No-Bake Lemon Tart with Raspberries & Basil
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.
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.
Notes
This tart will keep well in the refrigerator for up to 3 days. For best results, add the topping just before serving. 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.