Easy Fruit Tart Graham Cracker Crust

Here is my go-to fruit tart recipe, featuring a simple, foolproof graham cracker crust that’s buttery and crisp, topped with smooth custard and fresh seasonal fruits arranged in a pretty pattern.

This fruit tart has become my summer party staple – it’s the dessert everyone asks me to bring to backyard gatherings. I often make an extra one to keep at home because my family can’t resist sneaking slices from the fridge. Perfect for breakfast too, if you ask me!

What Kind of Graham Crackers Should I Use?

Regular honey graham crackers are perfect for this tart crust, but you’ve got some tasty options to play with. The classic Honey Maid graham crackers are a reliable choice and what most bakers reach for, though store brands work just as well. If you want to switch things up, try cinnamon graham crackers for a warm, spicy twist, or even chocolate graham crackers if you’re feeling adventurous. Just make sure your crackers are fresh – stale ones can give your crust an off-putting flavor. To get those crumbs just right, pulse them in your food processor until they’re fine and sandy, or place them in a zip-top bag and crush them with a rolling pin.

Options for Substitutions

This fruit tart is pretty adaptable and you’ve got several options for switching things up:

• Graham cracker crumbs: Out of graham crackers? Try using crushed vanilla wafers, digestive biscuits, or even gingersnaps for a spicier twist. Just keep the amount the same and you’re good to go!
• Cream cheese: You can use mascarpone cheese instead of cream cheese for an even richer filling. If you’re going dairy-free, try dairy-free cream cheese – just make sure it’s well softened.
• Heavy whipping cream: This one’s important for the right texture, but if you need a non-dairy option, try full-fat coconut cream (the solid part from a chilled can of coconut milk).
• Fresh berries: Feel free to mix up the fruit topping with whatever’s in season – peaches, kiwis, mandarin oranges, or even fresh figs work great. Just avoid very juicy fruits like watermelon as they can make the tart soggy.
• Lemon: You can swap the lemon zest and juice with orange or lime for a different citrus kick. If you don’t have fresh citrus, use ½ teaspoon of extract instead.
• Powdered sugar: If you’re out of powdered sugar, blend regular granulated sugar in a food processor until fine and powdery – use the same amount.

Watch Out for These Mistakes While Making

The success of your fruit tart starts with the crust – a common mistake is pressing the graham cracker mixture too loosely into the pan, which can lead to crumbling when you serve it, so make sure to pack it firmly using the bottom of a measuring cup. The cream cheese filling can become lumpy if not properly softened, so leave it out at room temperature for at least an hour before mixing, and remember to scrape down the sides of the bowl frequently while beating. When it comes to the fruit topping, avoid washing berries until right before you’re ready to use them, then dry them thoroughly with paper towels – wet fruit can make your tart soggy and reduce its shelf life. For the best texture and flavor, let the tart chill for at least 2 hours before adding the fruit topping, and serve it within 24 hours of assembly.

What to Serve With Fruit Tart?

This fresh and creamy fruit tart is perfect for summer gatherings, and there are several tasty ways to round out your dessert spread. A scoop of vanilla ice cream on the side adds an extra layer of sweetness and creates a nice temperature contrast with the cool, creamy filling. I love serving this tart with a hot cup of coffee or tea – the slight bitterness pairs wonderfully with the sweet berries and graham cracker crust. For brunch settings, try offering it alongside a glass of prosecco or champagne, which complements the fresh fruit and lemon flavors perfectly.

Storage Instructions

Keep Fresh: This fruit tart is best enjoyed within 24 hours of making it. Keep it in the refrigerator, covered loosely with plastic wrap or in an airtight container. The graham cracker crust might soften a bit over time, but it’ll still taste great!

Make Ahead: You can prepare the crust and cream cheese filling up to 2 days in advance – just keep them separate and stored in the fridge. Wait to add the fresh fruit until right before serving to keep everything looking fresh and prevent the fruit from releasing excess juice into the filling.

Preserve: If you have leftovers, try to eat them within 3 days. The fruit will start to release juices after the first day, but the taste will still be good! Just note that the berries might not look as pretty after sitting in the fridge for a while.

Preparation Time	20-30 minutes
Cooking Time	0-0 minutes
Total Time	80-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 15-20 g
• Fat: 80-100 g
• Carbohydrates: 120-140 g

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted butter
• 1 tbsp granulated sugar

For the filling:

• 1/2 cup cold heavy cream
• 1/2 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup confectioners’ sugar
• Zest from 1 lemon and 2 tsp lemon juice

For the topping:

• 3/4 lb fresh strawberries, sliced
• 1 pint fresh raspberries
• 1 pint fresh blueberries
• Blackberries, optional
• Fresh mint sprigs, for garnish

Step 1: Prepare the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted butter
• 1 tbsp granulated sugar

In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and is thoroughly combined.

Press this mixture firmly and evenly into the bottom and up the sides of a tart pan to form the crust.

Place the pan in the fridge and chill the crust for at least one hour to set.

Step 2: Whip the Cream

• 1 cup heavy cream
• 1 teaspoon vanilla extract

In your stand mixer fitted with the whisk attachment, whip the heavy cream together with vanilla extract until stiff peaks form.

Once whipped, set the whipped cream aside.

I always chill my mixing bowl beforehand—this helps the cream whip up faster and fluffier.

Step 3: Make the Cream Cheese Filling

• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice

Switch to the paddle attachment on your mixer.

Beat together the cream cheese, powdered sugar, lemon zest, and lemon juice on medium speed until very smooth and creamy, scraping down the sides of the bowl as needed.

Step 4: Fold Whipped Cream into Filling

• whipped cream (from Step 2)
• cream cheese mixture (from Step 3)

Using a spatula, gently fold the whipped cream (from Step 2) into the cream cheese mixture (from Step 3).

Take care not to overmix so you don’t deflate the whipped cream, which keeps the filling light and airy.

Step 5: Assemble and Chill the Tart

• graham cracker crust (from Step 1)
• lemon cream filling (from Step 4)
• 2 cups fresh mixed berries

Evenly spread the prepared filling (from Step 4) into the chilled graham cracker crust (from Step 1).

Smooth the top with a spatula.

Decorate with fresh mixed berries of your choice, arranging them as desired.

Refrigerate the tart for at least one hour before slicing and serving, so the filling can fully set.

For an extra refreshing finish, I like to sprinkle a hint of extra lemon zest on top before serving.