This no-bake strawberry tart is a fresh and simple dessert made with a buttery cookie crust, strawberry jam, and a light cream filling, topped with strawberries. It's easy to prepare and perfect for warm days.
Why You'll Love It
- No Oven Needed: Ideal for warm days or when you want a simple dessert.
- Looks Impressive with Minimal Effort: The strawberries do all the decorating for you.
- Great Make-Ahead Option: Chill this easy strawberry tart in advance and serve when you're ready.
When strawberries are in season, I always look for simple desserts that let their flavor stand out without making the process feel too involved. This no-bake strawberry tart is exactly that kind of recipe. The cookie crust gives it structure, the strawberry jam adds sweetness, and the cream filling keeps every bite soft and light. If you enjoy easy strawberry desserts like my strawberry mousse or strawberry tiramisu, this tart fits beautifully into that same fresh and simple style.
What I like most about this easy no-bake strawberry tart is how effortless it feels. There is no baking, and most of the work comes down to layering everything and letting the refrigerator do the rest. It is the kind of dessert that looks elegant on the table but is very easy to prepare. And if you love keeping a few seasonal options on hand, this tart sits naturally alongside recipes like strawberry shortcake or even a jar of homemade strawberry confiture for when you want to make the strawberry flavor feel even more special.
Key Ingredients in No-Bake Strawberry Tart
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Cookies and Butter: I crush simple cookies and mix them with melted butter to create a crust that firms up nicely once chilled and holds together well when sliced.
- Strawberry Jam: The jam creates a sweet strawberry layer that brings deeper fruit flavor to the tart. When I have time, I like using homemade strawberry jam.
- Cream Cheese and Double Cream: Full-fat cream cheese gives the filling its structure, and I prefer using double cream because it whips up thick and keeps everything light but nicely set.
- Strawberries and Mint: Fresh strawberries finish the tart beautifully, and if I have mint on hand, I'll add a few leaves at the end to make it look fresh and polished.
How to Make No-Bake Strawberry Tart
You can find the complete printable strawberry tart recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Cookie Crust: Crush the biscuits into fine crumbs, mix with melted butter until evenly coated, and press into a tart pan to form the crust.
2. Add the Strawberry Jam Layer: Spread a layer of strawberry jam over the crust.
3. Make and Set the Creamy Filling: Mix cream cheese with a bit of strawberry jam until smooth, then whisk in the double cream until stiff peaks form; spread this over the jam layer and chill for at least 1 hour.
4. Finish with Fresh Strawberries: Slice the strawberries and arrange them on top of the chilled tart, then garnish with mint.
My Tips for Recipe Success
Common Mistake to Avoid: Cutting the tart too soon is something I try to avoid; without enough chilling time, the filling can soften, and the slices won't look as clean.
Presentation: I like to wipe my knife between slices, usually on a damp paper towel, because it keeps the edges neat and makes the tart look more polished.
Storage
Keep the tart covered in the refrigerator for up to 2 days. I prefer adding the strawberries just before serving so they stay fresh.
Try These Strawberry Recipes Next!
Recipe
No-Bake Strawberry Tart
Ingredients
- 250 g cookies
- 50 g unsalted butter - melted
- 300 g strawberry jam
- 200 g cream cheese
- 400 ml heavy whipping cream
- 100 g strawberries
- 5 mint leaves
Instructions
- Place 9 oz (250 g) cookies in a food processor and pulse until they become fine crumbs. Transfer the crumbs to a bowl, add ¼ cup (50 g) melted unsalted butter, and mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the base of a 20 cm tart pan with a removable bottom, creating an even crust. Place the pan in the refrigerator and chill for at least 15 minutes so the crust firms up.
- Spread 1 cup (300 g) of strawberry jam evenly over the chilled cookie crust, creating a smooth layer.
- In a bowl, combine 7 oz (200 g) cream cheese with 2 tablespoons of the strawberry jam from the 1 cup (300 g) total and mix until smooth and creamy. Add 1⅔ cups (400 ml) heavy whipping cream and whisk for about 4 minutes, until the mixture thickens and forms stiff peaks.
- Spoon the cream mixture over the jam layer and spread it evenly across the tart. Refrigerate the tart for at least 1 hour so the filling sets.
- Slice 3½ oz (100 g) strawberries thinly lengthwise and arrange them neatly over the tart. Finish by garnishing with 5 mint leaves, then slice and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The perfect way to use up summer strawberries! This tart is so light, refreshing, and absolutely gorgeous.