This Peaches and Cream Dessert features a pecan shortbread crust, a creamy no-bake cheesecake layer, and a fresh peach topping. It’s a light, fruity dessert perfect for summer.
Peaches and cream is a classic combination for desserts. These peaches and cream dessert bars combine a nutty pecan shortbread base with a smooth, no-bake cheesecake filling and a bright layer of fresh peaches. They’re ideal for summer gatherings and can be prepared in advance.
Peaches and Cream Dessert
A buttery pecan shortbread crust is baked until golden, then topped with an easy no-bake cheesecake layer. Fresh peaches are peeled, diced, and macerated with sugar and lemon juice so they release juices. Those juices are thickened with cornstarch and gelatin to create a glossy fruit topping that sets, allowing clean slices for serving.
This dessert is lightly sweet and creamy, with bright peach flavor and a rich golden crust. If you prefer a completely no-bake version, refrigerate the crust instead of baking it. Serve chilled, with extra whipped topping if desired. Store leftovers in the refrigerator.
More Peach Desserts:
- – Fresh Peach Pie – A no-bake filling made with fresh, uncooked peaches and a simple glaze in a crisp crust.
- – Peach Crumb Bars – Fresh peaches between a buttery crust and crumb topping, finished with an almond or vanilla glaze.
- – Blackberry Peach Crisp – A fruit crisp combining blackberries and peaches with an oatmeal crumb topping.
Peaches and Cream Dessert
Amber Brady
30 mins
10 mins
4 hrs
4 hrs 40 mins
15 servings
Ingredients
Peach Layer:
- 2 ½ lbs (≈.68 kg) fresh peaches (about 7 small or 5 large; 4 1/2 cups peeled and sliced)
- 1 cup (200 g) granulated sugar
- 1 Tbsp lemon juice
- 2 Tbsp cornstarch
- 0.25 oz (7 g) packet unflavored gelatin*
- ¼–½ tsp almond extract
- Pinch of salt
Crust:
- 11.3 oz (320 g) package pecan shortbread cookies
- 6 Tbsp (85 g) butter*
Cream Cheese Layer:
- 8 oz (226 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 4 oz (113 g) tub frozen whipped topping, thawed (about 1 1/2 cups)
Instructions
- PEACH LAYER: Peel and dice the peaches, discarding the cores. Toss the diced peaches with sugar and lemon juice, then place them in a large colander set over a bowl to collect the juices. Let sit 30 minutes to release juices.
- CRUST: Pulse the pecan shortbread cookies in a food processor or blender until fine crumbs form. Melt the butter and mix with the crumbs. Press the mixture into the bottom of an ungreased 9×13-inch baking dish. Bake at 350°F for 10–12 minutes, or until lightly golden. Cool completely. (For a no-bake crust, see notes.)
- CREAM CHEESE LAYER: In a large bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth. Fold in the thawed whipped topping until combined. Spread the mixture over the cooled crust and chill in the refrigerator.
- Measure 1 cup of the collected peach juice (add water if needed to reach 1 cup). In a small saucepan, whisk together the cornstarch and gelatin. Whisk in the peach juice and cook over medium heat, whisking constantly, until boiling and slightly thickened. Remove from heat, stir in almond extract and a pinch of salt, and cool to room temperature, stirring occasionally so it doesn’t set in the pan.
- Arrange the diced peaches over the chilled cream cheese layer. Gently pour the cooled juice mixture over the peaches. Refrigerate at least 4 hours or overnight to set.
- Cut into squares and serve with extra whipped topping if desired. Keep leftovers refrigerated.
Notes
* You may substitute a small (3 oz) box of peach-flavored gelatin for unflavored gelatin; if using peach gelatin, reduce the sugar on the peaches by 1/4 cup.
* For a no-bake crust: use about 4 Tbsp melted butter mixed with roughly 2 1/4 cups cookie crumbs. Use just enough butter to bind the crumbs without making the crust too wet.
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