No Bake Mascarpone Fruit Tarts are made with a homemade graham cracker crust and layered with fresh summer berries. This is a super colorful make-ahead dessert that requires almost no effort at all! Perfect for potlucks and BBQs, Memorial Day, and July 4th!
Fruity desserts are some of my favorites! My Texas-Style Blueberry Cobbler is one you’ll make over and over again, and my Easy & Healthy Individual Mixed Berry Crisp is perfect for a light sweet treat!
No Bake Fruit Tarts
These no bake fruit tarts are perfect for the warmer weather because they don’t require an oven and are super easy to make ahead. That means more time outside enjoying the weather. They’re also loaded with seasonal summer fruit: strawberries, blueberries, and blackberries, however, you can add any fresh fruit you like! Peaches, raspberries, and mango would be delicious on these fruit tarts!
Even though I opted to make mini fruit tarts this time, you can always use one big pie pan instead. This is a great option if you are taking dessert to share. One large tart travels much easier than mini fruit tarts!
Ingredients for No Bake Fruit Tarts
- Graham Crackers: I crush up graham crackers to make a classic graham cracker crust. It’s perfect for these mini tarts and really easy to make!
- Butter: Butter is added to the graham cracker crust. Nothing beats a buttery dessert crust!
- Sugar: Granulated white sugar is all you’ll need sweetness-wise for this no bake dessert recipe. It’s in both the crust and the tart filling.
- Cream: Heavy cream gets whipped until soft peaks form. This keeps the filling texture light, airy, and velvety.
- Mascarpone: Mascarpone cheese is kind of like cream cheese or ricotta cheese, but a little sweeter with acidity. It makes the filling rich and creamy with a slight tang!
- Vanilla: Vanilla brings out all of the sweetness!
- Fruit: I opted for mixed berries but feel free to add your favorite fruit! Check out the list below for some ideas.
How to make mini fruit tarts
- For the filling, I followed the same method as my No Bake Cheesecake. I first whipped the heavy cream into soft peaks then set it aside. Next, I combined the mascarpone cheese, sugar, and vanilla until clump-free and smooth. Fold the whipped cream into the cheese mixture and mix until combined. That’s it! The filling is smooth, creamy, and not too sweet. The creamy tangy mascarpone cheese goes great with the fresh fruit in these fruit tarts.
- Let’s talk about the crust. It’s super simple to make and requires only 3 ingredients: Graham crackers, butter, and sugar. That’s it. I like to let the crust refrigerate for at least an hour to set. If you would prefer to bake the crust you can place it in a 375°F oven for about 5-6 minutes or until golden brown.
- Put it all together! Spoon the filling into the tarts and then refrigerate them for 1-2 hours until they are set. Top the mini fruit tarts with your favorite fruits!
- Store in the fridge for up to 4 days in an airtight container. Keep the fruit separate for the best freshness, and to prevent the crust from becoming soggy.
- Freeze in an airtight container for up to 3 months.
Tips for Success
- Premake the crusts a day before! They have to chill in the fridge anyway, so get ahead by meal prepping beforehand!
- Premake the whole recipe the night before so that they are ready to eat straight away when you want to have dessert.
- If prepping ahead of time, leave off the fruit until you’re ready to serve. This keeps the fruit at its peak freshness and prevents excess fruit juice from seeping into the mini fruit tarts.
- Bake the crusts! Optionally, you can bake the crusts in the oven. For ease I like to make these as a no-bake dessert, but when I have a little time I bake them to add a toasted flavor to the crust.
- Switch up the fruit! You can use just about any fruit you have on hand! I’ll include a list below for some ideas.
Frequently Asked Questions
- How do you keep fruit tarts from getting soggy? Chilling the crust before adding the filling prevents the fruit tarts from getting soggy. Also, as this is a whipped cream and mascarpone filling instead of custard, the filling is much less likely to seep through the crust.
- How long do fresh fruit tarts last? These no-bake mini fruit tarts will last in the fridge for up to 4 days. Just keep the fruit separate until you’re ready to serve!
- Are fruit tarts healthy? They are much healthier than a normal pie as they require less sugar, and the fruit on top is fresh rather than cooked.
What fruit can I top these fruit tarts with?
I went for berries this time as I’m on a berry kick, but here are some other options that would taste amazing:
- Peach & blueberry
- Peach & raspberry (peach melba/peaches and cream!)
- Strawberry & kiwi
- Mango & raspberry
- Blackberry & apple
- Tropical fruit (pineapple, guava, papaya, mango, kiwi)
Here are some more No Bake Desserts to try!
- Individual No Bake Vanilla Cheesecake
- 3 Ingredient Chocolate Mousse
- Individual Pumpkin Tiramisu
- No Bake Peanut Butter Bars
- No Bake S’Mores Bars
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
No Bake Mascarpone Cheese Fruit Tarts
- 1 1/2 cups crushed graham crackers
- 6 tablespoons unsalted butter melted
- 1 tablespoon sugar
- 3/4 cup heavy cream chilled
- 1 cup mascarpone cheese
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- mixed berries for topping the fruit tarts
- Add the graham cracker, butter and sugar to a medium bowl. Mix until the texture is similar to wet sand. Divide the crust between the tarts or use 1 regular pie pan instead. Press the crust down firmly and refrigerate for 1-2 hours to set. If you want to bake the crust place it in a 375 degree oven for 5-6 minutes or until golden brown.
- To assemble the filling add heavy cream to a stand mixer with the whisk attachment. Whip until cream forms soft peaks. Take out of the bowl and set aside.
- In the same bowl add the mascarpone cheese, sugar and vanilla to the stand mixer with the whisk attachment. Whisk until smooth and lump free.
- Fold in the whipped cream by hand into the mascarpone cheese mixture.
- Place it back on the stand mixer and whisk until combined and lump free.
- Carefully spoon the filling into the tarts. Place in the refrigerator for 1-2 hours to set.
- Top with fresh berries and serve immediately.