This no-bake fruit tart recipe is a delicious summer dessert! It's made with a creamy filling, fresh peaches and berries, and an easy graham cracker crust.
This fruit tart recipe could not be more delicious. Seriously! I’m in love with the creamy, tangy filling, the sweet and salty crust, and the jumble of fresh fruit on top. I tested it a number of times this summer to get the recipe just right, and each time, I looked forward to eating it. Its mix of juicy, creamy, crunchy, salty, tart, and sweet elements is just too good to beat.
Another great thing about this fruit tart recipe is that it doesn’t require any baking. I love a good peach cobbler or peach crisp, but when it’s hot outside, I can’t always justify turning on the oven to make one. This easy fruit tart is the perfect substitute. The crust sets up in the freezer; the filling sets up in the fridge. The only downside is that you’ll need some patience to resist stealing a piece before it’s fully set.
My Fruit Tart Filling
Despite its appearance, this fruit tart recipe is entirely vegan and dairy-free. I make the creamy filling with a blend of vegan cream cheese (I like Kite Hill), powdered sugar, and raw cashews. Vanilla extract adds rich, warm flavor, and lemon juice and zest make it nice and bright.
We want to get the cashews as smooth and well-blended as possible, so I recommend making the filling in a high-speed blender, such as a Vitamix.
Fruit Tart Crust and Assembly
My tart crust isn’t anything fancy, just a good old fashioned graham cracker crust! Pulse the ingredients together in a food processor until they’re finely ground, and then firmly press the mixture into the bottom and up the sides of a tart pan. I like to use the bottom of a measuring cup to help me do this. When the crust is fully formed, pop it in the freezer for 30 minutes to set up.
Once the crust has set, pour in the creamy filling and use a spatula to smooth the top. Transfer the tart to the fridge to chill overnight.
The next day, top it with sliced peaches and raspberries, and serve!
Fruit Tart Recipe Tips
- Use a pan with a removable bottom. Though one isn’t pictured here (oops!), this fruit tart recipe comes out best when you use a pan with a removable bottom (I had great results with this one). That way, you’ll end up with really clean slices when you serve it. If you use a traditional tart pan like the one in these photos, getting a slice out of the pan with the outer crust attached can be tricky. But if that’s all you have, don’t worry. It’ll still taste great!
- Line the pan with parchment paper. I highly recommend lining the bottom of your pan with parchment paper to make the tart easy to slice and serve. If you’re observant, you might notice that I didn’t line my pan when I took these photos. All I can say is that I’ve learned from experience. 🙂
- Don’t cut the chilling time short. Trust me, I’ve tried it. The fruit tart filling really needs a full overnight chill to become firm and sliceable. It’ll still taste great after less time in the fridge, but serving it will be a bit of a mess.
- Try different fruit. I love this combination of peaches and raspberries, but they’re not the only fruits that would be delicious on this tart. Skip the peaches, and try other berries, like blackberries, blueberries, and strawberries, in addition to the raspberries. Pitted sweet cherries, apricots, or nectarines would be excellent here too.
More Favorite Summer Desserts
If you love this fresh fruit tart recipe, try one of these summer desserts next:
- Easy Peach Cobbler
- Peach Crisp
- Grilled Peaches
- Chocolate Zucchini Bread
- Peanut Butter No Bake Cookies
- Cherry Clafoutis
- Strawberry Shortcake
- Or any of these 30 Easy Summer Desserts!
Summer Fruit Tart
Graham cracker crust
- 9 graham cracker sheets
- 5 tablespoons melted coconut oil
- ¼ cup brown sugar
- ½ teaspoon sea salt
- 2 (8-ounce) packages Kite Hill Plain Vegan Cream Cheese
- ⅔ cup powdered sugar
- ¼ cup raw cashews
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 ripe peaches or nectarines, sliced
- ⅓ cup raspberries or pitted and halved cherries
- Line the bottom of a 9-inch nonstick tart pan with a circle of parchment paper. (A tart pan with a removable bottom is best for this recipe.)
- In a food processor, pulse the graham crackers, coconut oil, brown sugar, and salt until crumbly. Press the mixture into the prepared tart pan, using the back of a measuring cup to press it firmly onto the bottom and up the sides. Freeze for 30 minutes.
- In a high-speed blender, combine the vegan cream cheese, powdered sugar, cashews, lemon juice, zest, and vanilla and blend until creamy. Spread the filling onto the crust and chill the tart overnight in the refrigerator.
- Top with the peaches and raspberries and serve.
Hi Jeanine! I look forward to trying this recipe. Though I intend to use different cookies in the base. I’m unsure how many to use – could you clarify what 9 graham cracker sheets is equivalent to in grams or cups? Thanks!
Hi Alison, 9 graham cracker sheets is about 140 grams. Hope this helps!
Will roasted cashews work instead.
Hi Jacob, no, raw cashews have a neutral taste but roasted cashews will have a strong cashew flavor that will be too strong for this dessert.
Can you use regular cream cheese instead of vegan and get the same results?
Hi Randi, yes, that should work fine!
This looks so good! Can’t wait to try this recipe! Thank you for sharing!
great salute to summer, at the tail end, great filling and love the toppings too, thank you!
This looks amazing! I was excited and mentally to go buy the ingredients when I realized that it is not gluten-free. Do you have a GF crust to recommend for a substitute?
Jeanine, Great recipe! I noticed you use coconut oil in several of your recipes. One of my guests is allergic. What other oils do you recommend?
Hi Mindy, it depends on the recipe because sometimes it’s used for structure (since it hardens unlike other oils). In this recipe, you can replace it with butter.
Jeanine, I can’t wait to try this. However I don’t have a high speed blender. Would pre-soaking the cashews help or would that make it too mushy? Thanks!
Hi Kai, soaking the cashews might help, but the mixture is pretty thick, so I’m not sure if it would get creamy enough in a regular blender.