Easy Fruit Tart Recipe (No Bake)

I love this Easy Fruit Tart Recipe because it’s no bake with a graham cracker crust and no bake cheesecake filling. It’s the perfect showstopper dessert with fresh fruit and a gorgeous glaze on top – but it’s foolproof because it’s SO simple. No guesswork!

This post is sponsored by Challenge Dairy, my go-to for butter and cream cheese. All opinions are my own.

Why you’ll Love this Fruit Tart

This is my absolute favorite way to make a tart: easy! Sure, classic Fruit Tarts with a pastry crust are gorgeous and delicious, but this one is easy and fast and no-fail. No guesswork: just delish!

You will love this recipe because it’s:

• EASY – whips up in minutes
• Has a graham cracker crust
• Creamy to-die-for no bake cheesecake filling
• GORGEOUS fruit topping with a simple glaze

This is going to be your go-to fruit recipe all summer – but also all year. You can make this with ANY fruit topping!

No Bake Fruit Tart Recipe Video

Ingredients in an Easy Fruit Tart

Just a few simple ingredients make this delicious recipe:

Graham Crackers: You need these for the crust. You can grind your own in a food processor or crush with a rolling pin, or buy store bought crumbs.

Granulated Sugar: You’ll need this for the crust and the filling.

Butter: I always use Challenge Unsalted Butter when I make my homemade crusts! Melted butter is what you use to make the graham cracker crust stick together.

Cream Cheese: Challenge Cream Cheese is my favorite – it’s creamy and smooth and full of flavor. Make sure it’s room temperature before you start to avoid lumps.

Heavy Whipping Cream: This is to make a freshly whipped cream to fluff up the filling.

Fruit: Use your favorite fruits depending on season. See below for ideas.

Jam: Melted jam is perfect for the glaze, mixed with water or some lime juice. Use your favorite flavor but stick to a seedless and light colored one (apricot, strawberry, raspberry) so it doesn’t discolor the fruit.

I always like to use the best ingredients for simple recipes, which is why I always use Challenge Dairy products. Challenge Butter is farm to fridge in just 2 days, made with no additives, hormones or fillers, and comes from happy cows at over 400 family-owned dairies and it’s the only butter I grew up eating. And their cream cheese is absolutely our favorite (we buy the whipped for bagels every week)!

How to make a No Bake Fruit Tart

1. Make the crust: Stir together the graham cracker crumbs with the melted butter and sugar. I like stirring with a fork so it’s nice and sandy. Pour mixture into a 10-inch tart pan with removable bottom. Press into the bottom and up the sides, chill until ready to fill. See my graham cracker crust post for tips on making a from scratch crust.

2. Make Whipped Cream: Add heavy whipping cream to a large bowl and beat with a hand or a stand mixer until stiff peaks form. Refrigerate while making filling.

3. Mix Cream Cheese: Add cream cheese, sugar and vanilla to another large bowl. Mix using a hand or a stand mixer until smooth and creamy.

4. Fold: Add whipped cream to the cream cheese mixture and use a spatula to fold it in. This will take a while, fold it gently being careful not to break the whipped cream. Do not stir or beat, fold it carefully. Press filling into prepared crust. Chill while preparing fruit. Don’t top with fruit until within a few hours of serving.

5. Top: Slice fruit and arrange on top of cheesecake. Add the jam to a small bowl and microwave until smooth, about 30 seconds, then stir in the lime juice or water. Use a pastry brush to brush the glaze over the fruit to make it shiny.

What pan is best for making fruit tarts?

Traditionally, a tart pan with removable bottom is used to make a fruit tart. This makes it easy to serve (you simply pop the ringed edge off). Most normal tart pans are 10-inches. This is my favorite tart pan. If you don’t have one, you can use a springform pan instead.

Best Fruit for a Tart

The best fruit for a fruit tart is fruit you like! Really you can add anything to the top!

Generally, try to stick to fruits that don’t discolor with time (like apples or bananas), although you can use them, because the jam will help with the discoloration a little bit.

Here are some of our favorite fruits to use:

• Berries
• Kiwis
• Mandarin Oranges
• Grapes
• Peaches
• Apricots
• Mango
• Pineapple

Really, anything goes. Think of a theme or shop the produce section for inspiration.

Tips and Tricks

• Make sure your cream cheese is room temperature before mixing. This will reduce lumps.
• Use any flavor jam, but stick to a seedless light colored one like apricot or strawberry. You can also use the lime glaze from my Mini Fruit Tarts!
• Use fruit that is in season for the best tasting tart.
• Don’t top the tart with the fruit until within a few hours of serving.
• Store loosely covered in the refrigerator for up to 2 days.

Other Challenge Recipes

• Blueberry Biscuits
• No Bake Cherry Cheesecake
• Berry Lush
• Key Lime Butter Cake

Easy Fruit Tart Recipe

5 from 2 votes

This easy Fruit Tart Recipe is no bake and made with a graham cracker crust and no bake cheesecake filling!

Prep Time 45 minutes

Chill Time 1 hour

Total Time 1 hour 45 minutes

Yield 10 servings

Serving Size 1 serving

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Ingredients

 

Crust:

• ▢ 1 ½ cups (162g) graham cracker crumbs
• ▢ 7 tablespoons (99g) unsalted Challenge Butter
• ▢ ¼ cup (50g) granulated sugar

Filling:

• ▢ ¾ cup (178ml) cold heavy whipping cream
• ▢ 8 ounces (225g) Challenge Cream Cheese , room temperature
• ▢ ¼ cup (50g) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon lemon juice

Topping:

• ▢ 1 pound Assorted fruits (approximately)
• ▢ 2 tablespoons apricot or raspberry jam
• ▢ 2 teaspoons lime juice or water

Instructions

• Make the crust: stir together the graham cracker crumbs with the melted butter and sugar. I like stirring with a fork so it’s nice and sandy. Pour mixture into a 10-inch tart pan with removable bottom. Press into the bottom and up the sides, chill until ready to fill.
• Make the filing: add heavy whipping cream to a large bowl and beat with a hand or a stand mixer until stiff peaks form. Refrigerate while making filling.
• Add cream cheese, sugar and vanilla to another large bowl. Mix using a hand or a stand mixer until smooth and creamy.
• Add whipped cream to the cream cheese mixture and use a spatula to fold it in. This will take a while, fold it gently being careful not to break the whipped cream. Do not stir or beat, fold it carefully.
• Press filling into prepared crust. Chill while preparing fruit. Don’t top with fruit until within a few hours of serving.
• Slice fruit and arrange on top of cheesecake. Add the jam to a small bowl and microwave until smooth, about 30 seconds, then stir in the lime juice or water. Use a pastry brush to brush the glaze over the fruit to make it shiny.
• Serve chilled within one day. You can make the cheesecake up to 24 hours ahead, just don’t top it until the day of serving.

Recipe Notes

Graham Crackers: if you don’t start with crumbs you can grind your own by adding about 9-10 full rectangles (18-20 squares) to a large gallon size bag and rolling with a rolling pin (or grind in a food processor).

Recipe Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 23g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 233mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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This Easy No Bake Fruit Tart is the perfect summer dessert! It’s light, fresh and has an amazing cheesecake filling.

Last Updated on May 20, 2021