Gluten-Free Easy No-Bake Graham Cracker Fruit Tart
A refreshing no-bake dessert featuring a buttery graham cracker crust filled with smooth cream cheese and whipped cream filling, topped with fresh seasonal fruits and a glossy apricot glaze. Perfect for summer entertaining when you want an impressive dessert without turning on the oven. The combination of creamy filling and bright fruit makes it ideal for potlucks, birthdays, or any occasion where you need a crowd-pleasing treat that can be made ahead.
Ingredients
- 1 ½ cups graham cracker crumbs
- 7 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¾ cup cold heavy whipping cream
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 pound assorted fruits
- 2 tablespoons apricot or raspberry jam
- 2 teaspoons lime juice or water
Instructions
- 1
Stir graham cracker crumbs with melted butter and sugar using a fork until sandy
- 2
Pour mixture into 10-inch tart pan with removable bottom and press into bottom and up sides
- 3
Chill crust until ready to fill
- 4
Beat heavy whipping cream until stiff peaks form and refrigerate
- 5
Mix cream cheese, sugar and vanilla until smooth and creamy
- 6
Fold whipped cream into cream cheese mixture gently with spatula
- 7
Press filling into prepared crust and chill while preparing fruit
- 8
Slice fruit and arrange on top of filling
- 9
Microwave jam until smooth about 30 seconds then stir in lime juice or water
- 10
Brush glaze over fruit with pastry brush
Tips
Fold whipped cream into cream cheese mixture very gently to maintain light texture and avoid deflating
Wait to top with fruit until a few hours before serving to prevent crust from getting soggy
Brush fruit with warmed jam glaze to keep it looking fresh and add shine
Good to Know
refrigerate up to 2 days covered
make filling and crust up to 24 hours ahead, add fruit day of serving
serve chilled directly from refrigerator
Common Mistakes
fold whipped cream gently to avoid deflating and creating dense filling
add fruit only a few hours before serving to avoid soggy crust
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make this completely ahead of time?
Make the crust and filling up to 24 hours ahead, but wait to add the fruit until a few hours before serving to prevent the crust from getting soggy.
What fruits work best for this tart?
Any fresh fruit works well - berries, sliced kiwi, mandarin oranges, grapes, or stone fruits. Choose fruits that hold their shape and won't release too much juice.
How long will this keep in the refrigerator?
The assembled tart is best eaten within one day. The base can be stored for up to 2 days, but add fresh fruit just before serving.