No-Bake Strawberry Lemon Tart (Easy Summer Dessert!)

Need a simple yet elegant no-bake dessert for summer gatherings? Make this Strawberry Lemon Tart! The filling is reminiscent of no-bake cheesecake, but it’s creamier and richer thanks to the combination of mascarpone and cream cheese. 

Creating this Strawberry Lemon Tart

As much as I love baking with the abundance of fresh summer produce — whether it be ripe peaches, berries, mango, or pineapple — I can’t stand turning on my oven on hot summer days. 

My solution? No-bake treats like this lemon tart topped with fresh strawberries!  

It’s a quick dessert that looks impressive but is actually so easy to make. It’s perfect for taking advantage of sale prices on fresh strawberries, and the pop of lemon in the mascarpone filling perfectly balances out the natural sweetness of the berries.  

Even better, you can use any fresh berry or berry blend you have on hand! I love strawberry lemon desserts, but the creamy lemon filling pairs well with any stone fruit or berry. 

The texture of this lemon cheesecake tart is reminiscent of a classic no-bake cheesecake, but the mascarpone makes the filling slightly softer, creamier, and richer than cheesecake. 

If you’re in need of a simple summer dessert that doesn’t require turning on your oven, make this strawberry lemon tart!  

Tools Needed for This Recipe

You don’t need any of the equipment listed below, but having them on hand makes preparing the no-bake lemon tart with strawberries even easier. 

• Food processor — Optional for making the cookie crumbs needed for the crust. If you don’t have a food processor, seal the cookies in a bag and gently bash with a rolling pin. 
• Tart Pan — I made this recipe using one large tart pan, but you can use mini tart pans if desired. 
• Mixing Bowl — You can use the same bowl to prepare the crust and the lemon filling. 
• Electric Mixer — A stand mixer or handheld electric mixer will work. 
• Zester — Makes zesting the lemons so much faster. 
• Measuring Spoons — A must for any baking recipe! 
• Offset Spatula — Ideal for evenly smoothing the filling into the cookie crust. 

Strawberry Lemon Tart Ingredients 

This strawberry lemon dessert has three components: the no-bake Biscoff cookie crust, the creamy lemon mascarpone filling, and the fresh strawberry topping. 

Here’s what you’ll need to make the tart: 

• Biscoff Cookies
• Unsalted butter 
• Mascarpone
• Cream cheese
• Powdered sugar 
• Lemon juice and zest
• Vanilla extract 
• Strawberries 

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Is There a Mascarpone Substitute I Can Use? 

Mascarpone is an Italian fresh cheese that’s ultra thick, creamy, and spreadable. It contains roughly double the amount of fat as American cream cheese and is also more neutral in flavor (not tangy). 

Mascarpone can be found near the cream cheese and ricotta at your local grocery store and is very easy to find!  

However, if you don’t have mascarpone on hand and don’t want to make an extra run to the store to get some, you may substitute cream cheese for the mascarpone. The lemon tart filling will be tangier in flavor but otherwise the texture will be similar. 

Just note that it is very important that you use full-fat mascarpone and cream cheese or the tart won’t set.

Can I Use Other Fruit? 

Of course! I recommend raspberries or blackberries (won’t need to slice them just arrange in a circle around the tart). You could also use this strawberry rhubarb compote or this blueberry sauce.

Is There a Biscoff Cookie Substitute I Can Use?  

I used Biscoff cookies for the base of this tart, but you can use graham crackers if you prefer (regular or gluten-free). A sugar cookie or lemon cookie would also work if it has the same texture as a Biscoff cookie or graham cracker (i.e. crispy rather than soft). 

How to Make a No-Bake Strawberry Lemon Tart 

This strawberry lemon tart with a creamy mascarpone filling requires some patience as the tart must chill for 4+ hours before being sliced and served. Otherwise it’s a straightforward recipe with minimal prep work. 

Here’s how the strawberry lemon mascarpone tart is made: 

How to Make the Crust

1. Put the Biscoff cookies into a food processor and process until fine crumbs. 
2. Add melted butter to the cookie crumbs. Process for a few seconds until combined. 
3. Turn the cookie crumbs into a 20cm loose bottom tart pan, then use a spoon to push the crumbs into the base of the pan. 

How to Make the Filling

1. Put the mascarpone, cream cheese and powdered sugar into a mixing bowl and use an electric mixer with a whisk attachment to beat together until smooth. 
2. Add the lemon zest, lemon juice and vanilla extract.
3. Transfer the lemon filling to the prepared crust. 
4. Put the tart pan into the refrigerator for at least 4 hours. 
5. When you’re ready to serve the tart, arrange the strawberry slices in a circular pattern on the tart. 

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Garnish Ideas

This strawberry lemon tart is beautiful as is, but if you want to make it even prettier you can garnish it with one or more of the following: 

• Lemon thyme
• Fresh basil leaves
• Fresh mint
• Lemon zest

Can I Use Mini Tart Pans? 

Yes! You can use individual tart pans to make this no-bake strawberry lemon tart recipe. 

There are a variety of sizes available (4 in, 3 in, 2.5 in). Some pans may serve two people, while others create cute individual mini tarts. I haven’t tried this so I’m not sure how many you will get out of the ingredients as listed. 

How Long Does It Take for a No-Bake Tart to Set? 

It takes around 4 hours for the strawberry lemon cheesecake tart to set in the fridge. However, it is best to leave it overnight to get the cleanest slices.

How to Make a Crumb Crust Without a Food Processor

If you don’t have a food processor, put the Biscoff cookies into a ziplock bag and crush them up with a rolling pin or meat mallet. You may want to place the bag onto a cutting board before crushing the cookies; this will protect your countertop. 

Tips for Slicing a No-Bake Lemon Tart 

The tart filling won’t be as firm as a no-bake cheesecake. It will remain slightly soft and wobbly, but should be firm enough to slice cleanly. 

However, if the filling seems too stiff when you take it out of the fridge, let it sit at room temperature for 10 to 15 minutes before slicing. 

Just note that if the tart sits out for too long it will soften considerably and won’t be firm enough to slice. 

Make-Ahead Instructions for No-Bake Strawberry Lemon Tart

You can assemble parts of the strawberry lemon mascarpone tart in advance to serve later. I recommend waiting to arrange the strawberry slices on top of the tart until you’re ready to slice and serve. 

• Cookie crumbs: Can be prepared up to 5 days in advance. Store in an airtight container until ready to use. 
• Cookie crust: Can be prepared up to 3 days in advance. Store at room temperature, wrapped in plastic wrap. 
• Strawberry slices: Can be prepared up to 2 days in advance. Refrigerate in an airtight container until ready to use. 
• Crust and filling: The filling can be turned into the crust, then wrapped with plastic wrap and refrigerated up to 2 days in advance. Wait to arrange the strawberries on top until ready to serve. 

Tips for Making a Strawberry Lemon Tart

• Use room temperature mascarpone and cream cheese — Cold mascarpone in particular tends to split if it’s mixed with room temperature ingredients. Set your dairy products on the counter 30 to 40 minutes before starting the recipe to ensure they’re at room temperature when they’re added to the filling. 
• Work from the sides to the bottom when making the crust — I find it easier to work the crumbs up the sides of the pan first and then concentrate on the bottom. You can cover the bottom of the crumbs with a piece of plastic wrap then pressing them down so the crumbs don’t stick to your hands.
• Arranging the strawberry slices —To decorate, I cut each strawberry into four equal slices (from top to bottom), then I used the larger slices for the first layer around the outside edge of the tart and worked my way in using smaller strawberries. This way, the layers of strawberry get progressively smaller until they reach the center. 

How to Store a No-Bake Lemon Tart 

Cover and store the tart in the refrigerator for up to 48 hours. Note that the filling doesn’t freeze well, so I recommend eating the tart within a few days of making it! 

Try This Strawberry Lemon Tart Recipe at Home!

Next time you’re looking for a strawberry lemon dessert, give this no-bake Strawberry Lemon Tart a try! Did you think it was quick, easy, and delicious? Leave a comment below and give it a review for others to see what you thought of this recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this Strawberry Lemon Tart!

More Easy Strawberry Desserts: 

Try these Creamy Strawberry Lemonade Popsicles for a fun take on some favorite summer flavors.

This Lemon Curd Tart with Strawberry Rhubarb Compote is the perfect dessert when you need something special. It takes just 20 minutes to prepare, but looks so elegant!

This beautiful and colorful Fresh Strawberry Galette with Almond Crust emphasizes the sweet juiciness of the strawberries without much added sugar. 

Strawberry Fool is such an easy strawberry dessert recipe to make in the summer. It’s basically strawberries and cream taken up a notch! Simple, yet delicious!

Orange Strawberry Granita is a refreshing Italian frozen dessert with a coarse, flaky consistency. You make it by hand rather than churning it in an ice cream maker, so no special tools are required!

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