend freezing the pie with the peaches on top. Storing Leftovers: Leftover fresh peach pie can be stored covered in the refrigerator in an airtight container for up to 2 days. If it has not been topped with peaches, the pie can be stored in the refrigerator for up to 5 days.
Old Fashioned Peach Cobbler
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