Easy Strawberry Tart Recipe (video)

Ingredients for No-Bake Strawberry Tart

I love this easy and delicious no-bake strawberry tart with cheesecake filling! It’s perfect for any occasion! Here are the main ingredients you’ll need to make the dessert:

• Graham Crackers & Salted Pretzels: for making the sweet and salty crust. You’ll love the combination of flavors! This is my favorite crust recipe!
• Melted Butter: for making the crust. You can use salted or unsalted butter.
• Cream Cheese: for making the cheesecake filling. Soften the cheese at room temperature for 30 to 45 minutes so it’s easier to cream.
• Heavy Cream: use very well chilled heavy cream for making the whipped cream.
• Gelatin: I use regular, unflavored gelatin powder to set the cheesecake layer. This dessert will not set without gelatin! You can also use the same amount of agar gelatin if you want a gelatin alternative.
• Strawberries: use fresh or frozen strawberries for making the cheesecake filling. However, you’ll need fresh strawberries for garnishing the top.
• Strawberry Extract: this extract is completely optional but I like to add it to make the cheesecake even more flavorful!

Making the Graham Cracker Pretzel Crust

The only thing you need to bake for this cheesecake tart recipe is the crust! You’ll love the sweet and salty flavors of the graham cracker and pretzel crust! The little bits of salt on the pretzels is the perfect complement to the sweet filling.

• Just place the crackers and pretzels into a food processor or blender and pulse until fine crumbs form.
• Don’t have either? Don’t worry! Place the crackers and pretzels into a ziplock bag and pound them into crumbs using a rolling pin! I add melted butter to the crumbs to bring them together, then press the crumbs firmly into the bottom of your tart pan!

In my video recipe, I used an 11-inch tart pan (affiliate link). This recipe will also work well with 9 or 10-inch pans. I recommend using a pan with a removable bottom so it’s easy to serve the strawberry tart. You can also use a springform pan! Bake the crust for about 15 minutes at 350F, just until the crust is golden. Allow it to cool completely before filling!

How to Make a No-Bake Strawberry Cheesecake Tart

Once you have the pretzel and graham cracker crust prepared, it’s time to make the delicious filling! I filled my strawberry tart with an amazing no-bake cheesecake filling! It’s so light, fluffy, creamy and fruit! I make the no-bake filling with cream cheese, whipped cream and crushed strawberries! You can use fresh or frozen berries for this recipe! You can even try with raspberries!

1. First, cream the cheese until it’s creamy and smooth.
2. Then add in the dissolved gelatin needed to set the filling. I found that adding the gelatin into the softened cream cheese prevents clumps from forming.
3. Mix in the crushed strawberries and strawberry extract (affiliate link) next. I like to add the extract for even more flavor but feel free to omit it if you don’t this berry extract on hand.
4. Pour the strawberry filling into the cooled crusted and let it set for a few hours. I recommend at least 3 to 4 hours in the refrigerator but you can make this tart even 2 to 3 days ahead of time!

Garnishing the Strawberry Tart

I garnished the top of this strawberry tart with a stunning arrangement of sliced strawberries! To create this look, first wash and pat the strawberries dry. Using a small, sharp knife, slice the strawberries vertically. I recommend using the inner slices of the strawberries for the prettiest arrangement. Lay the strawberries overlapping in circles, starting from the outside and working your way inwards.

• Add the strawberry garnish only when you’re ready to serve! If you are making this cheesecake tart ahead of time, leave them off!

Make-Ahead Instructions

This stunning strawberry cheesecake tart can be made ahead of time! It will stand well in the refrigerator for up to 3 days. I recommend assembling the entire tart, except for the sliced strawberries on top. Those are best added the same day so they don’t dry out. Keep the tart in the refrigerated in the tart pan and remove it from the pan when you’re ready to serve.