Peach-Raspberry Tart

A peach-raspberry tart with a no-bake graham cracker crust is a refreshing dessert that's perfect to serve in the summer months.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 514 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 cup sour cream
• ½ cup water
• ¼ cup ground almonds
• ½ cup melted butter
• 2 teaspoons grated lemon zest
• 1 cup fresh raspberries
• 1 ¼ cups graham cracker crumbs
• ½ cup whipping cream
• 1 pound cream cheese, softened
• 1 envelope unflavored gelatin
• 2 large peaches, peeled and sliced

Recipe Instructions

Step 1

Combine graham cracker crumbs, butter, almonds, and cinnamon in a bowl. Mix until evenly moistened; press into the bottom and partway up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.

Step 2

Pour water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until the granules are completely dissolved, about 3 minutes. Remove from heat.

Step 3

Beat cream cheese with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in sour cream, whipping cream, and lemon zest. Add gelatin; mix well. Pour into the prepared crust. Refrigerate until set, 3 to 4 hours.

Step 4

Remove from the springform pan and place on a serving plate. Decorate with sliced peaches and raspberries.