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This easy to make creamy peach tart has a quick cookie crust and no-bake cream cheese filling. A simple, elegant dessert, topped with peaches in chilled wine syrup or sliced fruit.
This peach tart is a simple dessert to showcase one of summer’s fruity treasures — peaches!
It’s completely no-bake and uses a few ingredients, with an almond-cookie crust pressed into a tart pan and a lightly sweetened cream-cheese based filling.
The tart is topped off with chilled, wine-soaked peaches, but you can use other ripe summer fruit like nectarines, plums or berries.
tips for making no bake peach tart:
- Use peaches that are uniformly creamy yellow all over (no green), smell deliciously peachy, and feel firm to the touch with a slight softness near the stem end.
- Use a basic 8-inch tart pan with a removable bottom. It’s inexpensive and you can serve the tart straight from the pan.
- The cookie crust is easy to make in a gluten-free version — substitute the ladyfingers with gluten-free ladyfingers or plain wafer cookies.
What would summer be without peaches?
They define the fleeting moments of summer months, the way asparagus and ramps do in the spring and apples in the fall.
Nature does what it will, but missing out on sweet, luscious peaches would almost be tragic. At least for me, but hey, I have priorities 🙂
When peaches are in their prime and you’re bored with devouring them over the kitchen sink (a good problem to have, I agree), use them to make this fuss-free dessert.
Once you get your hands on primo peaches there’s not much you need to do.
And they naturally taste really wonderful paired with cream and almond flavors. Enjoy…
More easy summer fruit desserts you’ll love:
No-Bake Peach Tart
- 3 ounces (85.05 g) ladyfinger cookies (8-10)
- 2 tablespoons (30 g) sugar
- 1 cup (112 g) fine almond flour
- ¼ teaspoon fine sea salt
- 6 tablespoons (90 g) butter, melted
- 8 ounces (225 g) cream cheese
- 8 ounces (225 g) crème fraiche
- ¼ cup (60 g) sugar
- ¼ teaspoon almond extract
- ¼ cup (60 g) sugar
- 6 ounces (185 ml) cold prosecco, Moscato or Riesling wine
- ¾ pound (375 g) firm-ripe peaches (2 or 3 large), halved and pitted
Make the crust
- Break the ladyfingers into pieces and place in a food processor with the sugar. Pulse until the cookies form fine crumbs. Add the almond flour and salt and pulse to combine. Drizzle in the butter and pulse a few seconds, until the mixture sticks together when you pinch it between your fingers.
- Transfer the dough to an 8-inch tart pan with a removable bottom, and press it evenly across the bottom and up the sides. Put the pan in the refrigerator to chill while you make the filling.
Make the filling
- Put the cream cheese, crème fraiche, sugar and extract into the food processor and process until smooth and creamy, about 1 minute.
- Scrape the filling into the tart pan, smoothing the top. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- In a medium bowl, whisk the sugar with ¼ cup water. Stir in the prosecco until sugar is completely dissolved (the prosecco will foam) Slice the peaches into ½-inch wedges and add to the bowl. Gently stir the peaches to coat with syrup. Cover and chill in the refrigerator until very cold, about 2 hours.
- When ready to serve the tart, carefully separate the tart base from the sides by pushing upward. Put the tart on a serving plate.
- Use a slotted spoon to lift the fruit from the syrup and arrange over the top of the tart. Slice and drizzle a little syrup over each serving.
Karen’s Notes and Tips
- The crust come together in a few seconds in a food processor, but once assembled the tart needs to chill at least 4 hours, so plan accordingly.
- If you don’t have ladyfingers substitute plain wafer cookies, enough to make 1 cup fine crumbs.
- Save any leftover peach-infused syrup – it makes a great cocktail with a splash of vodka or in a chilly glass of prosecco.