Most berry tarts use a baked crust and a plain berry or mascarpone cheese filling, but this one keeps things simpler. We use a graham cracker crust, and the filling is cream cheese with a little lemon to brighten it up. No oven needed and no complicated steps! Chill it in the fridge and top with whatever fresh berries you’ve got. It comes out looking like a showstopper, but it’s the easiest thing you’ll make all week.

A tart with a graham cracker crust, topped with cream filling and assorted fresh berries, sits on a wooden surface with scattered berries and gold forks nearby.

Graham cracker crusts and cream cheese are two of my favorite things, so combining those for this fresh berry tart was a no-brainer. I wanted to create something simple and easy that can be put together in a jiffy for a sweet summer treat. You do have to chill the tart for best results. I like it chilled overnight, but even just a couple of hours is fine.

Testing results for berry tart

  1. We tried using mascarpone cheese, but testers preferred cream cheese in the filling.
  2. You’ll see raspberries in these photos, but the sturdier berries work best if you’re making the tart in advance.
Person with shoulder-length blond hair and blue glasses smiling indoors in front of a red brick wall.

I hope you make this recipe. I think you’ll love it!

Be sure you try our other favorite no-bake desserts, like this easy Chocolate Lasagna (this one is a favorite among my grandchildren!); these adorable Strawberry Tartlets, which are perfect for summer bridal showers; or this fun Strawberry Trifle, one of my favorite desserts to take to a potluck.

A fork holds a slice of cheesecake topped with raspberries and blueberries, with more berries and cheesecake on the table in the background.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Honey graham crackers: You can also use the ready-made graham cracker crumbs, which makes this recipe even easier. And, if you want to make it gluten-free, you can find gluten-free graham crackers in specialty grocery stores or online.

Cream cheese: I prefer Philadelphia cream cheese and never use generic.

Lemon juice: Even though it’s just a couple of teaspoons, using fresh lemon juice is essential. I don’t even own bottled lemon juice!

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A tart with a crumb crust and creamy filling, topped with strawberries, raspberries, blueberries, and blackberries, with one slice being served on a spatula.

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Berry Tart Recipe

No-bake berry cream cheese tart with a graham cracker crust, lemony cream cheese filling, and fresh berries on top.
Prep: 15 minutes
Chill Time: 3 hours
Total: 3 hours 15 minutes
Servings: 8 slices
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A berry tart with a cream filling is topped with a crescent of fresh strawberries, raspberries, blackberries, and blueberries, sitting on a wooden surface.

Equipment

9-inch tart pan
9-inch tart pan

Ingredients 

Ingredients

  • 10 sheets honey graham crackers (makes 1 ¼ cup crumbs)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 8 ounces cream cheese, softened
  • ⅔ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 8 ounces cool whip, thawed
  • ½ cup strawberry jam, warmed (optional for glazing)
  • Mixed fresh berries for topping
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Instructions 

For the crust:

  • In a blender or food processor, crush the graham crackers until they are crumb consistency.
    10 sheets honey graham crackers (makes 1 ¼ cup crumbs)
    A glass bowl with graham cracker crumbs and melted butter, next to a tart pan, a dish of mixed berries, and a few scattered strawberries and raspberries on a wooden surface.
  • Mix graham cracker crumbs and sugar until well blended.
    10 sheets honey graham crackers (makes 1 ¼ cup crumbs), ¼ cup granulated sugar
    A glass bowl with graham cracker crumbs and sugar sits on a wooden surface next to fresh berries in a dish and a fluted tart pan.
  • Stir in the melted butter and until fully blended, then pack the crust firmly and evenly into the bottom and up the edges of a 9-inch tart pan.
    1/2 cup unsalted butter, melted
    Crumbled graham cracker crust in a tart pan, with a bowl of berries and extra crust crumbs on a wooden surface.
  • Set the tart dish in the freezer to set while making the filling.
    A tart pan filled with a pressed graham cracker crust sits on a wooden surface next to a bowl of berries and a partially empty mixing bowl with leftover crumbs.

For the filling:

  • Beat the cream cheese until smooth, then mix in powdered sugar, vanilla, lemon juice, and lemon zest. Beat until smooth and creamy.
    8 ounces cream cheese, softened, 2/3 cup powdered sugar, 1/2 teaspoon vanilla extract, 2 teaspoons fresh lemon juice, 1 teaspoon lemon zest
    A glass bowl of whipped cream cheese mixture on a wooden surface, with a bowl of whipped cream, a cut lemon, and assorted fresh berries nearby.
  • Fold in the Cool Whip and stir until well blended.
    8 ounces cool whip, thawed
    A bowl with whipped cream mixture, a graham cracker pie crust, and a bowl of mixed berries on a wooden surface.
  • Place in the refrigerator overnight or at least 2-3 hours.
    A cheesecake tart with a graham cracker crust sits on a wooden surface next to a bowl of mixed berries and an empty mixing bowl.
  • Top tart with mixed berries. You can lightly brush ½ cup strawberry jam, warmed (optional for glazing) to glaze the berries.
    Mixed fresh berries for topping
    A cheesecake tart partially topped with fresh strawberries, raspberries, blueberries, and blackberries, next to plates, gold forks, and a bowl of assorted berries on a wooden table.

Notes

  • You can make this berry tart ahead of time and freeze it without the berry topping.
  • I used a 9-inch tart pan for this berry tart but if you don’t have one, you can use a 9-inch pie plate.

Nutrition

Serving: 1slice, Calories: 398kcal, Carbohydrates: 46g, Protein: 3g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 59mg, Sodium: 303mg, Potassium: 91mg, Fiber: 1g, Sugar: 32g, Vitamin A: 736IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 398
Keyword: Berry Tart
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Questions and tips

Storage

Store the berry cream cheese tart covered in the refrigerator for one to two days.

Can you make the berry tart in advance?

You can make this berry tart a day or so ahead. I would store the filling in a separate container so the crust doesn’t soften as much. Put it together the day you want to serve it.

Can you freeze the berry tart?

You can freeze the berry tart for up to three months. Don’t add the fresh berry topping until the day you want to serve it. Thaw in the refrigerator for a few hours.

Can you use a different pan?

You can make this tart in a 9-inch pie plate or individual mini tart pans.

A woman with shoulder-length blonde hair, wearing a white T-shirt and dark jeans, stands in a kitchen with a brick backsplash and stainless steel appliances. She is smiling and resting her hands on the counter.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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