Peach Cheese Pie is a delightful dessert that blends the creamy richness of a cheese filling with the natural sweetness of ripe peaches. Perfect for summer or any time you’re craving a refreshing yet indulgent treat, this pie offers the best of both worlds: a smooth, velvety cheese base paired with juicy, tender peaches that add a burst of fruity goodness. Whether you’re serving it for a special occasion or a casual get-together, this pie is sure to be a hit.
What makes Peach Cheese Pie so special is the combination of creamy cheese and fresh fruit. The cheese filling is typically made with cream cheese, sugar, and a touch of vanilla, resulting in a rich and decadent base. The peaches, either fresh or canned, bring a juicy sweetness that contrasts beautifully with the rich filling. The balance between the smooth, tangy cheese and the sweet, aromatic peaches makes each bite irresistible.
The crust of Peach Cheese Pie can vary depending on your preference. You can use a traditional graham cracker crust, which adds a nice crunch and a hint of cinnamon, or opt for a buttery, flaky pie crust for a more classic feel. Some variations even use a shortbread crust, which adds a light, delicate texture that pairs perfectly with the creamy filling.
Peach Cheese Pie is versatile enough to be enjoyed in any season. In the summer, when peaches are at their peak, this pie is the perfect way to showcase the fruit’s natural flavor. In the winter months, you can use canned peaches to keep the dessert just as delicious, making it an all-year-round favorite.
What’s also great about Peach Cheese Pie is that it’s easy to make in advance. Simply prepare it the day before you plan to serve it, refrigerate it to set, and enjoy a fuss-free, ready-to-serve dessert. It’s the perfect treat to make ahead for a dinner party, barbecue, or holiday celebration.
Peach Cheese Pie is the perfect dessert for anyone who loves the combination of creamy and fruity flavors. It’s light, refreshing, and indulgent all at once, making it a timeless favorite for any occasion..
Ingredients
- 16 oz cream cheese room temperature
- 1 box Vanilla Pudding small, cook kind
- 1 can sliced peaches large
- 1/4 cup flour
- 1/4 tsp salt
- 1 egg
- 1 tsp baking powder
- 3/4 cup sugar divided
- 1/2 cup milk
- 1 tsp sugar for topping
- 1/2 tsp cinnamon for topping
Instructions
- Beat together flour, salt, baking powder, 1/4 cup sugar, milk, egg, and pudding. Mix well.
- Place this mixture in a 9-inch sprayed baking dish.
- Open the peaches, drain them into a bowl, and set aside the juice.
- Place the peaches over the mixture in the baking dish.
- In a mixing bowl, beat the cream cheese, 1/2 cup sugar, and 3 tablespoons of the reserved peach juice until creamy.
- Spoon the cream cheese mixture over the peaches, leaving a 1-inch gap from the edge of the pie plate.
- In a small dish, mix 1 tsp sugar and 1/2 tsp cinnamon together.
- Sprinkle the sugar and cinnamon mixture over the top of the peaches.
- Bake at 350°F for approximately 30 minutes.
- Serve deliciously right out of the oven or, once cooled, top with your favorite ice cream.
I forgot the baking powder and it still came out ok. Just a bit flatter than I thought it would be.
I tried it and it was… meh? Tasted okay, but the texture wasn’t really “pie” to me. More like a casserole. Still ate it all, so yeah.
“Meh” is still kind of honest 😅 I agree it’s more like a baked peach-cheesecake casserole than a true flaky pie. Did you cool it at all? Chilling usually thickens it up.
Wait, pie? I made it and it was more like pudding cake with peaches. Still tasted good though. Next time I’m adding a crust or more flour/cook time.
This looks so delicious! Can’t wait to make it for my family. Thanks Mary! 🙂
I made this for my family last week and they loved it! Thanks for sharing, Mary! 🙂
Meh… it’s just ok. I prefer my pies more fruity. Needs a twist!
Easy to follow, but I think it could use more peaches. A little bland for my taste.
Why do you need to drain the peaches? Just mix them in whole! Seems like an extra step.
Draining the peaches helps to prevent the pie from getting too soggy. Trust me, it makes a big difference in texture!
I dunno, just mix ’em whole! Seems easier. Who cares about texture, pie is pie!
I don’t like cream cheese but I made it for my husband and he devoured it. Go figure!
This pie is amazing! I can’t believe how easy it was to make and my family loved it.
Not gonna lie, I thought the amounts looked off—1/4 cup flour seems low. Mine puffed then sank. Maybe my baking dish was too deep? Anyway, flavor was still decent.
YUM! Made this for a potluck and it was gone in minutes! Everyone asked for the recipe!
Peach Cheese Pie? Is that even a thing? Sounds strange to me.
Peach cheese pie? Never heard of this before. Sounds weird but I might try it.
I tried this but it didn’t set right… think I did somethin wrong. maybe too much milk?
This pie is a game changer. I never thought of mixing cheese with fruit like this. Amazing combo!
Not sure about the pudding part—like, small cook kind? I used vanilla instant by mistake and the texture was weird. Once I followed the directions properly, it worked way better.
Um, can I use other fruits instead of peaches? My son is allergic to them.
I think it should work fine with other fruits, but I ain’t no expert. Just don’t use something too watery, or the pie might get soggy.
You can totally use other fruits! Maybe try apples or berries? Just make sure they get soft in the pie. Good luck!
Just ok. I was expecting more flavor. My pie tasted bland. Not sure what went wrong.
I followed the recipe but it turned out really runny. What did I do wrong? 🤔
I tried it but didn’t like the texture. The cream cheese just didn’t sit right with me.
Sounds tasty, but 30 minutes at 350°F for a 9-inch dish feels a bit short? I baked mine a few extra minutes until it set. Still good though—kinda like a creamy peach cheesecake pie.