{Easy} No-Bake Peach Yum Yum

If you’re after a simple, crowd-pleasing no-bake peach dessert that tastes as good as it looks, this No-Bake Peach Yum Yum is just the ticket. It’s a nostalgic treat that layers a crunchy, cinnamon-spiced graham cracker crust, a fluffy cream cheese and whipped cream filling, and sweet peach pie filling right in the middle. It instantly brings to mind cozy family dinners and easy summer entertaining.

In this post, I’ll walk you through everything you need: a straightforward ingredient list for a 9×9-inch pan that serves 6 to 8, clear, step-by-step photos so assembly is a breeze, plus helpful tips to get the texture just right. I’m also sharing easy swaps, like using Cool Whip instead of homemade whipped cream, plus info on storage, freezing, and answers to those common recipe questions so you can feel confident making this ahead for potlucks, weeknight dessert, or special occasions without fuss.

This no-bake peach dessert comes together quickly, needs no oven time, and shines after chilling a few hours or overnight for easy slicing and serving. Ready to give it a try? Let’s do this!

Why You’ll Love It

This no-bake peach dessert is a winner because it’s both fast and effortless—no oven means it’s great for hot days (and pairs beautifully with a peach sorbet without an ice cream maker) or when you want something impressive with minimal effort. The combination of the crunchy, spiced graham cracker crust layered with two luscious creamy layers around silky peach pie filling strikes the perfect balance of textures and flavors. Plus, it’s flexible: you can swap in other fruit fillings or use premade whipped toppings for convenience. It’s nostalgic, crowd-pleasing (and if you crave a warm classic, an easy peach cobbler with canned peaches is another favorite), and makes a fabulous make-ahead dessert for family dinners or gatherings.

Ingredients and Servings

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup plus 3 tablespoons granulated sugar, divided
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 (21 oz.) can peach pie filling

Assemble and Chill

1. Combine graham cracker crumbs, cinnamon, and a pinch of cloves in a bowl; pour in melted butter and stir until crumbs are evenly moistened, reserving about 2 tablespoons for topping.
2. Spray a 9×9-inch pan with nonstick spray and firmly press the remaining crumb mixture into an even layer on the bottom (use a flat-bottomed cup or glass); optionally chill the crust 10–15 minutes to set.
3. Chill the mixing bowl and beaters for the whipped cream (optional but recommended).
4. Beat softened cream cheese with 1/2 cup granulated sugar until smooth and lump-free.
5. In a separate cold bowl, whip cold heavy cream with the remaining 3 tablespoons sugar and vanilla extract until stiff peaks form.

6. Gently fold about three-quarters of the whipped cream into the sweetened cream cheese until smooth and fluffy, reserving the rest for the top if desired.

   

7. If the canned peach pie filling is very syrupy, drain off some of the juice to prevent sogginess.
8. Spread just under half of the cream mixture evenly over the crust.
9. Spread the peach pie filling in an even layer over the cream layer.
10. Gently spread the remaining cream mixture over the peaches and smooth the surface, then sprinkle the reserved graham crumbs on top.
11. Cover and refrigerate the dessert for at least 4 hours, preferably overnight, to set before slicing.

Tips for Best Results

• Always soften cream cheese to room temperature, but don’t let it get warm or runny to avoid lumps when beating.
• Chill your bowls and beaters for the whipped cream step — it helps the cream whip up firmer and faster.
• If your canned peach pie filling feels very syrupy, drain some juice off so the layers don’t get soggy and the crust stays firm. Alternatively, use a thicker fruit layer like small-batch vanilla peach jam.
• Press the crust firmly and evenly to avoid crumbling when slicing; using a flat tool like the bottom of a measuring cup works wonders.
• Watch your cream while whipping and stop as soon as stiff peaks form — overwhipping makes the cream grainy and unstable.
• Use full-fat cream and cream cheese so the filling holds up well and tastes rich. Low-fat versions can make it thinner and less sturdy.

Flavor Swaps and Add-Ins

• Switch up the fruit: Try cherry, strawberry, blueberry, or apple pie filling instead of peaches to mix things up.
• Use fresh peaches: Swap canned filling for about 3–4 cups peeled, sliced peaches tossed with sugar and a squeeze of lemon juice (see how we season fresh peaches in our Peach Crisp for Two). Drain excess juices well before layering to avoid sogginess.
• Try different crusts: Instead of graham crackers, use crushed shortbread, vanilla wafers, or gingersnaps for some fun flavor twists.
• Add crunch: Fold in 1/3 cup chopped toasted nuts like pecans or almonds into your crust or sprinkle on top for a nutty texture.
• Speed it up: Swap the homemade whipped cream with an equal amount of thawed Cool Whip or another stabilized whipped topping for convenience and longer shelf life.

Storage and Make-Ahead

• Keep refrigerated: Cover your dessert tightly with plastic wrap or a lid. It’s best enjoyed within 2–3 days, but you can stretch to 4 days – just know the crust may soften a bit over time.
• Freeze it: You can freeze the whole dessert by wrapping it well in plastic and then foil. Freeze up to 1 month. Note that whipped cream’s texture might shift after freezing; thaw overnight in the fridge and gently stir or re-whip before serving if needed.
• Make-ahead friendly: This dessert comes together ahead of time easily and can chill overnight, making your busy day easier and dessert ready when you are. Craving another overnight peach option? Try Peach Overnight Oats.

Frequently Asked Questions

• Can I use fresh peaches instead of canned? — Absolutely! Just peel, slice, toss with sugar and a bit of lemon juice, and drain off any extra juice before layering. This keeps your dessert from getting soggy.
• How long should I chill this no-bake peach dessert? — Let it rest at least 4 hours in the fridge. Overnight chilling is even better for perfect texture and cutting neat squares. For a summery pairing, serve slices with refreshing 3-ingredient peach iced tea.
• Is Cool Whip okay instead of homemade whipped cream? — Yes, thawed Cool Whip works fine and makes this dessert even easier!
• What if I want to double the recipe? — No problem! Use a larger pan, like 9×13, or make two separate 9×9 pans. Just give them enough time to chill and set.
• Why did my whipped cream deflate? — It may have gotten overmixed or weepy after time in the fridge. To avoid this, chill your bowl and beaters, whip to stiff peaks, and fold gently into the cream cheese.

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