This unbaked peaches and creamy dessert is impressive! Layers of buttery graham crackers, fresh peaches and a delicious creamy filling. Amazing!
Fresh peaches are one of Earth’s greatest gifts, and they’re so amazing in this recipe. I always keep some of my precious fresh peaches just for this purpose.
The fact that this stellar dessert is also almost completely unbaked puts it in the “too good to believe” camp, but I promise you it lives up to the hype.
as simple as possible
The premise of this adorable peach candy is simple:
- Buttery graham cracker crust
- Luxurious cream filling
- fresh peach slices
The cream filling is very similar to a no-bake cheesecake batter, which means that when all is said and done, you’ll be looking at the kind of light and smooth cheesecake setting.
This is definitely nothing to be crazy about.
make sweets
Since this peach and cream feel needs to be refrigerated several hours before serving, it makes a great dessert.
Can be up to a day in advance. Graham cracker crust softens when placed in the refrigerator; I really like it that way. It does not become soggy. Just cute and soft.
Too early, peaches can turn out the color a bit and liquefy the filling (depending on the juicing agent). It seems that the right time is 12-24 hours.
crust + filling
Here is the order of events:
- Graham cracker crust (you’ll keep some of this to top off at the end)
- Just under half of the cream filling
- All peach slices (just assemble into a rustic layer)
- The last of the cream (put it in tablespoons and spread it in an even layer)
- Leftover graham cracker crumbs
An important note is to make sure that the last layer of the cream filling is spread all the way to the edges. Peaches should be fine, closed with this layer so that they do not turn brown when cooled in the refrigerator.
wonder no bread
gravity Sweets without bread Don’t get lost on me. They are some of my favorite desserts/sweets to make (and eat).
I’ve been making this unbaked peaches and creamy dessert for nearly ten years, and it’s one of my family’s most requested recipes when fresh peaches are in season.
There is really nothing like that. The only downside is that it’s so simple that it can easily be bypassed for more elegant and challenging peach desserts.
But don’t rule it out. It’s crazy delicious and super easy!
What do others say
I’m not the only one who loves him. This peach and cream sensation is a dessert beloved by many. Here’s what others are saying about her:
Kat says: I remember when I first posted this dessert and you’re thinking, “Oh, I have to try that!” I forgot about it until this week. We were having guests for dinner, and I was looking for an easy summer dessert. Wow, I’m sad I haven’t made it every summer for the past 7 years! It was a hit. Very creamy and delicious.
Charlotte says: Oh my gosh, peaches have always been my favorite treat this time of year. But wow, this recipe got me “in the corner”. bewitching! It will forever be my favorite peaches recipe from this day forward. Very delicious!!!!
Britney says: Best dessert I’ve ever had! It is my family’s favourite. I’ve done it at least 20 times over the course of the year. Thank you, thank you for the recipe.
Questions and answers about peaches without bread and cream dessert
I’ve only made this with fresh peaches, but others have used frozen or canned peaches. My suggestion is to thaw frozen peaches and let them dry. For canned peaches, drain and allow to dry (too much liquid will spoil the candy).
Light cream cheese will make the layers of cream filling smoother, but if that doesn’t bother you, you can use light cheese instead of full-fat cheese.
Using heavy, high-fat whipping cream is important because we don’t whip it separately before adding it to the cream cheese. I use 40% heavy whipping cream (Darigold’s brand). If you are using a lighter/less fat heavy whipping cream with milk, you may want to whisk it to soft peaks before gradually mixing it into the cream cheese mixture (otherwise, it may not thicken).
Yes! This recipe is highly adaptable to other fresh fruits, such as berries or even bananas!
1 year ago: Best Fresh Peach Pie {No Filling}
two years ago: The perfect Oreo Rice Krispy dessert
three years ago: Chicken bruschetta and bacon pasta
Four years ago: Baked ziti with cheese {prepared meal / freezer}
five years ago: Best Homemade Sauce (Fresh or Canned)
six years ago: Chopped Portello Salad with Sweet Italian Dressing
seven years ago: Monster cookie bars
eight years ago: Pumpkin Chocolate Ice Cream
nine years ago: succulent roast pork
ten years ago: Breaded chicken with garlic in lemon and butter sauce
No-pick peach and creamy feel
Shell:
- 3 Glasses (280 g) graham cracker crumbs
- 2-3 big spoons granulated sugar
- ¾ cup (170 g) melted butter
Cream filling:
- 1 ½ Glasses (171 g) soft sugar
- 8 ounce (227 g) Cream cheese, soft to room temperature
- ½ small spoon vanilla extract
- 2 Glasses cold heavy whipping cream (see note)
- 5-6 mode Fresh peaches, peeled and thinly sliced ​​(see note)
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In a medium bowl, mix together the graham crackers and granulated sugar. Stir in the melted butter until the crumbs are homogeneous. Remove 1/3 cup of the crumbs and set aside for later use.
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Press the remaining crumb mixture into the bottom of a 9-by-13-inch skillet. Cool the crust while you prepare the rest of the dessert.
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In a large bowl using a handheld electric mixer or in the bowl of an electric mixer, mix together the powdered sugar and cream cheese until the mixture is light and smooth, 1 to 2 minutes. Mix the vanilla.
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Pour in the cold heavy cream and mix over low heat (to avoid splashing) until the mixture begins to thicken. Increase speed to medium-high and blend until mixture is thick and fluffy.
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Spread a little less than half of the cream filling over the cooled crust. Lay the peach slices on top of the cream.
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Put the remaining cream on top of the peaches in tablespoons and carefully distribute them along the edges of the pan to completely cover the peaches. Sprinkle the reserved graham cracker mixture on top. Cover with plastic wrap and let cool for at least 2 hours or up to 12 hours before serving.
Peache: I haven’t made this with frozen or canned peaches but many others have (and left reviews). For frozen peaches, thaw and drain excess liquid. For canned peaches, drain and allow to dry slightly.
heavy cream: Using heavy, high-fat whipping cream is important because we don’t whip it separately before adding it to the cream cheese. I use 40% heavy whipping cream (Darigold’s brand). If you are using a lighter/less fat heavy whipping cream with milk, you may want to whisk it to soft peaks before gradually mixing it into the cream cheese mixture (otherwise, it may not thicken).
service: 1 serviceAnd Calories: 483CaloriesAnd Carbohydrates: 41gAnd protein: 4gAnd fat: 35gAnd Saturated fat: 20gAnd Cholesterol: 106mgAnd sodium: 316mgAnd the basic: 2gAnd sugar: 27g
Description source: Quoted by Holly W., an MKC reader (thanks, Holly!)
The recipe was originally published in September 2012; Updated September 2021 with new photos, recipe notes, etc.
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program that provides me with a means to earn fees by linking to Amazon.com and affiliate sites. As an Amazon partner, I earn from eligible purchases.
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