Name: No-Bake Fresh Peach Pie
Prep time: 20 min
Total time: 260 min
Ingredients: 1 ½ cups graham cracker crumbs, (about 12 whole graham crackers); ⅓ cup granulated sugar; ¼ teaspoon salt; ½ cup salted butter, (melted); 8 ounces cream cheese, (softened); ½ cup granulated sugar; 2 teaspoons vanilla extract; 8 ounces frozen whipped topping, (thawed); 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

Jump to Recipe

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Enjoy juicy, ripe peaches in this No-Bake Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches, all nestled in a buttery graham cracker crust. It’s so delicious and the best part is that no baking is required!

Reasons You’ll Love This Recipe

Simple: This fresh peach pie recipe requires just a handful of simple ingredients and only takes 20 minutes to whip up!
Delicious Flavors and Textures: The combination of peaches and cream with a buttery graham cracker crust is out of this world!
Quick and Easy to Prep: No baking required for this recipe! It’s perfect for a make-ahead summer dessert!

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.

Overhead shot of labeled peach filling ingredients.

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!

Mix the Crust Ingredients: Add the graham cracker crumbs, sugar, and salt to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.
Press the Crust into the Pie Plate: First, pour the crumb mixture into a 9-inch pie dish. Then, 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 the dish in the refrigerator to chill while you prepare the cream filling.
Mix the Filling: Add the cream cheese, sugar, and vanilla 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.
Add the Whipped Topping: Fold in about ⅓ of the whipped topping to help loosen the cream cheese mixture.
Finish Stirring the Filling: Fold in the remaining whipped topping until completely combined.
Add the Filling to the Crust: Add the cream filling to the chilled pie crust and smooth over the top. Cover the pie and chill in the refrigerator for at least 4 hours.
Make the Peach Mixture: Add the fresh peach slices, brown sugar, lemon juice, and spices to a large bowl.
Top with Peaches and Serve: Toss the peaches until evenly coated and allow them to macerate for at least 20 minutes before topping the chilled pie and serving.

Overhead shot of graham cracker crust mixture in a glass bowl.

Overhead shot of graham cracker crust mixture pressed flat into a pie pan.

Peach Pie Tips and Variations

This fresh peaches and cream pie is fabulous because it tastes amazing, is easy, and is versatile, too! Here are some simple tips and ways to change it up!

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.

Overhead shot of the no-bake fresh peach pie.

Making Ahead of Time and Storing Leftovers

This dessert is super convenient because you can make everything ahead of time. Plus, leftovers store well for days!

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.

Angle shot of a plated slice of the no-bake fresh peach pie.

More Fresh Peach-Inspired Recipes

Peaches are my favorite fruit, and I absolutely love peach season! Give me all of the peach recipes! Here are a few of my favorites that I know you and your family will love!

Desserts

Pin It

No-Bake Fresh Peach Pie

Reasons You’ll Love This Recipe