Bright, creamy, and refreshingly aromatic, this No-Bake Lemon Tart with Raspberry and Basil is the perfect balance of citrus tang, natural sweetness, and subtle herbal notes. It requires no oven, making it ideal for warm days or when you want an elegant dessert without complicated steps.

Ingredients

For the Crust

• 1 ½ cups (180 g) graham cracker crumbs (or digestive biscuits)

• 6 tablespoons (85 g) unsalted butter, melted

• 2 tablespoons granulated sugar

• Pinch of salt

For the Lemon Filling

• 1 cup (240 ml) heavy cream

• 8 oz (225 g) cream cheese, softened

• ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)

• Zest of 2 lemons

• ¾ cup (90 g) powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon finely chopped fresh basil (very small amount for subtle flavor)

For the Topping

• 1 cup fresh raspberries

• A few small fresh basil leaves

• Optional: lemon zest or powdered sugar for garnish

Instructions

Step 1: Prepare the Crust

1. In a bowl, mix graham cracker crumbs, sugar, and salt.

2. Add melted butter and stir until the texture resembles wet sand.

3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch tart pan.

4. Refrigerate for at least 30 minutes to firm up.

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Step 2: Make the Lemon Filling

1. In a large bowl, beat cream cheese until smooth and creamy.

2. Add powdered sugar, lemon zest, lemon juice, and vanilla. Mix until fully combined.

3. In a separate bowl, whip the heavy cream until soft peaks form.

4. Gently fold the whipped cream into the lemon mixture.

5. Stir in the finely chopped basil. Keep it subtle — basil should enhance, not overpower.

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Step 3: Assemble the Tart

1. Pour the lemon filling into the chilled crust.

2. Smooth the top with a spatula.

3. Refrigerate for at least 4 hours (or overnight) until fully set.

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Step 4: Add Toppings

1. Arrange fresh raspberries on top.

2. Garnish with small basil leaves.

3. Optional: sprinkle lemon zest or a light dusting of powdered sugar.

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Flavor Profile

• Creamy and smooth texture

• Bright citrus tang

• Sweet-tart raspberry contrast

• Gentle herbal freshness from basil

The basil adds a sophisticated twist without making the tart taste savory.

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Tips for Best Results

• Use fresh lemon juice for the brightest flavor.

• Chill thoroughly — no-bake desserts rely on refrigeration to set properly.

• For cleaner slices, dip your knife in warm water and wipe between cuts.

• If you prefer a firmer texture, add 1 teaspoon of gelatin dissolved in warm water to the filling.

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Storage

• Store in the refrigerator for up to 3 days.

• Best served slightly chilled but not ice-cold for maximum flavor.

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Final Thoughts

This No-Bake Lemon Tart with Raspberry and Basil is light yet indulgent, elegant yet simple. It delivers a refreshing citrus punch with delicate herbal depth, making it perfect for spring gatherings, summer dinners, or whenever you crave something bright and refined.

A dessert that feels fancy — without turning on the oven.