No-Bake Peach Tart
This no-bake peach tart recipe uses eleven ingredients and needs about twenty-five minutes of hands-on work before the fridge does the rest. A graham cracker crust holds a lemon-brushed cream cheese filling, and thin peach slices fan across the top under a warm peach preserve glaze that sets to a light shine once chilled.
Equipment
- 9-inch tart pan with removable bottom
- Hand mixer or stand mixer
- Pastry brush - Silicone bristles recommended
- Microplane zester
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs - 150g
- ⅓ cup granulated sugar - 65g
- 6 tablespoons unsalted butter - 85g, melted
For the Filling
- 16 oz cream cheese - 450g, softened to room temperature
- ¾ cup powdered sugar - 90g, sifted
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest - finely grated
- 1 cup heavy cream - 240ml, cold
For the Topping
- 4-5 large ripe peaches - about 700g, thinly sliced
- 1 tablespoon fresh lemon juice
- ½ cup peach preserves - 160g
- 1 tablespoon water
Instructions
- In a medium bowl, stir together the graham cracker crumbs and granulated sugar until evenly combined. Pour in the melted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed.
- Transfer the mixture to the 9-inch tart pan and press it firmly into the bottom and up the sides using the bottom of a measuring cup. Place the crust in the freezer for 15 to 20 minutes to firm up.
- Add the softened cream cheese and powdered sugar to a large mixing bowl. Beat with a hand mixer on medium speed for about 2 minutes until smooth. Add the vanilla extract and lemon zest and beat again for 30 seconds.
- Scrape down the sides of the bowl with a rubber spatula. In a separate cold bowl, whip the heavy cream until soft peaks form, about 2 to 3 minutes.
- Add about a third of the whipped cream to the cream cheese mixture and stir to loosen. Gently fold in the remaining whipped cream using a rubber spatula, using a scoop-and-fold motion to keep the mixture light.
- Remove the chilled crust from the freezer. Spoon the filling into the crust and spread it into an even layer. Cover loosely with plastic wrap and refrigerate for at least 3 hours, or until firm.
- Slice the peaches thinly, about ⅛ inch thick, leaving the skin on. Toss the peach slices gently in the lemon juice in a bowl to prevent browning.
- Combine the peach preserves and water in a small saucepan or microwave-safe bowl. Heat gently until the preserves loosen into a pourable glaze. Let the glaze cool for 5 minutes.
- Remove the tart from the refrigerator. Starting from the outer edge, arrange the peach slices in overlapping concentric circles, working your way toward the center. Brush the warm glaze evenly over the peaches.
- Return the assembled tart to the refrigerator for at least 20 minutes to let the glaze set. Remove the outer ring of the tart pan, slice with a sharp knife, and serve chilled.
Notes
- Use full-fat block cream cheese, not the spreadable kind in a tub, since the lower moisture content is what lets the filling set firm.
- Make sure the cream cheese is fully softened before beating, or small lumps will remain no matter how long you mix.
- Choose peaches that are ripe but still firm; overripe peaches release too much juice and make the top layer soggy.
- Slice the peaches about ⅛ inch thick—thicker slices slide off the filling and won't lie flat.
- Chill the crust before filling it; skipping this step is the most common reason the crust crumbles instead of holding a clean slice.
- Warm the glaze just enough to loosen it. If it's too hot, it will soften the chilled filling underneath.
- Pat the sliced peaches dry with a paper towel after tossing them in lemon juice so the glaze adheres instead of pooling.
- Give the tart the full chilling time listed in the recipe. Cutting in early is the top reason home versions of this tart don't hold their shape.
- Store covered in the refrigerator for up to 3 days. This tart is not freezer-friendly once assembled.
- For a variation, try swapping peaches for nectarines, or replace half the cream cheese with mascarpone for a lighter filling.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 6mgCalcium: 4mgIron: 2mg
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