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No-Bake Peach Tart

No-Bake Peach Tart

iamwinfred
This No-Bake Peach Tart is the dessert I reach for the second peaches start showing up soft and fragrant at the market. A buttery graham cracker crust, a silky sweetened cream cheese filling, and a fan of glossy fresh peach slices on top. No oven required, which makes it perfect for hot summer afternoons when you refuse to turn on the stove.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch tart pan with removable bottom
  • Food processor optional, can use zip top bag and rolling pin
  • Electric hand mixer or stand mixer
  • Mixing bowls various sizes
  • Offset spatula for spreading filling
  • Pastry brush for glazing peaches
  • Sharp paring knife for slicing peaches

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10 full sheets, 180g
  • 1/3 cup granulated sugar 67g
  • salt pinch
  • 6 tablespoons unsalted butter 85g, melted

For the Filling

  • 8 ounces cream cheese 226g, softened
  • 1/2 cup powdered sugar 60g
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream whipped to stiff peaks

For the Topping

  • 4 to 5 ripe peaches thinly sliced
  • 1/2 cup peach preserves 170g
  • 1 tablespoon water
  • 1 teaspoon fresh lemon juice

Instructions
 

  • Make the crust by pulsing graham crackers into fine crumbs, then stir in sugar and salt. Mix with melted butter until moistened, press into a 9-inch tart pan, and freeze for 15 minutes.
  • Beat softened cream cheese until smooth, then add powdered sugar and vanilla. In a separate bowl, whip heavy cream to stiff peaks and fold gently into the cream cheese mixture.
  • Spoon the filling into the chilled crust, spread evenly with an offset spatula, and refrigerate for at least 2 hours until firm.
  • Thinly slice the peaches and toss with lemon juice. Arrange the slices in a circular overlapping pattern over the set filling, starting from the outer edge and working inward.
  • Warm peach preserves with water until pourable, then brush over the peach slices. Chill for 30 minutes, then unmold and serve.

Notes

  • Use peaches that are ripe but still firm to prevent them from turning mushy and releasing excess juice onto the filling.
  • Chill the crust before adding the filling so it holds together when sliced later.
  • Fold the whipped cream into the cream cheese mixture gently — overmixing will deflate it and make the filling dense.
  • Toss sliced peaches in lemon juice right away if not serving immediately to keep them looking fresh and bright.
  • Warm the preserves just until pourable; overheating makes the glaze too thin to cling to the peaches.
  • For a gluten-free version, use gluten-free graham crackers in the same quantity.
  • Add 1/4 cup finely chopped toasted almonds or pecans to the crust for extra crunch and flavor.
  • Store leftovers covered loosely in the refrigerator for up to 3 days. This tart does not freeze well once assembled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 19gVitamin A: 10IUVitamin C: 8mgCalcium: 4mgIron: 2mg
Keyword cream cheese tart, fresh peach tart, no bake peach tart, summer dessert
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