Vegan Summer Fruit Tart with Lemon-Cashew Cream (No-Bake!)

Introduction & Inspiration

Celebrate the glorious bounty of summer with this absolutely beautiful and incredibly delicious Vegan Summer Fruit Tart! This no-bake marvel is a testament to how elegant and satisfying plant-based desserts can be. Imagine a crisp, sweet-salty graham cracker crust made with coconut oil, filled with a luxuriously smooth and tangy lemon-cashew vegan cream cheese filling, all crowned with vibrant slices of ripe peaches and juicy raspberries. It’s pure sunshine on a plate, and requires absolutely no oven time!

My inspiration for this recipe comes from wanting to create a light, refreshing, and visually stunning dessert that perfectly captures the essence of summer fruits, all while being entirely vegan and wonderfully easy to prepare. The combination of the Kite Hill vegan cream cheese with raw cashews creates an unbelievably creamy and rich filling, brightened beautifully by fresh lemon.

This tart is perfect for summer gatherings, special occasions, or anytime you want an impressive yet effortless dessert that will delight vegans and non-vegans alike. It’s a true celebration of fresh, seasonal flavors! It is a perfect vegan dessert recipe.

Nostalgic Appeal / Comfort Factor

Fruit tarts, with their buttery crusts and vibrant fruit toppings, often evoke feelings of elegant bakery treats or special homemade desserts enjoyed during warmer months. The combination of a creamy filling and fresh fruit is a timeless comfort. While this version is vegan, it taps into that same satisfying and delightful experience.

The graham cracker crust brings a touch of familiar, nostalgic comfort, reminiscent of classic cheesecakes and icebox pies. The fresh peaches and raspberries are quintessential summer fruits, bringing their own joyful, sweet nostalgia. This tart offers a modern, plant-based take on these beloved comforting elements.

It’s a dessert that feels both sophisticatedly fresh and wonderfully comforting. A perfect dessert to share with family and friends.

Homemade Focus (No-Bake Vegan Creation)

This recipe is a wonderful example of creating an impressive and delicious dessert entirely from scratch, focusing on fresh, plant-based ingredients and simple no-bake techniques. You’ll be crafting a unique graham cracker crust using coconut oil and brown sugar. The star is the homemade vegan cheesecake filling, a creamy blend of a specific vegan cream cheese (Kite Hill), raw cashews (which add incredible richness and body when blended), powdered sugar, and fresh lemon.

The homemade focus shines in the careful preparation of this cashew-cream cheese base, which requires a high-speed blender to achieve ultimate smoothness. The artful arrangement of fresh summer fruit on top is the final homemade touch that makes this tart so visually appealing.

It celebrates how easily you can create a stunning, gourmet-quality vegan dessert at home using smart ingredient combinations and straightforward no-bake methods. The homemade vegan filling is incredible.

Flavor Goal

The primary flavor goal is a harmonious blend of a sweet and slightly salty, crumbly graham cracker-coconut crust, a rich, smooth, creamy, and tangy lemon-infused vegan cheesecake filling with subtle nutty undertones from the cashews, all topped with the natural sweetness and tartness of fresh peaches and raspberries.

The crust should provide a crisp textural contrast to the creamy filling. The vegan cream cheese filling should be the star – luxuriously smooth, with a bright lemon flavor from both juice and zest, perfectly sweetened, and enriched by the blended raw cashews. The fresh fruit topping should provide juicy bursts of natural sweetness and a vibrant visual appeal.

The overall experience should be a refreshing, light yet satisfying dessert that is bursting with bright, fresh summer flavors and a delightful interplay of textures. A perfect balance between flavour and texture.

Ingredient Insights

For the Graham Cracker Crust:

• Graham Cracker Sheets: Crushed into fine crumbs, these form the classic sweet and slightly cinnamony base. 9 full sheets.
• Melted Coconut Oil: Replaces traditional butter to bind the crumbs and make the crust vegan. It also adds a very subtle coconut note. Use refined coconut oil if you prefer no coconut flavor.
• Brown Sugar (Packed): Adds sweetness and a hint of molasses flavor to the crust.
• Sea Salt: Balances the sweetness and enhances the flavors in the crust.

For the Vegan Cheesecake Filling:

• Kite Hill Plain Vegan Cream Cheese (Two 8-ounce packages): A specific brand of almond milk-based cream cheese alternative noted for its good texture and tangy flavor, forming the primary base of the filling. Must be softened for smooth blending.
• Powdered Sugar: Sweetens the filling and dissolves easily for a smooth texture. Sifting is recommended.
• Raw Cashews (¼ cup): When blended in a high-speed blender (after potential soaking, though recipe doesn’t specify, it’s a good tip), raw cashews create an incredibly creamy, rich texture in vegan cheesecake fillings, adding body and healthy fats.
• Lemon Juice (Fresh) & Lemon Zest (Fresh): Provide essential bright, tangy citrus flavor and aroma that is classic for cheesecake and pairs beautifully with summer fruit.
• Vanilla Extract: Enhances the sweet flavors in the filling.

For the Topping:

• Ripe Peaches or Nectarines (Sliced): Provide juicy sweetness and beautiful color. Choose ripe but firm fruit.
• Raspberries (or Pitted and Halved Cherries): Add a lovely tartness, vibrant color, and different fruit flavor.

Essential Equipment

• 9-inch Nonstick Tart Pan with a Removable Bottom: Absolutely crucial for this type of tart for easy removal and showcasing the beautiful crust and layers.
• Parchment Paper: For lining the bottom of the tart pan for even easier release.
• Food Processor: Ideal for crushing graham crackers finely and evenly mixing the crust ingredients. (A Ziploc bag and rolling pin can also work for crumbs).
• High-Speed Blender: Essential for blending the raw cashews and vegan cream cheese into an ultra-smooth and creamy filling. A standard blender might struggle to get the cashews perfectly smooth.
• Measuring Cups & Spoons:
• Rubber Spatula: For scraping the blender and spreading the filling.
• Knife & Cutting Board: For slicing peaches/nectarines and pitting/halving cherries if using.
• Zester/Microplane: For grating lemon zest.

Ingredients

(Based on 1x column)

Graham Cracker Crust:

• ▢ 9 full graham cracker sheets (makes about 1 ½ cups crumbs)
• ▢ 5 tablespoons melted coconut oil (refined if no coconut flavor desired)
• ▢ ¼ cup packed brown sugar
• ▢ ½ teaspoon sea salt

Vegan Cheesecake Filling:

• ▢ 2 (8-ounce) packages Kite Hill Plain Vegan Cream Cheese, softened
• ▢ ⅔ cup powdered sugar, sifted
• ▢ ¼ cup raw cashews (see Tips about potential soaking)
• ▢ 2 tablespoons fresh lemon juice
• ▢ 2 teaspoons fresh lemon zest
• ▢ 1 teaspoon vanilla extract

Fresh Fruit Topping:

• ▢ 2 ripe peaches or nectarines, pitted and sliced
• ▢ ⅓ cup fresh raspberries (or pitted and halved fresh cherries)

Step-by-Step Instructions

1. Prepare Tart Pan and Make Graham Cracker 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: Place the graham cracker sheets into a food processor and pulse until they form fine crumbs. You should have about 1 ½ cups of 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 crumbly, resembling wet sand.
• Transfer the crumb mixture to the prepared tart pan. Press the mixture firmly and evenly onto the bottom and up the sides of the pan using the back of a measuring cup or your clean fingertips to create a neat crust edge.
• Place the tart pan with the crust into the freezer for at least 30 minutes to allow the crust to firm up.

2. Make the Vegan Cheesecake Filling:

• Ensure your Kite Hill vegan cream cheese is softened to room temperature.
• Place the softened vegan cream cheese, sifted powdered sugar, raw cashews, fresh lemon juice, fresh lemon zest, and vanilla extract into the container of a high-speed blender.
• Blend on high speed until the mixture is completely smooth, creamy, and all the cashews are fully pulverized. Stop and scrape down the sides of the blender a few times as needed to ensure everything is incorporated. This may take 1-3 minutes depending on your blender. The filling should be very luscious and smooth.

3. Assemble and Chill the Tart:

• Remove the chilled graham cracker crust from the freezer.
• Pour the prepared vegan cheesecake filling onto the firm crust.
• Use a rubber spatula or an offset spatula to spread the filling into an even layer, smoothing the top.
• Cover the tart carefully with plastic wrap (try not to let it touch the surface of the filling) and place it in the refrigerator to chill thoroughly. It needs to chill overnight, or for at least 6-8 hours, for the filling to fully set and the flavors to meld.

4. Top with Fresh Fruit and Serve:

• Just before you are ready to serve, prepare your fresh fruit. Pit and slice the ripe peaches or nectarines. Gently wash the raspberries or pit and halve the cherries.
• Remove the chilled tart from the refrigerator. If using a tart pan with a removable bottom, carefully push up the bottom to release the tart from the outer ring. Place it on a serving platter.
• Artfully arrange the sliced peaches and raspberries (or cherries) over the top of the chilled cheesecake filling.
• Slice the Vegan Summer Fruit Tart into wedges using a sharp knife. Serve immediately and enjoy this refreshing, creamy treat!

Troubleshooting

• Crust Too Crumbly/Not Holding: Not enough melted coconut oil to bind crumbs, or crumbs not pressed firmly enough into the pan. Ensure crumbs are evenly moist and pack them very tightly. Freezing helps solidify.
• Filling Not Smooth/Grainy: Cashews not fully blended (requires a high-speed blender and sufficient blending time); vegan cream cheese too cold or lumpy. Ensure cashews are pulverized. Soften cream cheese well.
• Filling Not Setting Firmly: Didn’t chill long enough (overnight is best!); possibly an issue with vegan cream cheese brand if very different from specified (Kite Hill tends to be firm). The cashews also contribute to setting.
• Fruit Browning (Peaches): If slicing peaches far in advance of topping, toss them with a tiny bit of extra lemon juice to prevent browning. Best to top just before serving.
• Tart Sticking to Pan Bottom: Did not use parchment paper on the bottom of the pan, or pan not truly non-stick. Parchment is key for easy release with removable bottom pans.

Tips and Variations

• High-Speed Blender is Key: For the smoothest cheesecake filling and to fully pulverize the raw cashews, a high-speed blender (like Vitamix or Blendtec) is highly recommended.
• Soak Cashews (Optional, but Recommended for standard blenders): If you don’t have a high-speed blender, soaking the raw cashews in hot water for at least 30 minutes (or cold water for 2-4 hours), then draining them very well before blending, will help them soften and blend much more smoothly.
• Thorough Chilling: Don’t skimp on the chilling time! Overnight allows the no-bake filling to set perfectly firm for clean slicing and best texture.
• Crust Variations:
  • Nutty Crust: Add ¼ cup finely ground almonds or pecans to the graham cracker crumbs.
  • Oreo Crust (Vegan): Use vegan chocolate sandwich cookies (like regular Oreos, check ingredients) for a chocolatey crust.
• Fruit Topping: Use any combination of your favorite fresh summer berries (blueberries, blackberries, strawberries) or other soft fruits like sliced mango or kiwi.
• Add Spices: A pinch of ground cinnamon or ginger in the crust would be lovely.
• Sweetener Adjustment: Taste the filling (before chilling) and adjust powdered sugar slightly if your vegan cream cheese or fruits are particularly tart or sweet.
• Coconut Oil Type: Refined coconut oil has a neutral flavor, while unrefined (virgin) coconut oil will impart a subtle coconut flavor to the crust, which can be nice with the tropical fruit.

Serving and Pairing Suggestions

• Serve Chilled: This tart is best served cold, straight from the refrigerator.
• Elegant Summer Dessert: Perfect for parties, barbecues, potlucks, or any occasion that calls for a light, refreshing, and impressive dessert.
• Garnish: Besides the fruit, a few fresh mint leaves or an extra sprinkle of lemon zest on top would be beautiful.
• With Dairy-Free Whipped Cream: A dollop of vegan whipped cream (coconut-based or other) would be a lovely addition.

Nutritional Information

(Note: Estimated, per slice, assuming 8 slices. Vegan dessert. Variable based on specific brands of vegan cream cheese, coconut oil, graham crackers, and fruit sweetness/size.)

• Calories: 400-550+
• Fat: 25-40g+ (from coconut oil, cashews, vegan cream cheese)
• Saturated Fat: 15-25g+ (primarily from coconut oil)
• Cholesterol: 0mg
• Sodium: 200-350mg+
• Total Carbohydrates: 40-55g+
• Dietary Fiber: 3-5g+
• Sugars: 25-35g+ (from brown sugar, powdered sugar, fruit)
• Protein: 4-7g+

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Recipe Summary and Q&A

Summary: This No-Bake Vegan Summer Fruit Tart features a homemade graham cracker crust made with melted coconut oil, brown sugar, and salt, which is pressed into a 9-inch tart pan with a removable bottom and frozen until firm. The creamy vegan cheesecake filling is made by blending Kite Hill plain vegan cream cheese, powdered sugar, raw cashews, fresh lemon juice, lemon zest, and vanilla extract in a high-speed blender until completely smooth. This filling is spread onto the chilled crust and the entire tart is refrigerated overnight to set. Just before serving, the tart is topped with fresh sliced peaches (or nectarines) and raspberries (or cherries).

Q&A:

• Q: What if I can’t find Kite Hill vegan cream cheese?
  • A: Kite Hill is known for its good texture in no-bake recipes. Other almond-milk or cashew-based vegan cream cheese brands might work, but their firmness and flavor can vary. You might need to adjust chilling time or expect a slightly different consistency. Look for one with a relatively firm texture.
• Q: Do I really need a high-speed blender for the filling?
  • A: For the smoothest possible texture and to ensure the raw cashews are completely pulverized into a cream, a high-speed blender is highly recommended. A powerful standard blender might work if you soak the cashews first (see Tips), but you may not achieve the same level of ultra-smoothness.
• Q: Can I use a different type of oil for the crust besides coconut oil?
  • A: Melted vegan butter would be the closest substitute for flavor and binding if you want to avoid coconut oil. Other liquid oils might result in a less firm or slightly different textured crust.
• Q: How long does this tart keep?
  • A: Covered in the refrigerator, this tart is best enjoyed within 2-3 days, especially once topped with fresh fruit, as the fruit will be at its freshest. The crust may soften slightly over time.