Peaches and Cream Dessert No Bake for 4

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9x9 inch baking dish using the back of a spoon, ensuring edges are tightly packed.
3. Place the crust in the freezer for 10 minutes to set.
4. Beat softened cream cheese and powdered sugar until completely smooth and grit-free.
5. Stir in the vanilla extract and lemon zest.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to over-mix.
8. Spread half of the cream mixture over the chilled crust in an even layer.
9. In a skillet over medium heat, combine diced peaches, brown sugar, and lemon juice.
10. Whisk cornstarch with a small amount of liquid to create a slurry, stir it into the peaches, and simmer for approximately 6 minutes until thickened.
11. Allow peaches to cool slightly, then layer them over the cream, top with the remaining cream mixture, and chill for 2 hours before serving.