No Bake Fruit Tart
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This easy, no bake fruit tart is the perfect dessert for summer. It has a crunchy graham crust, cream cheese filling, and fresh fruit on top. Simple, elegant, delicious!
Why You’ll Love this No Bake Fruit Tart
If you’re looking for an easy dessert that requires little effort and looks beautiful, then this no bake fruit tart is the perfect recipe. A traditional French fruit tart has a shortcrust pastry base, a pastry cream filling – made from eggs, milk, sugar and butter, fresh fruit, and a sweet glaze. While delicious – making a French fruit takes quite a bit of effort and proper technique.
For this no bake fruit tart, the shortcrust pastry is replaced with a no bake graham crust. Simple, crunchy delicious. Then the pie filling is a no-bake cheesecake that’s creamy without being too tangy or too sweet. You can use your favorite fruits on top, then brush with a little glaze – made from strawberry or apricot jam.
Method – with Photos
Start with the crust.
- Mix together the graham crumbs, sugar and melted butter. The mixture should hold together when you squeeze it in your palms.
- Press the mixture into the bottom and sides of your tart pan. It will go in the fridge as you make the filling.
Then it’s time to make the filling.
- You’ll first beat the whipping cream until stiff peaks form. Set aside.
- In a separate bowl – you’ll beat the cream cheese and powdered sugar until smooth and creamy.
- Using a rubber spatula – fold the whipped cream into the cream cheese mixture. You want it to be an even consistency and smooth texture.
- The no cream cheese filling then gets spooned into the tart shell and smoothed into an even layer. It will go in the fridge to set.
You’ll then top the tart with your favorite fruits. I used sliced strawberries and blueberries – but I recommend using whatever is in season. Optionally, you can melt a little jam in the microwave, then use a pastry brush to brush it over the berries to give a glossy finish.
Recipe Tip
When serving, lift the tart out of the outer ring of your loose bottom tart pan but keep it positioned on the bottom of the tart pan. Otherwise, it can fall apart. I simply placed the tart, still attached to the bottom of the tart pan, on top of a plate.
Easy graham crust, creamy filling, and tons of fresh fruit – this no bake fruit tart is so simple and perfect for summer. And for more easy, fruit desserts, be sure to try:
No Bake Fruit Tart
Equipment
- 9-inch (23 cm) loose bottom tart pan
Ingredients
Graham Crust
- 1 1/2 cups graham crumbs (about 180-200 grams)
- 1/4 cup granulated sugar (50 grams)
- 6 tablespoons unsalted butter (85 grams), melted
Cream Cheese Filling
- 1/2 cup whipping cream (120 ml) , 33-35% MF
- 8 ounces cream cheese (226 grams), full-fat, brick style
- 3/4 cup powdered sugar (82.5 grams)
- 1 teaspoon lemon juice, freshly squeezed
Topping
- 2 cups fresh fruit (I used about 300 grams of berries in total)
- 2 tablespoons strawberry jam, or apricot
Instructions
Graham Crust
- Combine the graham crumbs, sugar and melted butter in a small bowl. Stir together with a fork.
- Press the mixture into the bottom and up the sides of a 9-inch (23 cm) loose bottom tart pan.
- Place in the fridge as you make the filling.
Cream Cheese Filling
- Beat the whipping cream until stiff peaks form. The cream should be cold, direct from the fridge. Set aside.
- In a separate bowl, beat the cream cheese, powdered sugar and lemon juice until smooth and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl a few times to ensure that there are no lumps.
- Using a rubber spatula or wooden spoon, gently fold the whipped cream into the cream cheese mixture until its an even consistency and you no longer see bits of whipped cream.
- Spoon into the prepared tart crust and smooth into an even layer.
- Place in the fridge.
Topping
- Arrange the fresh fruit on top of the tart.
- Optionally, melt the jam in the microwave for about 30 seconds. Use a pastry brush to brush the melted jam as a glaze overtop of the fruit. Place in the fridge until ready to serve.
- When ready to serve, carefully remove the outer ring of the tart pan. Keep the tart on the bottom of the pan. Slice with a thin, sharp knife.
Notes
- Graham Crumbs: Graham crumbs can be substituted with digestive biscuit crumbs. I recommend reducing the sugar to 2 tablespoons if using digestives.
- Fruit: Sliced strawberries, blueberries, mandarin orange segments, raspberries, blackberries, sliced kiwi or sliced mango work well.
- Storage: Store covered in the fridge for up to 4 days. This tart is best served the day you plan to serve. I prefer to add the fruit right before serving (especially if it’s sliced) so that it stays as fresh as possible.
- Nutrition: Details provided are an estimate only and based on 1 slice, assuming the tart is sliced into 10 uniform pieces.
