Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz full-fat cream cheese, softened
  • 14 oz sweetened condensed milk
  • 1 cup heavy whipping cream, ice-cold
  • 1 tsp pure vanilla extract
  • 2 cups diced peaches
  • 1 tbsp fresh lemon juice

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand.
  2. Transfer the crust mixture to a 9x9 inch pan and press firmly into the bottom and slightly up the sides using the bottom of a measuring cup. Place in the freezer for 10 minutes to set.
  3. In a large bowl, beat the softened cream cheese until smooth. Slowly stream in the sweetened condensed milk and vanilla extract, beating on medium speed until fully incorporated.
  4. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture using a spatula until no streaks remain.
  5. Drain the peaches thoroughly through a fine-mesh strainer to remove excess syrup or juice, then toss them with lemon juice.
  6. Spread the cream mixture evenly over the chilled crust and top with the drained peaches. Refrigerate for at least 6 hours, preferably overnight, before serving.