This No Bake Peach Delight brings the flavors of cheesecake and fresh summer peaches together into one easy no bake summer dessert!
If you love this dessert, you’ll also want to check out our Strawberry Pretzel Salad, a sweet and salty riff on the same idea!
A Mysterious, Delightful Dessert
You might not know exactly what you’re getting with these old favorites, but you can be sure it will be delicious. The Mennonites know their way around a kitchen.
One of my favorite vaguely titled Mennonite recipes is this Peach Delight. It’s one in a collection of “delights,” including the more familiar Cherry Delight and the mysterious Italian Delight, which admittedly sounds like the recipe for a shady lunch your high school cafeteria served, but is really something similar to Johnny Marzetti.
So what is it exactly that makes this dessert so delightful?
I’m so glad you asked. Peach Delight is made of three no-bake layers.
- The first is a simple graham cracker crust.
- The next, a cool, creamy cheesecake mousse,
- and the last a layer of fresh, juicy peaches covered in peach jello.
The combination of peaches and cheesecake could bring a smile to the grumpiest face. So go ahead and embrace the unknown and give this Peach Delight a chance. I promise it’ll be delicious.
Why I Love No Bake Peach Dessert
- It’s perfect for sharing. This recipe makes a large pan, so it’s great for serving to a crowd. I brought it to a church gathering, and it disappeared in no time.
- It’s so colorful. The three no-bake layers result in a color explosion, with a brilliant fiery pink and orange topping that’ll remind you of a summer sunset.
- It’s quick. After about 30 minutes of prep and 5 minutes of cook time, you’ll have a vibrant dessert to bring to all your summer gatherings!
Key Ingredients for Peach Delight
- Peach jello – The gel-like texture of the jello perfectly mixes with the creamy whipped topping and cream cheese. It’s a match made in heaven.
- Graham crackers – You’ll need about 12-13 graham crackers for this recipe. To make it gluten free, you can use gluten free graham crackers instead.
- Sugar – You’ll need white sugar, brown sugar, and powdered sugar to make this dessert. White sugar for the jello, brown for the crust, and powdered sugar for the cream cheese filling.
- Cream cheese – You’ll need 8 ounces of cream cheese. Make sure it’s softened to room temperature before you beat the cream cheese and powdered sugar together.
- Whipped topping – If you’re anything like me and keep your whipped topping in the freezer, make sure it’s thawed before you add it to the cream cheese mixture.
Fresh peaches – I used 5-6 peaches in this dessert. All you need to do is rinse and slice them, and you’re good to go!
How to Make No Bake Peach Dessert
- Prepare the jello topping. In a medium saucepan, stir together the sugar, cornstarch, and salt. Add the water then bring the mixture to a gentle boil, whisking often, until it forms a thick gel-like consistency. Stir in the jello and continue to cook until completely dissolved. Remove from heat and allow to cool while you prepare the remaining ingredients.
- Prepare the graham cracker crust. Combine the graham crackers, butter, and brown sugar in a bowl then press the mixture into the bottom of a 9 x 13 inch pan.
- Make the cream cheese filling. In the bowl of an electric mixer, beat the cream cheese and powdered sugar until smooth. Beat in the whipped topping. Spread the mixture over the graham cracker crust.
- Add the sliced peaches over the cream cheese filling.
- Add the jello layer. Once the jello mixture has cooled to room temperature or is just barely warm, pour it over the peaches. Cover and refrigerate at least 2 hours or overnight. Serve cold.
Make Ahead and Storage Instructions
The recipe should be refrigerated, covered, and will keep for about 2-3 days.
Peach Delight is ideal for making ahead of time because it needs to chill for several hours or overnight before serving. Prepare it up to 24 hours in advance.
Tips and FAQS
Can I substitute different fruits and jello flavors?
Absolutely! This would be great with strawberries, raspberries, nectarines, or blueberries. Pair them with strawberry, raspberry, orange, or even lemon jello. The flavor combinations are endless!
Do I need to peel the peaches before making the Peach Delight?
This is up to your personal preference, but I usually don’t peel the peaches. All you need to do is give them a quick wash and then slice them. That said, if the texture bothers you, feel free to give them a quick peel!
Is it okay to eat peach skin?
Absolutely! It is completely safe to eat peach skin, so you don’t need to worry about that.
Do I need to use fresh peaches in Peach Delight?
I prefer to use fresh peaches, but if peaches aren’t in season and you’ve got a craving, you can sub canned or frozen. Just drain them well so there’s not extra liquid on top of the cream cheese filling.
Can you make Peach Delight gluten free?
For sure! Just substitute the graham crackers for gluten free graham crackers. You can use the same amount of crushed grahams (2 cups). Kinnikinnik and Pamela’s both make good gluten free graham crackers.
More Peach Recipes
I’m alllll about peach recipes in the summer! Here are some of my favorites:
- Peach Pie Crumble
- Peach Bundt Cake
- Peach Cobbler Cheesecake Bars
- Peach Cherry Wine Slushies
- Blackberry Peach Cobbler
For the topping:
- 1 cup sugar
- 4 Tablespoons cornstarch
- Pinch salt
- 1 1/2 cups water
- 1 3 ounce package peach jello
For the crust:
- 2 cups crushed graham crackers (about 12-13 whole grahams)
- 8 Tablespoons butter, melted
- 2 Tablespoons brown sugar
For the filling:
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 8 ounce tub whipped topping, thawed
- 5-6 peaches, sliced
- In a medium saucepan, stir together the sugar, cornstarch, and salt. Add the water then bring the mixture to a gentle boil, whisking often, until it forms a thick gel-like consistency. Stir in the jello and continue to cook until completely dissolved. Remove from heat and allow to cool while you prepare the remaining ingredients.
- Combine the graham crackers, butter, and brown sugar in a bowl then press the mixture into the bottom of a 9 x 13 inch pan.
- In the bowl of an electric mixer, beat the cream cheese and powdered sugar until smooth. Beat in the whipped topping. Spread the mixture over the graham cracker crust. Top with sliced peaches.
- Once the jello mixture has cooled to room temperature or is just barely warm, pour it over the peaches. Cover and refrigerate at least 2 hours or overnight. Serve cold.
More Summer Desserts
Need inspiration for cookouts and summer birthday parties? I’ve got you covered!