Desserts, Fruit, Gluten Free and/or Paleo, Pies & Tarts

No-Bake Peach Tart

September 1, 2011


We’ve had a lot of visitors while living in New York.  Everyone wants to come out and watch Steve play baseball.  And while they’re out here to watch Steve, they get to experience New York as well.  It’s a win-win situation. And it’s another win for them because they get to stay with us and don’t need to pay for a hotel.  Everyone knows hotels in New York cost a pretty penny.
Fortunately, Steve and I were able to rent a pretty big place while living in New York. While searching for a place, all that was available were tiny 400 square feet apartments.  Steve and I have a lot of stuff (well it’s more like I have a lot of stuff – but it all my baking and cooking supplies), and those tiny apartments weren’t going to cut it.  And then we found this place that was huge (for New York standards) and we were excited!  A place that can fit all of our stuff and also be comfortable while we have guests.  Yes we had to pay more money for it, but it was worth it.  
While we’ve had visitors, I always like to make them feel like their at home.  And one of the ways I do this is bake them a pretty and tasty dessert.  And I put thought into the desserts I make them.  I try to think of what they would like.  What they would truly enjoy. 
Most recently Steve’s sister and fiance came to visit.  Steve’s sister is gluten-free so I wanted to make them something that was not only gluten-free but that tasted good as well.  And I didn’t want it to taste like it was gluten free.  I hate when a dessert is “good for gluten-free”, I want it to be good in general.  
So after much thinking and searching, I ended up with this No-Bake Peach Tart.  It is a gingersnap crust, filled with a creme fraiche and cream cheese filling, topped with fresh peaches.  One of the best parts is that I didn’t need to adapt much to make it gluten free.  I just purchased gluten free gingersnaps instead of the normal kind.  They taste identical and create the same outcome. 
You can also use graham crackers in place of the gingersnaps if you would like.  The graham crackers would create a more neutral crust, whereas the gingersnaps add a slight kick.  I think that they add great flavor and contrast to the tart.  And when combined with the cheese filling and the fresh peaches, the spicy ginger kick is very subtle.  Subtle enough where you receive the great flavor but not the overwhelming taste.   
This is probably one of my favorite tarts I’ve made all summer.  It really shined.  I mean I even went back for seconds.  That rarely happens.  Especially on desserts like pie, tarts, and cakes — things you have to slice.  Only because I feel like a cow when I go back and cut another slice.  But this tart was so light and so tasty it was worth it going back.  And I wasn’t the only one going back for seconds, so that made me feel better :).
The crust was crumbly and slightly spicy, the filling was incredibly creamy and light, and then the fresh peaches on top were the perfect addition of sweetness and freshness.  Everyone loved it!  They even said this could be one of the best desserts they have had.    That says a lot, and I was very excited that they enjoyed it! 
There is nothing better than seeing people enjoy the creations that you put so much love and hard work into :).  That is why I love baking and cooking so much!

No-Bake Peach Tart
For Printable Version, Click here!
Makes: 1 9-inch round Tart
Gingersnap Crust
1 ½ cups Gingersnap Crumbs (You can use Graham Crackers as well)
6 tbsp. Unsalted Butter, Melted
2 tbsp. Sugar
8 oz. Crème Fraiche
8 oz. Cream Cheese
¾ cup Confectioners Sugar
1 ½ tsp. Pure Vanilla Extract
½ cup Heavy Whipping Cream
6 Peaches, Pitted and Sliced in ¼ inch slices
3 tbsp. Raspberry Jam/Preserves (Peach will work good as well)
To make the crust, combine the gingersnap crumbs, melted butter, and sugar in a bowl.  Stir until the mixture is moistened and the crumbs have completely soaked up the butter.  Press the mixture into a 9-inch round tart pan with a removable bottom (a springform pan will work as well).  Place in the refrigerator until needed.
In the bowl of a stand mixer with the whisk attachment, beat the heavy cream until stiff peaks form.  Transfer to another bowl and set aside.  Clean out the mixing bowl and place back on the mixer with the beater attachment.  Add the crème fraiche, cream cheese, and confectioners sugar and beat until smooth and creamy.  Mix in the vanilla. 
Carefully fold in the whipped cream to the cheese mixture.  Remove the crust from the refrigerator and evenly spread the filling into the tart.  Arrange the sliced peaches on top of the filling in a circular pattern. 
In the microwave, or in a small pan, heat up the raspberry jam until liquefied.  Brush the jam over the peaches. 
Place the tart in the refrigerator to set, at least 1 hour.  Slice, serve, and enjoy :)!
Crust recipe from Joy of Baking.  Filling and Topping recipe from Chef Dennis.

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  • Anonymous September 2, 2011 at 1:04 am

    Best pie I have ever had! Thanks for making it for us! – Jesse

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