Peaches and Cream Delight

Fresh peaches in the summertime are such a sweet treat. This recipe for Peaches and Cream Delight highlights the beauty and taste of the fruit in this delicious no bake dessert. Made on a graham cracker crust, there is a smooth and lemony cream cheese layer. Then you have sliced peaches swimming just below the surface of peach flavored gelatin. Top it all off with a dollop of whipped cream, and of course, a cherry.

A peach layered dessert with cream cheese on a graham cracker crust.

Looking through the gelatin you can see the peach slices resting on the cream cheese layer. It looks inviting when you see the slightly reddish color where the peach attaches to the pit…just a pretty splash of color.

When not in peach season, no worries…you can used canned. You’ll need to blot off the syrup, is all.

Peaches and Cream Delight

Making Peaches and Cream Delight.

Start by setting out your cream cheese to soften, then making room in the refrigerator to accommodate your 13 x 9″ baking dish.

The graham cracker crust.

First, mix the graham cracker crumbs and melted unsalted butter together.

Then, press this mixture into the bottom of your favorite 13 x 9″ baking dish using your hands or the bottom of a measuring cup.

The crust does not need to go up the sides, just on the bottom.

Set in the refrigerator while you whip up the next layer.

Quick note: if you prefer a crisper, crunchier crust, you can bake this for about 10 – 12 minutes in a 350° oven, then cool completely and refrigerate, but this step is not necessary.

Whether you chose to bake or not bake the crust, the crust needs to be cooled completely and chilled from the frig to help set up the next layer.

Whipped cream topping a layered dessert of cream cheese and summer fruit.

The cream cheese layer.

Using an electric mixer, beat the cream cheese, sugar and lemon juice until smooth and fluffy. There shouldn’t be any lumps.

Spread this gently and evenly over the crust, then place it back into the frig while you slice the peaches.

If using canned peaches, use this time to blot the syrup off the fruit

Peaches and Cream Delight

The sliced peaches.

If you have the fresh peaches, definitely use those. Make sure they’re ripe by squeezing the little darlin’s. They should be soft, but not squishy.

Squishy might be a little too ripe.

The peaches need to be peeled, pitted, then sliced. No lie, this is a slippery job. Quite the sweet ordeal, if you will.

I used 2 large, (really large), peaches for this recipe. There’s no specific amount of peaches you have to use, so keep that in mind, although the recipe works best with about 1 1/2 – 2 cups.

If your peaches are smaller, you may want to buy (or pick?) a few extra, maybe 3 or 4.

Canned peaches work, too, but the peaches will need to be blotted with a paper towel to remove most of the syrup from the can.

Place your sliced peaches directly onto the cream cheese layer, and press down slightly so it grabs.

When you pour the gelatin over the top, some of the peaches may want to float to the top, which is why I press them down gently.

Some of mine got away and floated to the top, so I just pushed them back down gently. My goal is to have them evenly spaced so there are peaches in each piece served.

Process of placing peach slices and gelatin over cream cheese layer.

The peach gelatin layer.

Boil the water then pour it into a small bowl. Begin whisking and slowly add in the dry gelatin. Stir this until completely dissolved. 

Now you have to wait again. This gelatin needs to be cool before pouring it over the cream cheese and peaches.

When the gelatin is cool, at least room temperature, hold the bowl of gelatin in one hand and a large flat stirring spoon in the other hand. Now, pour the gelatin onto the spoon, and from the spoon let it water fall onto the cream cheese and peaches.

This helps to avoid creating a hole where you pour the gelatin onto the cream cheese. It’s not a big deal, but it looks prettier when the cream cheese is in a smooth layer.

Ok, with the gelatin on top, it’s back to the frig.

This is when you get to see if your refrigerator is balanced or not. You might want to look at the gelatin layer before you close the door, because you may need to prop one side up with something.

The gelatin will need at least 2 hours to set up completely, or until it’s firm. Overnight is a great option.

Peaches and Cream Delight

Peaches and Cream Delight is a great make ahead dessert.

Check out these other delicious make ahead desserts:

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4.84 from 6 votes

Peaches and Cream Delight

Lemony cream cheese on a graham cracker crust with fresh sliced peaches swimming in peach gelatin.
Prep Time40 minutes
Chilling time:2 hours 20 minutes
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: 13 x 9, cream cheese, fresh peaches, gelatin, graham cracker crust, make ahead, No bake
Servings: 24
Calories: 204kcal
Author: Sweet Ordeal

Ingredients

Crust:

  • 2 1/2 cups graham cracker crumbs
  • 3/4 cup unsalted butter, melted

Cream cheese layer:

  • 16 oz. cream cheese, softened
  • 1 cup sugar
  • 1 Tbsp. lemon juice

Peaches and gelatin:

  • 2 cups sliced peaches, 2 large, 3 - 4 small/medium
  • 2 cups boiling water
  • 6 oz. box gelatin, peach flavored

Instructions

Crust:

  • Mix crumbs and butter together and press into bottom of 13 x 9" baking dish. Set in the refrigerator.

Cream cheese layer:

  • Using electric mixer, beat cream cheese, sugar, and lemon juice until smooth and fluffy. There should be no lumps.
  • Pour and spread evenly over crust. Place back in the refrigerator.

Peaches and gelatin:

  • Peel, pit, and slice the peaches. Lay them directly onto the cream cheese layer and press down slightly, just so they grab.
  • If using canned peaches, be sure to blot off the syrup first.
  • Pour the boiling water into a small bowl and whisk in the dry gelatin. Stir until completely dissolved. ***Allow to cool to room temperature before next step.***
  • Gently pour over the peaches. Place back into the refrigerator for at least 2 hours, or until firm.
  • Serve with a dollop of whipped cream and enjoy!

Notes

The cream cheese may still be soft when you pour the gelatin on top. To avoid making holes, I pour the gelatin onto a large flat spoon, then let it gently cascade onto the peaches/gelatin.

Nutrition

Calories: 204kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 181mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

Peaches and Cream Delight

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Happy eating and have a blessed day.

Peach slices swimming in peach gelatin over cream cheese and graham cracker crust.Peaches and Cream DelightCopyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

4.84 from 6 votes (6 ratings without comment)

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