No Bake Fruit Tart Food

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NO BAKE FRUIT TART



No Bake Fruit Tart image

This delicious No Bake Fruit Tart is all dressed up in red, white and blue and perfect for any celebration. Graham cracker crust, creamy cheesecake-like center with a hint of lemon all topped in red strawberries and raspberries as well as blueberries and blackberries. The presentation is gorgeous and this dessert recipe is always a winner!

Provided by Michaela Kenkel

Number Of Ingredients 16

Crust:
1 ½ cups graham cracker crumbs
6 Tablespoons butter, melted
1 Tablespoon sugar
Filling:
½ cup cold heavy whipping cream
½ teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup powdered sugar
Zest of one lemon + 2 teaspoons lemon juice
Topping:
¾ pound fresh strawberries, sliced
1 pint raspberries
1 pint blueberries
(optional: add blackberries if you like
garnish with fresh mint if desired

Steps:

  • To prepare the Graham Cracker Crust: Mix the graham cracker crumbs together with the butter and the sugar until they are moist. Press into the bottom and up the sides of a tart pan. Place in the fridge for at least one hour.
  • To prepare the filling: In your stand mixer with the whisk attachment beat whipped cream and vanilla until stiff peaks form. Set aside.
  • With your mixer and the paddle attachment, cream together cream cheese, powdered sugar, lemon zest and lemon juice until smooth.
  • Gently fold in whipped cream into cream cheese mixture, taking care not to mix it too much and "deflate" the whipped cream.
  • To assemble the tart: Spread the filling into the graham cracker crust. Top with fresh berries. Chill for an hour before slicing and serving.

Nutrition Facts : Calories 386 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 26 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 236 milligrams sodium, Sugar 22 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SIMPLE NO BAKE FRUIT TART



Simple No Bake Fruit Tart image

Insanely delicious & easy this Simple No-Bake Fruit Tart is made with an almond graham cracker crust, cream cheese filling, then topped with fresh fruit.

Provided by Sandra

Categories     Dessert

Time 30m

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
1/2 cup sliced almonds
8 tablespoons butter (melted)
8 ounces cream cheese
1 cup powdered sugar
8 ounce container of Cool Whip
1 teaspoon almond extract (you may also sub for vanilla extract)
1/2-3/4 pound strawberries (sliced)
1 pint fresh blueberries
1 pint fresh raspberries

Steps:

  • Add all crust ingredients in a food processor and pulse until well combined.
  • Press firmly into an 11-inch tart pan or 9x13 pan.
  • If you want to leave this as a no-bake crust, set in fridge for 1 hour. If you would like to bake it, preheat oven to 350° and bake for 8-10 minutes or until lightly browned.
  • Using a mixer or electric beater, mix together the cream cheese and powdered sugar until light and fluffy.
  • Stir in Cool Whip and almond extract until well combined. Spread evenly over prepared crust and top with fresh fruit.
  • Let it set in the fridge for at least an hour. Cut into slices and serve.

Nutrition Facts : Calories 292 kcal, Carbohydrate 37 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 239 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving

NO-BAKE FRUIT TART



No-Bake Fruit Tart image

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.

Provided by Vallery Lomas

Categories     dessert

Time 2h15m

Yield One 9-inch tart

Number Of Ingredients 7

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)

Steps:

  • 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.)
  • 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.
  • 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.)
  • Refrigerate until ready to serve! It will be fine in the fridge for up to two days. Serve cold!

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