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No Bake Fruit Tart

No bake fruit tart with a buttery graham cracker crust and a tangy, smooth cream cheese filling. Finish with fresh strawberries, blueberries, and kiwi for a colorful, bakery-style look—no oven required.
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Prep Time 25 minutes
Chilling 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy cream whipped to soft peaks
Fresh fruit topping
  • 1 cup strawberries sliced
  • 0.5 cup blueberries
  • 1 kiwi peeled and sliced

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Mix the graham cracker crumbs with the melted unsalted butter until evenly coated, then press firmly into the bottom and up the sides of a tart pan until compact.
  2. Refrigerate the crust for 20 minutes to firm up.
Make the filling
  1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth, then fold in the whipped heavy cream until no streaks remain.
  2. Spread the cream cheese mixture evenly into the chilled crust.
Top and chill
  1. Arrange the strawberries, blueberries, and kiwi on top in a colorful pattern, pressing very lightly so they adhere.
  2. Chill for at least 1 hour before slicing and serving to set the filling.

Notes

For the cleanest slices, chill until fully set and wipe the knife between cuts. Store covered in the refrigerator for up to 3 days; the crust may soften slightly over time. Freezing is not recommended for best texture. Dietary swap: use a dairy-free cream cheese and coconut cream substitute to make a dairy-free version (check labels for whipping/soft-peak behavior).