I’m a big fan of easy, highly adjustable recipes that are incredibly delicious. This no-bake peach pie has five ingredients for the filling and can be served in a number of different ways.
Tea-Infused Whipped Cream
First, pick your tea. You’ll be mixing this into the whipped cream, so it will be a subtle but delicious flavor. I chose Buttery Shortbread herbal tea because it's one of my favorites and because I wanted to use a graham cracker crust. However, Peach Popsicle herbal tea or Peaches n' Cream oolong would be so good as well.
With your chosen tea, make a concentrate of 1/4 cup of water and 2 teaspoons of tea leaves. Once the concentrate is done, I re-steep the tea leaves and have a cup while I cook. No need to waste it! If you make the tea hot (the quickest way to steep it), make sure to cool it completely; you don’t want to add hot tea to cold whipping cream.
To make your own whipped cream, break out the mixer and let it do the hard work. Pour the whipping cream in and whip it on medium until small peaks form. Because we're adding in tea next, I whipped mine a little longer so it was nice and stiff. Gradually add in the tea concentrate, making sure the cream forms peaks again after each addition.
No-Bake Peach Pie Filling
To make your no-bake peach pie filling, you'll start by combining ready-made cheesecake filling and mascarpone cheese together in a bowl. You might find mascarpone cheese in the deli or fancy cheese section of your grocery store. It has a savory flavor, but is delicious when added to desserts. I choose to use ready-made cheesecake because no-bake desserts are all about ease of creation for me! You can certainly make your own cheesecake mix if you have a favorite. Mix until they are well blended and there are no lumps of mascarpone left.
Finally, dump the mascarpone/cheesecake mixture into the mixer with the whipped cream mixture and blend on low until well blended. Once it's well mixed, you're ready to eat it! I mean, you're ready to plate it, of course.
There are several ways to serve this no-bake peach pie, and all of them are fantastic. For a true pie, pour the filling into a pre-made or homemade graham cracker crust and top with fresh peaches. If you follow the recipe exactly, it's ready to eat right away. Serve it with a giant serving spoon and expect it to be a messy pile, not a perfect slice of pie.
Want it sweeter? You'll notice the recipe does not include any sugar – odd for a dessert recipe. However, the ready-made cheesecake has plenty of sugar to sweeten the whole dish. You can add more cheesecake filling or add your desired amount of sugar if you don't want the cheesecake flavor.
Less sweet and more savory: Add more mascarpone or whipped cream.
Want it lighter and fluffier? Add more whipped cream.
Want more peaches? Fold them into the pie before you put it into the dish. Slice them small, and make sure you don’t use canned peaches as they are too watery. (However, if you must use canned peaches, pat them dry on a towel before folding into the filling.)
Want it to set more and be a more firm pie? Add more cheesecake and less whipped cream. You will also need to refrigerate it for a couple of hours to help it set. Do not freeze it to speed up the process; it gets weird if you do so.
Pie with a graham cracker crust: Buttery Shortbread herbal tea is a fantastic tea to use in your whipped cream if you’ll be using graham cracker crust with your no-bake peach pie. The graham crackers pair beautifully with the shortbread flavor of the tea, and the peaches will bring out the sweetness.
Trifle: Layer in the filling with peaches, vanilla wafers, graham crackers, and whatever else you’d like to layer. Again, Buttery Shortbread herbal tea is great here as is Vanilla Crème herbal tea. You can serve this all in one dish or in individual cups.
Dip: The easiest way to serve this is as a giant dollop on a plate or bed of peaches. Can’t get much easier than this!
No-Bake Peach Pie
- 8 oz mascarpone cheese
- 1 cup ready-made cheesecake filling
- 1 cup whipped cream
- 1/4 cup hot water
- 2 teaspoons Buttery Shortbread herbal tea (or tea of choice)
- 1 fresh peach (or more)
Steep 2 teaspoons of tea in 1/4 cup of boiling water for 5 minutes. Strain and allow to cool. This is your tea concentrate.
Whip one cup of heavy whipping cream in a mixer until it forms peaks. Gradually add tea concentrate to whipped cream and continue to whip. Make sure cream forms peaks after each addition of tea concentrate.
In a separate bowl, mix mascarpone cheese and ready-made cheesecake filling together until well blended. There should be no lumps of mascarpone left.
Pour mascarpone-cheesecake mixture into whipped cream mixture and mix until well blended.
Pour over graham cracker crust and top with fresh peaches.