Tasty Fruit Tart with Cream Cheese Filling

If you ask me, fruit tarts are one of life’s simple pleasures.

This sweet treat combines a buttery crust with smooth cream cheese filling and fresh fruit arranged on top. The cream cheese mixture has just the right amount of sweetness, while the fruits add a fresh pop of natural flavor.

The crust is made with basic pantry ingredients and bakes up golden brown and crisp. When filled with the cool, creamy center and topped with your favorite seasonal fruits, it becomes something special.

It’s a dessert that works equally well for casual gatherings or weekend brunch, and always gets people asking for the recipe.

What Kind of Cream Cheese Should I Use?

Full-fat block cream cheese is your best bet for this fruit tart – avoid using the spreadable kind that comes in tubs, as it contains additives that can affect the texture of your filling. Make sure to let your cream cheese come to room temperature before using it (about 30-60 minutes on the counter should do it), as this will help prevent lumps in your filling. Philadelphia is the go-to brand for most bakers since it has a consistent texture and taste, but any block-style cream cheese will work well. Just remember to take it out of the fridge early enough to soften naturally – trying to speed up the process in the microwave can lead to uneven softening and a lumpy filling.

Options for Substitutions

This fruit tart recipe is pretty adaptable – here are some handy swaps you can try:

• Graham crackers: No graham crackers? Try using digestive biscuits, vanilla wafers, or even gingersnaps for a spicier crust. Just crush them the same way and keep the proportions identical.
• Cream cheese: While cream cheese is pretty important for the right texture, you could use mascarpone cheese as a substitute. Just note that mascarpone is a bit richer, so the filling might be slightly heavier.
• Heavy cream: Whipping cream works perfectly as a 1:1 replacement. If you’re in a pinch, you can use 35% cooking cream, but avoid anything with lower fat content as it won’t whip properly.
• Fresh berries: Feel free to use any fresh fruits you like! Sliced peaches, kiwis, mandarin segments, or strawberries all work great. Just avoid very watery fruits like watermelon as they can make the tart soggy.
• Apricot jam: This is used as a glaze, so you can swap it with any light-colored jam like apple jelly or even honey. Just warm it up slightly so it’s easier to brush on.
• Vanilla essence: You can use vanilla extract, vanilla bean paste, or even the seeds from a vanilla pod. If using vanilla bean paste or seeds, use just 1 teaspoon instead of 2.

Watch Out for These Mistakes While Baking

The biggest challenge when making a fruit tart comes from the graham cracker crust – pressing it too loosely into the pan will cause it to crumble when serving, so use firm pressure and a flat-bottomed measuring cup to create a solid, even base. Working with cream cheese filling requires patience – make sure your cream cheese is properly softened at room temperature (about 1 hour) to avoid lumpy filling, and beat it until completely smooth before adding other ingredients. To prevent your tart from becoming a soggy mess, always pat your fresh fruit dry with paper towels before arranging it on top of the filling, and brush the fruit with warmed (not hot) apricot jam right before serving rather than in advance. For the perfect slice, chill your tart for at least 4 hours or overnight, and dip your knife in hot water between each cut for clean, professional-looking servings.

What to Serve With Fruit Tart?

This fresh and creamy fruit tart is perfect for summer gatherings, and there are several tasty ways to serve it! A scoop of vanilla ice cream or a dollop of freshly whipped cream on the side adds an extra layer of indulgence to each slice. For brunch, pair it with a hot cup of coffee or tea – I particularly love how an earl grey tea complements the berry flavors. If you’re serving this at a dessert party, consider putting out some extra fresh berries on the side so guests can add more to their slices if they want. The combination of the cool, creamy filling and fresh fruit makes this tart refreshing enough to stand on its own too!

Storage Instructions

Keep Fresh: Once you’ve assembled your fruit tart, it’s best enjoyed within 24 hours. Keep it in the refrigerator, covered loosely with plastic wrap or in a cake container. The graham cracker crust might soften a bit over time, but it’ll still taste great!

Make Ahead: Want to prep in advance? You can make the crust and cream cheese filling up to 2 days ahead – just store them separately in the fridge. Wait to add the fresh fruit until right before serving, as berries can release juice and make the tart look less fresh. The apricot glaze can also be made ahead and gently rewarmed when needed.

Note: This tart isn’t the best candidate for freezing since the fresh fruit and cream cheese filling won’t maintain their nice texture when thawed. For the freshest presentation, try to assemble as close to serving time as possible.

Preparation Time	20-30 minutes
Cooking Time	10 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 20-25 g
• Fat: 150-170 g
• Carbohydrates: 220-250 g

Ingredients

• 2 1/4 cups crushed graham crackers
• 3/4 cup melted unsalted butter
• 2 tablespoons white sugar
• 1 cup chilled heavy cream
• 2 teaspoons vanilla essence
• 10 ounces softened cream cheese
• 1/3 cup icing sugar
• 1 lemon (zested and juiced)
• Fresh mixed berries (such as blackberries, blueberries, raspberries)
• 2 tablespoons apricot jam

Step 1: Make the Crust

In a mixing bowl, combine 2 ¼ cups of graham cracker crumbs, 2 tablespoons of granulated sugar, and ¾ cup of melted unsalted butter.

Stir the ingredients together until they are well combined.

Press this mixture into the bottom of a tart pan, making sure to press up the sides as well to form a crust.

Bake in a preheated 350-degree Fahrenheit oven for 10 minutes to set the crust.

Remove from the oven and let it cool while you prepare the filling.

Step 2: Prepare the Whipped Cream

In another mixing bowl, use a hand mixer or a standing mixer with the whisk attachment to beat 1 cup of cold heavy whipping cream and 2 teaspoons of vanilla extract until stiff peaks form.

Once ready, set the whipped cream aside for later use.

Step 3: Prepare the Cream Cheese Mixture

In a separate bowl, combine 10 ounces of softened cream cheese, ⅓ cup of powdered sugar, the zest of 1 lemon, and the juice from the same lemon.

Use the hand mixer to blend these ingredients until smooth.

Gently fold in the prepared whipped cream with a spatula, making sure to mix carefully to avoid over-mixing.

Step 4: Assemble the Tart

Spread the cream cheese filling evenly over the cooled graham cracker crust, smoothing it out to reach all sides of the tart pan.

Arrange fresh assorted berries on top of the filling in any decorative pattern you prefer.

Step 5: Brush with Preserves

To add a glossy finish, combine 2 tablespoons of apricot preserves with a little bit of water until well mixed.

Microwave the mixture for about 10 seconds to warm it, making the preserves easier to spread.

Using a brush, gently apply the preserves over the top of the arranged fruit.

Step 6: Chill and Serve

Place the assembled tart in the refrigerator for at least an hour to allow it to set and chill thoroughly.

Once chilled, slice the tart and serve to enjoy its refreshing and creamy flavors.