No-Bake Bourbon Peach Tart
Ingredients
Crust:
3 cups vanilla wafer cookies
½ cup pecans
2 tablespoons brown sugar
½ teaspoon cinnamon
pinch of salt
1 stick unsalted butter, melted
Filling:
1 pint heavy whipping cream
1 block cream cheese, room temperature
4 ounces mascarpone cheese, room temperature
1 ½ cups powdered sugar
1 tablespoon vanilla extract
3 tablespoons bourbon (optional but totally recommended)
3 large ripe peaches, sliced
PREP TIME: 3 hours + 10 Minutes (including cool down time) | COOK TIME: o mins | SERVINGS: 6-8
To make the crust, add the vanilla wafers and pecans to a food processor. Pulse into fine crumbs. Add in the brown sugar, cinnamon, and salt. Pulse to combine. Slowly add the melted butter. You want the mixture to resemble wet sand. Press firmly into a 10 inch tart pan. (Or pie plate)
To make the filling, using a stand mixer or hand held mixer- Add the heavy cream to a mixing bowl, using the wire attachment, beat on medium high speed until stiff peaks form. Using a spatula, transfer the whipped cream into a separate bowl.
Using the same mixing bowl, add the cream cheese and mascarpone cheese. Mix with the wire attachment until smooth and there are no lumps.
Add the whipped cream back into the bowl with the cream cheese. Add in the powdered sugar, vanilla and bourbon. Mix until combined and smooth.
Spread the cream cheese mixture evenly over the crust.
Refrigerate for at least 3 hours or overnight.
Top with fresh sliced peaches right before serving.
Enjoy y’all!
