No-Bake Strawberry Tart

This no-bake strawberry tart is made with a buttery cookie crust, a layer of strawberry jam, a light cream cheese filling, and fresh strawberries on top. It is simple to make, easy to chill ahead, and a lovely dessert for spring and summer.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 35

Total Time 40

Ingredients

Instructions

Place 9 oz (250 g) graham crackers or 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

Press the Crust Firmly: I like to press the cookie mixture firmly into the pan so the crust holds together well when slicing.

Let the Tart Chill Fully: The filling sets better when the tart rests in the refrigerator for the full chilling time.

Add the Strawberries Last: I prefer to place the strawberries and mint just before serving so they stay fresh and bright.

Nutrition