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No-Bake Peach Cream Tart

5 from 8 community reviews

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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.

Totally No-Bake Cream Cheese Peach Tart

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 🙂

A cream cheese tart topped with wedges of fresh peaches on plates.

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

Karen Tedesco
This easy to make no bake peach dessert uses a few ingredients and about 20 minutes to assemble (plus chillling time. It can also be topped with other ripe summer fruit like nectarines, plums or berries.
Print Pin
5 from 8 community reviews
Prep Time 20 minutes
Cook Time 0 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Course Desserts
Cuisine Baking
Servings 8 servings



  • 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

Marinated peaches

  • 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.

Marinated peaches

  • 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.

To serve

  • 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.


Serving: 1serving | Calories: 309kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Sodium: 193mg | Potassium: 166mg | Fiber: 2g | Sugar: 21g | Vitamin A: 597IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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  1. For the nutritional values did you mean 100g rather than 1g? 309 calories per gram seems a bit rich 💪

  2. 5 stars
    This tart screams summer bliss! It looks delicious and I love that you soaked the peaches in wine, so yummy!

    1. Hi Gemma – Thank- the wine part is a big plus!

  3. 5 stars
    Oh yes! This looks fantastic!