Fluffy No Bake Fruit Tart

Nothing quite says summer like fresh fruit, am I right? In this recipe, I take the sweetness of fresh summer fruit and combine it with the creamy sweet and tart flavors of a cream cheese filling. The combination is magical, I assure you! The filling is in my own words to my husband like a “fluffy, billowy cloud” it’s that good! If you’re looking for a light and refreshing dessert, this is it!

Are you ready for the best part? This recipe has a no-bake crust, making it easy and quick to whip up. The homemade graham cracker crust compliments the fluffy filling perfectly. The refreshing flavors of lemon zest and fruit make this the perfect summer treat. If you want to get a little fancy, you can put on your artist hat and create a design on the top with your fruit. Or you can keep it super basic, it’s a versatile recipe. I would even consider serving this with just strawberries on top, that was my absolute favorite combo!








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Fluffy No Bake Fruit Tart

Recipe by ruralrootsCourse: Dairy, Desserts, Garden, RecipesCuisine: Dessert
Servings

8

servings
Prep time

15

minutes
Cooking timeminutes
Calories

300

kcal

FLUFFY NO BAKE FRUIT TART ingredients

  • CRUST

  • 1 ½ cups of graham cracker crumbs, about 10 crackers

  • 6 TBS of butter melted

  • 1 TBS of sugar

  • FILLING

  • 1/2 cup of heavy whipping cream

  • ½ tsp vanilla extract

  • 8 oz of cream cheese, softened

  • ½ cup powdered sugar

  • Zest of one lemon & 2 tsp of lemon juice

  • TOPPINGS

  • 5 strawberries, sliced thin

  • 1/2 cup raspberries

  • 1 kiwi, sliced thin

  • 1 TBS of apricot preserves to brush on the top

Directions

  • In a food processor process the graham crackers into crumbs, then add in the butter and sugar until it comes together.
  • Press crumbs into an 8 inch tart pan and then stick into the refrigerator until it’s set.
  • In a large bowl combine the cream cheese, lemon, zest, and powdered sugar.
  • In a chilled metal bowl combine the whipping cream & vanilla extract, whisk with a mixer until peaks form to create whipped cream, be sure not to over whisk. Peaks form when the mixture becomes stiff and when the whisk is pulled peaks appear.
  • Fold the whipped cream mixture into the cream cheese mixture. Add into the set tart shell.
  • Top with your favorite fruit and brush with apricot preserves and refrigerate for at least an hour. The tart is best enjoyed within the first 2 days of making it (if it last that long, because I promise you will gobble it up). The crust becomes soggy after a few days.

Notes

  • You can use whatever fruit you prefer.
  • I think an 8 inch tart pan is the best size, but a 10 inch may work as well, the crust may just be thinner. 
  • Cool your metal bowl & whisk in the freezer for a few minutes before you whip the whipping cream. This helps speed up the process and keep your whipped cream cool.