Irresistible Peach Cheesecake Pie (No-Bake) Recipe

Peach Cheesecake Pie (No-Bake) is like a summer vacation on your plate. Picture biting into a slice, only to be greeted by the creamy richness of cheesecake blended with the sweet, juicy bursts of fresh peaches. The aroma wafts through the air, making it nearly impossible to resist the urge to dive in. strawberry rhubarb dessert This dessert is perfect for sunny picnics, family gatherings, or just because you deserve a little treat on a Tuesday.

One bite will take you on a nostalgic journey, perhaps reminding you of summer barbecues at Grandma’s house or lazy afternoons spent lounging in the sun. Each layer offers delightful textures that dance around your palate, making every forkful an experience worth savoring. And let’s be honest—who doesn’t love a dessert that’s quick to whip up and requires zero baking?

Every time I serve this pie, my friends’ jaws drop in disbelief that something so delicious can be made without turning on the oven. savory crab cakes.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crust: A classic choice that adds crunch and sweetness; store-bought works just fine if you’re short on time.
• Cream Cheese: Use full-fat cream cheese for a rich and creamy texture; it makes all the difference in flavor.
• Sour Cream: Adds tanginess and balances the sweetness; opt for full-fat sour cream for best results.
• Granulated Sugar: Sweeten to taste; adjust based on how sweet your peaches are.
• Fresh Peaches: Choose ripe, juicy peaches for maximum flavor; they should yield slightly when pressed.
• Vanilla Extract: A splash enhances the overall flavor beautifully; ensure it’s pure vanilla extract for best results.
• Lemon Juice: Freshly squeezed gives a zesty kick that brightens everything up; don’t skip this! refreshing salad dressing.
• Whipped Topping: For garnish; use homemade or store-bought for convenience without sacrificing taste.

The full ingredients list, including measurements, is provided in the recipe card directly below. romantic dinner recipe.

Let’s Make it together

**Prepare Your Crust**: Start by crushing graham crackers until they resemble sand. Mix with melted butter until combined well. Press this mixture evenly into the bottom of a pie dish to create your crust.

**Make the Filling**: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add sour cream, sugar, vanilla extract, and lemon juice; mix until well blended and fluffy.

**Fold in Peaches**: Gently fold in diced fresh peaches into the cream cheese filling using a spatula. Be careful not to break them apart too much; we want those lovely peach pieces intact.

**Fill Your Crust**: Spoon the luscious peach cheesecake filling into your prepared graham cracker crust evenly. Smooth out the top with a spatula for that picture-perfect finish. For more inspiration, check out this Raspberry Cheesecake Bars recipe.

**Chill Time**: Cover your pie with plastic wrap and refrigerate it for at least four hours or overnight if you can wait! This step allows flavors to meld beautifully.

**Garnish & Serve**: Once chilled, top with whipped topping before serving. Optionally add extra peach slices for that wow factor! Slice generously and enjoy every creamy bite of this delightful no-bake dessert! For more inspiration, check out this No-Bake Mini Cheesecakes recipe.

Perfecting the Cooking Process

Start by preparing the crust while your cream cheese softens. Then blend the filling and layer it with peaches for a smooth finish.

Add Your Touch

Feel free to swap out peaches for other fruits like strawberries or blueberries. Add a hint of lemon zest for extra zing!

Storing & Reheating

Store any leftovers in an airtight container in the fridge. This pie is best enjoyed cold and doesn’t require reheating.

Creating this pie reminds me of my childhood summers spent at my grandma’s house, where she’d let me help with her delightful desserts, especially this one!

FAQ

Can I use frozen peaches for this recipe?

Yes, but thaw and drain them well before using to avoid excess moisture.

How long can I store the Peach Cheesecake Pie?

You can store it in the fridge for up to three days without losing flavor.

Is there a gluten-free option for the crust?

Absolutely! Use gluten-free cookies or almond flour as a substitute for the crust.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Refreshing No-Bake Peach Cheesecake Pie

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• Author: Amelia
• Total Time: 0 hours
• Yield: Serves 8

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Description

Indulge in the delightful flavors of summer with this No-Bake Peach Cheesecake Pie. Creamy cheesecake meets juicy, ripe peaches in a crunchy graham cracker crust, creating a dessert that’s perfect for any occasion. Easy to prepare and stunningly beautiful, this pie requires no oven time—just chill and enjoy! Ideal for picnics, family gatherings, or a sweet treat on a Tuesday.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup sour cream (full-fat)
• ¾ cup granulated sugar
• 2 cups fresh peaches, diced
• 1 tsp vanilla extract (pure)
• 2 tbsp lemon juice (freshly squeezed)
• 1 cup whipped topping (for garnish)

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Instructions

1. Prepare the crust by combining graham cracker crumbs and melted butter. Press mixture into a pie dish.
2. In a mixing bowl, beat softened cream cheese until smooth. Add sour cream, sugar, vanilla extract, and lemon juice; mix until fluffy.
3. Gently fold in diced peaches.
4. Spoon the peach cheesecake filling into the prepared crust and smooth the top.
5. Cover with plastic wrap and refrigerate for at least four hours or overnight.
6. Before serving, top with whipped topping and extra peach slices if desired.

• Prep Time: 20 minutes
• Cook Time: None
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice (~100g)
• Calories: 320
• Sugar: 22g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg