featured 22524

No-Bake Fresh Fruit Tart Recipe for Summer Parties

This easy, no-bake fruit tart is an ideal summer dessert: a crunchy graham crust, a silky cream cheese filling, and fresh fruit on top. Simple, elegant, and delicious.

no bake fruit tart with graham crust, topped with strawberries and blueberries

Why You’ll Love this No Bake Fruit Tart

If you want an impressive-looking dessert with minimal effort, this no-bake fruit tart is a great choice. A classic French fruit tart uses a shortcrust pastry and pastry cream, which takes time and technique. This version swaps the pastry for a quick graham cracker crust and replaces pastry cream with a light, no-bake cream cheese filling that’s creamy without being too tangy or too sweet. Top it with your favorite seasonal fruit and optionally brush with a thin jam glaze for shine.

Slice of fruit tart

Method – with Photos

Follow these simple steps to assemble the tart.

  1. Mix graham crumbs, sugar, and melted butter until the mixture holds together when squeezed.
  2. Press the mixture into the bottom and up the sides of a 9-inch (23 cm) loose-bottom tart pan. Chill while you make the filling.
Bowl of graham crumbs, sugar and melted butter and graham crust tart crust.

Make the filling next.

  1. Beat cold whipping cream until stiff peaks form and set aside.
  2. In a separate bowl, beat cream cheese with powdered sugar and lemon juice until smooth and creamy, scraping the bowl to eliminate lumps.
  3. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until the texture is even and smooth.
  4. Spoon the filling into the chilled crust and smooth into an even layer. Chill to set.
Bowl of whipped cream, and bowl of cream cheese and powdered sugar.
Bowl of cream cheese beaten until smooth, with whipped cream added to bowl. Bowl of no bake cheesecake tart filling.
Unbaked tart shell with cream filling

Top the chilled tart with fresh fruit — sliced strawberries and blueberries work beautifully, but use whatever is in season. For a glossy finish, warm 1–2 tablespoons of strawberry or apricot jam for about 30 seconds and brush it over the fruit with a pastry brush.

Fruit tart on a white plate topped with blueberries and sliced strawberries.

Recipe Tip

When serving, remove the outer ring of the loose-bottom tart pan carefully but keep the tart on the bottom of the pan while transferring to a plate. This helps the tart keep its shape. Slice with a thin, sharp knife.

simple fruit tart with cream cheese filling and fruit on top on a plate

Simple graham crust, a silky cream cheese filling, and plenty of fresh fruit — this no-bake fruit tart is effortless and perfect for warm-weather gatherings. Below are the condensed recipe details, ingredients, and instructions for easy reference.

No Bake Fruit Tart

Prep: 30 mins · Chilling: 30 mins · Total: 1 hr · Servings: 10 slices

Equipment

  • 9-inch (23 cm) loose-bottom tart pan

Ingredients

Graham Crust

  • 1 1/2 cups graham crumbs (about 180–200 g)
  • 1/4 cup granulated sugar (50 g)
  • 6 tablespoons unsalted butter (85 g), melted

Cream Cheese Filling

  • 1/2 cup whipping cream (120 ml), cold (33–35% fat)
  • 8 ounces cream cheese (226 g), full-fat, brick style
  • 3/4 cup powdered sugar (82.5 g)
  • 1 teaspoon fresh lemon juice

Topping

  • 2 cups fresh fruit (about 300 g of berries)
  • 2 tablespoons strawberry or apricot jam (optional, for glaze)

Instructions

Graham Crust

  1. Combine graham crumbs, sugar, and melted butter. Press into a 9-inch loose-bottom tart pan, up the sides and across the base. Chill while preparing the filling.

Cream Cheese Filling

  1. Beat cold whipping cream until stiff peaks form; set aside.
  2. Beat cream cheese, powdered sugar, and lemon juice until smooth, scraping the bowl as needed.
  3. Gently fold whipped cream into the cream cheese mixture until uniform.
  4. Spoon into the prepared crust, smooth the top, and chill until set.

Topping

  1. Arrange fresh fruit on top of the chilled tart.
  2. Optionally warm jam for about 30 seconds and brush over fruit for a glaze. Chill until ready to serve.
  3. When serving, remove the outer ring of the tart pan, keep the tart on the base, and slice with a thin, sharp knife.

Notes

  1. Graham crumbs: You can substitute digestive biscuit crumbs; reduce the sugar to 2 tablespoons if using digestives.
  2. Fruit: Try sliced strawberries, blueberries, mandarin segments, raspberries, blackberries, sliced kiwi, or mango.
  3. Storage: Keep covered in the refrigerator for up to 4 days. The tart is best the day it’s served; add fruit just before serving if possible.
  4. Nutrition: Nutritional values are estimates per slice if divided into 10 equal pieces.

Nutrition (per slice, approximate)

Calories: 286 kcal · Carbs: 35 g · Protein: 3 g · Fat: 16 g · Saturated fat: 9 g · Sugar: 25 g