No Cook Peaches and Cream Tart

Peaches and Cream Tart

Peaches and Cream. In our society, this phrase has come to mean wonderful, delicious and delightful, as in “it was all peaches and cream.” Also shortened to “it was just peachy!”

I couldn’t agree more that all things peach symbolize things most delightful in this world.

I can hardly wait until peaches are in season each year. I walk through the produce section of the grocery store just to whiff peaches again and again.

This peaches and cream tart takes just minutes to put together and no baking or cooking of any kind. I don’t know why I never thought of using coconut cookies for the crust. After all, graham crackers mAke a fabulous crust. Just whirl coconut macaroons in a food processor and drizzle in some butter and you’re done!

It is cool, creamy and has just the perfect touch of sweetness. I will be making it again and again this summer!

Peach tart

No Cook Peaches and Cream Tart
Prep time
Total time
Recipe type: Dessert
Serves: 6 to 8 servings
  • For the crust:
  • 8 ounces coconut macaroons
  • 3 tablespoons melted butter
  • For the Filling:
  • 1 cup whipping cream
  • 8 ounces cream cheese, softened
  • ⅔ cup sugar (or other alternative sweetener)
  • 2 teaspoons almond extract
  • 3 tablespoons lemon juice
  • 4 to 5 cold fresh peaches or nectarines
  1. Whirl in the food processor the macaroons until very small bits. Slowly stream in the butter until the mixture clumps together. Press into a 10 inch tart pan r spring form pan. Chill in refrigerator while making the filling.
  2. Whip the cream to soft peaks and set aside. With a mixer on high speed, whip the cream cheese, sugar or sweetener, almond extract and lemon juice until fluffy. Spread on top of coconut crust and chill for 2 hours, up to overnight.
  3. Slice peaches and spread on top.

Other bloggers’ adventures with peaches:

5 Minute Peaches and Cream Frozen Yogurt, Just a Taste
Deep Fried Peaches, Oh Sweet Basil
Peaches and Cream Ice Cream, Chocolate Moosey


  1. sharon says

    this looks yummy – one question. You state to whip the cream and set aside, then combine the other ingredients? What happens to the cream that is whipped? does it get incorporated back into the other ingredients (cream cheese sugar, lemon juice, etc?) Can you clarify, looking to make this for potluck tonight, so your response is appreciated.

  2. Veronica Schoberl says

    I read the recipe several times and can’t figure out what to do with the whipped cream. Do we mix it in with the whipped cream cheese mixture or place it over it to chill or set the peaches or nectarines on top of the cooled cream cheese and then use the cream on individual servings? I can’t wait to make this recipe:).

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