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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 a foolproof fruit tart because it’s SO simple. No guesswork!

Overhead shot of no bake fruit tart with ingredients around it


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:

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

Side shot of no bake fruit tart with challenge butter and cream cheese in background

Ingredients Needed

  • 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)!

Click to see the recipe card below for full ingredients & instructions!

Glass mixing bowl full of fruit tart crust ingredients with challenge butter in background
Fruit tart crust in tart pan
Cream cheese filling being stirred in a glass mixing bowl
Clear mixing bowl with the start of the cream cheese filling with challenge cream cheese in background
No bake fruit tart topped with strawberries, kiwis and oranges

How to make a No Bake Fruit Tart

  • 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 recipe for tips on making a from scratch crust.
  • 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.
  • 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.
  • 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.
  • 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. If you don’t have one, you can use a springform pan instead.

Side shot of no bake fruit tart with lots of fruit in the background

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.

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

One slice of no bake fruit tart on a plate with more fruit and the rest of tart in the background

Tip From Dorothy

Expert Tips

  • 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.

FAQs

How do you keep fruit tarts from getting soggy?

Don’t add the fruit until just before serving, or withing a few hours. Overnight the fruit will start to weep, so leftovers won’t be as good as the fresh tart.

Can you make a fruit tart ahead of time?

To make ahead, assemble the crust and filling up to 24 hours ahead of time. You can make the glaze and store in the refrigerator. Just before serving, top with the fruit and glaze.

Overhead shot of no bake fruit tart with ingredients around it

Easy Fruit Tart Recipe

5 from 11 votes
This easy Fruit Tart Recipe is no bake and made with a graham cracker crust and no bake cheesecake filling!

Recipe Video

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:

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
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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

Did you try this recipe? Click the stars to rate the recipe below

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

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

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 11 votes (8 ratings without comment)

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5 Comments

  2. Fun & easy to make. Absolutely delicious. Family inhaled it, in fact said one wasn’t enough… bring two next time 🥰

    Reply

  3. I checked out lots of torte recipes and I’m so glad I made this one!
    So easy and so delicious.
    Thank you for sharing it😊

    Reply

  4. This tart is absolutely delicious and looks so impressive. I’ve made a similar dessert for years and was never quite happy with the custard layer… this recipe is the one! The cream cheese, sugar and whipping cream combination is perfect – and pairs beautifully with the fruit and graham cracker crust. This recipe is definitely my go-to when I need to really bring a “Wow!” dessert! Thank you Dorothy!

    Reply