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Peaches and Cream Dessert

Refreshing Peaches and Cream Dessert You'll Crave All Summer

This Peaches and Cream Dessert is a summer must-try with juicy peaches and a creamy filling.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 4 hours 42 minutes
Servings: 9 squares
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peach Layer
  • 4 fresh peaches Can be swapped with nectarines.
  • 1/4 cup granulated sugar Brown sugar is an alternative.
  • 1 tablespoon lemon juice Lime juice can be used for a zesty kick.
  • 2 tablespoons cornstarch Arrowroot powder is a substitute.
  • 1 tablespoon unflavored gelatin Peach-flavored gelatin can be used.
  • 1/2 teaspoon almond extract Vanilla extract is an alternative.
For the Crust
  • 16 pecan shortbread cookies Graham cracker crumbs can be used.
  • 6 tablespoons butter Coconut oil makes it dairy-free.
For the Cream Cheese Filling
  • 8 ounces cream cheese Neufchâtel cheese is a lighter option.
  • 1/2 cup powdered sugar Agave nectar can be used for a lower-calorie option.
  • 8 ounces frozen whipped topping Heavy cream whipped to soft peaks can substitute.

Equipment

  • Mixing Bowl
  • food processor
  • 9x13-inch baking dish
  • Electric mixer
  • Saucepan
  • colander
  • Spatula

Method
 

Preparation Steps
  1. Peel, slice, and dice the fresh peaches. Toss with granulated sugar and lemon juice, then drain in a colander for 30 minutes.
  2. Crush the pecan shortbread cookies to fine crumbs. Mix with melted butter and press into the bottom of a baking dish. Refrigerate or bake for 10-12 minutes at 350°F.
  3. Beat cream cheese with powdered sugar until smooth, then fold in the whipped topping. Spread over cooled crust and refrigerate.
  4. For the peach layer, heat drained peach juice with cornstarch and gelatin until thickened. Stir in almond extract and allow to cool slightly.
  5. Fold diced peaches into the cooled peach layer and spread over the cream cheese layer. Drizzle with cooled juice mixture.
  6. Cover and refrigerate for at least 4 hours or overnight. Cut into squares when ready to serve.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For best flavor, chill overnight. Use a sharp knife for clean cuts when serving.

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