Why You’ll Love The Easiest No Bake Raspberry Lemon Cream Tart Recipe

I enjoy how easily the filling comes together with just a bowl and a spoon. The cream cheese gives the tart richness while the lemon curd keeps it tangy and fresh. The raspberry layer adds gorgeous color and flavor, and topping it with fresh berries makes the tart look like something from a bakery. It’s flexible, too—I can swap in blueberries, blackberries, or currants.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

for the pastry (see note at top of directions)
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water

For the filling
1 1/2 packages (“bricks”) cream cheese, softened to room temperature
1/2 cup lemon curd (store bought)
1/2 cup powdered sugar
1/2 – 3/4 cup seedless raspberry jam (store bought)
2 tablespoons lemon juice
2 pints fresh raspberries
fresh mint, to garnish, optional

Directions

1. If using a ready-made crust: I skip straight to making the filling.

2. If making the crust: I blend the flour, sugar, and salt in a processor. I pulse in the butter until the mixture resembles coarse meal. I add the ice water until the dough comes together in moist clumps.

3. I form the dough into a disk, wrap it in plastic, and chill for at least 2 hours or overnight.

4. I roll the chilled dough to 1/4-inch thickness and fit it into a 9-inch pie dish, trimming and crimping the edges. I prick the bottom with a fork and freeze it for about 30 minutes.

5. Blind baking: I preheat the oven to 400°F, line the crust with parchment, fill with pie weights, and bake 25–30 minutes until lightly golden. I reduce the oven to 300°F, remove weights and parchment, and bake 10–15 minutes more until evenly browned. I let it cool completely.

6. To make the filling: I stir together the cream cheese, lemon curd, and powdered sugar until smooth. I spread it evenly in the crust and chill for 30 minutes.

7. I loosen the jam with lemon juice until it’s pourable, then gently pour it over the cream layer without mixing the two layers.

8. Starting at the outer edge, I arrange raspberries in concentric circles, filling the entire tart. I garnish with mint if I want a pop of color.

9. I keep the tart chilled until serving so the layers stay firm and cleanly sliced.

Servings and Timing

Servings: 8
Prep time: 25 minutes
Chill time: 30–45 minutes
Bake time (if making crust): 35–45 minutes
Total time: 55 minutes to 1 hour 15 minutes (depending on crust)

Variations

I enjoy making this tart with blueberries, blackberries, or currant jam. I sometimes swirl a bit of the raspberry layer into the lemon filling for a marbled look. For a brighter flavor, I add a bit of lemon zest to the cream layer. When I want something extra rich, I top the tart with whipped cream rosettes.

Storage/Reheating

I keep the tart covered in the refrigerator for up to 3 days. The berries stay fresh, and the filling remains firm. This tart is not ideal for freezing because the fresh raspberries lose their texture, but the filling alone can be frozen before assembling if I want to prep ahead.

FAQs

Can I use a store-bought crust?

Yes, I often use a graham or shortbread ready-made crust when I want an entirely no-bake dessert.

Can I make the crust ahead?

Absolutely, I bake it a day ahead and fill it when ready.

Does the cream cheese need to be softened?

Yes, soft cream cheese blends smoothly and prevents lumps.

Can I replace raspberry jam with another flavor?

Yes, any seedless berry jam works well.

Do I have to chill the tart before adding berries?

Chilling helps the cream layer firm up so the jam and berries sit neatly on top.

Can I use frozen raspberries?

I avoid them because they soften too much when thawed.

Can I reduce the sugar?

Yes, I adjust the powdered sugar to taste.

How do I keep the layers from mixing?

I pour the jam gently and smooth it lightly without pressing down.

Can I make individual tartlets?

Yes, I divide the filling among mini crusts for small servings.

Can I decorate with something other than mint?

Yes—lemon zest curls or whipped cream look great.

Conclusion

I love how effortless and impressive this Raspberry Lemon Cream Tart is. With its creamy base, bright berry topping, and beautiful presentation, it’s one of my favorite no-bake desserts to share—or to assemble quickly when I want something sweet without turning on the oven.