No-Bake Greek Yogurt Fruit Tart

This creamy, colorful no-bake Greek yogurt fruit tart comes together in about 25 minutes with just a handful of wholesome ingredients. The crust is sweet and chewy, made from dates, cashews, and almonds blended into a sticky dough that needs zero baking. I first tried something like this at a friend's brunch, and I've been hooked ever since. It's surprisingly easy to put together, and it feels like something you'd order at a fancy café.

A vibrant, healthy tart with a nutty crust, creamy Greek yogurt, and a colorful array of fresh fruits.

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If you love bright, fresh flavors, you might also enjoy my Berry Galette or these Lemon Pudding Cakes. For a fun contrast, try pairing it with something richer like Chocolate Snickerdoodles.

Why You'll Love This Greek Yogurt Fruit Tart

This Greek Yogurt Fruit Tart is naturally sweet, protein-packed, and ready in less than half an hour. It's perfect for breakfast, brunch, or a light dessert that doesn't weigh you down.

The crust is chewy and satisfying, with a caramel-like sweetness from the dates. The Greek yogurt layer adds a tangy creaminess that balances the fruit beautifully. And because there's no baking involved, you can make this on a hot summer day without heating up your kitchen.

Jump to:

• Why You'll Love This Greek Yogurt Fruit Tart
• Greek Yogurt Fruit Tart Ingredients
• How to Make a No-Bake Greek Yogurt Fruit Tart
• Substitutions and Variations
• Equipment For Greek Yogurt Fruit Tart
• How to Store This Greek Yogurt Fruit Tart
• Expert Tips
• FAQ
• Related
• Pairing
• No-Bake Greek Yogurt Fruit Tart

Greek Yogurt Fruit Tart Ingredients

Here's everything for your protein-packed Greek Yogurt Fruit Tart. Most of these are pantry staples, and the fresh fruit is totally up to you.

See Recipe Card Below This Post For Ingredient Quantities

For the crust:

• Medjool dates , soaked in warm water for 10 minutes: These add natural sweetness and act like glue to hold the crust together. Soaking them makes them easier to blend.
• Unsalted cashews: Cashews add a buttery richness and help create a smooth, cohesive dough.
• Unsalted almonds: Almonds give the crust a slightly nutty flavor and a bit of texture. They also add protein and healthy fats.

For the filling and topping:

• Greek yogurt (plain or any flavor): This is the creamy, tangy base. Greek yogurt is thick and rich, so it doesn't make the crust soggy. You can use vanilla, honey, or even strawberry flavored yogurt if you want a sweeter tart.
• Assorted sliced fresh fruit: Use whatever looks good at the store or farmers market. Berries, kiwi, mango, peaches, and grapes all work beautifully. The more colorful, the better.
• Optional topping: This creates a shiny glaze that makes the fruit look bakery-fresh. It's optional, but it really elevates the presentation.

How to Make a No-Bake Greek Yogurt Fruit Tart

This is one of those easy Greek Yogurt Fruit Tart desserts that feels impressive but comes together quickly.

Prep the pan: Spray the bottom of a 9-inch tart pan, cake pan, or pie dish with nonstick spray, then line it with parchment paper. This keeps the crust from sticking and makes it easier to remove slices later.

Soak the dates: Place the pitted dates in a bowl and cover them with warm water. Let them sit for 10 minutes to soften. Drain the water and cut each date in half. This step makes them easier to blend and ensures the crust holds together.

Make the crust: Add the soaked dates, cashews, and almonds to a food processor or blender. Pulse until the mixture forms a thick, sticky dough and the nuts are broken up into small pieces. It should clump together when you press it between your fingers.

Press the dough into the pan: Scoop the dough into your prepared pan and press it evenly across the bottom, spreading it partly up the sides to create a shallow edge. Use your fingers or the back of a spoon to smooth it out. The dough is sticky, so work slowly and press firmly.

Add the yogurt layer: Spread the Greek yogurt evenly over the crust using a spatula or the back of a spoon. Make sure it reaches all the way to the edges.

Arrange the fruit: Slice your fresh fruit and arrange it on top of the yogurt in whatever pattern you like. You can go for neat rows, a spiral, or a random, rustic look. It's your tart, so have fun with it.

Optional glaze: If you want that glossy, professional finish, mix the apricot preserves with 1 Tablespoon of water in a small bowl. Use a pastry brush to gently brush the glaze over the fruit.

Serve or chill: You can serve this tart immediately, or refrigerate it for up to 1 day before serving. It tastes best when it's been chilled for at least 30 minutes, so the flavors have time to settle. Leftovers can be stored covered in the refrigerator for up to 3 days.

Substitutions and Variations

This Greek Yogurt Fruit Tart is very adaptable.

Nuts: If you can't use cashews or almonds, try pecans, walnuts, or macadamia nuts. Each one will give the crust a slightly different flavor, but they all work well.

Dates: If you don't have Medjool dates, you can use regular pitted dates. Just make sure they're soft. If they're dry, soak them a little longer.

Yogurt: You can swap Greek yogurt for coconut yogurt, skyr, or even mascarpone if you want something richer. Just make sure it's thick enough to hold its shape.

Fruit: Use whatever's in season. In the winter, try pomegranate seeds and orange slices. In the summer, go for berries, peaches, and nectarines. Frozen fruit won't work well here since it releases too much moisture.

Sweetener: If you want the yogurt layer a little sweeter, stir in a tablespoon of honey or maple syrup before spreading it on the crust.

Equipment For Greek Yogurt Fruit Tart

You don't need much to make this gluten-free breakfast Greek Yogurt Fruit Tart.

• 9-inch tart pan, cake pan, or pie dish: A tart pan with a removable bottom makes serving easier, but any shallow pan works.
• Parchment paper: This prevents sticking and makes cleanup easier.
• Food processor or blender: A food processor works best, but a high-powered blender can handle it too. Just stop and scrape down the sides a few times.
• Pastry brush (for optional glaze): If you're using the apricot glaze, a pastry brush helps you apply it evenly without disturbing the fruit.

How to Store This Greek Yogurt Fruit Tart

This Greek Yogurt Fruit Tart is best enjoyed fresh, but it keeps well in the fridge.

Refrigerator: Cover the tart with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly after the first day, but it still tastes great.

Freezer: I don't recommend freezing this Greek Yogurt Fruit Tart because the yogurt and fresh fruit don't hold up well. The texture changes too much once it thaws.

Make-ahead: You can make the crust up to 2 days in advance and store it covered in the fridge. Add the yogurt and fruit just before serving.

FAQ

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Pairing

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