Peaches and Cream Delight | Sweet Ordeal | Peach Recipe (2024)

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.

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.

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.

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

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.

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 is a great make ahead dessert.

Check out these other delicious make ahead desserts:

• Cherry Orange Frosty
• Tropical Pretzel Pie
• Summer Fruit Cups
• No Bake Chocolate Cherry Dessert
• No Bake Lemon Blueberry Dessert

Peaches and Cream Delight

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Happy eating and have a blessed day.

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