Peach Icebox Pie | Easy No-Bake Dessert Recipe

So you’re craving dessert, but the thought of turning on the oven makes you want to cry into your mixing bowl, huh? Same. That’s why the peach icebox pie exists—it’s basically a “lazy chef’s” love letter to creamy, fruity, no-fuss heaven. It’s cold, it’s sweet, it looks like you tried, and it involves very little actual effort. What more do we need in life, really?

Table of Contents

Why This Recipe is Awesome

First of all, it’s no-bake. That means your oven can stay off, your kitchen won’t feel like the Sahara Desert, and you still get dessert.
It tastes like summer in pie form—fresh peaches, creamy filling, and buttery crust all hugging each other in perfect harmony.
It’s one of those recipes that sounds fancy enough to impress your friends but is honestly so easy, even someone who thinks “cooking” means microwaving noodles could pull it off.
Oh, and did I mention it’s cold, creamy, and refreshing? Basically, it’s your taste buds’ vacation.

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Ingredients You’ll Need

Grab these goodies and let’s get to it:

Graham cracker crumbs (about 2 cups) – aka the crunchy foundation of your peachy castle.
Unsalted butter (½ cup, melted) – the glue holding that castle together.
Granulated sugar (¼ cup) – sweet, but not “dentist emergency” sweet.
Cream cheese (8 oz, softened) – creamy, dreamy, the backbone of the filling.
Sweetened condensed milk (1 can, 14 oz) – basically liquid sugar magic.
Fresh peaches (3–4, peeled and sliced) – the star of the show, obviously.
Heavy whipping cream (1 cup) – because life without whipped cream is sad.
Vanilla extract (1 tsp) – adds that “I tried harder than I actually did” flavor.
Lemon juice (2 tbsp) – to balance the sweetness and keep the peaches from looking sad and brown.

Step-by-Step Instructions

Make the crust. Mix graham cracker crumbs, melted butter, and sugar until it looks like damp sand you’d use to build a sandcastle. Press it firmly into a pie dish. Pop it in the fridge to chill while you prep the filling.
Whip the cream. In a bowl, beat the heavy cream until soft peaks form. Translation: it should look fluffy and cloud-like, not like soup. Set aside.
Mix the creamy stuff. In another bowl, beat the cream cheese until smooth, then add sweetened condensed milk and vanilla. Stir until it’s silky and you want to lick the spoon.
Combine the two. Gently fold the whipped cream into the cream cheese mixture. Don’t beat it like it owes you money—just fold until combined.
Layer the peaches. Toss sliced peaches with lemon juice, then layer them over the chilled crust. They should look like a juicy little sunset.
Add the filling. Pour the creamy mixture on top of the peaches, spreading it out evenly like you’re frosting a cake.
Chill, baby, chill. Cover and refrigerate for at least 4–6 hours (overnight is best). Yes, waiting is hard. No, you can’t speed it up in the freezer unless you want weird ice crystals ruining your life.
Serve & brag. Top with extra peach slices or whipped cream, then act like you just invented dessert.

Common Mistakes to Avoid

Not chilling the crust enough. Your pie will collapse faster than a Jenga tower.
Overbeating the whipped cream. You’ll end up with butter. Great for toast, not so much for pie.
Using canned peaches without draining. Unless you’re into soggy pie, please… just no.
Skipping lemon juice. Without it, your peaches will turn an unappetizing shade of sadness.

Alternatives & Substitutions

No fresh peaches? Use canned or frozen—but drain them well, or the pie becomes soup.
Not a graham cracker fan? Try crushed vanilla wafers, shortbread, or even Oreos (yes, really).
Want a tangy twist? Swap cream cheese for mascarpone or even Greek yogurt (fancy pants version).
Dairy-free? Use coconut cream instead of whipped cream and vegan cream cheese. Will it taste identical? Nope. Will it still be tasty? Yup.
Extra flavor boost? Add a sprinkle of cinnamon or nutmeg to the crust for cozy vibes.

FAQ

Can I make this ahead of time?

Absolutely, in fact it tastes even better after chilling overnight. Translation: less stress on the day you actually want to eat it.

Do I have to peel the peaches?

Technically no, but the fuzzy skin can be weird in creamy desserts. Unless you’re into furry pie (yikes), peel them.

Can I freeze peach icebox pie?

You can, but when thawed, the texture might get funky. Think icy, watery peaches. Not ideal unless you like disappointment.

What if my filling didn’t set?

You probably rushed the chilling process. Patience, grasshopper. Let it sit longer and it’ll firm up.

Can I use margarine instead of butter for the crust?

Well, you could, but why hurt your soul like that? Just use butter—it’s worth it.

Is this pie healthy?

If by “healthy” you mean “makes you happy,” then yes. If you mean “low-calorie,” then… absolutely not.

Can I swap peaches for other fruit?

Totally! Try strawberries, blueberries, or even mango. Basically, if it’s juicy and delicious, it works.

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Final Thoughts:

Peach icebox pie is the ultimate warm-weather dessert—light, fruity, and irresistibly creamy. With sweet peaches and a chilled, velvety filling, it’s a no-fuss recipe that tastes like sunshine in every bite. Perfect for barbecues, family gatherings, or whenever you want a refreshing treat, this pie proves that simple desserts can be the most memorable.