No-Bake Fruit Tart

This tart is special because it uses a variety of fruit! In fact, I think the tart is even better and more special that way! So of course, this got me to thinking about life. And diversity. And how we, as a people, are truly better together. We are more interesting. We get more flavors and textures and colors. We can live in harmony and are more interesting and better because of the red cherry that's adjacent to the fuchsia raspberry. We are better together. And about this tart… it couldn't be easier to make. A store-bought crust works really well, here! (If you want to bake a homemade crust, I’m sharing my recipe for that below, too). Then the filling is basically a no-bake cheesecake. You don't even have to wait for it to "set" in the fridge. You just really have to beat the cream cheese and whipping cream real good until you get to super stiff peaks.
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  • Level: Easy
  • Total: 2 hr 15 min (includes cooling time)
  • Active: 30 min
  • Yield: One 9-inch tart
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One 8-ounce package cream cheese, chilled

3/4 cup heavy whipping cream, chilled

1/2 cup confectioners' sugar

1 teaspoon vanilla extract (optional)

One 9-inch prepared graham cracker crust or see Cook's Note

Assorted fresh fruit, pitted, if necessary (I used cherries, strawberries, blueberries, raspberries, 1/2 peach, 1 nectarine and 1/2 kiwi)

1/4 cup jelly or jam, any flavor (for brushing over the fruit to make it shine; optional)


  1. Place the cream cheese, cream, confectioners' sugar and vanilla in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out (initially, it may be a little lumpy from the cold cream cheese, but if you keep beating, it will smooth out). You want the filling to really thicken up. (If your cream cheese was at room temperature, it won't get thick and that's fine -- it will set beautifully while in the refrigerator.)
  2. Spread the filling evenly into your crust. Slice the larger fruit and halve some of the cherries and strawberries to expose the insides. Arrange on top of the tart.
  3. Microwave the jelly or jam, if using, in a small microwave-safe bowl just until it becomes more liquid. Brush it all over the top of the fruit. (This will help "preserve" the tart while it's in the fridge.)
  4. Refrigerate until ready to serve! It will be fine in the fridge for up to two days. Serve cold!

Cook’s Note

To make your own crust, combine 1 cup all-purpose flour, 1/4 cup confectioners' sugar and a dash of salt in a large bowl. Stir in 1/2 cup (1 stick) melted unsalted butter until combined. Using floured hands (because the dough can be a little sticky), press the dough into the bottom and up the sides of a 9-inch tart pan. (If you don't have a tart pan, you can press the dough into the bottom (not up the sides) of a 9-inch cake pan or 8-inch square baking pan. Stick the pan in the refrigerator for 20 minutes so the dough can firm up. Meanwhile, preheat the oven to 350 degrees F. Prick the bottom of the crust all over with a fork. Line the bottom with foil or parchment paper and top it with something to weigh the crust down, such as dried beans or pie weights. Bake until the crust starts to dry out, about 20 minutes. Remove the foil or parchment with the weights and bake the crust until it's cooked through and a light golden color, about 15 minutes. Remove from the oven and let cool completely on a wire rack (a warm crust will melt the filling).

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