Summer Fruit Tart

Introduction & Inspiration

I’m always on the hunt for stunning, delicious desserts that are surprisingly easy to make and cater to various dietary preferences, especially during the warm summer months when turning on the oven feels like a chore. This No-Bake Vegan Summer Fruit Tart immediately caught my eye! It features a crisp graham cracker and coconut oil crust, a luscious and tangy “cheesecake” filling made with vegan cream cheese and raw cashews, all crowned with a vibrant medley of fresh peaches or nectarines and juicy raspberries or cherries. It sounded like the ultimate refreshing, guilt-free (well, almost!) indulgence.

My inspiration for diving into this recipe came from a love for fresh fruit tarts and the desire to find a truly impressive vegan version that didn’t compromise on creaminess or flavor. The use of Kite Hill vegan cream cheese (a fantastic almond-based option!) combined with blended raw cashews to create the filling promised a wonderfully rich and smooth texture.

My goal is to guide you step-by-step through creating this beautiful and surprisingly simple no-bake tart. We’ll cover making the easy press-in crust, blending the creamy vegan cheesecake filling, and artfully arranging the fresh fruit topping. It’s perfect for summer parties, potlucks, or anytime you want a show-stopping dessert that’s both vegan and incredibly delicious.

Let’s get ready to assemble this stunning taste of summer!

Nostalgic Appeal / Comfort Food Connection

While this Summer Fruit Tart boasts a modern, vegan twist, it taps into the comforting nostalgia of classic fruit tarts and creamy cheesecakes. Fruit tarts, with their buttery crusts, creamy fillings, and artfully arranged fresh fruit, often evoke feelings of elegant patisseries, special occasion desserts, or simply the joy of seasonal fruit at its peak. No-bake cheesecakes, with their cool, creamy texture, are also a beloved comfort food, especially popular for their ease.

This vegan version beautifully marries these comforting concepts. The graham cracker crust offers a familiar, crumbly base, while the creamy cashew and vegan cream cheese filling provides that satisfyingly tangy, cheesecake-like experience. The abundance of fresh summer fruit on top – peaches, nectarines, raspberries, cherries – is pure seasonal comfort.

The act of carefully assembling the tart, from pressing the crust to arranging the fruit, feels like a mindful, rewarding kitchen ritual. It’s a dessert that feels both sophisticated in its presentation and deeply comforting in its fresh, sweet flavors.

Making and enjoying this tart feels like savoring a modern classic – a lighter, plant-based take on beloved dessert traditions, perfect for guilt-free indulgence.

Homemade Focus (From-Scratch Vegan Crust & Creamy Filling)

This No-Bake Vegan Summer Fruit Tart is a wonderful celebration of creating a stunning dessert from scratch using wholesome, plant-based ingredients. The homemade focus shines through in the preparation of the simple graham cracker and coconut oil crust, the uniquely creamy cashew-vegan cream cheese filling, and the artful arrangement of fresh seasonal fruit.

I love recipes that showcase how easily you can achieve rich, decadent textures with vegan ingredients. Making the crust involves simply processing graham crackers with melted coconut oil, brown sugar, and salt – a quick, no-bake method. The star, however, is the filling: blending a quality vegan cream cheese (like the recommended Kite Hill almond-based version) with raw cashews, powdered sugar, lemon juice, zest, and vanilla in a high-speed blender creates an incredibly smooth, rich, and tangy “cheesecake” layer without any dairy.

The use of fresh, ripe peaches or nectarines and juicy berries as the topping emphasizes the natural goodness of seasonal produce. This homemade approach allows you to control the quality of every ingredient and create a dessert that is both beautiful and tailored to your preferences.

From blending the creamy cashew filling to artfully arranging the fruit, every step highlights the rewarding process of crafting an impressive, delicious, and entirely vegan dessert in your own kitchen.

Flavor Goal

The primary flavor goal of this No-Bake Vegan Summer Fruit Tart is a refreshing and harmonious blend of a subtly sweet and salty graham cracker crust, a rich, creamy, tangy, and lemon-kissed vegan cheesecake filling, and the bright, natural sweetness and tartness of fresh summer fruits. It aims for an elegant, light yet satisfying dessert with vibrant flavors and contrasting textures.

The graham cracker crust, made with coconut oil and brown sugar, provides a slightly sweet, buttery (from coconut oil), and salty base with a pleasant crumbly texture.

The vegan cheesecake filling is key: vegan cream cheese and raw cashews create an exceptionally smooth, rich, and creamy texture. Powdered sugar provides sweetness, balanced perfectly by the bright tang of fresh lemon juice and zest. Vanilla extract adds a warm, aromatic depth.

The fresh fruit topping – sliced peaches or nectarines and raspberries or cherries – offers juicy bursts of natural sweetness, a touch of tartness, and beautiful vibrant color.

The overall effect is a sophisticated yet refreshingly simple dessert that is creamy, tangy, fruity, subtly sweet, and incredibly satisfying, with a lovely balance of textures from the crust, filling, and fresh fruit.

Ingredient Insights

Let’s explore the key components that make this vegan tart so special:

Graham Cracker Crust (Vegan):

• Graham cracker sheets: The classic crumbly base. Ensure they are vegan if aiming for a fully vegan dessert (many are, but check ingredients for honey).
• Melted coconut oil: Binds the crumbs and provides a buttery richness (use refined if you don’t want coconut flavor).
• Brown sugar: Adds a touch of molasses sweetness to the crust.
• Sea salt: Balances the sweetness and enhances flavor.

Vegan “Cheesecake” Filling:

• Kite Hill Plain Vegan Cream Cheese (or similar quality almond-based or cashew-based vegan cream cheese): Essential for the creamy, tangy cheesecake flavor and texture. Must be at room temperature for smooth blending.
• Powdered sugar: Sweetens the filling smoothly. Sifting is recommended.
• Raw cashews: Crucial for adding extra creaminess, richness, and body to the vegan cheesecake filling. Soaking them for a few hours (or quick-soaking in hot water) before blending can help achieve an ultra-smooth texture, especially if not using a very high-powered blender.
• Lemon juice & Lemon zest: Provide essential bright acidity and fresh citrus aroma, characteristic of cheesecake. Freshly squeezed juice and fresh zest are key.
• Vanilla extract: Adds classic warm flavor.

Topping:

• Ripe peaches or nectarines, sliced: Provide juicy sweetness and beautiful color.
• Raspberries or pitted and halved cherries: Add tartness, juiciness, and another layer of color and flavor.

Using a good quality vegan cream cheese and a high-speed blender for the filling are important for the best texture.

Essential Equipment

This no-bake tart requires tools for making the crust, blending the filling, and assembly:

• A 9-inch nonstick tart pan with a removable bottom: Highly recommended for easy removal and a beautiful fluted edge presentation.
• Parchment paper: For lining the bottom of the tart pan.
• A Food processor: Ideal for crushing graham crackers finely and combining crust ingredients. (Alternatively, a zip-top bag and rolling pin for crumbs).
• A High-speed blender (like Vitamix or Blendtec): Crucial for blending the raw cashews and vegan cream cheese into an ultra-smooth and creamy filling. A standard blender may struggle or leave a grainy texture.
• Measuring cups and spoons.
• A Rubber spatula: For scraping the blender and spreading the filling.
• A Sharp knife and Cutting board: For slicing fruit.
• A Zester/Microplane and Juicer.

A tart pan with a removable bottom and a high-speed blender are key for this recipe’s success.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements (using provided weights where available for clarity):

Graham Cracker Crust:

• 9 graham cracker sheets (yielding about 1 ½ – 2 cups crumbs)
• 5 tablespoons melted coconut oil (refined for neutral flavor, or unrefined for coconut note)
• ¼ cup packed brown sugar
• ½ teaspoon sea salt

Vegan Cheesecake Filling:

• 2 (8-ounce) packages Kite Hill Plain Vegan Cream Cheese (16 oz / 454g total), at room temperature
• ⅔ cup (approx. 80g) powdered sugar, sifted
• ¼ cup (approx. 35g) raw cashews (soaked for 2-4 hours or quick-soaked in hot water for 30 mins then drained, if blender isn’t high-speed)
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest (from 1-2 lemons)
• 1 teaspoon vanilla extract

Topping:

• 2 ripe peaches or nectarines, sliced
• ⅓ cup raspberries or pitted and halved cherries

These quantities are perfect for a 9-inch tart pan.

Soak cashews if your blender isn’t very powerful. Ensure vegan cream cheese is at room temperature.

Step-by-Step Instructions (Easy No-Bake Vegan Delight!)

Let’s assemble this beautiful and delicious vegan fruit tart:

1. Prepare the Tart Pan and Crust:

• Line the bottom of a 9-inch nonstick tart pan (preferably with a removable bottom) with a circle of parchment paper cut to fit.
• Make Crust: In a food processor, add the graham cracker sheets and pulse until they form fine crumbs.
• Add the melted coconut oil, packed brown sugar, and sea salt to the food processor with the crumbs. Pulse again until the mixture is well combined and resembles wet sand. (Alternatively, mix crumbs and other ingredients in a bowl if crackers are pre-crushed).
• Transfer the crumb mixture to the prepared tart pan. Press it firmly and evenly into the bottom and up the sides of the pan using the back of a measuring cup or your fingers.
• Place the crust in the freezer for at least 30 minutes to set firmly.

2. Make the Vegan Cheesecake Filling:

• (If not using a high-speed blender, ensure your raw cashews have been soaked and drained – see Ingredient Insights).
• In the container of a high-speed blender, combine the room temperature vegan cream cheese, sifted powdered sugar, raw cashews, fresh lemon juice, lemon zest, and vanilla extract.
• Blend on high speed until the mixture is completely smooth, creamy, and free of any grittiness from the cashews. This may take 1-3 minutes depending on your blender. Stop and scrape down the sides as needed.

3. Assemble the Tart:

• Remove the frozen crust from the freezer.
• Pour the prepared vegan cheesecake filling onto the chilled crust.
• Use a spatula to spread the filling into an even, smooth layer.

4. Chill Until Set (Overnight is Best!):

• Cover the tart loosely with plastic wrap (try not to let it touch the filling surface).
• Refrigerate the tart for at least 4-6 hours, but preferably overnight, until the cheesecake filling is completely firm and set. This long chilling time is crucial for the best texture.

5. Top with Fresh Fruit and Serve:

• Just before serving, prepare your fresh fruit topping. Thinly slice the ripe peaches or nectarines. Pit and halve cherries if using.
• Carefully remove the chilled tart from the refrigerator. If using a tart pan with a removable bottom, gently push up the bottom to release the tart ring. Place the tart (still on its metal base or slid off parchment onto a platter) on a serving dish.
• Artfully arrange the sliced peaches/nectarines and the raspberries/cherries over the top of the set cheesecake filling.
• Slice the Vegan Summer Fruit Tart into wedges and serve immediately. Enjoy!

Patience with chilling yields the most beautiful and sliceable tart!

Troubleshooting

No-bake vegan desserts can have a few specific quirks:

• Problem: Crust is too crumbly and falls apart.
  • Solution: Ensure enough melted coconut oil was used and thoroughly mixed with the crumbs. Press the crust very firmly into the pan using the bottom of a glass. Freezing for the full 30 minutes (or even a bit longer) helps it set solid.
• Problem: Vegan Cheesecake Filling is grainy or not smooth.
  • Solution: Ensure vegan cream cheese was at room temperature. Crucially, use a high-speed blender for the cashews. If your blender isn’t very powerful, pre-soaking the raw cashews for several hours (or quick-soaking in very hot water for 30-60 minutes, then draining) is essential for them to blend completely smooth. Sift powdered sugar.
• Problem: Filling didn’t set firmly enough.
  • Solution: Needs more chilling time! Overnight is highly recommended. Ensure correct proportions of ingredients. The specific brand of vegan cream cheese can also affect firmness; Kite Hill is generally good.
• Problem: Fruit topping makes the tart soggy quickly.
  • Solution: Add the fresh fruit topping just before serving. If fruit is very juicy, you can lightly pat slices dry before arranging.

A high-speed blender and thorough chilling are your best friends for this recipe.

Tips and Variations

Let’s customize this delightful vegan fruit tart:

• Tip: For the best flavor, use ripe, in-season summer fruits.
• Variation: Use different fresh berries for the topping, like blueberries, blackberries, or a mixed berry combination.
• Tip: If your raw cashews are not pre-soaked and you don’t have a high-speed blender, a coffee/spice grinder can sometimes grind them into a fine powder before adding to the blender with other filling ingredients, though soaking is generally preferred for creaminess.
• Variation: Create a different no-bake crust using vegan shortbread cookies, digestive biscuits, or even a nut-and-date crust.
• Tip: If desired, you can make a simple fruit glaze (e.g., thinned apricot jam, warmed and strained) to brush lightly over the fresh fruit topping for shine and to help preserve it slightly if not serving immediately (though still best to top close to serving).
• Variation: Add other extracts to the filling, like ½ teaspoon of almond extract (pairs well with cherries) or a hint of rose water for a more floral note.
• Variation: Fold in some vegan white chocolate chips (melted and cooled slightly, or finely chopped) into the cheesecake filling for extra decadence.

A wonderfully adaptable recipe for showcasing your favorite fruits!

Serving and Pairing Suggestions

This No-Bake Vegan Summer Fruit Tart is an elegant and refreshing dessert.

Serving: Serve well-chilled, sliced into wedges. Add the fresh fruit topping just before serving for best appearance and texture.

Pairing:

• Dessert: Perfect for summer parties, barbecues, potlucks, birthdays, or any occasion needing a beautiful, light, and vegan-friendly dessert.
• Beverages: Pairs wonderfully with iced tea, lemonade, a light herbal tea, coffee, or even a glass of sparkling rosé or prosecco (for adults). Drink alcohol with moderation.
• Optional Dollop: A scoop of vegan vanilla ice cream or coconut whipped cream on the side would be extra indulgent.

Its vibrant colors and fresh flavors make it a stunning centerpiece.

Nutritional Information

This vegan tart features nuts, coconut oil, vegan cream cheese, fruit, and sugar. Nutritional info is approximate (per slice, assuming 8-10 slices):

• Calories: 350-500+
• Fat: 20-30+ grams (mostly healthier fats from cashews, coconut oil, vegan cream cheese, almonds if in cream cheese)
• Saturated Fat: 10-18+ grams (significant from coconut oil and some vegan cream cheeses)
• Cholesterol: 0 mg (if all ingredients are vegan)
• Sodium: 150-250+ mg
• Total Carbs.: 35-50+ grams
• Dietary Fiber: 2-4 grams
• Sugars: 20-30+ grams (from brown sugar, powdered sugar, fruit)
• Protein: 4-7 grams

Provides some healthy fats and fiber. Sugar content is notable. Choose unsweetened plant milks/yogurts if adapting the cake base from a previous suggestion.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

No-Bake Vegan Summer Fruit Tart features a no-bake graham cracker crust made with coconut oil and brown sugar, pressed into a tart pan and frozen. The creamy filling is a blend of vegan cream cheese (like Kite Hill), powdered sugar, raw cashews, lemon juice, lemon zest, and vanilla extract, made smooth in a high-speed blender. This filling is spread onto the chilled crust and refrigerated overnight to set. Just before serving, the tart is topped with fresh sliced peaches or nectarines and raspberries or cherries.

Q&A:

Q: Can I make this tart ahead of time? A: Yes! This dessert is ideal for making ahead. The crust and filling need to be prepared and chilled overnight for the best set. Add the fresh fruit topping just before serving to maintain its freshness and prevent sogginess.

Q: How do I store leftovers? A: Store leftover tart (preferably without fruit topping if possible, or with it) covered tightly in the refrigerator for up to 2-3 days. The crust may soften slightly over time, and cut fruit may weep.

Q: Can I freeze this vegan tart? A: Yes, the tart base (crust and filling, without fresh fruit topping) generally freezes well. Wrap it very securely once fully set and freeze for up to 1 month. Thaw overnight in the refrigerator. Add fresh fruit topping after thawing and just before serving.

Q: Do I have to use Kite Hill vegan cream cheese? A: Kite Hill is recommended in the source, likely for its specific flavor and texture (often almond-based). Other good quality plain vegan cream cheeses (cashew-based, soy-based, etc.) should also work, but the final taste and texture might vary slightly. Ensure it’s at room temperature for smooth blending.

Q: What if I don’t have a high-speed blender for the cashews? A: If using a standard blender, it’s crucial to soak the raw cashews for at least 2-4 hours in water (or quick-soak in very hot water for 30-60 minutes), then drain them thoroughly before adding to the blender. This softens them significantly and helps them blend much smoother. You may still need to blend longer and scrape down sides frequently.