No-Bake Peach Tart
This no-bake peach tart is the ultimate summer dessert—a buttery graham cracker crust filled with a silky cream cheese mousse, crowned with fresh peach slices and a shimmering apricot glaze. With just 30 minutes of active prep and no oven required, it's a stunning, effortless treat perfect for any occasion.
Equipment
- 9-inch or 10-inch tart pan with removable bottom - essential for clean release
- Stand mixer or hand electric mixer
- Large mixing bowls - at least 2
- Food processor - or zip-lock bag and rolling pin for crushing crackers
- Rubber spatula
- Pastry brush - for the apricot glaze
- Sharp chef's knife - for slicing peaches
- Cutting board
- Small saucepan - or microwave-safe bowl for warming the glaze
- Rimmed Baking Sheet - to place under the tart pan for easy transport
- Plastic wrap or tart pan lid - for chilling
Ingredients
- 2 cups graham cracker crumbs - 200g, about 14-16 full crackers, finely crushed
- 3 tablespoons packed light brown sugar - 38g
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter - 85g, melted
For the Cream Cheese Filling
- 8 oz full-fat cream cheese - 226g, softened to room temperature
- 1/2 cup powdered sugar - 60g, sifted (confectioners' sugar)
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup heavy whipping cream - 240ml, cold
For the Peach Topping
- 4-5 large ripe fresh peaches - about 1.5 lbs / 680g total
- 1/3 cup apricot preserves - 100g (or apricot jam)
- 1 tablespoon water
- fresh mint leaves - optional, for garnish
Serving Suggestions (Optional)
- vanilla ice cream - for serving
- lightly sweetened whipped cream - for serving
- crème fraîche - and extra lemon zest, for serving
- good honey - for drizzling over finished slices
Instructions
- Place your tart pan on a rimmed baking sheet. Lightly spray the inside with non-stick cooking spray and wipe away any excess.
- Pulse graham crackers in a food processor until you have fine, even crumbs (2 cups / 200g). Alternatively, crush them in a sealed zip-lock bag with a rolling pin.
- In a bowl, combine the crumbs with brown sugar and salt. Pour in melted butter and stir until the mixture holds together when pressed.
- Press the crumb mixture firmly into the bottom and up the sides of the tart pan. Chill in the refrigerator for at least 30 minutes to set.
- Beat cold heavy cream with a mixer on medium-high until stiff peaks form. Set aside in the refrigerator.
- In a separate bowl, beat room-temperature cream cheese until smooth and fluffy. Add powdered sugar, vanilla, and lemon juice, and beat until creamy.
- Gently fold the whipped cream into the cream cheese mixture in two or three additions using a rubber spatula until no streaks remain.
- Spoon the filling into the chilled crust and smooth it into an even layer. Chill for at least 2 hours, or up to overnight.
- Wash and dry the peaches. Slice them into thin, even slices about 1/4 inch (0.6cm) thick. You can peel them if desired.
- Remove the chilled tart from the fridge. Arrange overlapping peach slices in a circular pattern starting from the outside edge, working toward the center.
- Warm apricot preserves with water in a small saucepan or microwave until melted and smooth. Strain if you prefer a completely smooth glaze.
- Brush the warm glaze gently over the peach slices using light, dabbing strokes. Chill for 15-20 minutes to set the glaze.
- To serve, place the tart pan on a can slightly smaller than the bottom opening. Press down on the outer ring to release. Transfer to a serving plate if desired.
Notes
- Room temperature cream cheese: Make sure your cream cheese is fully softened (left out for at least 1 hour) to avoid a lumpy filling.
- Chill your equipment: Place your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream for best results.
- Don't rush the crust: Chill the crust for a full 30 minutes minimum to ensure it holds together when sliced.
- Top just before serving: Add the fresh peaches and glaze no more than 2 hours before serving to prevent soggy filling and dissolving glaze.
- Press firmly: Use the flat base of a measuring cup to compact the crust well – this is key to neat slices.
- Choose ripe peaches: Use the ripest, most fragrant peaches you can find. They should give slightly to gentle pressure and smell sweet.
- Warm glaze: Apply the glaze while it's still warm. If it cools and thickens, it will drag the peaches out of place.
- Make ahead: You can prepare the crust and filling up to 2 days ahead. Add the peach topping and glaze on the day of serving.
- Peeling peaches: For the cleanest look, score an X in the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to ice water – the skin will slip off easily.
- Freezing: The filled crust (without peaches) can be tightly wrapped and frozen for up to 1 month. Thaw overnight in the refrigerator before topping.