Easy No-Bake Peach Tart Recipe

Peach Cheesecake (No-Bake) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a cheesecake with crushed peaches.It has a neat and tidy feeling, but when you cut it, there are three pink cheesecakes full of peach flavor.

Philadelphia Cream Cheese was the first and most popular product I used while baking, so I think I will be using it more often in the future.I think I will make my first commercial video with a product I love~~

Three ingredient Peach Dump Cake is quick, simple, and utterly tasty. It is warm, gooey, and perfectly peachy!!

Peach Dump Cake is always a hit, and it’s an easy dessert to make! Keep it simple with any of our dump cake recipes. We especially love Cherry Dump Cake and Apple Dump Cake.

Like Peach Cobbler, but Easier!

A dump cake is similar to a cobbler, and one of my favorite go-to types of desserts.

Dump cakes are usually made with a base of cake mix plus some sort of fruit filling. They are usually dumped into a pan, stirred, and baked. Simple!

My first was our Pumpkin Dump Cake which quickly become a fall favorite, but we love peach treats in our home (especially Peach Cobbler) so we knew this Peach Dump Cake would be a hit – and it was!

We know Dump Peach Cobbler is especially delicious when it’s chilly outside, but it’s also appealing in the spring and summer because of its fruity-ness. Perhaps I’m just trying to find excuses to enjoy it all year long!

How to Make Peach Dump Cake

Just like the name, this cake is one you dump and go. It’s so simple that you’ll be wanting to try all the fruit varieties!

PREP. Preheat the oven to 350°F. Spread peaches, with the liquid into a greased 9×13 dish.

LAYER + BAKE. Sprinkle the cake mix evenly over the peaches. Cut the butter using a pastry blender and place the butter evenly over the cake mix. Bake for 40-45 minutes.

ENJOY! Serve warm on its own or with a scoop of Vanilla Ice Cream or dollop of Whipped Cream. However you serve it, we think you’ll love it!

USing Fresh Peaches

Replace the canned peaches with fresh or frozen peaches. If using fresh peaches make sure they are not overly ripe – they’ll produce way too much liquid, resulting in a runny dessert. Peel the skins off and slice them.

For each 29-oz can of peaches:

2 cups of sliced peaches, ¾ cup of white sugar, and a dash of salt. (For an even thicker peach sauce, mix in 1 tablespoon of cornstarch.) Bring to a boil over high heat.
Pour the peach mixture over the bottom of the dish and proceed with the recipe as instructed.

Dump Cake Tips

This Peach Dump Cake is so easy and delicious it’s sure to become a family favorite! Here are a few handy tips when baking this tasty treat:

Time saver. Melt the butter in the microwave and then drizzle the melted butter on top of the cake mix before you bake it.

Make it a crisp. If you are wanting more of a “peach crisp” dump cake, add quick or old-fashioned oats to the cake mix before baking.

Other fruits we want to try: blackberries, blueberries, cherries, raspberries, and apples. Use the canned fruits for this and the instructions will be the same.

Use the dry cake mix only.
Use a regular can of peaches, not peach pie filling.
The recipe relies on the peach liquid, so do not drain the juice from the can of peaches.

Variations

sprinkle chopped nuts like pecans or walnuts on top
sprinkle brown sugar and ground cinnamon over the top before baking
use a white cake mix instead of yellow

Make it in a crock pot. Dump the peaches and syrup in the bottom of a greased slow cooker. Melt your butter and mix it with your cake mix. Sprinkle over the peaches, making sure to break up any large pieces. Cook on HIGH for 2 hours or LOW for 4 hours.

Storing info

STORE. Place leftover Peach Dump Cake in an air-tight container in the fridge for up to 3-4 days. Reheat in the microwave if wanting to enjoy it warm.

FREEZE. Store it in an airtight container. It should freeze well for up to 3 months. To reheat, thaw it in the fridge overnight. Transfer it to an oven-safe dish and warm it up in a 350° oven.

Who would have thought combining 3 simple ingredients could make a delicious, addicting cake?! We sure didn’t, but we are so glad we can add this to the long go-to dessert list.

More delicious dump cakes

For more peach recipes, be sure to check out

Sliced Peaches in heavy syrup, undrained
yellow cake mix 15.25 ounce size
sliced into 24 cuts

Preheat the oven to 350°F.
Spread peaches, with liquid, into a 9×13 baking dish.
Sprinkle cake mix evenly over peaches.
Place butter evenly over the cake mix.
Bake for 40-45 minutes, until golden and bubbly. Serve warm or at room temperature.

Like this recipe?

Fresh peaches are in season and my Easy No-Bake Peach Tart is a delicious way to showcase the supersweet farm-fresh peaches.

For this wonderful fresh creamy concoction, I only needed the oven for a few minutes to bake the tart shell, after that, it was as easy as pie or should I say tart?

Of Course, you can buy a prebaked tart shell or pie shell and not have to worry about the oven at all.

One of the easiest pies to make, and the perfect treat on a hot summer’s day, cold and creamy with those luscious fresh peach slices.

What ingredients do I need to make No-Bake Peach Pie?

Let’s start by gathering the ingredients we need to make my no-bake peach tart. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

*If you can’t get a hold of fresh peaches, frozen peaches will work.

How do I make the pie crust for the tart?

I love using a food processor to make pie crusts, it takes all the work out of making the dough.

Add the flour, sugar, and salt to the bowl of a food processor.
Pulse the mixture for a few seconds until combined.
Add cold butter to the flour mixture.
Add the egg to the mixture.

Preheat oven to 375F and place rack in the center.

Turn the dough onto a lightly floured surface and form into a ball. It should come together easily without being sticky.
Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour. *After 1 hour, remove the dough from the fridge and allow it to sit for a few minutes before using.
On a lightly floured surface, roll the dough out into an 11-inch circle.
Gently place the dough into a 9-inch tart pan (preferably with a removable bottom) and using a knife, trim the edges of the pastry to fit the tart pan.

Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights, dried beans, or uncooked rice, making sure they’re fully distributed over the entire surface.
Bake crust for 25-30 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
After cooling, carefully remove the tart crust from the pan. Allow the tart shell to continue cooling on the wire rack.

If you’d rather not make the pie crust, you can always buy the pie dough sheets and just roll it out a bit, or buy the frozen pie crust.

What to go without an oven? Pick up a graham cracker premade pie shell.

How do I make the filling for a No-Bake Peach Tart?

Add the mascarpone, cream cheese, and confectioners’ sugar to the bowl of a stand mixer.
blend the ingredients until smooth and creamy.
Add the lemon zest and vanilla extract to the cream cheese mixture.
Blend the ingredients until smooth.
In another bowl, whip the heavy cream until soft peaks appear.
Gently fold the whipped cream into the mascarpone mixture.

Mix the cream cheese mixture and whipped cream just until blended.
Spread the mixture into the pie crust.
Top with the peach slices.
In a small saucepan or microwave bowl heat the peach preserves
Brush the peaches with the liquefied peach preserves, this will add a nice glaze to the dessert.
Refrigerate the tart for at least 1 hour or overnight before serving.

Wouldn’t your friends and family love to sit down to a slice of this creamy peach pie tart? Why not surprise them with this delicious dessert tonite? I promise there’ll be smiles around the table.

Recipe FAQ’s

Can I make this tart with other fruit?

Yes, you can. The cream cheese- mascarpone filling is a great way to showcase your favorite fruits. Try strawberries, blueberries, nectarines and even pineapple. Making a mixed berry tart would also make a beautiful and delicious dessert.

*Remember to use the same flavor jelly as the fruit topping.

Can I make the tart filling with just cream cheese?

You sure can. I like the creamy texture of mascarpone and it doesn’t have the same tang as cream cheese. That lets the flavor of the fruit shine through. But you can most certainly use all cream cheese to make this dessert.

Do I have to add a glaze to the peach tart?

No, you don’t. The glaze is just to make it look prettier and add a little bit of the peach flavor.

More Recipes You’ll Love!

This super creamy and delicious no-bake peach tart, loaded with fresh peaches will be a hit at any table! Keep it simple. buy a store made crust.

Chill dough and chill pie

Pie Crust (if you want to bake your own)

powdered sugar (or ¼ cup granulated sugar)
cold butter, cut into small cubes

Pie Filling

Heavy Whipping Cream
Zest of one lemon finely grated
pitted, peeled and sliced
or orange marmalade

Add the flour, sugar, and salt to the bowl of a food processor. Pulse the mixture for a few seconds until combined.
Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour..
*After 1 hour, remove the dough from the fridge and allow it to sit for a few minutes before using.
Preheat oven to 375F and place rack in the center.
Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights, dried beans, or uncooked rice, making sure they’re fully distributed over the entire surface
Bake crust for 25-30 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
After cooling, carefully remove the tart crust from the pan. Allow the tart shell to continue cooling on the wire rack.

Add the mascarpone, cream cheese, and confectioners’ sugar to the bowl of a stand mixer. Blend the ingredients until smooth and creamy.
Add the lemon zest and vanilla extract to the cream cheese mixture. Blend the ingredients until smooth.I
n another bowl, whip the heavy cream until soft peaks appear, then gently fold the whipped cream into the mascarpone mixture.Mix the cream cheese mixture and whipped cream just until blended.
Spread the cream cheese mixture into the pie crust.
Top with the peach slices.
In a small saucepan or microwave bowl heat the peach preserves. Brush the peaches with the liquefied peach preserves, this will add a nice glaze to the dessert.
Refrigerate the tart at least 1 hour or overnight before serving.

#If you’d rather not make the pie crust, you can always buy the pie dough sheets and just roll it out a bit, or buy the frozen pie crust. Or pick up a premade graham cracker pie crust.

About Chef Dennis

Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. The cake is soft, light, and moist, and each bite is bursting with flavor from the sweet, juicy peaches. Enjoy this cake with a cup of coffee or as an afternoon snack.

I love when I’m able to make this delicious peach cake recipe, as once fresh peaches are abundant, it means summer is in full swing! You will love how easy it is to make this easy peach cake in a few simple steps and with a handful of ingredients. Ripe peaches have a wonderfully bright, floral sweetness and an almost creamy texture, making for an excellent addition to any dessert recipe.

This peach cake is always my go-to summer recipe as it’s perfect for any occasion. You can enjoy it for breakfast with some coffee or tea, as an afternoon snack, or even as an after-dinner dessert! The tangy, juicy sweet peaches pair wonderfully with the cake, and once you take that first bite, there won’t be a crumb left on your plate. Want another fruity dessert recipe to enjoy this summer? Try my cherry pie recipe, blueberry coffee cake recipe, or strawberry cobbler recipe.

What You Need to Make This Recipe

Flour — you do not need anything fancy, just all-purpose flour for this cake.

Baking powder — make sure the baking powder is fresh. Since the peaches are heavy, you’ll need baking powder to help the cake rise.

Butter — use unsalted butter to control the amount of salt added to the peach cake. Be sure to have your butter at room temperature so you can easily cream it. Room temperature butter should make a slight indent when pressed with your finger.

Eggs — eggs help the cake rise and provide moisture.

Sour cream — the sour cream gives the cake a light, tender, and moist crumb. If you don’t have sour cream, you can make sour cream with 3 simple ingredients.

Peaches — you need ripe peaches for the best flavor. If you squeeze them and they feel firm, then they’re not ready to use. When the peaches give to gentle pressure, they’re ripe.

How to Make Peach Cake

1. In a medium mixing bowl, whisk together the flour, baking powder, and salt.

2. In a large mixing bowl, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy. Then add the eggs one at a time before beating in the sour cream and vanilla. With the mixer on low speed, gradually add the flour mixture until combined.

3. Clean and slice or chop the peaches.

4. Fold three-quarters of the peaches into the batter.

5. Spread the batter into a greased 9-inch cake pan.

6. Sprinkle the top with the remaining peaches and additional sugar, if desired. Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving.

Pro Tips for Making This Recipe

I highly recommend using a kitchen scale to measure your flour correctly as it’s the most accurate method. If you don’t have a digital scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
You can peel or leave the skins on the peaches. It’s also up to you if you prefer to slice or dice the peaches for the batter and topping.
Bring cold ingredients to room temperature before mixing them into the batter. This will make them mix easier and avoid accidentally overmixing the batter. Overmixed batter will lead to a dense cake.
Pure vanilla extract will enhance the flavors of the peach cake more than artificial vanilla.
Sprinkling the top of the cake with extra sugar is optional but will yield a crispy, golden brown top.
If you do not have enough peaches, try adding plums, nectarines, or apricots!

Frequently Asked Questions

While I prefer fresh peaches, you can swap for canned or frozen peaches if they’re not in season. If using canned peaches, drain and pat dry the peaches before adding them to the batter. The cake will take on some of the flavor from the syrup that’s on the canned peaches. If using frozen peaches, thaw and drain as well.

How do I store leftover cake?

Any leftover peach cake can be covered and stored at room temperature for up to 3 days. You can also refrigerate the cake if you’d like for it to last longer.

Can I freeze this cake?

You sure can! Once completely cooled, wrap the peach cake tightly with plastic and transfer it to a freezer-safe container or bag. Freeze for up to 3 months.

If you’ve tried this Peach Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Soft, light, and tender, this Peach Cake is perfect for any occasion, from breakfast to dessert. Filled with sweet, juicy peaches, everyone will reach for a second slice!

9-inch round cake pan
Electric or stand mixer

room temperature (60g)
peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)

Preheat the oven to 350F. Grease a 9-inch round cake pan with butter or baking spray.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
With the mixer on low speed, gradually add the flour mixture just until combined. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Sprinkle the top with the remaining peaches and additional sugar, if desired.
Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving. Cake can be covered and stored at room temperature for up to 3 days.

I highly recommend using a scale to measure your flour as it’s the most accurate method. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
You can peel or leave the skins on the peaches. It’s also up to you if you prefer to slice or dice the peaches for the batter and topping.
Bring cold ingredients to room temperature before mixing them into the batter. This will make them mix easier and avoid accidentally overmixing the batter. Overmixed batter will lead to a dense cake.
Pure vanilla extract will enhance the flavors of the peach cake more than artificial vanilla.
Sprinkling the top of the cake with extra sugar is optional but will yield a crispy, golden brown top.
If you do not have enough peaches, try adding plums, nectarines, or apricots!