Sheet Pan Peach Dessert

This no-bake sheet pan peach dessert is a sweet, refreshing treat that comes together in minutes- perfect for warm summer days. With juicy peaches layered over a decadent cream cheese filling and a buttery graham cracker crust, it’s an easy crowd-pleaser that requires zero oven time.

Sheet Pan Peach Dessert Recipe

This quick and easy sheet pan peach pie dessert is going to be your new summer go-to recipe. You won’t believe how simple it is to make yet it’s so dang good! This is my favorite recipe to take to a summer get together when I’m feeding a crowd. I can easily make this peach dessert ahead of time and assemble it right when I get to the party.

I also love that this recipe has minimal ingredients and prep time. The flavors complement each other so well, and you won’t believe how delicious and fresh tasting this peach dessert is.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients are in Sheet Pan Peach Dessert?

• Fresh Peaches – I always use fresh peaches for this recipe. I have used canned peaches before and although it’s still good, it just doesn’t have the flavor that fresh peaches have.
• Graham Crackers – For this recipe, you can use graham cracker crumbs or crush some graham crackers to make the base.
• Butter
• Cream Cheese – I use the full fat cream cheese. If you use fat free cream cheese, I have noticed that it does not set up when placed in the fridge.
• Lemon Juice – Lemon juice actually adds more flavor and zing to the cream cheese.
• Sugar – Obviously, we have to add some sweetness to the cream cheese filling, so we’re going to add in some sugar.

Tools You’ll Need

• Measuring Cups and Spoons
• Mixing Bowl
• Hand Mixer
• Spatula
• Large Baking Sheet Pan (13″x18″)

How to Make Sheet Pan Peach Dessert

1. Lighty grease a baking sheet pan (13″x18″).
2. Crush the graham crackers. (You may use a food processor to pulse into fine crumbs, or place in a Ziploc bag and crush with a rolling pin.)
3. In a medium sized bowl, combine melted butter, graham cracker crumbs and 1/2 cup sugar. Mix until well combined and texture resembles wet sand.
4. Pour the graham cracker mixture into the prepared baking sheet pan. Spread evenly, pressing firmly down using the bottom of a measuring cup of spatula to pack it tightly.
5. Refrigerate for 30 minutes to allow the crust to set and harden.
6. In a mixing bowl, combine cream cheese, lemon juice and sugar.
7. With a mixer, beat on high until cream cheese mixture is smooth and creamy. Set aside.
8. Remove graham cracker crust from fridge and spoon cream cheese mixture into crust. Spread evenly.
9. Remove skins from peaches and slice peaches into small slices.
10. Layer sliced peaches over top of the cream cheese layer.
11. Refrigerate peach pie for 1 hour to chill and set before serving.
12. Serve and enjoy!

Make Ahead Directions and Storage

Here is my tip for making and storing my sheet pan peach dessert. This is the perfect recipe to make ahead of time – like even 24-48 hours ahead of time. BUT, if you’re going to do that, you’ll want to wait to put the sliced peaches on until right before serving. This makes it so that the peaches remain fresh and crisp and don’t turn your peach dessert into a soggy mess. Store the peach pie in the fridge (without the peaches on top) and it will be good for up to 7 days! (I know, I’ve tried it).