Peach Raspberry Fruit Tart

This no-bake fruit tart recipe is a delicious summer dessert! It's made with a creamy filling, fresh peaches and berries, and an easy graham cracker crust.

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Freeze time 30

Course Dessert, Snack

Cuisine American

Servings 8 people

Equipment

Tart pan with removable bottom https://amzn.to/46YLG1m

Ingredients

Crust

9 GF graham cracker sheets about 5 oz
5 Tbsp coconut oil melted
¼ cup brown sugar
1/2 tsp sea salt

Filling

16 oz plant-based cream cheese
2/3 cup powdered sugar
1/4 cup unsalted and unroasted cashews
2 Tbsp lemon juice
2 tsp lemon zest
1 tsp vanilla extract (alcohol-free)
2 ripe peaches or nectarines pitted and sliced
1/3 cup fresh raspberries or pitted and halved cherries

Instructions

Line the bottom of a 9-inch nonstick tart pan with a circle of parchment paper. A tart pan with a removable bottom is best!
Prepare the crust: In a food processor, pulse the graham crackers, coconut oil, brown sugar and salt until crumbly. Press the mixture into the prepared tart pan, using the back of a measuring cup to press it firmly onto the bottom and completely up the sides. Freeze for 30 minutes.
Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice, zest and vanilla; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with the peaches and raspberries or cherries, and serve. Makes 8 servings.

Notes

Note: Try other berries, like blackberries, blueberries, and strawberries, in addition to the raspberries. Pitted sweet cherries, apricots, or nectarines would be excellent too.

Recipe: Loveandlemons.com

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