Name: No Bake Fruit Tart
Prep time: 30 min
Cook time: PT-488458H40M
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 1/4 cup granulated sugar; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 1/4 cup fresh lemon juice; 1 teaspoon lemon zest; 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)

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If there’s one dessert I love making on a warm day, it’s this No Bake Fruit Tart. With zero oven time, a creamy lemon filling, and a vibrant crown of fresh berries, this tart brings together elegance and ease in every slice. It’s perfect for picnics, celebrations, or just a sweet treat on a quiet evening.

No Bake Fruit Tart

Why You’ll Love This Recipe

I always turn to this recipe when I need something quick, fresh, and visually stunning. It takes just 30 minutes to prep, and then the fridge does the rest. The graham cracker crust gives a buttery crunch, while the whipped lemon-cream filling is airy and light. Topped with colorful berries, it’s a showstopper without any stress. I especially love that I can make it ahead and serve it cold for a refreshing end to any meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter, melted
granulated sugar
cream cheese, softened
powdered sugar
vanilla extract
heavy whipping cream
fresh lemon juice
lemon zest
mixed fresh berries (strawberries, blueberries, raspberries)

Directions

1. Make the crust:
I mix the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture feels like wet sand. Then I press it firmly into a 9-inch tart pan, pushing up the sides. To set the crust, I refrigerate it for about 30 minutes.

2. Prepare the filling:
While the crust chills, I beat the softened cream cheese until smooth. Then I add the powdered sugar and vanilla and keep mixing until creamy. In another bowl, I whip the heavy cream until stiff peaks form, and gently fold it into the cream cheese mixture. Finally, I stir in the lemon juice and zest for that bright, citrusy zing.

3. Assemble and chill:
I pour the lemony cream filling into the chilled crust, smoothing it out evenly. Then I cover the tart with plastic wrap and let it chill in the fridge for at least 2 hours so it can firm up.

4. Top with berries:
Just before serving, I decorate the top with a mix of fresh berries. I like to get creative here—sometimes arranging them in circles, sometimes scattered for a rustic look.

Servings and timing

This recipe yields 8 servings. It takes about 30 minutes to prepare, plus 2 hours of chilling time. No baking required.

Variations

Seasonal fruits: I love switching out the berries for fruits like peaches, kiwi, or mango in summer.
Chocolate twist: Adding a thin layer of chocolate ganache under the filling gives a lovely citrus-chocolate combo.
Nutty crust: I sometimes replace graham crackers with crushed almonds or pecans for added texture and a gluten-free option.
Vegan option: Using vegan cream cheese and coconut cream instead of dairy works great for plant-based diets.
Fresh herbs: A bit of chopped mint or basil in the filling gives a surprising herbal note that complements the fruit beautifully.

Storage/Reheating

I keep the tart in the fridge, tightly covered with plastic wrap. It stays fresh for up to 3 days, although the berries are best on the first day. Since it’s a no-bake tart, reheating isn’t necessary—just slice and serve cold. If I’m prepping in advance, I always wait to add the fruit topping until right before serving.

FAQs

Can I make this No Bake Fruit Tart ahead of time?

Yes, I often prepare it the night before. I just wait to add the berries until serving time so they stay fresh and vibrant.

What can I substitute for cream cheese?

If I’m out of cream cheese or want something different, I use mascarpone or a vegan alternative. Both give the tart a lovely creamy texture.

How long will the No Bake Fruit Tart last in the fridge?

It keeps well for about 3 days. I make sure it’s covered to retain freshness, though the berries might soften after the second day.

Can I use frozen berries instead of fresh?

Frozen berries work in a pinch. I thaw and drain them first to prevent excess moisture from making the tart soggy.

Is this No Bake Fruit Tart suitable for a gluten-free diet?

Absolutely. I swap the graham crackers for gluten-free cookies or almond flour, and it tastes just as good.

Conclusion

Making this No Bake Fruit Tart is one of my favorite ways to enjoy dessert without any fuss. It’s light, creamy, tangy, and sweet—all in one bite. Whether I’m treating guests or indulging solo, this tart delivers a refreshing slice of joy every time. It’s simple, satisfying, and always impressive—just the kind of recipe I like to keep in my back pocket.