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Peach Yum Yum
This no-bake Peach Yum Yum dessert is layered with sweet peach pie filling, fluffy homemade whipped cream, and buttery graham cracker crumbs!
A NO BAKE DESSERT RECIPE
This Peach Yum Yum is a layered dessert that is perfect for summer time! It’s a no bake treat, which means no need to turn on the oven and heat up the house. I love these yum yum desserts and they are called that for good reason! I think it’s great for a weeknight dessert but could totally see myself taking it to a potluck, party or backyard bbq party.
FREQUENTLY ASKED QUESTIONS:
How long does it take to fully set? Typically, this Yum Yum dessert takes 2 hours to fully set properly. Can I make this Peach Yum Yum ahead of time? Yes, since this dessert has to chill a while anyways, you can make it ahead of time easily. In fact, I like to make it the night before sometimes. I feel like it really gets the flavors going then. Can I use Cool Whip instead of making the homemade stuff? Yes, I think this would make this an even easier dessert to make if you want to use whipped topping! Can I used canned peaches or fresh peaches instead? Canned peaches wouldn’t be as sweet but I suppose you could. You’d need to drain them pretty well so they don’t add water to this dessert. As for fresh peaches, that would be a lot of extra work. If you wanted to go that route, I’d suggest making a Homemade Peach Pie Filling. Can I make this with different pie fillings? Yes, in fact, I have a few other Yum Yum recipes you can try. Try the Cherry Yum Yum or my Apple Yum Yum. You could try some blueberry pie filling too. Can I just buy the graham cracker crumbs? Of course. If you’re looking for another way to make this recipe even more simple, grabbing a box of graham cracker crumbs could be the answer. It’s such a simple task for me to make them myself, so I did, but you can absolutely grab some at the store if you prefer. They’ll work just fine. How long will this dessert last? You can keep the leftovers in the fridge in an airtight container for up to 3 days. You can also freeze this for up to 3 months in an airtight, freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
graham cracker crumbs– you will need about 10-12 sheets of graham crackers which should equal 1 1/2 cups of graham cracker crumbs. You can use regular, plain graham crackers or cinnamon graham cracker crumbs. If you are using store bought graham cracker crumbs – just measure out 1 1/2 cups.
salted butter – you can use unsalted butter if you prefer. I think everything else in this dessert is so sweet that the little bit of salt that is in slated butter will balance everything else out without it all being overly sweet.
cream cheese– softened to room temperature. You can use these Tips to Soften Cream Cheese Quickly if you need them. Softening it to room temperature before using it is key in this recipe or you’ll end up with a lumpy whipped topping layer and you don’t want that.
sugar
heavy whipping cream – you could just use Cool Whip instead of making your own homemade version if desired. I discuss this more in the FAQ (Frequently Asked Question) section above.
vanilla extract
peach pie filling – you can use sugar free if you prefer or if you really want to go all out then you can make your own Homemade Peach Pie Filling.
HOW TO MAKE PEACH YUM YUM:
Start by crushing the graham crackers into crumbs. I start with about 10 graham cracker sheets into a ziploc bag. Pound them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 1/2 cups graham cracker crumbs (add more sheets if necessary to make 1 1/2 cups.
Set aside 2 Tablespoons of the crumbs (we’ll use that for the topping.) To the bag add 6 Tablespoons salted butter with the graham cracker crumbs. Seal the bag and press the bag to combine the butter and graham crackers.
Spread the crumbs into a 9×9-inch baking dish. Push down with your hands to make a flat layer.
Next, combine 8 ounce block cream cheese, softened to room temperature with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
In a separate bowl (to make the whipped cream), combine 2 cups (1 pint) heavy whipping cream, 3 Tablespoons sugar and 1/2 teaspoon vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.
Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
Spread half of the cream cheese/whipped cream mixture evenly over crust.
Evenly spread 21 ounce can peach filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture.
Spread evenly. Top with reserved graham cracker crumbs.
Refrigerate for a couple hours (or overnight) before slicing and serving.
CRAVING MORE RECIPES?
Apple Yum Yum
Cherry Yum Yum
Peach Dump Cake
Peach Dumplings
Fresh Peach Crisp
Print
Peach Yum Yum
A no-bake layered dessert with graham cracker crumb crust, peach pie filling and a whipped cream layer.
Course DessertCuisine American
Prep Time 20 minutes minutesChill Time 2 hours hoursTotal Time 2 hours hours 20 minutes minutes
Servings 8
Calories 521kcal
Author Brandie Skibinski
Ingredients1 ½ cups graham cracker crumbs (about 10-12 graham cracker sheets)6 Tablespoons salted butter, melted8 ounce block cream cheese, softened to room temperature½ cup sugar2 cups heavy whipping cream (1 pint)3 Tablespoons sugar½ teaspoon vanilla extract21 ounce can peach pie filling
InstructionsStart by crushing the graham crackers into crumbs. I put 9 graham cracker sheets into a ziploc bag. Pound them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 ½ cups graham cracker crumbs. Set aside 2 Tablespoons of the crumbs (we'll use that for the topping.) To the ziploc bag add 6 Tablespoons salted butter, melted with the graham cracker crumbs. Seal the bag and press the bag to combine the butter and graham crackers. Spread the crumbs into a 9×9-inch baking dish. Push down with your hands to make a flat layer. Next, combine 8 ounce block cream cheese, softened to room temperature with ½ cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside. In a separate bowl (to make the whipped cream), combine 2 cups heavy whipping cream, 3 Tablespoons sugar and ½ teaspoon vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP whipped topping. This will take a minute or two on a high speed setting. Combine the cream cheese mixture with the whipped cream, by hand, until combined well.Spread half of the cream cheese/whipped cream mixture evenly over crust. Evenly spread 21 ounce can peach pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved 2 Tablespoons graham cracker crumbs. Refrigerate for a couple hours (or overnight) before slicing and serving.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 521kcal | Carbohydrates: 52g | Protein: 7g | Fat: 32g | Sodium: 436mg | Fiber: 1g | Sugar: 35g
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