No-bake 4th of July Fruit Tart
Are you still looking for a 4th of July dessert that is both sweet and refreshing? Look no further! Our 4th of July Tart is a unique creation that you won’t find anywhere else.
This delightful no-bake tart features a heavenly Lotus Biscoff crust, a refreshing Cream Cheese cream infused with strawberries and blackberries, and a charming decoration of strawberry pieces and whole blackberries, all topped off with a sprinkle of Lotus Biscoff crumbs!
It can be easily made gluten- and lactose-free if you fancy!
This lovely tart is refreshing and takes less than 90 minutes to prepare. It’s perfect for a hot Fourth of July celebration!
🥘 Ingredients
- 250 g (8.8 oz) Lotus Biscoff Cookies
- Lotus Biscoff Cookies add a delightful caramelized flavor, but you can opt for a gluten-free alternative like gluten-free graham crackers for those with dietary restrictions.
- In this recipe, I use the store-bought Lotus Biscoff cookie crumbs that I had left over from my no-bake Biscoff cheesecake.
- 110 g (one stick) Butter or Margarine, unsalted
- Margarine works as a perfect substitute for butter, especially for those preferring a plant-based option.
- 50 g (¼ cup) Coconut fat or oil
- Adds a tropical twist to the tart’s base; look for refined coconut oil for a neutral flavor.
- 60 g (⅓ cup) Dextrose (or Xylitol)
- Sweetens the base; xylitol can be used for a sugar-free option, but be cautious with large quantities.
- If you like cooking with dextrose, try our delicious spelt cake recipe!
- 500 g (16 oz) Cream cheese (or a plant-based alternative)
- Creates a creamy filling; explore options like cashew or almond cream cheese for a vegan version.
- 1 Tbsp Lemon zest
- Provides a refreshing citrusy kick to balance the sweetness.
- 150 g (1 cup) fresh Blackberries
- It adds a tart and juicy element to the tart and gives it the blue color component. It can be substituted with blueberries to stay in the patriotic color scheme.
- 150 g (1 cup) fresh Strawberries
- Lends a vibrant red color and sweet flavor to the tart; consider experimenting with cherries or raspberries for variety.
- Non-stick Spray for the tart tin
🔪 Instructions
Step 1: Prepare the tart tin by spraying it with non-stick spray.
Step 2: Make the crust by mixing melted butter with Lotus Biscoff cookie crumbs and pressing the mixture into the tart tin.
Step 3: Heat coconut fat, then mix with sugar, cream cheese, and lemon zest to create the filling.
Step 4: Spread the filling over the crust.
Step 5: Mash half of the strawberries and half of the blackberries using a fork or electric chopper, then spread alternately over the filling.
Step 6: Garnish with fresh fruit and cookie crumbs.
Step 7: Freeze for 1 hour, then remove from the mold, thaw slightly, cut, and serve.
🥮 Making the Crust for the Fruit Tart
I use pre-made Lotus Biscoff cookie crumbs to make the crust for the tart. If you don’t have access to these, you can either chop the cookies with an electric chopper (as I do for most of my cheesecake recipes) or you can crush the cookies manually (as in my no-bake chocolate ricotta cheesecake recipe). To do so, place the cookies in a freezer bag and crumble them with a rolling pin or meat tenderizer.
🌡️ Storage
I recommend preparing the tart fresh on the same day to prevent it from becoming soggy. It will taste best then. Keep any leftovers in the fridge and use them up within a few days.
More Cheesecake Recipes for You to Try
- No-bake Chocolate Ricotta Cheesecake
- No-bake Pumpkin Cheesecake
- No-bake White Chocolate Raspberry Cheesecake {Halloween}
- No-bake Fig Cheesecake in a Jar
- No-bake Eggnog Cheesecake
- No-bake Mint Chocolate Cheesecake
- No-bake Patriotic Cheesecake
- No-bake Strawberry Cheesecake
- No-bake Oreo Cheesecake
- No-bake Lemon Cheesecake with Blueberry Topping
- No-bake Biscoff Cheesecake
- No-Bake Raspberry Cheesecake {Valentine’s Day}
- No-bake Lime Cheesecake in a Jar
🍽 Equipment
- Rectangular tart tin (14×4.5 inch)
- Two big mixing bowls
- Wooden spoon
- Two small mixing bowls for the fruit
- Kitchen machine with paddle attachment optional
- Fork
- Silicone spatula
- Electric chopper
💭 Top tips
When making the crust for your tart, ensure you press it evenly and firmly into the tart tin. This prevents potential issues with texture, such as a crumbly or overly hard crust, ensuring a perfect base for your delicious dessert.
Take care of the freezing time. An hour may not fully set the filling, particularly depending on the type of cream cheese used. This could lead to a soft, difficult-to-slice texture. Consider extending freezing time or chilling the tart in the refrigerator for a firmer result!
Other 4th of July Recipes for You to Try
- 4th of July Cheesecake
- Classic Mimosa
- Classic Daiquiri
- Raspberry Daiquiri
- Raspberry Lemon Drop Martini
- 4th of July Cake Pops (coming soon)
- 4th of July Cupcakes
- Whiskey Sidecar
- Mixed Berry Mimosa
now available!
My new workbook is here!
Brewing Coffee for Milk Drinks
How to adapt your favorite brews for milk & creamers — without an espresso machine!
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.
No-bake 4th of July Tart with Strawberries and Blackberries
Equipment
- Rectangular tart tin 14×4.5 inch
- 2 Mixing bowls big
- Wooden spoon
- 2 Mixing bowls small, for the fruits
- Fork
- Silicone spatula
- Electric chopper optional
Ingredients
- 8.8 oz Lotus Biscoff Cookies or a gluten-free alternative
- 1 stick Butter or Margarine, unsalted
- ¼ cup Coconut fat or oil
- ⅓ cup Dextrose or Xylitol
- 16 oz Cream cheese or a plant-based alternative
- 1 Tbsp Lemon zest
- 1 cup Blackberries fresh
- 1 cup Strawberries fresh
- Non-stick spray for the tin
Instructions
- Prepare the tart tin by spraying it with Non-stick spray.Non-stick spray
- Create the crust by combining 1 stick Butter (melted) with crushed 8.8 oz Lotus Biscoff Cookies and pressing the mixture into the tart tin.8.8 oz Lotus Biscoff Cookies, 1 stick Butter
- Place the crust in the fridge until the cream is ready.
- Heat ¼ cup Coconut fat or oil and mix with ⅓ cup Dextrose, 16 oz Cream cheese, and 1 Tbsp Lemon zest to form the filling.¼ cup Coconut fat or oil, ⅓ cup Dextrose, 16 oz Cream cheese, 1 Tbsp Lemon zest
- Spread the filling over the crust.
- Mash half of 1 cup Blackberries and half of 1 cup Strawberries separately, then layer them alternately over the filling.1 cup Blackberries, 1 cup Strawberries
- Garnish with the rest of the fruit and sprinkle with cookie crumbs.
- Freeze for 1 hour, remove from the tin, let thaw slightly, slice, and serve.
Nutrition
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
This is an amazingly easy recipe that my family loved a lot. I loved how you have given the substitutions to make it gluten-free.
A good friend of mine has coeliac disease. So I always make gluten-free treats for her when she comes to visit.
This recipe was so delicious. I was done making it in less than 20 minutes. It was a hit with my family. Thanks for the easy and delish recipe.
Thank you so much, Juyali!
I was actually looking for some good dessert recipes for my upcoming Memorial Day weekend and came across this one on Pinterest! I wanted to do a test run on it before the big show and let me just say it came out amazing! I was a little iffy about the coconut fat but everything came together perfectly! I’m sure it’s going to be a hit at my party!
I’m so happy to hear that! Yes, I think the coconut oil gives a delicious flavor and at the same time gives the cream cheese a little firmness. That’s what I like about it.
Why is the crust on this so addicting! I’ve never had Biscoff in this way before and its so good. Was devoured by my book club gals!
That is awesome! Thank you, Krystle!
So delicious!
Thank you, Leslie!