Fruit Cream: A Silky, Fruity No-Bake Delight

There’s something deeply comforting about a dessert that feels like a hug in a bowl — cool, creamy, and dotted with tender fruit pieces that sparkle every time you spoon them in. This Fruit Cream, inspired by classic crema de fruta, begins with a warm, vanilla-scented custard and ends in a cloud of softly whipped cream, punctuated by the bright acidity and syrup-kissed sweetness of fruit cocktail, peaches, and cherries. The aroma of sweetened condensed milk and vanilla rising from the pot, the silky mouthfeel of the custard folded with airy cream, the satisfying crunch of a graham cracker base — it all combines into a dessert that’s at once nostalgic and elegantly simple.

Serve it on cozy mornings when you want a special breakfast treat, bring it to family gatherings and potlucks where it will vanish in moments, or chill it for festive meals when you want a make-ahead showstopper. If you’re planning a fall dessert table, try pairing it with warm, spiced sweets such as our seasonal apple cider whoopie pies for a balanced menu.

Dish Snapshot

• Prep Time: 20 minutes (active)
• Cook Time: 10 minutes (custard)
• Total Time: 4 hours 30 minutes (includes chilling time; overnight recommended)
• Servings: 8 (generous portions in an 8 x 8 inch dish)
• Difficulty Level: Easy — no specialized equipment, mostly simple stirring and layering

Nutrition Highlights

Estimated nutrition per serving (approximate; yields 8 servings). Values were calculated using standard portion weights and cross-referenced with USDA FoodData Central and general guidance from Mayo Clinic for accuracy; treat them as informed estimates rather than precise lab-analyzed facts.

• Calories: ~470 kcal
• Protein: ~9 g
• Carbohydrates: ~54 g
  • Sugars: ~35–40 g
  • Fiber: ~1–2 g
• Fat: ~24 g
  • Saturated fat: ~13–15 g
• Sodium: ~220–350 mg

Notes on these numbers:

• Sweetened condensed milk, heavy cream, and graham cracker crumbs contribute most of the calories and saturated fat. For lower-calorie or lower-sugar versions, see the Variation section below.
• For tailored nutritional calculations (allergen concerns, exact serving weights), consult USDA FoodData Central or a registered dietitian.

Perfect For…

• Family gatherings and potlucks: It’s a make-ahead dessert that travels well and appeals to people of all ages.
• Quick celebratory desserts: No baking required, so it’s excellent when time is short but you want an impressive finish.
• Nostalgic occasions: This evokes the classic Latin-American crema de fruta — perfect for holidays and comforting memories.
• Seasonal flexibility: Bright summer fruit or canned fruit in cooler months; use seasonal produce to highlight fresh flavors.

How to Make Fruit Cream

Ingredients

• 2 cups fruit cocktail, well drained (approx. 300 g)
• 1 cup heavy cream, whipped to soft peaks (240 ml)
• 1 cup all-purpose cream (table cream or light cream, 240 ml)
• 1 cup sweetened condensed milk (approx. 306 g)
• 3 large egg yolks
• 1 1/2 cups whole milk (360 ml)
• 1/4 cup cornstarch (approx. 30 g)
• 1 teaspoon vanilla extract
• 2 cups graham crackers, crushed finely (approx. 200 g)
• 1 cup peach slices and cherries, for topping

Optional ingredients and substitutions:

• Use evaporated milk + 1/2 cup sugar instead of sweetened condensed milk for a less-sweet custard (reduce overall added sugar elsewhere).
• Substitute coconut cream for the heavy cream (see vegan variation later).
• For a gluten-free base, replace graham crackers with gluten-free cookie crumbs or crushed almond flour + butter mixture.
• Swap fruit cocktail for fresh mixed berries, sliced mango, or canned peaches (drained) depending on season and preference.

Method — Step-by-step

1. Prepare the custard base: In a medium saucepan, whisk together the whole milk, egg yolks, and cornstarch until smooth and lump-free.
2. Cook until thickened: Place the saucepan over medium heat. Stir constantly with a heatproof spatula or whisk; the mixture will gradually thicken. Once it reaches a pudding-like consistency and coats the back of the spatula (about 6–8 minutes), remove from heat.
3. Enrich and flavor: Immediately stir in the sweetened condensed milk and vanilla extract until fully incorporated. Set the custard aside to cool completely to room temperature (placing plastic wrap directly on the surface prevents a skin from forming).
4. Whip the cream: In a chilled bowl, whip the heavy cream to soft peaks. In a separate bowl, gently whisk the all-purpose cream to loosen it; then fold the whipped heavy cream into the all-purpose cream until smooth, light, and airy. Avoid overwhipping to keep it silky.
5. Lightly grease an 8 x 8 inch glass dish.
6. Layer the dessert:
   • Spread a thin, even layer of crushed graham crackers across the bottom of the dish to form the base.
   • Add a layer (about one-third) of the cooled custard mixture over the crackers.
   • Spoon a layer of drained fruit cocktail atop the custard.
   • Repeat the layers (graham crumbs optional between repeat layers), finishing with the cream mixture on top.
7. Decorate: Arrange peach slices and cherries over the final cream layer for an inviting presentation.
8. Chill: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
9. Serve chilled: Cut into squares or scoop portions and serve cold.

Practical tips

• Prevent curdling: Temper the egg yolks by whisking a small amount of warm milk into the yolks before returning everything to the pan, if desired.
• Avoid lumps: Whisk the cornstarch into the cold milk/yolk mix completely before heating.
• Cool completely: Ensure the custard is fully cool before folding into whipped cream to maintain texture.
• Texture checks: The custard should be thick enough to leave a coating on the back of a spoon — not runny.

Best Pairings

• Beverage pairings: Serve with strong coffee, milky chai, or a lightly brewed tea to cut through the richness.
• Plate pairings: Add a small scoop of lemon sorbet alongside for brightness, or serve with warm spiced cookies for contrast.
• Savory-sweet menu ideas: If you’d like to balance your dessert table with savory bites, include sliders or finger foods — see our collection of hearty options in this 30 delicious easy ground beef recipes for inspiration.

Shelf Life & Storage

• Room temperature: Do not leave Fruit Cream at room temperature for more than 2 hours (risk of dairy and egg-based custard spoilage).
• Refrigeration: Store covered in the refrigerator for up to 3–4 days. The texture is best within the first 48 hours.
• Freezer: Freezing is not recommended for the assembled dessert — whipped creams and fruit release water and become grainy when thawed. If you must freeze, freeze components separately (custard in an airtight container up to 1 month; thaw overnight in fridge and re-whip cream).

Pro Tips & Tricks

• Best fruit choices: For fresh, bright flavor use ripe peaches, strawberries, mango, or berries in place of or mixed with canned fruit. If using canned fruit, drain well to prevent excess liquid.
• Crunch layer trick: Toast the graham crumbs briefly in a 350°F (175°C) oven for 8 minutes to intensify flavor and reduce sogginess.
• Custard doneness cue: It’s done when it coats the back of a spoon and you can draw a line with your finger through the coating that holds its shape.
• Egg safety: If you’re concerned about using egg yolks, use pasteurized eggs or make a cooked custard to 160°F (71°C) and hold it briefly; this ensures safety without altering texture.
• Serving style: For a pretty individual presentation, layer the components in stemless wine glasses instead of a single dish.

Switch It Up!

1. Lighter, lower-sugar version:
   • Use low-fat milk, reduce or omit sweetened condensed milk (replace with a smaller amount of honey or maple syrup to taste), and substitute crushed graham crackers with a thin layer of crushed bran wafers or toasted oats.
2. Vegan version:
   • Replace heavy cream/all-purpose cream with whipped coconut cream, use sweetened condensed coconut milk or a mixture of coconut milk and brown rice syrup, and substitute egg yolks with a blended cooked cornstarch + plant milk slurry (carefully cooked to thicken). Use gluten-free vegan cookies for the base.
3. Tropical twist:
   • Replace fruit cocktail with mango, pineapple, and shredded toasted coconut; add a splash of rum extract (optional) to the custard.
4. Crisp texture boost:
   • Add a thin streusel or toasted nut crumble layer between one of the custard layers for a textural contrast (almonds, pistachios, or pecans work well).

Recipe Q&A

Q: Can I make this without eggs?
A: Yes — use a cornstarch-thickened custard made with milk and a sweetener (cook milk + cornstarch + sugar until thick), or try a vegan custard alternative (see vegan variation).

Q: My custard is lumpy. How do I fix it?
A: If lumps form, quickly pass the hot custard through a fine mesh sieve into a clean bowl and whisk until smooth. Next time, whisk cornstarch thoroughly into cold milk before heating.

Q: Can I use fresh fruit instead of fruit cocktail?
A: Absolutely. Use sliced fresh peaches, berries, or mango, and macerate them slightly with a touch of sugar or lemon juice if they aren’t very sweet.

Q: How do I keep the graham base from getting soggy?
A: Press the graham crumbs down firmly and chill the assembled dessert at least 4 hours. Toasting the crumbs lightly before assembling also helps.

Q: Is this safe for children?
A: The custard contains cooked egg yolks (cooked on stovetop); ensure it reaches a safe temperature during cooking. For extra safety, use pasteurized eggs.

Conclusion

If you’re looking for a dessert that combines comfort, nostalgia, and effortless elegance, this Fruit Cream is a winner — creamy, fruity, and flexible enough to adapt to many diets and occasions. Give it a try, share a photo of your layered masterpiece, and tell us how you styled the presentation.

For a no-bake take on crema de fruta with a slightly different technique, check out this helpful tutorial on No-bake Crema de Fruta – Foxy Folksy. If you’d like to explore other regional recipes and variations on crema de fruta, this recipe collection is a useful resource: Crema De Fruta – Cooking with Kurt.

Happy layering — and don’t forget to leave a comment with your favorite fruit swaps or presentation tips!