12 Delicious No Bake Fruitcake Recipes for Every Occasion

Baking can be a blast, but who says you need an oven to whip up something spectacular? Dive into our roundup of 12 Delicious No Bake Fruitcake Recipes for Every Occasion, where simplicity meets indulgence. Whether you’re pressed for time or just prefer the ease of no-bake treats, these recipes promise to delight your taste buds without turning on the oven. Let’s get started!

Classic No Bake Fruitcake with Mixed Nuts

Every holiday season, I find myself reaching for this no-bake fruitcake recipe—it’s a tradition that started with my grandma, who believed the best desserts are the ones that don’t require an oven. This version, packed with mixed nuts and dried fruits, is not only a nod to her memory but also a lifesaver during those hectic festive days when time is of the essence.

Ingredients

• For the fruit mixture:
  • 2 cups mixed dried fruits (raisins, apricots, cherries)
  • 1 cup mixed nuts (almonds, walnuts, pecans), roughly chopped
  • 1/2 cup honey
  • 1/4 cup orange juice
• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup brown sugar

Instructions

1. In a large bowl, combine the mixed dried fruits, chopped nuts, honey, and orange juice. Let the mixture sit for 10 minutes to allow the fruits to soften slightly.
2. Meanwhile, in another bowl, mix the graham cracker crumbs, melted butter, and brown sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. Spread the fruit and nut mixture evenly over the crust. Use the back of a spoon to press it down gently, ensuring it’s compact.
4. Refrigerate the fruitcake for at least 4 hours, or until set. This chilling time is crucial for the cake to hold its shape when sliced.
5. Once set, remove the cake from the springform pan and slice it into wedges. For easier slicing, dip your knife in hot water and wipe it clean between cuts.

Zesty and rich, this no-bake fruitcake offers a delightful contrast between the crunchy nuts and the chewy dried fruits. Serve it with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent treat.

Chocolate Drizzled No Bake Fruitcake

Unbelievably, the first time I tried making this Chocolate Drizzled No Bake Fruitcake, it was a last-minute decision for a friend’s potluck. To my surprise, it was the first dish to disappear! This no-bake wonder combines the freshness of fruits with the richness of chocolate, making it a hit among both kids and adults.

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
• For the filling:
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
• For the topping:
  • 2 cups mixed fresh fruits (strawberries, kiwi, blueberries)
  • 1/2 cup chocolate chips
  • 1 tbsp coconut oil

Instructions

1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes to set.
2. In a large bowl, beat heavy cream until stiff peaks form. In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
3. Spread the filling evenly over the chilled crust. Arrange the mixed fresh fruits on top of the filling in a decorative pattern.
4. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the arranged fruits.
5. Chill the cake in the refrigerator for at least 2 hours before serving to allow it to set properly.

Once you slice into this cake, you’ll love the contrast between the creamy filling and the crunchy crust. The fresh fruits add a burst of freshness, while the chocolate drizzle brings it all together with its rich flavor. Serve it chilled on a hot summer day for an extra refreshing treat.

Tropical No Bake Fruitcake with Coconut

Every summer, I find myself craving something sweet yet refreshing, and that’s exactly how this Tropical No Bake Fruitcake with Coconut came to life. It’s my go-to dessert when I want to impress without the stress, combining the vibrant flavors of the tropics with the creamy richness of coconut.

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
• For the filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 cup shredded coconut
  • 1 cup diced tropical fruits (mango, pineapple, and kiwi)
• For the topping:
  • 1 cup whipped cream
  • 1/4 cup toasted coconut flakes

Instructions

1. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid base.
2. Pour the sweetened condensed milk into a large bowl and whisk in the lemon juice until the mixture thickens slightly. Tip: The acidity of the lemon juice will naturally thicken the milk, creating a creamy filling.
3. Fold in the shredded coconut and diced tropical fruits into the condensed milk mixture. Tip: For an extra tropical flavor, use fruits that are in season.
4. Spread the filling evenly over the prepared crust and smooth the top with a spatula.
5. Refrigerate the cake for at least 4 hours, or until the filling is set. Tip: Chilling overnight will yield the best results.
6. Before serving, spread the whipped cream over the top of the cake and sprinkle with toasted coconut flakes.

Perfect for those hot summer days, this cake is a delightful mix of creamy, tangy, and tropical flavors. Serve it chilled with a sprinkle of extra coconut flakes on top for that Instagram-worthy finish.

No Bake Fruitcake with Cream Cheese Frosting

Sometimes, the best desserts come together without ever turning on the oven, and this No Bake Fruitcake with Cream Cheese Frosting is proof of that. I remember the first time I made it for a summer potluck, and how quickly it disappeared—everyone was amazed that something so delicious could be so easy to make.

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
• For the filling:
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
• For the topping:
  • 1 cup mixed dried fruits (cherries, apricots, raisins)
  • 1/2 cup chopped nuts (walnuts or pecans)

Instructions

1. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid base.
2. Using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed until smooth, about 2 minutes. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
3. In a separate bowl, whip the heavy whipping cream until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Spread the cream cheese mixture evenly over the prepared crust. Tip: Use a spatula dipped in hot water to smooth the top for a professional finish.
5. Sprinkle the mixed dried fruits and chopped nuts over the top, pressing lightly to adhere.
6. Refrigerate the fruitcake for at least 4 hours, or overnight, to set.

Light and creamy with a delightful crunch from the nuts, this fruitcake is a refreshing twist on the traditional. Serve it chilled with a drizzle of honey or a sprinkle of cinnamon for an extra touch of sweetness.

Spiced No Bake Fruitcake with Cinnamon

Gathering around the kitchen table with a cup of coffee in hand, I often find myself craving something sweet but not overly indulgent. That’s when this Spiced No Bake Fruitcake with Cinnamon comes to the rescue—a delightful treat that’s as easy to make as it is delicious, perfect for those lazy Sunday afternoons.

Ingredients

• For the base:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted unsalted butter
  • 1/4 cup granulated sugar
• For the filling:
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
• For the topping:
  • 1 cup mixed dried fruits (apricots, cranberries, raisins), chopped
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon

Instructions

1. In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid base.
2. Using an electric mixer, beat heavy cream until stiff peaks form. Set aside. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping to ensure the cream whips up nicely.
3. In another bowl, beat cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth. Gently fold in the whipped cream. Tip: Folding instead of stirring keeps the filling light and airy.
4. Spread the filling evenly over the prepared crust. Cover and refrigerate for at least 4 hours, or until set.
5. In a small bowl, toss the chopped dried fruits with honey and cinnamon. Sprinkle over the set filling before serving.

You’ll love the contrast between the creamy filling and the chewy, spiced fruit topping. Try serving slices with a drizzle of caramel sauce for an extra decadent touch.

No Bake Fruitcake Bars with Almonds

Wondering how to satisfy your sweet tooth without turning on the oven during these hot summer days? I’ve got you covered with these no-bake fruitcake bars that are as easy to make as they are delicious. Inspired by my grandmother’s love for fruitcakes but tailored for the modern, busy lifestyle, these bars are a testament to the fact that great flavors don’t always require baking.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted unsalted butter
  • 1/4 cup granulated sugar
• For the filling:
  • 1 cup chopped mixed dried fruits (apricots, cherries, and cranberries)
  • 1/2 cup sliced almonds
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• For the topping:
  • 1/2 cup white chocolate chips
  • 1 tbsp coconut oil

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Tip: The mixture should hold together when pressed.
3. Press the crust mixture firmly into the bottom of the prepared pan. Use the back of a spoon or a measuring cup to even it out. Tip: Chilling the crust for 10 minutes in the fridge before adding the filling makes it firmer.
4. In another bowl, combine the dried fruits, almonds, honey, vanilla extract, and salt. Stir until the fruits and nuts are evenly coated.
5. Spread the fruit mixture over the chilled crust, pressing down lightly to adhere.
6. In a small microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Be careful not to overheat the chocolate to prevent it from seizing.
7. Drizzle the melted white chocolate over the fruit layer. Let it set at room temperature for about 1 hour, or chill in the fridge for 30 minutes if you’re in a hurry.
8. Once set, lift the bars out of the pan using the parchment overhang and cut into squares.

Great for picnics or as a quick snack, these bars offer a delightful contrast between the crunchy crust and the chewy, fruity filling. The drizzle of white chocolate adds a touch of elegance, making them perfect for impressing guests without any hassle.

Healthy No Bake Fruitcake with Dates

Never did I think I’d find a fruitcake recipe that’s both healthy and requires no baking, but here we are! Inspired by a lazy Sunday when I couldn’t bear to turn on the oven, this no-bake fruitcake with dates is a game-changer. It’s packed with natural sweetness and a texture that’ll make you forget all about the traditional, dense versions.

Ingredients

• For the crust:
  • 1 cup almond flour
  • 1/4 cup melted coconut oil
  • 2 tbsp maple syrup
• For the filling:
  • 1 cup pitted dates
  • 1/2 cup dried apricots
  • 1/4 cup water
  • 1 tsp vanilla extract
• For the topping:
  • 1/4 cup chopped nuts (your choice)
  • 1/4 cup shredded coconut

Instructions

1. In a medium bowl, mix almond flour, melted coconut oil, and maple syrup until well combined. Tip: If the mixture feels too dry, add a teaspoon more of coconut oil.
2. Press the mixture firmly into the bottom of a 7-inch springform pan to form the crust. Place in the freezer for 10 minutes to set.
3. While the crust sets, blend dates, dried apricots, water, and vanilla extract in a food processor until smooth. Tip: Soaking the dates in warm water for 10 minutes beforehand makes them easier to blend.
4. Spread the filling evenly over the crust. Sprinkle chopped nuts and shredded coconut on top as desired.
5. Chill the fruitcake in the refrigerator for at least 2 hours, or until firm. Tip: For best results, let it chill overnight.

Just like that, you’ve got a fruitcake that’s irresistibly chewy with a hint of crunch from the nuts. Serve it sliced with a dollop of coconut yogurt for an extra touch of creaminess.

No Bake Fruitcake Truffles

Perfect for those sweltering summer days when turning on the oven feels like a crime, these No Bake Fruitcake Truffles are a breeze to whip up. I stumbled upon this recipe during a heatwave last year, and it’s been my go-to for quick, satisfying treats that don’t require sweating over a hot stove.

Ingredients

• For the truffles:
• 2 cups crushed graham crackers
• 1 cup dried mixed fruits, finely chopped
• 1/2 cup chopped nuts (walnuts or pecans work great)
• 1/4 cup honey
• 1/4 cup peanut butter
• 1 tsp vanilla extract
• For the coating:
• 1 cup dark chocolate chips
• 1 tbsp coconut oil

Instructions

1. In a large bowl, mix together the crushed graham crackers, dried fruits, and nuts until well combined.
2. Add the honey, peanut butter, and vanilla extract to the bowl. Stir until the mixture sticks together when pressed. Tip: If the mixture is too dry, add a bit more honey.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes to firm up.
4. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Be careful not to overheat the chocolate to avoid seizing.
5. Using a fork, dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before returning it to the parchment paper.
6. Chill the coated truffles in the refrigerator for another 15 minutes, or until the chocolate is set. Tip: For a decorative touch, drizzle any remaining chocolate over the truffles before the final chill.

Rich in flavor with a delightful contrast between the crunchy nuts and chewy fruits, these truffles are a hit at any gathering. Serve them on a platter with a dusting of powdered sugar for an extra touch of elegance.

Lemon Zest No Bake Fruitcake

Just when I thought fruitcakes couldn’t get any easier, I stumbled upon this no-bake version that’s bursting with citrusy freshness. It’s become my go-to for last-minute gatherings, and I love how the lemon zest brightens up the traditional flavors.

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
• For the filling:
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
• For the topping:
  • 1 cup mixed dried fruits (apricots, cranberries, raisins)
  • 1/4 cup sliced almonds

Instructions

1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes to set.
2. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
3. In another bowl, beat the softened cream cheese, powdered sugar, lemon zest, and vanilla extract until smooth. Gently fold in the whipped cream until fully incorporated.
4. Spread the cream cheese mixture over the chilled crust, smoothing the top with a spatula.
5. Sprinkle the mixed dried fruits and sliced almonds evenly over the top, pressing lightly to adhere.
6. Chill the fruitcake in the refrigerator for at least 4 hours, or overnight, to set completely.

This lemon zest no-bake fruitcake is a delightful twist on the classic, with a creamy texture and a zesty kick that pairs perfectly with the sweet dried fruits. Try serving it with a drizzle of honey or a dollop of whipped cream for an extra special touch.

No Bake Fruitcake with White Chocolate

This summer, I found myself craving something sweet but not too heavy, and that’s how this No Bake Fruitcake with White Chocolate came to life. It’s perfect for those days when you want a dessert that feels indulgent yet refreshing, and the best part? No oven required!

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
• For the filling:
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips, melted
  • 1 cup mixed dried fruits (cherries, apricots, raisins), chopped

Instructions

1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes to set.
3. While the crust chills, whip the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
4. Gently fold in the melted white chocolate and chopped dried fruits into the whipped cream mixture until evenly distributed.
5. Pour the filling over the chilled crust, spreading it evenly with a spatula.
6. Return the pan to the refrigerator and chill for at least 4 hours, or until the filling is set.
7. Once set, carefully remove the cake from the springform pan and slice to serve.

Absolutely delightful, this cake strikes the perfect balance between creamy and crunchy, with bursts of sweetness from the dried fruits. Try serving it with a drizzle of raspberry sauce for an extra pop of color and flavor!

Peanut Butter No Bake Fruitcake

Perfect for those sweltering summer days when turning on the oven feels like a crime, this Peanut Butter No Bake Fruitcake is a dream come true. I stumbled upon this recipe during a heatwave last year, and it’s been my go-to for quick, satisfying desserts that don’t require baking.

Ingredients

For the base

• 2 cups graham cracker crumbs
• 1/2 cup melted unsalted butter
• 1/4 cup granulated sugar

For the filling

• 1 cup creamy peanut butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 2 cups mixed dried fruits (e.g., raisins, cranberries, apricots)

For the topping

• 1/2 cup dark chocolate chips
• 1 tbsp coconut oil

Instructions

1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Tip: Press the mixture firmly into the pan to create a solid base.
2. Press the mixture into a 9-inch springform pan, evenly covering the bottom. Chill in the refrigerator for 15 minutes to set.
3. In another bowl, whisk together peanut butter, honey, and vanilla extract until smooth. Tip: If the mixture is too thick, warm it slightly in the microwave for easier mixing.
4. Fold in the mixed dried fruits until evenly distributed throughout the peanut butter mixture.
5. Spread the filling over the chilled base, smoothing the top with a spatula. Return to the refrigerator for at least 1 hour to firm up.
6. In a small microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Drizzle the chocolate over the cake while it’s still slightly warm for easier spreading.
7. Drizzle the melted chocolate over the chilled cake. Allow the chocolate to set for about 10 minutes before slicing.

Heavenly rich with a delightful crunch from the graham cracker base, this fruitcake is a textural masterpiece. Serve it chilled with a dollop of whipped cream or enjoy it as is for a decadent treat that’s surprisingly easy to make.

No Bake Fruitcake with Dried Apricots

Zesty and full of flavor, this No Bake Fruitcake with Dried Apricots is my go-to dessert when I want something sweet without the hassle of turning on the oven. It’s a recipe that reminds me of summer picnics and the joy of sharing food with friends. Plus, it’s incredibly easy to make, which is a bonus in my book.

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
• For the filling:
  • 1 cup dried apricots, finely chopped
  • 1/2 cup chopped nuts (walnuts or pecans)
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Instructions

1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Tip: For a finer crust, pulse the graham crackers in a food processor before mixing.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes to set. Tip: Use the bottom of a glass to press the crust evenly.
3. In another bowl, combine dried apricots, nuts, honey, vanilla extract, and cinnamon. Stir until the apricots and nuts are evenly coated.
4. Spread the apricot mixture over the chilled crust, pressing down lightly to ensure it sticks.
5. Refrigerate the fruitcake for at least 2 hours, or until firm. Tip: For easier slicing, let it sit at room temperature for 10 minutes before serving.

Firm yet chewy, this fruitcake is a delightful contrast of textures with the sweet and tangy flavors of apricots shining through. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Conclusion

Gathering these 12 no-bake fruitcake recipes has been a delightful journey, offering something sweet for every occasion without the hassle of baking. We hope you find inspiration to whip up a treat that’s as easy as it is delicious. Don’t forget to share which recipe stole your heart in the comments below and pin your favorites on Pinterest for others to enjoy. Happy cooking!