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  • Prep Time
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  • Servings
    8 small tarts

No Bake Feta Fruit Tarts

Main Ingredients: Fruits

Yield: 8 small tarts

Photo And Recipe Courtesy Of A Happy Food Dance, Jessica



  • 7-12 dates, pitted
  • 1 1/2 Cup raw walnuts
  • 1/2 Cup raw cashews
  • 1 Tablespoon honey
  • 1/4 Teaspoon sea salt
  • zest from one lemon


  • 6 Ounce room temperature feta cheese, crumbled
  • 3 Ounce room temperature whipped cream cheese
  • 2 Tablespoon honey
  • 1 Teaspoon fresh lemon juice
  • 2 Cup fresh berries
  • 4 mint leaves, chiffonade
  • honey, for drizzling



  1. In a food processor, combine the walnuts and the cashews and pulse until a semi-fine meal is achieved. Then, with the food processor running, drop in the dates, one at a time, until the mixture resembles dough. It should hold its form when pinched with your fingers. Add the honey, sea salt, and zest. Give mixture one final, quick pulse.
  2. Line a standard tart pan, or several small tart pans (author used 3.5") with parchment paper. Divide the dough between the pans and press using your hands to form a uniform crust. Set in the freezer to chill.


  1. Remove the crust(s) from the freezer and divide the whipped feta between each tart evenly. Smooth the top and refrigerate for 2-3 hours or until firm.

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