Strawberry Tart

This fresh Strawberry Tart is simple to make, completely no-bake, and has the most heavenly, rich flavor.

Here is another example of mascarpone being one of the best ingredients on earth.

Strawberry Tart - Made with a Graham Cracker Crust, Mascarpone Filling, and Sliced Strawberries

The flavor is unlike anything else, and when you add a touch of orange zest, lemon zest, and vanilla, it has the most heavenly taste and aroma.

This is one of the earliest recipes I ever posted on this blog, dating back to March 2011. I’ve since changed the crust to a graham cracker crust instead of a classic baked pie crust. 

The graham cracker goes better with the cheesecake-like qualities of this tart, and it also makes this a completely no-bake recipe. No need to turn on the oven!

Strawberry Tart Recipe - With Slice Being Taken from the Whole Tart

If you’re looking for a great dessert for spring or summer to bring to parties or events, this is one of the best options out there. This is definitely an indulgent and rich dessert, but also has a lightness to it and feels very summery.

Here’s a closeup on a slice, so you can see the light and creamy texture of the citrus vanilla mascarpone filling:

No Bake Tart - Closeup View With Graham Base, Mascarpone Filling, and Fresh Strawberries Visible

How to Make the Graham Cracker Crust:

Break up two sleeves of graham crackers just enough so you can fit them into a food processor, and add granulated sugar:

Graham Cracker Crust - Grind in Food Processor with Sugar

Process until the graham crackers are ground into crumbs, then add melted butter:

Graham Cracker Crumbs - Bind with Melted Butter by Pouring into Food Processor Bowl

Process again until the crumbs are evenly moistened:

Graham Cracker Crust - made with Graham Crumbs, Sugar, and Butter in Food Processor Bowl

Pour the graham cracker crust into an 11-inch tart pan with a removable bottom, and spread as evenly as you can with a spatula:

How to Press in Crust made from Graham Crackers

Then, I like to use a rounded measuring cup to finish flattening and pressing the crumbs out to the edges:

How to Make Graham Cracker Crust - Press in Firmly with Measuring Cup

That way when I go to slice later, the crust holds together really well.

Chill the crust in the fridge for 30 minutes.

How to Make the Strawberry Tart Filling:

In a large bowl, combine room temperature mascarpone cheese, powdered sugar, vanilla extract, orange zest, and lemon zest:

Mascarpone Filling - No Bake with Mascarpone, Powdered Sugar, Vanilla, and Citrus Zest in a Bowl

Make sure you do not skip the citrus zest. This is a really simple filling, and the zest pairs so wonderfully with the flavor of the mascarpone.

Whip everything together until combined:

Mascarpone Filling - For Fresh Strawberry Tart, in a bowl with blue spatula

Spread the mascarpone filling evenly into the chilled crust:

No Bake Mascarpone Tart - With Graham Cracker Crust and Mascarpone Filling Being Spread Inside with Spatula

Refrigerate the tart for one hour to firm up the mascarpone, and in the meantime, slice the strawberries.

You can really do any design that you like. My favorite is to thinly slice the strawberries and arrange them in alternating rows:

Fresh Strawberry Tart - Adding Sliced Strawberries On Top

Serve the strawberry tart as soon as you can, and know that it’s best enjoyed the same day it’s made. Leftovers will keep in decent condition for a couple days more, but after that the fresh strawberries are not as good.

Strawberry Lemon Tart - With Fresh Strawberries and Lemon Zest Mascarpone Filling

Also make sure to chill any leftovers in the refrigerator. 

Tiramisu is another classic mascarpone-focused dessert recipe to try next.

Or try these Strawberry Cheesecake Parfaits, which has a similar flavor profile but is layered into cups. Very fun for parties. Enjoy!

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5 from 2 votes

Strawberry Mascarpone Tart

This simple Strawberry Tart is perfect for the summer, and completely no bake. Made with a sweet graham crust, citrus vanilla mascarpone cheese, and sliced strawberries.
Course Dessert
Cuisine American
Keyword mascarpone, strawberry tart
Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 281kcal


For the Graham Cracker Crust:

  • 2 sleeves graham crackers (or 3 cups graham cracker crumbs)
  • 1/2 cup granulated sugar
  • 12 tbsp unsalted butter melted

For the Strawberry Tart:

  • 3 8-ounce tubs mascarpone cheese at room temperature
  • 1 cup confectioner's sugar
  • zest of 1 orange
  • zest of 1 lemon
  • 2 tsp vanilla extract
  • 1 lb strawberries*


  • Starting with the crust, break up the graham crackers with your fingers so they can be placed into a food processor. Add the granulated sugar and process until the graham crackers are ground up.
  • Pour in the melted butter and process until the graham crackers are evenly moistened, and hold together when pinched with your fingers.
  • Press the crumbs evenly into an 11-inch tart pan with a removable bottom. You really want to press the crumbs firmly. I use a rounded measuring cup to flatten and press the crumbs up the edges.
  • Refrigerate the crust for at least 30 minutes, and in the meantime work on the filling.
  • For the filling, combine the mascarpone, confectioner's sugar, orange zest, lemon zest, and vanilla in a large mixing bowl. Whip with a hand mixer on medium high speed for about 2 minutes, until well-mixed.
  • Spread the mascarpone filling evenly in the refrigerated crust, then refrigerate for 1 hour. This will help the tart slice cleanly later on.
  • Next, prepare the strawberries. Wash and dry them thoroughly, then remove the stems. You can do whatever design you like for the top, but I like to slice them thinly (about 1/8" thick slices), then layer them in rows on top. Make sure to cover the entire surface with plenty of strawberries. Now it's ready to enjoy.
  • Ideally, serve the strawberry tart the same day you make it, but it will keep in the fridge for about 2 more days before really going downhill. Enjoy!


*You only need to use 1 lb of strawberries to cover the top, though I often will buy 2 containers so that I can use similar-sized strawberries for decorating.


Calories: 281kcal | Carbohydrates: 32g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 5mg | Potassium: 92mg | Fiber: 1g | Sugar: 30g | Vitamin A: 532IU | Vitamin C: 33mg | Calcium: 14mg | Iron: 1mg

Post and recipe updated in April 2020. Originally published in March 2011.