• 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.