Last Updated February 4th, 2023 at 09:44 pm by Lisa
Peach Cheesecake Pie is a 30-minute no-bake easy recipe with a crisp graham cracker crust, sweet cream cheese filling, and juicy summer peaches!
Made in a matter of minutes, this 5 ingredient dessert idea is a refreshing recipe for family dinner, to take to a weekend potluck or cookout party...
Of course, we loved that Mom always served this peach pie with a can of whip cream on the table, I mean that never led to any trouble with a bunch of kids around! 😜
This simple recipe was my Mom's, which she always made in the summertime, and probably for many good reasons. Summer desserts need to have a few special things going for them...
- Start with simple ingredients for an easy pie.
- No baking or heating the kitchen.
- It doesn't use eggs and there is no fuss.
- It is simply whipped with a hand mixer!
- Our favorite recipes don't take much time, this one is 30 minutes.
- Buy or make a graham cracker crust, your choice.
- Cool or cold desserts are the best when it's hot!
- Use fun, bright, and happy summer fruit for delicious desserts.
5 Ingredient No Bake Cheesecake Recipe
- 1 graham cracker crust store-bought or homemade
- 2 - 8 oz cream cheese, softened room temperature cream cheese
- 1 cup powdered sugar (confectioners' sugar)
- 4-5 large ripe peaches yellow peaches
- ¼ cup honey
- optional whip cream or cool whip
Pull both blocks of cream cheese out of the fridge, and place them on the counter. You will want them at room temperature for this recipe.
And receive a free guide on How To Build A Charcuterie Board as our thank you!
You can certainly buy your favorite store brand graham cracker crust, but if you want to make your own crust, it's soooo good (and easy)!
Also, a great way to use up all those graham crackers from S'mores!
Homemade Graham Cracker Pie Crust
- 1 ½ cups crushed graham crackers about 2 individual packages of graham crackers (3 come in a box)
- ⅓ cup white granulated sugar
- 6 tablespoons melted butter
- Crush 2 packages graham crackers in sealed a zip-top bag using a rolling pin or pulse in a food processor into fine crumbs.
- In a medium bowl, add the graham cracker crumbs, ⅓ cup granulated sugar, and 6 tablespoons melted butter, mix well. Place crumb mixture into a 9-inch pie plate. Use a small measuring cup to smooth and press the crust evenly around and up the sides of a 9-inch pie dish. Chill for 30 minutes to get it nice and firm while you make the filling.
Mix The Creamy Cheesecake Filling
- In an electric mixer on medium-high speed, whip the softened cream cheese and 1 cup powder sugar for about 3 minutes until it is a fluffy texture. Scrape down the sides of the bowl. You can also make this in the bowl of a stand mixer with a whisk or paddle attachment.
- Spread the cheesecake filling into the prepared chilled graham cracker crust using a rubber spatula. Even out to edges using a mini spatula. Chill while you slice the fruit.
- Slice each peach into 16 thin slices. Cut each peach in half, remove the pit and slice each half into 8 slices. Arrange peach slices into a pretty pattern spiral in the pie dish. Start in the center, lay the slices going out in a spiral ending at the edge of the dish.
- Brush honey onto peaches all over the entire cheesecake using a small brush.
- You can serve it right away, but it will set up in the fridge in about an hour so it slices neater. It's best to eat the same day with lots of whip cream or cool whip. A chilled cheesecake is easier to slice with a sharp knife, then lift each slice of cheesecake with a pie server.
Well, classic cheesecake is absolutely amazing, and who doesn't adore the Cheesecake factory just for that heavenly bite after dinner?
But traditional cheesecake takes a lot of time to bake in a springform pan (and not crack it), wait for it to cool on a wire rack, and fuss over oven temperature and a water bath on a baking sheet. When you don't have time or want to heat your kitchen with a baked cheesecake, whip up a no baking pie in minutes!
Cream cheese pies are made quickly in a graham cracker or cookie crust with a creamy filling and no baking required!
Pie Crust Flavor Variations & Swaps
- Pulse whole cookies like chocolate wafer cookies, oreo cookies and make an oreo crust.
- You can also swap in unsalted butter in the cookie crust.
- Make your own whipped cream with very cold heavy cream, chill a separate bowl and beaters, and beat heavy whipping cream with sugar until stiff peaks form.
- Instead of peaches make a no bake lemon cheesecake pie, add ¼ cup lemon juice into the filling. Top with candied lemon and lemon zest.
- Make a fall version of pecan pie, and use candied pecans on top!
- Mix chopped fresh fruit into the creamy cheesecake filling.
- Make some mini cheesecakes in a muffin pan or small bundt pans.
- Top with chocolate chips or chopped candy like heath bars or snickers!
- Try fresh strawberries with a strawberry glaze of jam or jelly.
- Use fresh berries like blueberries or raspberries, brush on honey glaze.
- Use some cherry pie filling for an easy twist.
- Drizzle chocolate and homemade caramel sauce and put a cherry on top.
More Easy No-Bake Summer Desserts
S'more Cookie Dough Truffles are an easy no bake dessert candy that tastes like campfire s'mores! Nut Goodie Bar Candy is an addictively sweet chocolate peanut butter candy bar famous in Midwest USA. An easy no-bake candy served right from the freezer.
Frozen Bananas are a healthy treat dipped in dark chocolate and rolled in nuts and dried fruit. A perfect dessert for hot summer days!
Ice Cream Cake this frozen dessert has an incredible red velvet Oreo cookie crust, layers of ice cream, pound cake, caramel, chocolate sauce, whip cream, and fun sprinkles. Great for special occasions like birthdays and graduation!
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No-Bake Cheesecake Peach Pie Recipe
Ingredients
Cheesecake Cream Cheese Mixture
- 1 graham cracker crust store-bought or homemade (see below)
- 2 - 8 oz cream cheese, softened room temperature cream cheese
- 1 cup powdered sugar (confectioners' sugar)
- 4-5 large ripe peaches yellow peaches
- ¼ cup honey
- optional whip cream
Graham Cracker Pie Crust
- 1 ½ cups crushed graham crackers about 2 individual packages of graham crackers (3 come in a box)
- ⅓ cup white granulated sugar
- 6 tablespoons melted butter
Instructions
- Pull both blocks of cream cheese out of the fridge, and place on the counter. You will want them room temperature for this recipe.
- Make or buy store-bought graham cracker crust.
Graham Cracker Pie Crust
- Crush 2 packages graham crackers in sealed a zip-top bag using a rolling pin or pulse in a food processor into fine crumbs.
- In a medium bowl, add the graham cracker crumbs, ⅓ cup granulated sugar, and 6 tablespoons melted butter, mix well. Place crumb mixture into a 9-inch pie plate. Use a small measuring cup to smooth and press the crust evenly around and up the sides of a 9-inch pie dish. Chill for 30 minutes to get it nice and firm while you make the filling.
No-Bake Cheesecake Filling
- In an electric mixer on medium-high speed, whip the softened cream cheese and 1 cup powder sugar for about 3 minutes until it is a fluffy texture. Scrape down the sides of the bowl. You can also make this in the bowl of a stand mixer with a whisk or paddle attachment.
- Spread the cheesecake filling into the prepared chilled graham cracker crust using a rubber spatula. Even out to edges using a mini spatula. Chill while you slice the fruit.
- Slice each peach into 16 thin slices. Cut each peach in half, remove the pit and slice each half into 8 slices. Arrange peach slices into a pretty pattern spiral in the pie dish. Start in the center, lay the slices going out in a spiral ending at the edge of the dish.
- Brush honey onto peaches all over the entire cheesecake using a small brush.
- You can serve it right away, but it will set up in the fridge in about an hour so it slices neater. It's best to eat the same day with lots of whip cream or cool whip. A chilled cheesecake is easier to slice with a sharp knife, then lift each slice of cheesecake with a pie server.
Notes
graham cracker pie crust
You can certainly buy a store brand graham cracker crust from the store, but if you want to make your own, it's soooo easy and fun. And a great way to use up all those graham crackers from S'mores!peaches
For best results, use fresh peaches! You can use any kind of ripe peach, I used yellow peaches.serving tips
You can serve it right after putting it together, but it will set up in the fridge in about an hour so it slices neater. It's best to eat the same day with lots of whip cream!Cheesecake Pie Flavor Variations and Swaps
- Pulse whole cookies like chocolate wafer cookies, oreo cookies and make an oreo crust.
- You can also swap in unsalted butter in the cookie crust.
- Make your own whipped cream with very cold heavy cream, chill a separate bowl and beaters, and beat heavy whipping cream with sugar until stiff peaks form.
- Instead of peaches make a no bake lemon cheesecake pie, add ¼ cup lemon juice into the filling. Top with candied lemon and lemon zest.
- Make a fall version of pecan pie, and use candied pecans on top!
- Mix chopped fresh fruit into the creamy cheesecake filling.
- Make some mini cheesecakes in a muffin pan or small bundt pans.
- Top with chocolate chips or chopped candy like heath bars or snickers!
- Try fresh strawberries with a strawberry glaze of jam or jelly.
- Top with fresh berries like blueberries or raspberries, brush with the honey glaze.
- Use some cherry pie filling for an easy twist.
- Drizzle chocolate and homemade caramel sauce and put a cherry on top.
Can I use canned peach pie filling instead of cherry pie filling for this no bake cheesecake?
Hey Nora, Sure you can! It will be great....what makes this dessert is the crust and filling....let us know how it tastes!!!
Lisa, this no bake peach cheesecake looks beyond delicious!! So perfect for summer picnics and family gatherings! Love that it's simple to make and such wonderful flavors!! Your pictures are GORGEOUS too!!