No-Bake Whipped Cream Tart: Creamy

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until the mixture reaches a sandy texture.
2. Pour the crumb mixture into a 9-inch tart pan and press firmly into the bottom and up the sides using the back of a measuring cup. Place in the freezer for 10 minutes to set.
3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and ivory-colored. Stream in the vanilla and almond extracts.
4. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to overmix to maintain aeration.
6. Spoon the filling into the chilled crust and smooth the top with an offset spatula.
7. Arrange the strawberries, blueberries, and raspberries in concentric circles, starting from the outside and working inward.
8. Refrigerate for at least 2 hours until the filling is firm to the touch.