Program Fruit Company: Easy No-Bake Fruit Tray

Program Fruit Company is a vibrant, no-bake dessert tray that layers fresh seasonal fruit over a creamy, lightly sweetened base, finished with a glossy glaze. It’s a flexible recipe that works for brunch, parties, or a simple weeknight treat, and it comes together in under 30 minutes with zero oven time. The combination of juicy fruit and a smooth, tangy cream cheese layer makes every bite balanced and refreshing.

Ingredients

1 ½ cups (360 ml) heavy cream
8 oz (226 g) cream cheese, softened
½ cup (100 g) granulated sugar
1 tsp vanilla extract
1 store-bought graham cracker crust (9-inch / 23 cm)
3 cups (450 g) mixed fresh fruit (strawberries, blueberries, kiwi, mango, or peaches), sliced as needed
¼ cup (60 ml) apricot preserves or apple jelly
1 tbsp (15 ml) water

Instructions

In a large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes. Set aside.
In another bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy, about 2 minutes. Fold the whipped cream into the cream cheese mixture gently with a spatula until fully combined.
Spoon the cream mixture into the graham cracker crust and spread it evenly. Refrigerate while you prepare the fruit.
Wash and slice the fruit as needed. Arrange the fruit on top of the cream layer in a decorative pattern, covering the surface completely.
In a small microwave-safe bowl, combine the apricot preserves and water. Microwave for 20–30 seconds until melted and smooth. Brush the glaze over the fruit with a pastry brush to give it a shiny finish and help prevent browning.
Refrigerate the assembled tray for at least 1 hour before serving to let it set. Slice and serve chilled.

Tips

Fruit selection: Use fruit that doesn’t release too much juice, like berries, kiwi, mango, or peeled citrus segments. Avoid overly watery fruits like fresh pineapple or melon unless you pat them dry thoroughly.
Glaze alternative: If you don’t have apricot preserves, use any light-colored jelly like apple or currant. A thin honey or maple syrup glaze also works, though it will be less shiny.
Make ahead: You can prepare the cream layer and crust up to 24 hours in advance, but add the fruit and glaze no more than 2–3 hours before serving to keep the fruit fresh and the crust crisp.
Common mistake: Don’t overmix the cream cheese mixture once the whipped cream is added—fold gently to keep the filling light and airy. Overmixing will deflate it and make the layer dense.

Serving Suggestions

Serve the Program Fruit Company tray as a dessert at brunch, a potluck, or a summer barbecue. It pairs beautifully with a cup of coffee or iced tea. For a more indulgent presentation, drizzle with melted white chocolate or a sprinkle of toasted coconut before serving.

Variations

Citrus twist: Add 1 tablespoon of lemon or orange zest to the cream mixture for a bright, tangy flavor.
Chocolate base: Swap the graham cracker crust for a chocolate cookie crust and use raspberries or cherries on top.
Vegan option: Use a dairy-free cream cheese and coconut whipped cream, and choose a vegan crust. The glaze can be made with agave or maple syrup.
Spiced version: Sprinkle a pinch of cinnamon or nutmeg over the fruit before glazing for a warm, autumnal twist.

Storage and Reheating

Store leftovers covered in the refrigerator for up to 3 days. The fruit may release some juice over time, so it’s best to add the glaze just before serving. This dessert is served cold and should not be reheated—if you prefer a softer texture, let it sit at room temperature for 10 minutes before serving. Do not freeze, as the cream layer will separate and become watery when thawed.

Frequently Asked Questions

Can I use frozen fruit? Yes, but thaw and drain it thoroughly, then pat dry with paper towels to avoid excess moisture that can make the crust soggy.

What if I don’t have a graham cracker crust? You can make your own by combining 1 ½ cups (150 g) graham cracker crumbs with ⅓ cup (75 g) melted butter and pressing into a 9-inch pie dish. Chill for 15 minutes before filling.

Can I make this without heavy cream? Yes, use a full-fat canned coconut cream (chilled and whipped) for a dairy-free alternative. The texture will be slightly different but still creamy.

How do I keep the fruit from browning? The glaze acts as a barrier, but you can also toss sliced fruits like apples or pears in a little lemon juice before arranging.

Can I use a different crust? Absolutely—shortbread, vanilla wafer, or even a pastry crust all work. Just ensure it’s fully baked and cooled before adding the filling.

Is this safe for pregnant women? Yes, as long as you use pasteurized cream cheese and cream, and wash the fruit thoroughly. If you have concerns, consult your healthcare provider.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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