Let Me Tell You About This Tart (and a little story)
You know those days when it’s so hot you can’t imagine turning on the oven, but you still want something that feels a bit fancy? Yep, that’s how this No-Bake Strawberry Lemon Swirl Tart came about. I still remember the first time I tried making it—ended up with more filling on my shirt than in the pan, but hey, live and learn. Now it’s my secret weapon for summer get-togethers and last-minute ‘hey, we’re coming over!’ texts. Plus, my niece calls it the ‘pink pie,’ which, honestly, sounds way cuter than anything I could come up with.
Why I Keep Coming Back to This Tart
I make this when I want something that *looks* impressive (like, Instagram-level swirls) but actually takes about as much brainpower as making a sandwich. My family goes wild for it, probably because it’s got that zingy lemon and sweet strawberry combo. Oh, and because I don’t have to run the oven, which as you can probably guess, makes me the hero of the household in July. (The first time I tried it, the swirl looked like a toddler’s painting, but nobody cared because it tasted so good.) And it’s the one dessert where I don’t get huffy if it gets a bit runny—it looks rustic, that’s my story and I’m sticking to it.
Here’s What You’ll Need (Substitutions Welcome!)
- 1 1/2 cups graham cracker crumbs (I sometimes use digestive biscuits instead if that’s what’s floating at the back of the cupboard)
- 1/3 cup melted butter (honestly, margarine works too, but butter’s just… better)
- 2 tablespoons sugar (skip it if your cookies are super sweet already)
- 1 pack (8 oz) cream cheese, softened (I’ve used mascarpone once when I was feeling extra, it was lush)
- 1/2 cup Greek yogurt (I ran out once and subbed in sour cream; not bad, but yogurt’s tang is nicer)
- 1/3 cup powdered sugar (granulated in a pinch, but you might feel the crunch!)
- Zest and juice of 1 lemon (My grandmother insisted on Meyer lemons, but I use whatever’s cheapest at the shop)
- 1 teaspoon vanilla extract
- 1 cup strawberries, hulled and chopped (I’ve even used frozen ones, defrosted—and it worked fine)
- 2 tablespoons honey or maple syrup (optional, but it lifts the strawberry flavor)
How I Throw This Together (Step by Slightly-Messy Step)
- Mix that crust: Crush the crackers or cookies—either in a food processor or, if you’re feeling old-school, bash ’em up in a plastic bag with a rolling pin. Add melted butter and sugar. Stir until it looks a bit like wet sand. Press into a tart pan (mine is 9 inches, but I’ve made this in a pie dish and it was fine). Pop it in the fridge to chill. Oh, and if it crumbles a bit, don’t sweat it. Rustic, remember?
- Strawberry swirl time: Mash strawberries with honey (or maple syrup) in a bowl. Sometimes I blitz them a little with my stick blender when I’m feeling techy, but mostly I just mash with a fork. Set aside—try not to eat it all.
- Lemon filling: In a separate bowl, beat cream cheese until it’s fluffy (ish). Add Greek yogurt, powdered sugar, lemon zest and juice, vanilla. Beat until smooth. (This is where I usually sneak a taste—it’s just too good not to.)
- Assemble: Spread the lemon filling over your chilled crust. Dollop the strawberry mixture on top in blobs. Now, take a butter knife and swirl it gently—don’t overdo it, or you’ll end up with pink soup. Trust me, I’ve done it. Chill in fridge for at least 4 hours, but overnight is even better. Actually, I think it tastes better the next day (if it survives that long).
Things I Wish I’d Known Earlier (Notes)
- If your strawberries are a bit sour, add a bit more syrup. Once I tried using only lemon juice and it came out way too tangy—won’t do that again.
- Letting it sit overnight really does make the flavors pop, even though I used to be too impatient to wait.
- If the filling seems runny, don’t panic. It always firms up more in the fridge than you’d expect.
What Else Can You Try? (Variations I’ve Attempted)
- I swapped in raspberries once (yum), and another time I tried blackberries but they were a bit too seedy—so maybe stick to softer berries.
- A dollop of whipped cream on top is never a bad idea.
- Once I went wild and added a tablespoon of limoncello to the filling; it was… strong. Maybe half that next time!
What If You Don’t Have a Tart Pan? (Equipment Talk)
Honestly, any shallow dish works. I’ve made this in a regular pie dish, and—confession—a brownie pan. You might not get those cute fluted edges, but nobody will care. If you’re short on a food processor, just whack the cookies in a zip bag and smash with anything heavy (I’ve used the bottom of a mug before, a bit noisy but does the trick).
How to Store (If It Lasts That Long!)
Keep it in the fridge, covered, for up to 3 days. But honestly, in my house everyone just forks off a wedge every time they open the fridge, so it’s usually gone by morning. I don’t recommend freezing—it goes kind of weird and icy.
How I Like to Serve It
We usually slice it right from the fridge and eat it cold—sometimes with a few extra fresh strawberries on top or a dollop of yogurt. (My brother says it’s best with a cup of strong tea, and who am I to argue?) Once we brought it on a picnic, but it got a bit soft in the sun, so maybe stick to indoor eating unless you’re brave.
Little Nuggets I’ve Picked Up (Pro Tips)
- I once tried rushing the chilling step and regretted it because everything slid around like a slip n’ slide. Patience, mate.
- Don’t over-swirl the strawberries. I know it’s tempting, but too much and you lose the pretty contrast.
- Actually, I find it works better if you use full-fat yogurt—it helps the filling set. Learned that the hard way after a low-fat disaster.
Honestly, the Questions I Get Most (FAQ)
- Can I use store-bought lemon curd instead? Sure! I’ve done it when lemons were stupid expensive. Just dollop it in with the filling; swirl away.
- What if I don’t have Greek yogurt? Use regular plain yogurt, but maybe drain it a bit first so it’s not too runny. Or honestly, just wing it.
- Can I make this dairy free? I’ve tried it with coconut yogurt and vegan cream cheese—it kinda works, but not quite as creamy. Maybe there’s a better way, but I haven’t found it yet (if you do—let me know!).
- Any shortcuts? Yeah, just buy a pre-made crust. No one will judge.
Oh! Before I forget, if you’re a visual learner, Sally’s Baking Addiction has a video that’s pretty close to my method (though I dare say mine is less fussy), and for a deep-dive into different no-bake tart crusts, King Arthur Baking is my go-to. Sometimes I just read those for fun—baking nerd, I know.
Anyway, whether you’re making this for a party, a last-minute dessert, or just because you felt like playing with swirls, I hope you have as much fun with it as I do. And if you end up with strawberry on your shirt, welcome to the club!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar
- 8 ounces cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
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1In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
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2Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan. Place in the refrigerator to chill while preparing the filling.
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3In a blender or food processor, puree the strawberries with powdered sugar until smooth. Set aside.
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4In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until creamy and well combined.
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5Spread the lemon cream filling evenly over the chilled crust. Spoon strawberry puree over the top and use a knife or skewer to swirl it into the filling for a marbled effect.
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6Refrigerate the tart for at least 3 hours or until set. Slice and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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