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I added a secret ingredient to make the Creamiest Peaches and Cream Bars! I guarantee you’ll be making them all summer!
These no bake peaches and cream bars are everything I want in a summer dessert. A buttery graham cracker crust is layered with fluffy cream cheese filling and juicy peaches, then fridge-baked until perfect.
The inspiration for this recipe came from a conversation with my friend Sarah. She was telling me about a fresh peach dessert her family has loved for years, but there wasn’t a written recipe—just memories of layers of peaches and cream. I couldn’t stop thinking about it.
So I gave it an Oh Sweet Basil twist by borrowing the creamy filling from our favorite Berries and Cream Bars and pairing it with a simple graham cracker crust. After a little experimenting (and discovering that chopped peaches work much better than sliced!), these no bake peaches and cream bars were born. I think they just might become one of your favorite summer desserts too!
Why You’ll Love These No Bake Peach Bars
- No oven required
- Perfect for fresh peach season
- Creamy, light, and refreshing
- Easy to make ahead
- Great for potlucks and BBQs
- Layers of buttery crust, peaches, and cream
- Perfect balance of sweet and fresh
- Easy to slice and serve
Ingredients You’ll Need
Simple ingredients come together to create layers of buttery graham cracker crust, juicy peaches, and fluffy cream filling. Here’s everything you’ll need:
- Fresh Peaches: Sweet, juicy peaches are the star of the dessert. Slightly firm peaches hold their shape best.
- Brown Sugar: Brings out the natural sweetness of the peaches.
- Cinnamon: Adds warm flavor without overpowering the fruit.
- Nutmeg: Just a pinch gives the peaches extra depth.
- Cornstarch (or EZ Gel): Thickens the peach juices into a light syrup that keeps the bars from becoming watery.
Graham Cracker Crust
- Sugar: Adds just a little extra sweetness.
- Graham Crackers Crumbs: Create a buttery, no-bake crust that’s sturdy enough to hold the creamy filling.
- Salted Butter: Holds the crust together while adding rich flavor.
Cream Filling
- Heavy Cream: Whips into a light, fluffy layer.
- Vanilla: Adds warmth and enhances the cream.
- Cream Cheese: Creates a rich, tangy filling.
- Powdered Sugar: Sweetens while keeping the filling silky smooth.
How to Make Peaches and Cream Dream Bars
These layered bars come together in just a few easy steps. Once the peaches have cooled, it’s simply a matter of layering everything together and letting the refrigerator do the rest.
- Prepare the peaches. Combine the chopped peaches, brown sugar, cinnamon, nutmeg, cornstarch (or EZ Gel), and water in a saucepan over medium-low heat. Cook, stirring gently, just until the peaches release their juices and a light syrup forms, about 2 minutes. Immediately spread the peaches onto a baking sheet to cool. Don’t overcook them or they’ll become too soft.
- Make the crust. Stir the sugar into the graham cracker crumbs, then mix in the melted butter until the crumbs are evenly moistened. Reserve ½ cup for the topping, then firmly press the remaining mixture into the bottom of a 9×13-inch baking dish. Refrigerate while you prepare the filling.
- Make the filling. Beat the heavy cream and vanilla until soft peaks form. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold the whipped cream into the cream cheese mixture in two additions until fully incorporated and fluffy.
- Assemble the bars. Spread half of the filling over the chilled crust. Spoon about two-thirds of the cooled peaches over the filling, then gently spread the remaining filling on top. Finish with the remaining peaches and the reserved graham cracker crumbs.
- Chill. Refrigerate for at least 2 hours, or overnight, before slicing and serving.
Carrian’s Tips
- Chop the peaches instead of slicing them. They stay in place much better when cutting and serving the bars.
- Don’t skip the quick cook! Two minutes on the stove creates a light peach syrup that adds extra flavor and keeps the bars from becoming watery.
Variations
- Use nectarines.
- Add raspberries.
- Try vanilla wafers instead of graham crackers.
- Sprinkle toasted pecans on top.
- Add lemon zest.
- Swap cinnamon for cardamom.
Make Ahead
These bars are actually even better after chilling overnight. The flavors have time to meld together, and the filling firms up beautifully, making them easier to slice and serve.
How to Store These Bars
Store the bars tightly covered in the refrigerator for up to 4 days. They’re best served cold straight from the fridge. We don’t recommend freezing them since the peaches release too much moisture as they thaw.
Peaches and Cream Bar FAQs
Fresh peaches are best since frozen peaches release much more liquid.
Yes, but fresh peaches will give you the best flavor and texture. If you use canned peaches, drain them well and pat them dry with paper towels to remove as much excess moisture as possible. Skip the cooking step too!
Technically, no. But the quick two-minute cook creates a light syrup that makes the bars much more flavorful and keeps them from becoming watery.
Yes! They’re actually even better after chilling overnight.
If you’re looking for a dessert that uses fresh peaches and doesn’t use the oven, these no bake peaches and cream dream bars are it. The buttery graham cracker crust, juicy peaches, and fluffy cream filling make every layer irresistible.
More Dessert Bar Recipes You’ll Love…
- Raspberry Lemon Cheesecake Bars
- Carmelitas
- No Bake Caramel Cheesecake Bars
- Biscoff Crumb Bars
- Key Lime Bars
Watch How These Creamy Peach Bars are Made…
Peaches and Cream Dream Bars
Ingredients
- 6-7 Peaches, peeled and chopped
- ⅓ Cup Brown Sugar
- ¼ teaspoon Cinnamon
- 1 Pinch Nutmeg
- 2 teaspoons Cornstarch, or I prefer 4 teaspoon EZ Gel
- 2 teaspoons Water
Graham Cracker Crust
- 3 Tablespoons Sugar
- 3 Cups Graham Crackers, (3 sleeves), turned to crumbs
- 12 Tablespoons Salted Butter, melted
Cream Filling
- 1 ½ Cups Heavy Cream
- 1 ½ teaspoons Vanilla
- 12 Ounces Cream Cheese, 1 ½ bricks, softened
- ¾ Cup Powdered Sugar
Instructions
Prepare the Peaches
- Place the chopped peaches and all other ingredients in a pot over medium low heat.6-7 Peaches, ¼ teaspoon Cinnamon, 1 Pinch Nutmeg, 2 teaspoons Cornstarch, 2 teaspoons Water, ⅓ Cup Brown Sugar
- Stir with a rubber spatula to gently coat and once it starts to bring out the juices, turn it off and spread on a cookie sheet to quickly cool. Do not cook them longer than like 2 min or you'll have to place in the fridge to cool.
Make the Graham Cracker Crust
- Stir the sugar into the crumbs then stir in the melted butter.3 Tablespoons Sugar, 3 Cups Graham Crackers, 12 Tablespoons Salted Butter
- Remove 1/2 cup to reserve for the topping and press the rest in a 9×13" pan. Place in the fridge along with the extra bowl.
Make the Filling
- Beat the whipped cream and vanilla with a hand mixer until soft peaks form.1 ½ Cups Heavy Cream, 1 ½ teaspoons Vanilla
- In another bowl, beat the cream cheese and powdered sugar with the same hand mixer until smooth.12 Ounces Cream Cheese, ¾ Cup Powdered Sugar
- Add half of the whipped cream to the cream cheese and beat until smooth. Add the remaining whipped cream and beat again.
- Spread half of the whipped cream over the crust.
- Top with 2/3 of the peaches and then place dollops of the cream over the peaches.
- Gently spread it over the peaches and then top with the remaining peaches and remaining crumbs.
- Refrigerate at least 2 hours or up to overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
