Creamy No‑Bake Peach Tart

When the temperature rises and turning on the oven isn’t an option, this Creamy No‑Bake Peach Tart delivers a cool, summery finish without the heat. A nutty, lightly spiced graham cracker crust meets a silky peach filling made with ripe fruit, tangy Greek yogurt, and a splash of cream. Gelatin helps the filling set to a luscious sliceable texture—think peaches‑and‑cream meets fridge‑set cheesecake. Top with fresh peach slices and blueberries for color, and you’ve got a show‑stopping dessert that assembles in minutes and chills while you go about your day.

Serve it at backyard barbecues, casual weeknight dinners, or any gathering where you want big flavor with minimal effort. For a complete summer pairing, pour tall glasses of Iced Peach Tea or add a scoop of bright Lemon Sorbet. This is the kind of easy, impressive dessert that keeps your kitchen cool and your guests happy.

Why This No‑Bake Peach Tart Recipe Works

• No‑Bake Convenience: The crust firms up in the freezer and the filling sets in the fridge—no oven required. Perfect for hot days or when the oven is already busy.
• Nutty, Spiced Crunch: Graham crackers blended with lightly toasted almonds, cinnamon, and a hint of nutmeg bring warm, bakery‑style flavor that balances the bright peach filling.
• Silky, Stable Filling: Gelatin creates a clean slice with a creamy mouthfeel; Greek yogurt adds tang, while cream provides richness—no eggs or baking needed.
• Customizable and Fresh: Works with peaches, nectarines, or a mix; garnish with seasonal fruit for a colorful finish.
• Crowd‑Friendly Make‑Ahead: The tart needs chill time, making it ideal for prepping one day before serving—stress off, flavor on.

Ingredients For The No‑Bake Peach Tart

 

Use the list you provided; it’s tested, balanced, and nicely sized for a standard 9‑ to 10‑inch tart pan with removable bottom.

For best texture, bloom the gelatin fully and use a neutral, high‑smoke‑point oil if you swap the butter. See the science of gelatin and setting
and the smoke point overview for common cooking oils.

For the Crust

• 9 graham crackers
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Pinch of salt
• 1/2 cup sliced almonds, lightly toasted
• 8 tbsp unsalted butter, melted
• 2 tbsp honey

For the Filling

• 1 packet unflavored gelatin (0.25 oz)
• 6 tbsp cold water
• 3 ripe peaches, chopped
• 6 tbsp white sugar (adjust to taste)
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp vanilla extract
• 1/2 cup full‑fat plain Greek yogurt
• 2/3 cup heavy cream

Optional Garnish

• Fresh peach slices
• Blueberries

Pro tip: If your peaches are very sweet, start with 4–5 tbsp sugar; you can blend, taste, and bump it up if needed.

Step‑by‑Step: How to Make a Creamy No‑Bake Peach Tart

1) Prepare the Crust

• In a food processor, pulse graham crackers, cinnamon, nutmeg, salt, and almonds until finely ground.
• Add melted butter and honey; pulse until mixture looks like wet sand.
• Firmly press into a tart pan with a removable bottom, building the sides up evenly.
• Freeze at least 30 minutes, until solid and cool to the touch.

Why this matters: Freezing locks the butter back into the crumb, preventing a soggy base once the peach filling is added.

2) Make the Filling

• Bloom gelatin: sprinkle it over 6 tbsp cold water; let stand 5 minutes.
• Blend peaches, sugar, lemon juice, vanilla, yogurt, and cream until perfectly smooth.
• Gently heat the bloomed gelatin over low heat just until dissolved (don’t boil).
• With the blender running on low, stream in the dissolved gelatin to fully incorporate.

Texture key: Streaming in warm gelatin while blending helps avoid clumps and ensures a uniform set.

3) Assemble

• Retrieve crust from freezer.
• Pour in the peach filling, smoothing the surface with an offset spatula.
• Refrigerate at least 6 hours, or overnight for the cleanest slices.

4) Garnish and Serve

• Just before serving, arrange fresh peach slices and a handful of blueberries on top.
• Slice with a thin, sharp knife wiped clean between cuts for tidy edges.

Serving a Creamy No‑Bake Peach Tart and Storage

• Serving ideas:
  • Dust the rim with finely chopped toasted almonds for extra crunch.
  • Drizzle a touch of warm honey or a thin swirl of raspberry coulis for color contrast.
  • Pair with Iced Peach Tea for a peach‑on‑peach moment or a small scoop of Lemon Sorbet to cut richness.
• Portioning: Yields 10–12 slender slices, or 8 generous wedges.
• Storage: Cover the tart (or leftover slices) and refrigerate up to 3–4 days.
• Freezing: Not recommended—the gelatin and dairy can weep once thawed, softening the crust.

Food‑safe note for American home kitchens: Keep the tart chilled until serving and return leftovers to the fridge within 2 hours. Yogurt‑ and cream‑based desserts are best held at or below 40°F.

Tips for Success

• Pick Peak Peaches: Fragrant, slightly soft fruit equals better flavor and natural sweetness. Use 3 medium ripe peaches; if small, use 4.
• Balance Sweetness: Taste your blended filling before adding all the sugar; adjust to your peach’s sweetness.
• Gelatin 101: Bloom fully in cold water, then gently dissolve. Overheating reduces setting power.
• Smooth Finish: Strain the blended peach mixture through a fine mesh if you prefer a silkier texture.
• Alternative Fruit: Substitute half the peaches with nectarines for a floral note, or fold in 1/2 cup finely diced fresh peaches after blending for tiny fruit bursts.
• No Food Processor? Place crackers and almonds in a heavy zip‑top bag and crush to fine crumbs with a rolling pin; mix in a bowl with butter, honey, and spices.
• For a 9‑inch Pie Plate: The recipe fits; just press the crust up the sides firmly to prevent slumping.
• Lightened Option: Swap half the heavy cream for more yogurt; texture will be slightly less rich but still creamy.

FAQs

• Can I use frozen peaches?
  Yes. Thaw completely, drain excess liquid, and pat dry before blending. Taste and adjust sugar since frozen fruit can be less sweet.
• What can I use instead of gelatin?
  Agar‑agar can work, but the texture is firmer and less creamy. Start with 1 tsp agar powder simmered in 1/2 cup water for 2 minutes; blend into the filling. Chill to set.
• My crust crumbles when slicing—help!
  Press the crumbs very firmly, freeze at least 30 minutes, and use a sharp, thin knife. Chilling overnight also helps the butter solidify for cleaner cuts.
• Can I make this gluten‑free?
  Yes—use gluten‑free graham crackers. Confirm that your gelatin and flavorings are GF‑labeled if needed.
• How far in advance can I make it?
  Make the day before; garnish just before serving for the freshest look.
• Can I skip the almonds?
  Absolutely. Replace with more graham crackers (about 2 extra sheets) or use pecans/walnuts for a different nutty profile.

Conclusion

This Creamy No‑Bake Peach Tart is a celebration of summer fruit with minimal effort: a crunchy, nutty graham‑almond crust; a cool, creamy peach filling that slices like a dream; and jewel‑bright fresh fruit on top. It’s light enough for hot afternoons yet elegant enough for guests, with make‑ahead convenience built in. Whether you serve it alongside Iced Peach Tea or finish a backyard cookout with chilled wedges and Lemon Sorbet, this tart brings sunshine to the table—no oven required.

If you make it, share your creation! Tag #PeachTart #NoBakeDessert #SummerTreats so we can see your gorgeous slices.