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Peaches & Cream Dessert
A refreshing, effortless dessert that’s perfect for summer potlucks, family gatherings, or any special occasion. This peaches-and-cream treat layers fresh peaches with creamy filling over a graham cracker crust. While it shines best when peaches are in season, you can use canned peaches year-round—just be sure to drain them well.
What Makes It Great
- Four simple layers: a graham cracker crust, a creamy cheesecake-style layer, fresh peaches, and a final cream layer.
- No baking required: everything but optional crust baking is done in the fridge.
- Customizable sweetness: adjust powdered sugar depending on how sweet your peaches are.
Ingredients
- 2½ cups graham cracker crumbs (use part of them for topping later)
- 1 stick (about ½ cup) melted butter
- ¼ cup granulated sugar
- 8 oz cream cheese, softened
- 1½ cups powdered sugar
- ½ tsp vanilla extract
- 2 cups heavy whipping cream, cold
- 5-6 fresh peaches, peeled, pitted, and thinly sliced
Tools You’ll Need
- A 9×13-inch glass or ceramic baking dish
- Electric hand mixer (or stand mixer)
- Mixing bowls
Steps
- In a medium bowl, mix 2 cups of graham cracker crumbs with the melted butter and granulated sugar.
- Press that mixture firmly into the bottom of a 9×13 dish. Chill in the freezer for 10-15 minutes to help it set.
- In a larger bowl, beat together cream cheese and powdered sugar until smooth and light. Stir in vanilla.
- Pour in the cold heavy cream and start mixing gently. Increase speed until the cream mixture becomes thick and fluffy.
- Spread about 1½ cups of this creamy filling evenly over the chilled crust. Arrange the sliced peaches over this first cream layer.
- Spoon the remaining cream filling over the peaches, spreading it carefully to cover them completely. Refrigerate the dessert for at least 2 hours (overnight refrigeration gives the best results).
- Just before serving, you can sprinkle some of the reserved graham cracker crumbs on top. Cut into portions and serve chilled.
Tips & Notes
- If you like a crisp crust, you can bake the crust first—350°F (about 175 °C) for 8-9 minutes—but it’s not required since graham crackers are already baked.
- Taste your peaches first: if they’re very sweet, reduce the powdered sugar; if not, add a little more to balance.
- Although the recipe hasn’t been tested with frozen peaches, they might work when thawed and well-drained.
This dessert takes about 20 minutes to prep, then needs around 2 hours chilling (longer if possible), and yields 12 servings.
