No-Bake Peach Cream Torte (Mascarpone + Marshmallow Filling)
A creamy, chilled peach dessert with a buttery graham cracker crust and a light, mousse-like filling made with puréed canned peaches. No baking required. Just chill and serve.
Equipment
- 9-inch springform pan or deep pie dish (for easy slicing and clean edges)
- Mixing bowls (at least 2–3 for crust, filling, and whipping cream)
- Hand mixer or stand mixer (for whipping cream and blending filling smoothly)
- Rubber spatula (for folding everything together gently — don’t skip this)
- Food processor or blender (for puréeing the canned peaches)
- Measuring cups and spoons
- Spoon or flat-bottom glass (for pressing the graham cracker crust firmly)
- Fine mesh sieve (optional, for draining peaches properly)
- Offset spatula or regular spatula (for smoothing the top)
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Filling:
- 1 8 oz mascarpone cheese softened
- 1 cup marshmallow cream marshmallow fluff
- 1 cup whipping cream heavy cream
- 1 tsp vanilla extract
- 1 15 oz can peach halves in syrup, drained and puréed
- Pinch of salt
Optional topping:
- Reserved peach slices or extra peach purée drizzle
Instructions
Make the crust
- Mix graham cracker crumbs and sugar in a bowl.
- Stir in melted butter until it looks like damp sand.
- Press firmly into the bottom of a springform pan or pie dish — really pack it down so it holds.
- Chill in the fridge for at least 30 minutes while you make the filling.
Purée the peaches
- Drain canned peaches well, then blend until completely smooth.
Set aside
- (You can reserve a few slices for topping if you want that classic finish.)
Make the filling
- In a bowl, beat mascarpone and marshmallow cream until smooth and creamy.
- In a separate bowl, whip cream with vanilla and a pinch of salt until soft peaks form — don’t overwhip, it should still feel light.
- Fold whipped cream into the mascarpone mixture gently.
- Then fold in the peach purée until fully combined and smooth.
Assemble
- Spoon filling over the chilled crust.
- Smooth the top with a spatula.
- Add peach slices or a swirl of extra purée if using.
Chill and serve
- Refrigerate for at least 4 hours, ideally overnight.
- Slice cold straight from the fridge.
- It actually tastes better the next day once everything settles and firms up.
If you want extra peach slices for topping or serving, just use a second can — makes life easier.
Notes
- This no-bake peach cream torte recipe must be fully chilled — minimum 4 hours refrigeration, but overnight chilling gives the best creamy texture and clean slices.
- Best results come from using canned peaches in syrup, as they create a consistent, sweet peach purée filling for desserts. Fresh peaches can be used but may produce a lighter flavour.
- Always drain canned peaches well before blending. Excess syrup can affect the structure of this no bake mascarpone dessert and make it too soft.
- The filling should stay light and airy before chilling — avoid overmixing the mascarpone and whipped cream to maintain a smooth, mousse-like texture.
- Whip cream to soft peaks only for the best creamy no bake cheesecake-style texture. Overwhipping can make the filling dense.
- Press the graham cracker crust firmly into the pan to ensure a stable base for this easy no bake dessert recipe.
- This dessert is best served chilled straight from the fridge, as the mascarpone peach filling firms up and slices cleanly when cold.
- The peach cream torte dessert actually improves after 24 hours, as the peach flavour deepens and the filling sets more firmly.
- Add optional toppings like fresh peach slices or peach purée drizzle just before serving for the best presentation in this summer no bake dessert recipe.
- For clean, bakery-style slices, use a warm knife wiped between cuts — especially helpful for this creamy layered no bake torte.
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