No Bake Peaches and Cream for 8 Servings

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand.
2. Firmly press the mixture into the bottom of a 9-inch springform pan or pie dish using the back of a spoon.
3. Place the crust in the freezer for 10 minutes to firm up.
4. In a large bowl, beat the softened cream cheese until smooth and lump-free.
5. Slowly pour in the sweetened condensed milk and lemon juice while mixing on medium speed.
6. In a separate chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
8. Toss sliced peaches with honey and cinnamon in a small bowl until evenly coated.
9. Spread the cream filling evenly over the chilled crust.
10. Arrange the peach slices in a concentric circle pattern on top of the filling.
11. Refrigerate for at least 4 hours before serving to allow the dessert to set.