If you love fuss-free sweets, No-Bake Peach Yum Yum is the kind of dessert that makes you grin before the first bite. Layered, creamy, and bright with peach goodness, this no-bake classic brings peach pie vibes without heating the oven — ideal for hot afternoons, potlucks, or anytime you want something nostalgic and effortless.
Short, punchy, and ready to be devoured: that’s the promise here. Let’s walk through why this Peach Yum Yum Dessert earns a permanent spot in your dessert rotation, what each component does, and how to make flawless layers every time.
Table of Contents
Brief introduction to the recipe
Think of this as a cross between a peach pie and a whipped-cream dream: buttery graham crumbs form the base, a cloudlike cream-cheese layer brings richness, and canned or fresh No Bake Peach Dessert filling sits in the center for a sweet-tart punch. The finish? A scattering of crumbs or a dollop of whipped cream that says, “You did a great thing tonight.”
No oven, no stress, big smiles. Who’s in?
Why you’ll love this recipe
- No baking required — keep the kitchen cool and the vibes relaxed.
- Fast to assemble — most of the work is mixing; chill time does the rest.
- Comforting and nostalgic — tastes like summer at grandma’s, but better because you made it.
- Super customizable — swap cookies, add spices, or make it boozy for grown-ups.
- Crowd-pleaser — family-friendly and great for potlucks or BBQs.
Want a dessert that’s easy, pretty, and reliably delicious? This Easy Peach Desserts No Bake classic ticks all the boxes.
The Key Ingredients (and Why You Need Them)
Below I list the main players — no amounts here. I’ll explain what each one does so you can tweak confidently.
- Graham cracker crumbs (or crushed shortbread): This gives you texture and a toasty base. It’s the anchor that contrasts the fluffy layers above.
- Melted butter: Binds the crumbs so they hold shape. Skip this and the bottom will fall apart. Don’t skimp.
- Cream cheese: The backbone of the filling — it provides tang, body, and that cheesecake-like mouthfeel that makes this dessert feel indulgent.
- Whipping cream: Whipped to soft or stiff peaks, it lightens the cream cheese and gives those ethereal layers we crave.
- Sugar (granulated and powdered): Sweetens and balances the tartness. Powdered sugar blends extra-smooth into the cream cheese.
- Peach pie filling (or fresh peaches simmered down): This is the heart of the dessert — sweet, fruity pockets that make each bite sing. Use quality filling or bright, ripe peaches for the best result.
- Warm spices (optional): Cinnamon or a pinch of cloves in the crust gives depth and a hint of warmth — a lovely contrast to the cold cream.
- Garnish items (zest, toasted nuts, mint): Tiny extras that elevate the presentation and add texture.
Understanding the role of each ingredient helps you improvise: want it lighter? Use less cream cheese and more whipped cream. Prefer more texture? Stir in chopped toasted pecans to the crumbs.
How to Make It
Follow these steps for neat layers and big flavor.
- Make the crust base. Combine fine crumbs with melted butter until the mixture clumps when pressed. Press it into the bottom of a pan — a 9×9 works great — and reserve a little crumb for sprinkling on top.
- Whip the cream cheese filling. Beat softened cream cheese with part of the sugar until smooth. In a separate bowl, whip cream with remaining sugar and vanilla to soft or medium peaks. Fold the whipped cream gently into the cream cheese mixture so you keep that airy texture.
- Layer. Spoon or spread a layer of the cream-cheese mixture over the crust. Add a layer of Peach Cool Whip Dessert-style pie filling (or fresh peach compote). Top with the remaining cream mixture and smooth. Sprinkle reserved crumbs on top.
- Chill. Refrigerate several hours or overnight to set. The chill time lets flavors marry and the filling firm up so you can slice clean squares.
- Serve. Cut into squares or scoop into bowls. Garnish with whipped cream, a dusting of cinnamon, or a mint sprig.
Quick question: Want to make this in jars for portability? Great idea — the jars are picnic-perfect and look charming.
Pro tips for perfect results
- Use room-temperature cream cheese. It blends smooth and lump-free. No one wants little lumps in their yum yum.
- Reserve a little crumb for the top. It makes the presentation sing and gives textural contrast.
- Whip the cream to the right consistency. Soft peaks fold into the cream cheese beautifully; overwhipping makes it grainy.
- Chill long enough. Let it set at least a few hours — overnight is ideal. That’s when the layers settle into their best form.
- If using fresh peaches: Simmer them briefly with a little sugar to concentrate flavor and thicken the juices before layering.
- For cleaner slices: Run a knife under hot water, dry it, and slice in one smooth motion. Repeat between cuts.
Bold tip: If you need to make this ahead for travel, assemble in sealed jars — they’ll stay intact and look gorgeous on arrival.
Variations to try
- Peach Cobbler Ice Cream Cake With Cool Whip vibe: Layer with softened vanilla ice cream between the cream and peach layers for a semi-frozen treat. Serve immediately.
- No-bake peach cream cheese dessert (adult version): Stir a splash of bourbon or amaretto into the peach filling for a grown-up twist.
- Peach & berry combo: Swirl in raspberries or blueberries with the peach filling for more color and complexity.
- Crunchy upgrade: Add toasted almond slivers or crushed pecans between layers for a nutty bite.
- Cool Whip shortcut: Use a frozen whipped topping for a faster version — perfect in a pinch and still delicious. This makes a quick Peach Cool Whip Dessert.
- Mini parfaits: Layer in individual glasses for portion control and extra cuteness.
See? One recipe, tons of personalities.
Best ways to serve
- Family-style squares: Cut into bars and let everyone dig in. Great for casual gatherings.
- Individual jars or cups: Perfect for potlucks and picnics — no plates required.
- With a scoop of vanilla ice cream: For on-the-spot indulgence, pair the slice with ice cream.
- Garnish: Add a dollop of whipped cream, a sprinkle of reserved crumbs, and a small mint leaf for a pro look.
- Pairings: A cup of coffee, iced tea, or a light dessert wine complements the sweetness nicely.
Quick tips for storage and leftovers
- Fridge time: Store covered in the fridge for up to 3 days. After that, the crust softens further and texture changes.
- Don’t freeze. The whipped filling loses structure and turns grainy when frozen and thawed. Not worth the hassle.
- Make-ahead: Assemble up to a day ahead, but hold off on garnishing with whipped cream until serving to keep things fresh.
- Transporting: Use jars with lids for spill-free travel. No drama, just dessert.
FAQs
Can I use Cool Whip instead of homemade whipped cream?
Yes. Using a whipped topping makes this an even easier No Bake Peach Cream Cheese Dessert and still tastes great.
What if my filling is runny?
If the peach filling has too much liquid, drain it or gently simmer to reduce. Excess liquid makes the crust soggy.
Can I use fresh peaches?
Absolutely. Peel and dice ripe peaches, then simmer with a touch of sugar and lemon to make a quick compote. Fresh fruit makes a brighter, fresher No Bake Peaches And Cream Sensation.
Is this suitable for parties?
Totally. Make-it-ahead, serve in pretty jars, and you’ll look like a hero.
Can I make it gluten-free?
Swap graham crumbs for gluten-free cookie crumbs or crushed gluten-free shortbread. Works great.
Troubleshooting
- Grainy filling? You probably overwhipped the cream or used low-quality powdered sugar; whip gently and use fresh ingredients.
- Soggy crust? Make sure the peach layer isn’t too juicy; drain or reduce the filling first. Or press a thin layer of melted white chocolate on the crust as a moisture barrier. (Yep, that’s a pro trick.)
- Filling too sweet? Add a squeeze of lemon or a pinch of salt to balance the sweetness.
Final thoughts
The beauty of No-Bake Peach Yum Yum lies in its simplicity and the warm nostalgia it summons. It’s one of those desserts that says, “I care,” without requiring hours of labor. Whether you call it Peach Yum Yum Dessert, a No-bake Peach Dessert, or a No Bake Peach Yum Yum classic, it’s a crowd-pleaser that travels well, scales easily, and looks pretty as a postcard.
Want to keep it extra low-stress? Use a whipped topping and store-bought peach pie filling. Want to impress? Make your own peach compote and pipe the cream layers. Either way, you’ll end up with a creamy, dreamy treat that tastes like summer.
So next time you’re asked to bring dessert or you simply want a sweet finish that won’t zap your energy, reach for this No-bake Peach Yum Yum. Trust me — you’ll get compliments, requests for the recipe, and maybe even a few nostalgic “wow” stories from relatives who remember Grandma’s pans.
Ready to make it? Gather the crumbs, whip the cream, and let the fridge do the heavy lifting. Your future self will thank you.
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No-Bake Peach Yum Yum — Creamy, Dreamy Summer Dessert
Light, fruity, and impossibly simple — this no-bake Peach Yum Yum builds a buttery graham base with a fluffy cream-cheese layer, a sweet peach center, and a final cloud of cream. No oven, minimal fuss, huge payoff.
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
Ingredients
- 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 granulated sugar (plus 3 tablespoons, divided)
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 (21 oz) can peach pie filling
Instructions
Make the crust: In a mixing bowl, stir the graham crumbs with the cinnamon and cloves. Pour in the melted butter and toss until the crumbs hold together when pressed. Reserve about 2 tablespoons for sprinkling on top later. Press the remaining crumb mix firmly into the bottom of a 9×9-inch pan sprayed lightly with nonstick spray.
Prep the cream layer: Beat the softened cream cheese with 1/2 cup sugar until completely smooth. In a separate chilled bowl, whip the heavy cream with the remaining 3 tablespoons sugar and the vanilla until you reach stiff peaks.
Fold gently: Using a spatula, fold the whipped cream into the sweetened cream cheese mixture until the texture is uniform and airy — keep it light.
Layer the dessert: Spread just under half of the cream-cheese mixture evenly over the prepared crust. Spoon the peach pie filling in an even layer over the cream. Top the peaches with the remaining cream mixture, smoothing the surface. Sprinkle the reserved graham crumbs over the top.
Chill and set: Cover the pan and refrigerate for at least three hours so the layers firm up and the flavors meld. Overnight chilling gives the best texture for slicing.
Serve: Slice into squares and enjoy chilled. Store leftovers covered in the fridge.
Notes
- Quick tips & tricks
- Work with room-temperature cream cheese so your filling whips up silky-smooth.
- Press the crust firmly — a compact base keeps slices neat.
- Chill long enough — the dessert slices cleaner and tastes better after several hours.
- FYI: swap in a non-dairy whipped topping if you want a quicker shortcut.
- Variations & swaps
- Use shortbread or vanilla cookie crumbs for a different crunch profile.
- Stir a handful of toasted pecans into the crust for nutty texture.
- For fresher flavor, substitute a quick peach compote (fresh peaches simmered with a touch of sugar) instead of canned filling.
- Notes
- This recipe scales easily and works well in a casserole dish or in individual jars for portable servings. If you plan to travel with it, assemble into sealed containers to avoid spills.
