This peaches and cream tart is a delightful blend of sweet peaches and velvety cream packed in a buttery crust. The best part? You can use fresh, frozen, or canned peaches – whatever you have on hand! So, no matter the season, this tart is always within reach.

A peaches and cream tart on a cake pedestal in the background and a slice on a dessert plate with a fork in the foreground.

Peaches are just coming into the season now, and I am loving it! They are so sweet and just drippy with juice. I am thinking of all kinds of delicious ways to include them in my recipes (like this peach coffee cake).

We just grilled peaches on our BBQ, and I will be having one for my breakfast, but it is hard to beat a peach-inspired dessert like this peach cream tart.

I used the same shortbread crust that I used for the chocolate-mint tart, which is a delicious and easy press-in crust.

The filling is made with cream cheese, similar to a cheesecake with a little almond flavoring and after it is baked and chilled it is topped with fresh peach slices mixed with peach jam. If you like this dessert, try our lemon ricotta tart.

Here is Why This Recipe Works

Versatility: The beauty of this peaches and cream tart lies in its versatility. It can be made with fresh, frozen, or canned peaches, meaning you can whip it up any time of year.
Simplicity: Don’t let the luxurious taste fool you – this recipe is simple to make! Even if you’re a baking newbie. The ingredients are straightforward, and the steps are easy to follow.
Balance of Flavours: This tart is a harmonious blend of sweet and creamy, with the ripe, juicy peaches providing a natural sweetness that offsets the richness of the cream. The buttery crust ties everything together.

The Ingredients

Here is a list of the ingredients you will need for this peach-topped cheesecake tart. Scroll down to the printable recipe card for all the details.

Shortbread pastry crust. Our buttery shortbread crust is easy to make. You can also change things up and make a chocolate shortbread crust or take a shortcut and use a storebought pie crust.
Cream cheese. You can substitute with Neufchâtel or ricotta.
Eggs. Let the eggs come to room temperature so they blend easier with the filling.
Sugar. Regular granulated sugar.
Salt. A small amount of salt enhances the flavors.
Almond and vanilla extract. The almond extract complements peaches very well but it only takes a small amount.
Peach jam.
Peaches. If you are using fresh peaches, peel and slice them.
Lemon.

A serving of peach tart on a plate with a fork

How to Make the Tart

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

If You Use Fresh Peaches, Here is How to Peel them.

Bring a large saucepan filled with water to a boil and dip each peach into the boiling water for 5-10 seconds, scalding the peach to loosen the skins, and then immerse them into a pan of ice water. The peach skins will slip off easily.
Toss the peaches with the lemon juice.

Make the Cheesecake Peach Tart with Shortbread Crust

Make the shortbread crust, bake it, then let it cool.

Mix the cheesecake custard filling in a large mixing bowl.

A spatula smoothing the cream cheese batter into the baked tart shell.

Pour the filling into the cooled crust and transfer it to the oven to bake.

Spreading peach jam on the cream cheese custard.

Spread peach preserves over the cooled filling, top with sliced peaches, then coat the slices with more preserves.

Tips for Success

Let the cream cheese and eggs come to room temperature. If the ingredients are cold, the cheesecake filling will be lumpy.
If your tart pan has a removable bottom, place it on a baking sheet before transferring it to the oven.
Chill the tart in the refrigerator before serving. This helps the custard firm up.

More Chilled or Frozen Desserts

A spatula placing a slice of peaches and cream tart on a dessert plate. A cake pedestal with the tart in the background.

More Recipes You Will Love:

Our brown butter peach pie has a touch of bourbon to give the pie an extra depth of flavor.

Our peach crisp is fast and easy to make. It has a crunchy, buttery oatmeal crumble that goes perfectly with the baked peaches.

A blackberry peach pie is the best of summer. The sweet, tart berries bring out the best in ripe peaches and get a boost from a buttery crust. Serve with homemade whipped cream for an indulgent treat.

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Peaches and Cream Tart

Peaches and cream tart is a rich summer-time fruit dessert with a shortbread crust and a cream cheese filling. It gets topped with peach jam, sweet, juicy peaches, and garnished with mint sprigs.

5 from 11 votes

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Prep Time: 1

Cook Time: 1

Total Time: 2

Servings: servings

Calories: 516kcal

Author: Pat Nyswonger

Ingredients

One par-baked recipe for easy shortbread pastry crust in an 11-inch tart pan

For the Cream Cheese Filling:

16 ounces cream cheese room temperature
3 eggs
½ cup granulated sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract

For the Peach Topping:

8 ounces peach jam divided
4-5 fresh peaches peeled and sliced
1 whole lemon juiced

Instructions

For the Cream Cheese Custard:

In a large mixing bowl and using an electric mixer, add the cream cheese, sugar, vanilla and almond extracts, mix on medium speed until well combined. Add the eggs, one at a time, beating well after each addition to a creamy consistency.
Pour the custard into the cooled tart crust. Carefully place the filled tart pan on a rimmed baking sheet and transfer to the middle rack of a preheated 350°F oven.
Bake the tart for 25-30 minutes, until firm. Transfer the tart to a wire rack and cool completely before adding the topping.

For the Peach Topping:

In a small saucepan over low heat, add the peach jam and allow to melt into a thick syrup. Remove from the heat and cool. Reserve ¼ cup of the cooled jam for later.
Bring a large saucepan filled with water to a boil and dip each peach into the boiling water for 5-10 seconds, scalding the peach to loosen the skins, and then immerse them into a pan of ice-water. The peach skins slip off easily.
Cut the peaches in half, remove the pits and cut uniformly into 1/2-inch slices placing them in a large shallow bowl and gently toss with the lemon juice.

To Assemble the Tart:

Tip ¾ of the peach jam on the cooled tart filling, spreading to cover the top.
Arrange the peach slices in a concentric circles, beginning at the crust edge and working to the center.
Reheat the remaining ¼ cup of peach jam and with a pastry brush, coat the peaches.
Refrigerate the tart for 6-8 hours before serving.