This No-Bake Peach Cream Torte is my own creation, inspired by nostalgic dessert recipes from the 1950s and ’60s—an era that embraced the convenience of canned fruit, creamy fillings, and effortless no-bake desserts. I gave it a fresh twist by blending mascarpone cheese with marshmallow fluff for a light, dreamy filling over a classic graham cracker crust. While fresh peaches can absolutely be substituted when in season, this version is a great option for anyone with canned fruit tucked away in their storage cabinets—perfect for creating something special without a trip to the store.
No-Bake Peach Cream Torte
(with puréed canned peaches and a mascarpone-marshmallow filling on a graham crust)
🍑 Ingredients:
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling:
1 (8 oz) container mascarpone cheese, softened
1 cup marshmallow cream (marshmallow fluff)
1 cup whipping cream (heavy cream)
1 tsp vanilla extract
1 can (14–15 oz) peach halves in syrup, drained and puréed
Pinch of salt
Optional Topping:
A few reserved peach slices or a drizzle of extra peach purée
Tip: If you’d like extra peach slices for topping or serving on the side, feel free to open a second can.
Instructions:
Make the Crust:
Combine graham cracker crumbs and sugar in a mixing bowl.
Stir in the melted butter until the mixture resembles damp sand.
Press firmly into the bottom of a springform pan or pie dish.
Chill for at least 30 minutes while you prepare the filling.Purée the Peaches:
Drain the canned peaches well and blend until smooth. Set aside. (Reserve a few slices for garnish if desired. You can open a second can if you’d like extra for topping.)Make the Creamy Filling:
In a bowl, beat the mascarpone with the marshmallow cream until smooth.
In a separate bowl, whip the cream with vanilla and a pinch of salt until soft peaks form.
Fold the whipped cream into the mascarpone mixture.
Gently fold in the peach purée until fully combined and creamy.Assemble:
Spoon the peach cream mixture over the chilled crust.
Smooth the top with a spatula.
Garnish with peach slices or a swirl of extra purée, if using.Chill and Serve:
Refrigerate the torte for at least 4 hours, or overnight, until firm and sliceable.
Serve chilled—it’s even better the next day!
Making a no-bake creamed peach torte is wonderfully simple and satisfying—perfect for when you want something elegant without turning on the oven. The process is mostly about layering textures: a buttery graham cracker crust pressed into the pan, a silky mascarpone and marshmallow filling whipped with peach purée, and the final touch of chilled perfection after a few hours in the fridge. Using canned peaches speeds things up, and if you’d rather go the fresh route, peeled ripe peaches work just as well. It’s a flexible, no-fuss dessert that feels special enough for company but is easy enough for a weekday treat.
A springform pan is your best friend for this recipe, allowing for easy release of the torte without disturbing its shape. Once it’s set, you simply unclip the sides and slide the dessert out. For decoration, arrange peach slices on top in a fan or spiral pattern, or add a light drizzle of extra purée for a glossy finish. You can even mix fresh and canned for visual variety. Don’t toss the syrup from the canned peaches—set it aside for other cooking adventures, like adding a sweet finish to pan-fried chicken served over rice, or stirring into sauces and glazes for a peachy twist.
A slice of soft no-bake creamed peach torte is pure comfort—a dreamy, peach-infused filling nestled over a crisp, buttery graham wafer cookie crumb base. The mascarpone and marshmallow cream blend with whipped cream to create a velvety, cloud-like texture that melts in your mouth, while the subtle peach flavor adds a summery brightness. The crumb base gives just the right amount of contrast, holding everything together with a gentle crunch. It’s a dessert that looks impressive but feels effortless—especially when served cold straight from the fridge.
This torte is definitely best when well-chilled, as the filling holds its shape and the flavors are at their peak. While I don’t personally love freezing it—since it can slightly alter the creamy texture—it’s a great option if you’re transporting the dessert to a potluck or gathering. Frozen, it travels well without the worry of softening or shifting, and by the time it fully thaws, it’s ready to slice and serve. Just be sure to wrap it well, and maybe save a slice for yourself before you head out—it tends to disappear fast!
