No-Bake Strawberry Tart
This no-bake strawberry tart recipe features a buttery graham cracker crust, whipped mascarpone cheese filling, and fresh strawberries. With 30 minutes of hands-on time and 90 minutes of chilling time, this rich tart is easy to make but looks totally impressive!
Table of contents
Mascarpone is an incredibly delicious and versatile ingredient. Everyone knows and loves it in classic tiramisu, but it also pairs beautifully with fruit such as grilled peaches or fresh strawberries.
Add a touch of orange zest, lemon zest, and vanilla, and the flavor and aroma are out of this world.
The mascarpone filling in this strawberry tart recipe is the perfect accompaniment to summer-ripe berries and a buttery graham cracker crust. The filling is richly flavored but has a light and airy texture, making it a perfect dessert for spring and summer parties.
Even better, the entire thing is no-bake, so it’s unbelievably easy to make in just 2 hours from start to finish.
A Note from the Author
2026 update: This recipe was originally shared back in 2011. In 2020, it received an update to use a no-bake graham cracker crust instead of a classic baked pie crust. I’ve since updated the post to include even more tips so you can make the perfect strawberry tart every time. Enjoy!
What Readers are Saying
“Thank you for sharing this recipe! …It was perfectly delightful! The lemon/orange zest combination really enhanced the flavor of the mascarpone…I prepared it the evening before and it held up well 16 hours later.” – Rookmin
“This is a yummy dessert. So refreshing yet with a creamy goodness. …This is my daughter’s new birthday favorite.” -Carmen
Testing Notes
- The graham cracker crust gives this tart a strawberry cheesecake feel — This recipe originally featured a traditional butter pie crust, but using a graham cracker crust makes it more similar to a cheesecake. It also makes this an entirely no-bake recipe.
- Buy extra berries — This recipe uses 1 pound of fresh strawberries for the topping, but I often buy extras to use for additional garnish when serving.
- Leave it plain or add a simple glaze — I most often leave the top of the tart as-is, but sometimes I like to make a quick glaze with strawberry jelly. This adds a shiny, professional-looking finish to the tart. It also adds extra sweetness in months when fresh strawberries aren’t in season and the berries aren’t as sweet.
Ingredients and Substitutions
For the full recipe, including ingredient measurements, scroll to the recipe card below.
- Graham cracker crust: Easy to make with just graham cracker crumbs, sugar, and melted butter. You could also use a pre-made 9-inch graham cracker crust if you’re short on time.
- Mascarpone cheese: This is a soft cheese with a silky texture. It’s got a more subtle flavor than cream cheese does, so it doesn’t overpower the strawberries. Mascarpone cheese is sold in tubs (similar to sour cream or cottage cheese) and can usually be found either in the refrigerated dairy section or with the specialty cheeses. If you still can’t find mascarpone, use an equal amount of full-fat cream cheese, but know that the flavor will be much stronger and tangier. You may also want to beat in about 1/4 cup of heavy cream to lighten the filling if using cream cheese.
- Powdered sugar (aka confectioners’ sugar): Powdered sugar dissolves better in the mascarpone, so your tart filling won’t be grainy.
- Citrus zest: I like a combination of fresh lemon zest and fresh orange zest in the filling. The zest pairs well with the mascarpone and complements the sweet strawberries.
- Vanilla: Extract or vanilla bean paste.
- Fresh strawberries: Washed, thoroughly dried, and hulled. Wait until you are about to add them to the top of the tart to slice them.
- Strawberry jelly: Optional. Use this if you’d like to add a glaze to the tart.
How to Make No-Bake Strawberry Tart (Step-by-Step)
As this is a no bake tart, it’s just about assembling and chilling the graham cracker crust, mixing and adding the filling, then chilling and topping with strawberries.
When pressing the crust mixture into your tart pan, I recommend using a flat-bottomed measuring cup or glass. This will help you pack the crust into the pan and get a nice flat surface.
Letting the crust chill for 30 minutes before filling it helps the crust to set a bit. Otherwise, the edges of the crust can fall apart when you spread in the filling.
While you could mix the filling with a spatula, I recommend using an electric mixer. Beating the ingredients at medium-high speed for about 2 minutes works air bubbles into the mixture, creating a lighter texture.
Just make sure not to mix the filling for too long. Because of the fat content in the mascarpone, it can curdle or break if over-mixed.
Spread the filling evenly into the chilled crust, then refrigerate the tart for at least 1 hour to firm up the mascarpone filling.
While the tart chills, thinly slice the strawberries using a sharp knife. Try to use fresh strawberries that aren’t overly ripe, so the fruit stays nice and firm.
As far as laying the slices on top of the tart, you can really do any design that you like. My favorite is to thinly slice the strawberries and arrange them in alternating rows.
If possible, wait to add the strawberries until just before serving so they don’t weep.
If you choose to add the glaze, microwave the jelly just until it has melted enough to brush over the top of the strawberries. Gently brush it on with a pastry brush, then slice and enjoy!
Serve the strawberry tart as soon as you can, and know that it’s best enjoyed the same day it’s made.
Storage
This strawberry tart recipe is best served the same day it is made. If you need to make it ahead of time, cover and chill for up to 24 hours; wait until just before serving to add the strawberries.
Store leftover slices in an airtight container in the fridge for up to 2 days. If storing slices on top of each other, put wax paper or parchment paper between slices. Or, simply cover the entire tart pan with plastic wrap or aluminum foil.
Recipe Variations
I have made this easy strawberry tart recipe many different ways, and the recipe I shared in the recipe card is my absolute favorite. However, here are some variations that are also nice.
Pastry shell – Try using chocolate graham crackers or chocolate wafers for a chocolate wafer crust or vanilla wafer cookies for a vanilla wafter crust. Both of these variations can be made no-bake.
The filling – For a lighter filling, add up to 1 cup of pastry cream (from my homemade cream puffs recipe) to the mascarpone mixture before whipping. You may also fold in 1 cup of whipped cream to give the creamy filling a lighter texture.
The fruit – If your strawberries aren’t super sweet, try macerating them with a bit of fresh lemon juice, sugar, and fresh mint and spooning them over the tart slices.
You can also try using completely different fruits, such as stone fruits, raspberries, blackberries, or blueberries.
Chocolate – For a fun touch, melt some white chocolate in a small bowl and drizzle over the top of the strawberries. I do not recommend dark melted chocolate, as it will not look as nice visually, and will likely be too strong for the other flavors in the tart.
Flavor swaps – If you are using different fruits, try changing up the flavor of the fill with different citrus or extracts. For example, blueberries would pair nicely with lime zest. Or omit the zest and add 1/4 teaspoon almond extract and top the tart with fresh sweet cherries.
Recipe FAQ and Tips
Yes; I recommend using a 9-inch pie plate if you don’t have a tart pan.
Absolutely! If you are using 4-inch tart pans, you would probably be able to make 4 to 6 smaller tarts from this recipe.
If you want to layer the berries on the top of the tart as pictured here, you will need to use fresh strawberries. Frozen berries produce too much moisture after thawing and will not have the same texture.
If you only have frozen strawberries, try turning them into strawberry sauce. Chill the sauce, then spoon it over the tart slices before serving.
This can happen if you don’t use enough butter for the amount of graham cracker crumbs, if you don’t pack the crust into the pan firmly, and if you don’t chill the crust before adding the filling.
Make sure to measure the ingredients carefully and use a measuring cup or the bottom of a glass to help you really pack the crust into the pan.
I do not recommend freezing, as this can alter the texture of the filling.
Chill the tart for at least 1 hour and make sure to keep it chilled until just before serving.
Use a large, sharp knife. Dip the blade of the knife in very hot water; immediately wipe the blade dry, then slice the tart. Wipe off the blade between cuts, dipping it back into the hot water as needed.
Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!
Strawberry Mascarpone Tart
Ingredients
For the graham cracker crust
- 3 cups graham cracker crumbs about 18 full graham cracker sheets
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter melted
For the filling
- 3 (8-ounce) tubs mascarpone cheese room temperature
- 1 cup confectioner's sugar
- zest of 1 orange
- zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 pound fresh strawberries washed, dried, and hulled
- 2 tablespoons strawberry jelly for glazing, optional
Instructions
Prepare the crust
- In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and stir until the crackers are evenly moistened and hold together when pinched with your fingers.3 cups graham cracker crumbs, 1/2 cup granulated sugar, 12 tablespoons unsalted butter
- Add the crust mixture to (1) 11-inch tart pan with a removable bottom. Firmly press the crumbs into the pan, flattening the bottom and pressing the crumbs firmly against the sides with a flat-bottomed measuring cup or glass.
- Place the crust in the refrigerator to chill for 30 minutes.
Make the filling
- While the crust chills, add the mascarpone, sugar, citrus zest, and vanilla to a large mixing bowl. Using an electric hand mixer, beat on medium-high speed for about 2 minutes, until creamy and well combined.3 (8-ounce) tubs mascarpone cheese, 1 cup confectioner's sugar, zest of 1 orange, zest of 1 lemon, 2 teaspoons vanilla extract
- Spread the mascarpone filling evenly in the prepared graham cracker crust, then refrigerate for 1 hour. This will help the tart slice cleanly later on.
- Thinly slice the strawberries, then layer on top of the tart in rows or circles, making sure to cover the entire surface of the tart with the berries.1 pound fresh strawberries
- If you'd like to glaze the top of the tart, place the jelly in a microwave-safe bowl. Microwave on high for 10-20 seconds, just until the jelly melts enough to brush over the tart. Use a pastry brush to lightly brush the berries with the jelly.2 tablespoons strawberry jelly
- Serve right away or chill until ready to serve.
Notes
Storage
- This strawberry tart is best served the same day it is made, but it can be stored lightly covered in the refrigerator for up to 2 days. Do not freeze.
Variations
- If you do not have an 11-inch tart pan, you can make this recipe in a 9-inch pie plate instead.
- In lieu of using only strawberries, try using a mix of fresh berries for the top, such as raspberries, blackberries, and blueberries. Cut larger raspberries or blackberries in half before adding to the top of the tart.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
10 Comments on “No-Bake Strawberry Tart”
Thank you for sharing this recipe! I made it with the graham cracker crust. It was perfectly delightful! The lemon/orange zest combination really enhanced the flavor of the mascarpone and buying extra strawberries was a great tip! I used a nine-inch tart pan, which fit quite well. I prepared it the evening before and it held up well 16 hours later.
This is a yummy dessert. So refreshing yet with a creamy goodness. Beats cream cheese based desserts that’s for sure! My strawberries were a bit tart. I halved them and sprinkled with a little sugar and served on the side. This is my daughter’s new birthday favorite.
I love the look of this, quite simplistic so the flavours speak for themselves. When strawberries are great, really, what more could you ask for? Yum.
Yes, I agree that some things are best left simple. The citrus mascarpone is so good! I would even next time just eat some sliced up strawberries with the mascarpone cream.
Hi Joanne! This recipe looks so delicious! As always, your photos are beautiful too.
Thank you!
That sounds AMAZING!!! i want to eat it all up RIGHT NOW! 😀
xoxox
Kathleen
Forget love – I’d rather fall in chocolate! ~ Sandra J. Dykes
That looks great, thanks for passing it along. And I agree it’s nice to live in the south and be able to eat strawberries in February and March.
Yes, we certainly have our perks! The Florida oranges made me SOOOOO happy this winter!