Is there anything prettier than a bright, ruby-red raspberry tart? ✨ This No-Bake Raspberry Tart is a total showstopper—crisp graham cracker crust, a creamy, dreamy filling, and a crown of fresh raspberries on top. Best of all? No oven required!
It’s the kind of dessert that looks fancy but is secretly so simple. Perfect for summer gatherings, brunch, or a special date night dessert. If you love no-bake berry desserts, you might also enjoy my Strawberry Icebox Cake or No-Bake Lemon Pie.
Let’s make something beautiful!
Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- Topping:
- 2 cups fresh raspberries
- Optional: 2 tablespoons raspberry jam (warmed for glaze)
Instructions:
1. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated.
2. Press the mixture firmly into a 9-inch tart pan (with removable bottom). Use a flat-bottomed cup to press tightly and evenly up the sides and bottom. Chill in the fridge for 20 minutes.
3. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
6. Spoon the filling into the chilled crust and smooth the top evenly.
7. Arrange fresh raspberries over the tart, starting from the outer edge and working inward for a pretty pattern.
8. If desired, brush warmed raspberry jam over the berries for a glossy finish.
9. Chill for at least 2 hours (or until firm) before slicing and serving.
🍓 Serving and Presentation Tips:
- Garnish with mint leaves for a fresh pop of color.
- Serve chilled on a pretty dessert plate with a dusting of powdered sugar.
- For extra indulgence, drizzle a bit of white chocolate over the raspberries.
📝 Important Recipe Notes:
- Chilling: Essential to let the tart set up fully—don’t skip!
- Berries: Pat the raspberries dry before adding them to prevent sogginess.
- Storage: Best enjoyed within 2 days, stored in the fridge.
- Make-Ahead: You can make the crust and filling a day in advance, but add the berries close to serving for best freshness.
❓ Detailed FAQ Section:
Can I freeze the no-bake raspberry tart?
Yes, but for best results, freeze without the raspberries on top. Add them fresh before serving. Wrap the tart tightly and freeze for up to 1 month.
Can I use frozen raspberries?
Fresh raspberries are best for presentation and texture. Frozen berries tend to release too much moisture as they thaw.
Why won’t my tart set?
Be sure to whip the cream to stiff peaks and chill the tart for at least 2 hours to firm up properly.
🌀 Variations:
- Mixed Berry: Use a mix of raspberries, blueberries, and blackberries for a colorful twist.
- Chocolate Crust: Swap graham crackers for crushed Oreos.
- Citrus Zing: Add lemon or lime zest to the filling for a tangy kick.
- Vegan: Use vegan cream cheese, coconut cream, and a dairy-free crust alternative.
🛠️ Tips and Techniques:
- Firm Crust: Press the crust down really well to avoid crumbling when slicing.
- Best Cream Cheese: Use full-fat cream cheese for the creamiest texture.
- Perfect Glaze: Warm raspberry jam slightly in the microwave to make it easy to brush over the berries.
🧊 Storage Information:
Store the tart covered in the fridge for up to 2 days. For longer storage, freeze (without berries) for up to 1 month and thaw in the fridge before topping and serving.
🔢 Nutrition Information:
Per slice:
- Calories: 310
- Carbohydrates: 25g
- Protein: 4g
- Fat: 23g
- Cholesterol: 75mg
- Sodium: 160mg
- Potassium: 125mg
- Fiber: 3g
- Sugar: 16g
No-Bake Raspberry Tart
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
Filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
Topping:
- 2 cups fresh raspberries
- Optional: 2 tablespoons raspberry jam warmed for glaze
Instructions
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated.
- Press the mixture firmly into a 9-inch tart pan (with removable bottom). Use a flat-bottomed cup to press tightly and evenly up the sides and bottom. Chill in the fridge for 20 minutes.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Spoon the filling into the chilled crust and smooth the top evenly.
- Arrange fresh raspberries over the tart, starting from the outer edge and working inward for a pretty pattern.
- If desired, brush warmed raspberry jam over the berries for a glossy finish.
- Chill for at least 2 hours (or until firm) before slicing and serving.
Notes
- Use a tart pan with a removable bottom for easiest slicing.
- Swap graham crackers for crushed digestive biscuits or Oreos for a twist.
- The tart is best served chilled.
- Calories: 310
- Carbohydrates: 25g
- Protein: 4g
- Fat: 23g
- Cholesterol: 75mg
- Sodium: 160mg
- Potassium: 125mg
- Fiber: 3g
- Sugar: 16g
This No-Bake Raspberry Tart is a total game-changer—easy, elegant, and bursting with fresh berry flavor. Perfect for impressing your guests (or just treating yourself to something special!). Give it a try and let me know how it turns out—I’d love to hear your thoughts and see your creations. Happy no-baking! 🍓✨
