These peaches and cream delight squares are a delicious treat for a crowd!
This is another family-favorite recipe straight from my mama! “Peach Delight” was one of her favorite summer treats to make, but sadly she started making it for our family after I left for college and I don’t think I ever had it. A few of my sisters make it all the time still, and this summer I figured I’d better give it a go and see what all the fuss is about. And you guys, it’s soooo good!
Layers of no-bake graham cracker crust, a rich cream cheese filling, and fresh peach Jell-O topping— what’s not to love? It’s so light and summery, and very peach-y. This recipe makes a whole sheet pan of peach delight squares so it’s the perfect dessert for a crowd. If you have an end of summer barbecue or party, this is the recipe for you. Adults and kids alike will love it!
What is a jelly roll pan?
My mom made this recipe in two pie pans, but for easier assembly and serving I wanted to make them into squares and I found that my jelly roll pan was the perfect size. It’s 12-inch x 17-inch and a little smaller than the standard sheet pans you have in your kitchen. Jelly roll pans are typically used for sponge cakes, sheet cakes, and jelly roll cakes. For these squares you could also use a 9-inch x 13-inch baking dish, but you’ll end up with taller (and fewer) squares. And of course, you can use 2 pie pans too.
How to quickly bring cream cheese to room temperature
- Cut cream cheese into small cubes and spread out on a plate. Let sit at room temperature for about 15-20 minutes.
- Remove cream cheese from any paper packaging but keep it in the foil packaging. Place in a bowl and cover with warm water. Let sit for about 10 minutes.
- Remove cream cheese completely from all packaging. Microwave in 10 second bursts, flipping it after each burst, for about 30-40 seconds total.
Use store-bought Jell-O or make your own!
The original recipe uses a box of peach flavored Jell-O, but I prefer to make my own homemade version. It’s still super simple and has much better peach flavor! Plus, peach flavored Jell-O may be tricky to find and I wanted to make sure I had an option for everyone. I’ve included instructions for both methods, so you can choose!
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Peaches and cream delight squares
Graham cracker crust:
- 18 whole graham crackers
- Pinch of salt
- 1/4 cup light or dark brown sugar
- 1/2 cup (113 grams) butter, melted
Cream cheese filling:
- 8 ounces (226 grams) cream cheese, softened to room temperature
- 2 cups (500ml) heavy whipping cream
- 1/4 cup (50 grams) granulated sugar
- 2 cups (500 ml) peach juice or nectar
- 1 tablespoon (1 envelope) unflavored gelatin
- 1/4 cup (50 ml) granulate sugar
- 5-6 peaches, sliced
- To make the graham cracker crust, use a food processor or a ziplock bag with a rolling pin to crush graham crackers.
- Combine graham cracker crumbs, pinch of salt, brown sugar, and melted butter.
- Press evenly into the bottom of a jelly roll pan (12in x 17in x 1in). You can also use 9in x 13in pan, you'll just end up with thicker squares. Chill crust in the fridge while you prepare the filling.
- To make the filling, beat the softened cream cheese with an electric mixer until smooth. Add heavy whipping cream and sugar and beat until thick and smooth, about 2 minutes.
- Spread evenly on top of the graham cracker crust. Chill in the fridge while you prepare the topping.
- To make the topping, pour 1/4 cup of the peach juice into a small bowl. Sprinkle the gelatin on top and let it sit for a few minutes until absorbed into the juice.
- Heat remaining juice and sugar just to a boil, stirring until the sugar is dissolved. Pour over the gelatin mixture and whisk until gelatin is completely dissolved and mixture is smooth. Set aside to cool while you slices the peaches.
- Layer peach slices on top of the cream filling. Spoon peach gelatin mixture over the top, covering the peaches as much as possible without spilling over the sides. If you use a jelly roll pan, you may not be able to use all of the gelatin mixture.
- Carefully transfer pan to the fridge and chill for at least 2 hours until set and firm.
- If you'd like, you can substitute a 6oz box of peach Jell-O for the peach juice, gelatin and sugar in the topping. Follow directions on the box.
- If the peaches aren't completely covered with the gelatin/Jell-O the peaches may brown over time and will be best served within 12 hours.
- Can also be prepared in 2 9-inch pie pans.
- Feel free to make this recipe with other fruit if desired! My mom would often use fresh strawberries and strawberry Jell-O.