No Bake Fruitcake

Christmas Fruitcake is one of those things that a lot of people turn up their nose at, but this No Bake Fruitcake recipe is actually really delicious, made primarily with graham crackers, butter, and marshmallows! It’s one of my favorite treats at Christmas and I think you’ll love it too.

This easy no-bake fruitcake is one of the recipes that we make every year for Christmas.

All of our family gets together after Christmas at my mother’s house.

She always has one of these bad boys waiting in the refrigerator for us.

It’s truly the only kind of fruitcake that I like.

Disclosure – I may get a small commission for purchases made through links in this post.

Key to Success #1 – Use a Food Processor to Crush Graham Crackers

One of the biggest keys to success with this No Bake Fruitcake is finely crushing the graham crackers.

The easy way to do this is by using a food processor.

I have an older model Kitchen Ninja Blender/Food Processor combo and it works really well if you’re looking for a recommendation.

It has several different bowls you can use for different things.

If you use a food processor, it’ll take just a minute to crush up all the graham crackers needed for this recipe.

Depending on the size of your food processor, you might need to do half of the graham crackers at a time.

You don’t want to shove them all in the food processor at once and just hope they all crush up smoothly.

There’s no shame in doing half at a time.

Place the graham crackers into the bowl of the food processor.

Use the pulse feature to grind the crackers into crumbs.

It should only take a few pulses to get fine graham cracker crumbs that are perfect for this easy recipe.

Key to Success #2 – Drain the Cherries and Toast the Pecans

You’ll notice that this recipe calls for chopped cherries and chopped toasted pecans.

Chop your ingredients before you start to assemble your fruitcake!

For the cherries, drain them well then chop them into fine pieces.

After I chop the cherries, I take a paper towel and lightly dab the cherries to make sure they are as dry as possible.

To toast the pecans, you have a couple of options.

Try putting them in a big skillet over medium heat and heating them until they are fragrant.

Be sure to stir them around frequently so that none of the pecans start to burn on the bottom.

I think the easier way is to spread them on a foil-covered rimmed baking sheet and bake them.

Start by preheating the oven to 350 degrees F.

Next, bake the pecans for 7-10 minutes until they are browned.

Again, you should stir them at least once or twice while they are toasting.

Make sure you cool the pecans completely before chopping them.

Toast pecans in a 350 degree F oven for 7-10 minutes then cool completely.

These USA Pan Half Sheet Pans are my favorite for toasting pecans.

They work great and cleanup is a breeze.

Key to Success #3 – Let it Chill

After you have stirred all your fruitcake ingredients together, it’s time to press it into a dish and let it chill in the refrigerator for at least a day or two.

This chilling time will allow the No-Bake Fruitcake ingredients to moisten and will really enhance the flavor.

I would suggest looking for an 8X8-inch dish or a 9X9-inch dish. It doesn’t matter if it’s round or square.

When cutting your fruitcake, cut it into small slices, not large squares like you would a brownie.

Be sure to store your fruitcake in the refrigerator.

I mean, refrigerate the fruitcake if there is any left!

It’s so good and not what people expect when they think of a typical fruitcake.

Save this No Bake Fruitcake to your favorite Christmas Recipes board or your Fruitcake Ideas board.

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