Impress at your next cookout with this quick and delicious no-bake dessert — a perfect canvas for any fruity design.
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- Yields:
- 20 serving(s)
- Total Time:
- 25 mins
Ingredients
For the Crust
- 23
graham crackers
- 2 tbsp.
packed brown sugar
- 3/4 c.
unsalted butter (1½ sticks), melted
Pinch salt
For the Filling
- 3
8-oz pkgs. cream cheese, at room temp
- 1/2 c.
granulated sugar
- 1/4 c.
fresh lemon juice
- 2 c.
heavy cream, cold
Strawberries, plums, mango, blueberries, grapes, kiwi, and green apples for decorating
Directions
Prepare the Crust
- Step 1In a food processor, pulse graham crackers and brown sugar to form fine crumbs. Add butter and salt and pulse to combine. Press into bottom and up sides of a 15 1/2- by 10 1/2-in. rimmed baking sheet.
Prepare the Filling
- Step 1In a large bowl, using an electric mixer on medium-high, beat cream cheese and granulated sugar until smooth, about 3 minutes, occasionally scraping side of bowl with a rubber spatula. Add lemon juice and beat to combine.
- Step 2Add cream and beat until stiff peaks form, 1 to 2 minutes. Spread evenly on bottom of crust and refrigerate until mixture is set, at least 5 hours and up to 2 days.
- Step 3When ready to serve, for fruit decorations, cut shapes and place on chilled tart.
For Fish
- Step 1Overlap sliced strawberries or plums for scales and use sliced fruit to outline heads and make mouths. Very thinly slice mango or plum for fins and tails, and use blueberries for eyes.
For Turtles
- Step 1Slice peeled kiwi crosswise for body and grapes (halved or quartered) for feet and head. Use kiwi seeds for eyes or draw them on using a food-safe marker.
For Seaweed
- Step 1Use a tiny petal cutter to cut out shapes from green-apple pieces.
For Starfish
- Step 1Use a star-shaped cutter to cut out shapes from thinly sliced mango.
COST PER SERVING: 62¢
PER SERVING: 355 calories, 29 g fat (17 g saturated fat), 4 g protein, 195 mg sodium, 22 g carb, 1 g fiber
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