This Strawberry and Cream No Bake Tart is the kind of dessert you make once and keep in your back pocket for every get-together. It’s light, creamy, and looks far fancier than the effort it takes. No oven, no water bath, no stress—just a buttery cookie crust, a silky cream filling, and a crown of fresh strawberries.
It sets in the fridge while you get on with your day. When you bring it to the table, expect a few wow’s and plenty of seconds.
Strawberry and Cream No Bake Tart
Ingredients
For the crust:
- 10 ounces about 285 g graham crackers or digestive biscuits
- 6 tablespoons 85 g unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine salt
For the filling:
- 8 ounces 225 g cream cheese, softened
- 1 cup 240 ml heavy cream, cold
- 1/2 cup 120 ml sour cream or plain Greek yogurt
- 1/2 cup 100 g powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional, but recommended
- 1 1/2 teaspoons powdered gelatin or 1 sheet gelatin
- 2 tablespoons cold water for blooming gelatin
- Pinch of salt
For the topping:
- 1 to 1 1/2 pounds 450–680 g fresh strawberries, hulled
- 1 to 2 tablespoons apricot jam or strawberry jam optional glaze
- Fresh mint leaves optional, for garnish
Instructions
- Prep your pan. Use a 9-inch tart pan with a removable bottom or a springform pan lined with parchment.
- Lightly grease the sides to make unmolding easy.
- Make the crust. Crush the cookies into fine crumbs in a food processor or a zip-top bag with a rolling pin. Stir in sugar and salt, then pour in melted butter. Mix until the crumbs feel like damp sand.
- Press and chill. Firmly press the crumb mixture into the bottom and up the sides of your pan.
- Use the bottom of a measuring cup to compress evenly. Chill for 20 minutes to help it set.
- Bloom the gelatin. Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until it looks spongy.
- Warm the gelatin. Microwave the bloomed gelatin for 8–10 seconds until just melted and clear.
- Let it cool for 2 minutes—still liquid, not hot.
- Whip the cream. In a cold bowl, whip heavy cream to soft peaks. Set aside in the fridge while you make the base.
- Mix the cream base. Beat cream cheese until smooth and fluffy. Add powdered sugar, salt, vanilla, and lemon zest.
- Mix until creamy, then beat in the sour cream or yogurt until silky.
- Stabilize the filling. With the mixer running on low, slowly stream in the melted gelatin. Mix just to combine.
- Fold in whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Stop as soon as it’s smooth and airy.
- Fill and level. Pour the filling into the chilled crust and smooth the top with an offset spatula.
- Tap the pan lightly on the counter to release air bubbles.
- Chill to set. Refrigerate for at least 4 hours, or until the center feels set and jiggly like firm custard. Overnight is ideal for clean slices.
- Prep the strawberries. Shortly before serving, hull and slice strawberries. For a polished look, keep some whole and halve others.
- Pat them dry to avoid extra moisture.
- Add the fruit. Arrange strawberries over the chilled tart in circles or a loose pile—whatever feels natural. If using jam, warm it with a teaspoon of water and brush lightly over the berries for shine.
- Unmold and serve. Run a thin knife around the rim and gently release the tart from the pan. Slice with a hot, clean knife.
- Serve chilled.
What Makes This Special
This tart is all about balance. The crust is sweet and crisp, the filling is smooth with a hint of tang, and the strawberries bring bright, juicy freshness.
It’s easy to adapt, too—you can swap berries, change the crust, or add a drizzle of chocolate. Best of all, the filling holds up beautifully without baking, thanks to a little gelatin for a clean slice every time. It’s the perfect make-ahead dessert for busy weeks and casual gatherings.
Shopping List
- For the crust:
- 10 ounces (about 285 g) graham crackers or digestive biscuits
- 6 tablespoons (85 g) unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine salt
- For the filling:
- 8 ounces (225 g) cream cheese, softened
- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (120 ml) sour cream or plain Greek yogurt
- 1/2 cup (100 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, but recommended)
- 1 1/2 teaspoons powdered gelatin (or 1 sheet gelatin)
- 2 tablespoons cold water (for blooming gelatin)
- Pinch of salt
- For the topping:
- 1 to 1 1/2 pounds (450–680 g) fresh strawberries, hulled
- 1 to 2 tablespoons apricot jam or strawberry jam (optional glaze)
- Fresh mint leaves (optional, for garnish)
Step-by-Step Instructions
- Prep your pan. Use a 9-inch tart pan with a removable bottom or a springform pan lined with parchment.
Lightly grease the sides to make unmolding easy.
- Make the crust. Crush the cookies into fine crumbs in a food processor or a zip-top bag with a rolling pin. Stir in sugar and salt, then pour in melted butter. Mix until the crumbs feel like damp sand.
- Press and chill. Firmly press the crumb mixture into the bottom and up the sides of your pan.
Use the bottom of a measuring cup to compress evenly. Chill for 20 minutes to help it set.
- Bloom the gelatin. Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until it looks spongy.
- Warm the gelatin. Microwave the bloomed gelatin for 8–10 seconds until just melted and clear.
Let it cool for 2 minutes—still liquid, not hot.
- Whip the cream. In a cold bowl, whip heavy cream to soft peaks. Set aside in the fridge while you make the base.
- Mix the cream base. Beat cream cheese until smooth and fluffy. Add powdered sugar, salt, vanilla, and lemon zest.
Mix until creamy, then beat in the sour cream or yogurt until silky.
- Stabilize the filling. With the mixer running on low, slowly stream in the melted gelatin. Mix just to combine.
- Fold in whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Stop as soon as it’s smooth and airy.
- Fill and level. Pour the filling into the chilled crust and smooth the top with an offset spatula.
Tap the pan lightly on the counter to release air bubbles.
- Chill to set. Refrigerate for at least 4 hours, or until the center feels set and jiggly like firm custard. Overnight is ideal for clean slices.
- Prep the strawberries. Shortly before serving, hull and slice strawberries. For a polished look, keep some whole and halve others.
Pat them dry to avoid extra moisture.
- Add the fruit. Arrange strawberries over the chilled tart in circles or a loose pile—whatever feels natural. If using jam, warm it with a teaspoon of water and brush lightly over the berries for shine.
- Unmold and serve. Run a thin knife around the rim and gently release the tart from the pan. Slice with a hot, clean knife.
Serve chilled.
Keeping It Fresh
Once topped, the tart is best within 24 hours for peak texture and shine. Store leftovers covered in the fridge for up to 3 days. If you’re making it ahead, keep the tart plain and add strawberries up to 2 hours before serving.
Avoid freezing after topping—the fruit weeps and the texture suffers. If you do freeze the untopped tart, wrap well and freeze up to 1 month, then thaw overnight in the fridge before adding berries.
Benefits of This Recipe
- No oven needed: Perfect for hot days or small kitchens.
- Make-ahead friendly: Sets in the fridge while you focus on other dishes.
- Light but satisfying: Creamy filling without being heavy.
- Flexible: Works with different fruits, crusts, and flavors.
- Show-stopping look: Minimal effort, maximal presentation.
Common Mistakes to Avoid
- Skipping the chill time: The filling needs several hours to set. Rushing leads to messy slices.
- Overmixing whipped cream: Overwhipped cream turns grainy and deflates the filling.
Stop at soft peaks.
- Hot gelatin in cold filling: If it’s too hot, it can seize. Let it cool slightly before adding.
- Wet berries: Extra moisture makes the topping dull and can soften the crust. Dry berries well before arranging.
- Loose crust: Pack the crumbs firmly and chill so it holds its shape.
Recipe Variations
- Chocolate cookie crust: Swap graham crackers for chocolate wafers or Oreos (skip added sugar).
Adds a brownie sundae vibe.
- Lemon-lovers version: Increase lemon zest to 2 teaspoons and add 1 tablespoon lemon juice to the filling for extra tang.
- Strawberry swirl: Mash 1/2 cup strawberries with 1 tablespoon sugar. Spoon dollops over the filling before chilling and swirl with a skewer.
- Berry medley: Mix strawberries with raspberries and blueberries for color and flavor contrast.
- Almond touch: Add 1/2 teaspoon almond extract to the filling and sprinkle toasted sliced almonds over the top.
- Gluten-free crust: Use gluten-free graham crackers or almond flour (1 3/4 cups) with 5 tablespoons butter and 2 tablespoons sugar.
- Gelatin-free option: Use 8 ounces of mascarpone in place of sour cream and skip gelatin. The set will be softer—chill overnight and slice gently.
FAQ
Can I make this a day ahead?
Yes.
Make the tart, chill overnight, and add strawberries within a couple of hours of serving. This gives you the cleanest slices and the freshest-looking fruit.
What if I don’t have a tart pan?
A 9-inch springform pan works well. You can also use an 8-inch square pan for easy bar-style slices.
Line with parchment for smooth removal.
How do I prevent a soggy crust?
Pack the crumbs firmly, chill the crust before filling, and dry your strawberries. If you want extra insurance, brush the crust lightly with melted white chocolate and let it set before adding the filling.
Can I use frozen strawberries?
Not for the topping. Frozen berries release too much liquid and turn soft.
If needed, you can use them in a quick coulis to drizzle over slices.
Is there a way to reduce the sweetness?
Use plain digestive biscuits, reduce powdered sugar to 1/3 cup, and skip the jam glaze. The tart will still taste balanced thanks to the tangy filling and fresh fruit.
How firm should the filling be?
After chilling, it should feel set but delicate. When you slice, the edges hold, and the center stays creamy.
If it’s very soft, give it another hour in the fridge.
Can I make this dairy-free?
Yes. Use dairy-free cream cheese, coconut cream (whipped), and vegan butter for the crust. Set with agar-agar in place of gelatin, following package directions for liquids.
What’s the best way to slice cleanly?
Use a sharp knife warmed under hot water and wiped dry.
Cut straight down, then clean and rewarm the knife between slices for neat edges.
Wrapping Up
This Strawberry and Cream No Bake Tart brings together ease, freshness, and a little bit of wow. The crust snaps, the filling melts, and the strawberries do what they do best—steal the show. Keep the base recipe as your go-to, and switch up the flavors with the seasons.
It’s the kind of dessert that makes people feel cared for without keeping you in the kitchen. Simple, pretty, and always a hit.
