No Bake Peach Tart

Highlighted under: Cozy Dessert Classics

Bright and zesty with a creamy filling, this No Bake Peach Tart is one of those desserts that feels like sunshine on a plate. As soon as you take a slice, you get the sweet and juicy peaches that contrast perfectly with the smooth cream cheese base. It’s so refreshing, especially after a long day. Plus, the best part is that you don’t have to turn on the oven, which is a big win in my book.

Created by

The Globalbitesrecipes Team

Last updated on 2026-05-21T23:10:18.785Z

Last summer, I found myself with a mountain of ripe peaches and no desire to turn on the oven. So, I experimented with this No Bake Peach Tart, and honestly, it turned out to be a staple. I loved the idea of keeping it simple, and the results were so fresh and light. Making the crust from crushed graham crackers gave it a nice crunch that pairs so well with the creamy filling.

One little detail that makes a difference is using fresh lemon juice in the filling. It cuts through the sweetness and brightens the whole dessert up. A kitchen tip I love is to let the tart chill for a couple of hours, or even overnight, if you can wait! The flavors meld beautifully, making it even more tempting to dive into.

Why I Keep Making This

No baking means it's super easy
Fresh peaches are the star of the show
So creamy without feeling heavy

What to Know Before Making No Bake Peach Tart

This No Bake Peach Tart is a fantastic way to showcase fresh, juicy peaches in a dessert that doesn’t require any baking. The combination of a creamy filling and crunchy crust offers a delightful contrast that makes each bite enjoyable. Gathering your ingredients ahead of time makes the process smoother, and trust me, the longer it sits in the fridge, the better the flavors meld together.

When choosing your peaches, look for ones that give slightly when you press them – that usually means they’re just ripe enough. If you can’t find good peaches, using canned or frozen may work, but fresh really is best. Just make sure they are well-drained if you go with canned.

Ingredients

For the crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the filling

16 oz cream cheese, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
2 tbsp fresh lemon juice
4 ripe peaches, sliced (or more if you love them!)

For garnish (optional)

Additional peach slices
Mint leaves

Instructions

Make the crust

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until everything is well combined; you want it to look like wet sand. Press this mixture firmly into the bottom of a 9-inch tart pan and up the sides too. Use the back of a measuring cup to help pack it in tightly.

Prepare the filling

In another bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar, vanilla extract, and lemon juice. Keep mixing until it’s fluffy and creamy – trust me, you'll want to taste it here, just to make sure it's right.

Assemble the tart

Spread the cream cheese filling evenly over your graham cracker crust. Lay the peach slices on top however you'd like; I usually just fan them out. Don't be afraid to get creative with this part. Cover the tart and let it chill in the refrigerator for at least 2 hours, though overnight is even better.

Serve

Once it's set, slice into wedges and enjoy! If you want, you can add some extra peach slices and mint leaves for a pretty presentation. Just remember, it’s supposed to be a little messy; that’s part of the charm.

What to Serve with No Bake Peach Tart

This tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for those who want an extra touch of sweetness. I often set out some fresh mint leaves alongside to lend a fresh aroma and a pop of color. You can also serve it with a side of Greek yogurt, which balances the sweetness with its tanginess. Honestly, adding a light sprinkle of cinnamon can bring out the peach flavor even more, so don’t skip it if you’re a fan!

Make-Ahead Tips

If you're planning to make this tart ahead of time, it holds up well in the fridge for 2-3 days. I typically prepare it the night before an event; this way, I don’t have to stress on the day of. Just make sure to cover it well to keep it fresh. You can also slice the peaches ahead of time, but I recommend waiting until you’re ready to assemble the tart for the best texture. If the peaches start to brown a bit, you can give them a quick toss in lemon juice before laying them on the tart.

If you find you have any leftovers, you might need to add a bit of extra cream cheese or a sprinkle of sugar to freshen up the filling if the tart sits for too long. Honestly, my family rarely has leftovers because this tart disappears quickly whenever I make it!

Questions About Recipes

→ Can I use frozen peaches instead of fresh?

You can, but I wouldn't recommend it for the topping. They tend to be softer and can make the tart watery. Fresh peaches work best.

→ How long does the tart last in the fridge?

It usually lasts about 3-4 days, but really, it’s best eaten fresh within the first couple of days. If you can make it ahead, that’s a great option for gatherings!

→ Can I use a different type of cookie for the crust?

Absolutely! I’ve tried using chocolate wafers before, and that added a nice twist. Just keep in mind it will change the overall taste.