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No-Bake Vegan Peach Cream Pie Recipe: The Perfect Summer Dessert!

No-Bake Vegan Peach Cream Pie is the ultimate summer dessert—light, creamy, and bursting with fresh peach flavor.

The best part? No oven needed! It’s got a silky coconut cream filling, juicy peaches, and a crisp cookie crust that comes together in minutes. Perfect for hot days when turning on the oven feels like a bad idea.

I first made this on a whim after grabbing too many peaches at the farmers’ market. Blending them into a dreamy, dairy-free filling was a game-changer.

The pie chilled while we hung out on the beach, and by the time we got back, it was the perfect cool-down treat.

Flavor Bomb Alert!

No Bake Vegan Peach Cream Pie Recipe

  • The peach filling is ultra-creamy, thanks to blended cashews and coconut milk.
  • No oven needed! Perfect for hot days when baking is out of the question.
  • It’s naturally sweetened, so you can enjoy dessert without the sugar crash.
  • Customizable! Swap peaches for mangoes, strawberries, or whatever fruit is in season.
Serve & Enjoy

No Bake Vegan Peach Cream Pie Recipe

This No-Bake Vegan Peach Cream Pie is a summer dream—creamy, fruity, and irresistibly easy! Made with fresh peaches and a silky dairy-free filling, it sets up beautifully in a buttery graham cracker crust. No oven needed, just chill and enjoy!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 96 kcal

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Potato masher
  • Spatula or spoon
  • Pie dish

Ingredients
  

Mix together

  • 5 cups fresh peaches peeled and cut into large dices or chunks
  • ½ cup Agave Nectar or sugar if preferred
  • 1 tablespoon Lemon Juice
  • Make the glaze

Make the glaze

  • 1 cup Use 1 cup of the fresh peach chunks prepped above mash with potato masher in saucepan
  • 1 ¼ cup peach nectar drained from peaches add water as needed to make 1 ¼ cups total
  • 4 tablespoon Cornstarch
  • ½ teaspoon Almond Extract optional

Instructions
 

  • Prep the Peaches: Peel and cut peaches into chunks or slices. Toss with agave (or sugar) and lemon juice. Let them sit for 30 minutes to release juices.
    Prep the Peaches
  • Make the Glaze: Drain peach nectar and add water to make 1 ¼ cups. Heat with 1 cup of peaches and cornstarch, mashing the peaches while whisking until thick and clear. Add almond extract if desired.
    Make the Glaze
  • Cool the Glaze: Let the glaze cool for at least 10 minutes before assembling the pie.
  • Layer the Pie: Spread a little glaze on the pie crust, then layer peaches and glaze, finishing with a glaze layer on top.
    Layer the Pie
  • Chill the Pie: Refrigerate for 4-6 hours to set.
  • Serve & Enjoy: Best enjoyed the same day or within 24 hours!
    No Bake Vegan Peach Cream Pie Recipe

Nutritional Info:

NutritionValue
Calories96kcal
Carbohydrates23g
Protein1g
Fat1g
Sodium2mg
Sugar:17g

Delicious Variations For No-bake Vegan Peach Cream Pie!

  • No-Bake Vegan Mango Cream Pie: Swap out the peaches for ripe, juicy mangoes! Mango pairs beautifully with coconut milk, making the filling extra luscious. You can also add a hint of lime zest for a tropical twist.
  • Mixed Berry Peach Pie: For a burst of flavor and color, mix in fresh blueberries, raspberries, or strawberries with the peaches. The berries add a nice tart contrast to the creamy filling.
  • Coconut Peach Cream Pie: Enhance the tropical notes by stirring toasted coconut flakes into the crust or sprinkling them on top. You can also replace almond extract with coconut extract for a deeper coconut flavor.
  • Spiced Chai Peach Pie: Add a warm, cozy touch by mixing ½ teaspoon cinnamon, ¼ teaspoon ground ginger, and a pinch of nutmeg into the glaze. This variation works great for late summer and early fall!
  • Chocolate Drizzle Peach Pie: For a decadent touch, drizzle melted dairy-free chocolate over the chilled pie before serving. A dark chocolate drizzle balances the sweetness beautifully
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Lily Walker

Hi! I’m Lily Walker

Lily Walker is a California-born chef with roots in the Central Valley's farming community, transforming salads from diet staple to culinary art. After training in San Francisco's farm-to-table restaurants, she now collaborates with Noah Baker on Freshman, creating recipes that celebrate fresh, vibrant ingredients and challenge everything you thought you knew about salads.

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