This bright and refreshing no-bake lemon tart is the perfect dessert for warm summer days when you don’t want to turn on the oven. The combination of tangy lemon, sweet raspberries, and aromatic basil creates a sophisticated flavor profile that will impress your guests. Best of all, it comes together quickly and can be prepared ahead of time for stress-free entertaining.
Why You’ll Love This Recipe
This no-bake lemon tart is a game-changer for several reasons. First, the buttery graham cracker crust provides the perfect foundation for the silky smooth lemon filling. The fresh raspberries add a burst of color and tartness that balances the sweetness, while the basil brings an unexpected herbal note that elevates this dessert from simple to spectacular. It’s also incredibly versatile – you can make it in a traditional tart pan or as individual mini tarts for a more elegant presentation.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 14 full sheets)
- 1/2 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
For the Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup fresh lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups fresh raspberries
- 2 tablespoons fresh basil leaves, finely chopped (plus extra small leaves for garnish)
- 2 tablespoons honey
- 1 tablespoon lemon juice
Directions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a measuring cup to press it down firmly. Refrigerate for 30 minutes to set.
- Make the filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the sweetened condensed milk and continue beating until well combined. Add the lemon juice, lemon zest, and vanilla extract. Beat until smooth and thickened, about 3-4 minutes.
- Assemble the tart: Pour the filling into the chilled crust, spreading it evenly with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the topping: About 30 minutes before serving, in a small bowl, gently toss the raspberries with the chopped basil, honey, and lemon juice. Let the mixture sit at room temperature to allow the flavors to marry.
- Finish the tart: Just before serving, arrange the raspberry-basil mixture over the top of the chilled tart. Garnish with small basil leaves.
- Serve: Carefully remove the tart from the pan and place on a serving platter. Slice and serve chilled.
Servings and Timing
Serves: 8-10 Prep Time: 30 minutes Chill Time: 4 hours minimum Total Time: 4 hours 30 minutes (plus overnight chilling for best results)
Variations
- Lime Version: Substitute lime juice and zest for the lemon for a different citrus flavor.
- Berry Swap: Try blackberries, blueberries, or a mixture of berries instead of raspberries.
- Herb Alternatives: Mint or thyme can be used in place of basil for a different herbal note.
- Crust Options: Use shortbread cookies, vanilla wafers, or ginger snaps instead of graham crackers.
- Mini Tarts: Divide the mixture among 12 mini tart pans or a muffin tin lined with removable liners for individual servings.
Storage and Reheating
- Refrigerator: This tart will keep well in the refrigerator for up to 3 days. For best results, add the topping just before serving.
- Freezer: You can freeze the tart (without the topping) for up to 1 month. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before adding the topping and serving.
- Note: This dessert is served chilled and does not require reheating.
FAQs
Can I make this tart dairy-free? Yes, you can substitute the cream cheese with dairy-free cream cheese and use dairy-free sweetened condensed milk. The butter in the crust can be replaced with coconut oil.
My filling isn’t setting properly. What went wrong? Make sure you’ve used enough lemon juice, as the acidity helps the filling set. Also, ensure the cream cheese is softened and properly beaten with the condensed milk before adding the lemon juice.
Can I use bottled lemon juice instead of fresh? Fresh is strongly recommended for the best flavor, but in a pinch, bottled will work. Just be aware that the flavor won’t be as bright.
How far in advance can I make this tart? You can prepare the tart base and filling up to 2 days ahead. Add the raspberry and basil topping just before serving for the freshest result.
Do I need a tart pan with a removable bottom? While not absolutely necessary, a pan with a removable bottom makes it much easier to remove and serve the tart. If you don’t have one, a pie plate will work, but the presentation might not be as clean.
Conclusion
This No-Bake Lemon Tart with Raspberries & Basil is the perfect balance of sweet, tart, and herbaceous flavors. The creamy lemon filling paired with the fresh raspberry-basil topping creates a dessert that’s both refreshing and indulgent. It’s an ideal make-ahead option for summer gatherings or any occasion when you want an impressive dessert without turning on the oven. Give this recipe a try, and it might just become your new go-to dessert for the warmer months!
More Sweet Treats to Try
If you loved this No-Bake Lemon Tart with Raspberries & Basil, why not explore more no-bake delights and complementary flavors? Try the Luscious Lemon Raspberry Swirl Cheesecake Cups for another citrusy and berry-filled treat. If you’re a fan of banana-based no-bake desserts, the No-Bake Banana Split Cake is a must-try! For a fun and easy lemon-based snack, the Lemon Oatmeal No-Bake Cookies bring a chewy, refreshing twist. Chocolate lovers will adore the Raspberry Chocolate Lava Cupcakes for a rich, gooey complement to the lemon tart. And for an elegant frozen treat, the Frozen S’mores Cheesecake Bars are the perfect indulgence.
No-Bake Lemon Tart with Raspberries & Basil
Equipment
- Mixing Bowl
- Electric Mixer
- Tart Pan
- Measuring Cups
- Plastic Wrap
- Spatula
Ingredients
Crust
- 2 cups graham cracker crumbs about 14 full sheets
- 0.5 cup unsalted butter melted
- 3 tbsp granulated sugar
- 0.25 tsp salt
Filling
- 16 oz cream cheese softened
- 14 oz sweetened condensed milk
- 0.75 cup fresh lemon juice about 4-5 lemons
- 2 tbsp lemon zest
- 1 tsp vanilla extract
Topping
- 2 cups fresh raspberries
- 2 tbsp fresh basil leaves finely chopped, plus extra for garnish
- 2 tbsp honey
- 1 tbsp lemon juice
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a measuring cup to press it down firmly. Refrigerate for 30 minutes to set.
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the sweetened condensed milk and continue beating until well combined. Add the lemon juice, lemon zest, and vanilla extract. Beat until smooth and thickened, about 3-4 minutes.
- Pour the filling into the chilled crust, spreading it evenly with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- About 30 minutes before serving, in a small bowl, gently toss the raspberries with the chopped basil, honey, and lemon juice. Let the mixture sit at room temperature to allow the flavors to marry.
- Just before serving, arrange the raspberry-basil mixture over the top of the chilled tart. Garnish with small basil leaves.
- Carefully remove the tart from the pan and place on a serving platter. Slice and serve chilled.