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Creamy No-Bake Peach Cream Pie with Easy Homemade Gingersnap Crust

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A fuss-free, creamy no-bake peach cream pie featuring a spicy gingersnap crust, perfect for summer gatherings and hot days when you want dessert without turning on the oven.

Ingredients

Scale
  • 2 cups (180g) gingersnap cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 3 cups (about 4 medium) fresh ripe peaches, peeled and diced
  • 1 cup (240ml) heavy cream, chilled
  • 8 ounces (225g) cream cheese, softened
  • 3/4 cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions

  1. Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and rolling over with a rolling pin until you have about 2 cups of crumbs (180g). Mix the crumbs with the melted butter, granulated sugar, and ground cinnamon in a bowl until the mixture resembles wet sand.
  2. Firmly press the crumb mixture into the bottom and up the sides of your 9-inch pie dish. Use the bottom of a glass or measuring cup to compact it tightly, so it holds together after chilling. Place the crust in the refrigerator to chill while you prepare the filling (about 15 minutes).
  3. Peel and dice fresh peaches into small cubes (about 3 cups or 450g). Toss them with lemon juice to prevent browning and add brightness.
  4. In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
  5. Fold the diced peaches gently into the cream mixture, ensuring the fruit is evenly distributed without breaking it down. Taste and adjust sweetness with a little more powdered sugar if peaches aren’t quite ripe.
  6. Spoon the creamy peach filling into the chilled gingersnap crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the filling to set perfectly.
  7. Before serving, garnish with thin peach slices or a sprinkle of crushed gingersnaps for extra texture. Slice and enjoy chilled.

Notes

Whip the cream to stiff peaks but avoid overwhipping to prevent graininess. Press the crust firmly to avoid crumbling. Peel peaches by blanching or using a sharp peeler. Drain excess juice from peaches if very juicy to keep filling thick. Refrigerate at least 4 hours or overnight for best texture. Substitutions available for dairy-free and gluten-free diets.

Nutrition

Keywords: no-bake peach cream pie, gingersnap crust, summer dessert, easy peach pie, no oven pie, creamy peach pie, homemade pie crust

Find it online: https://freshforkful.com/creamy-no-bake-peach-cream-pie-recipe-easy-homemade-gingersnap-crust/