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No-Bake Lemon Blueberry Tart

No-Bake Lemon Blueberry Tart with Mascarpone

5 from 2 votes
If you're looking for an easy dessert that feels fresh, light, and perfect for summer, this No-Bake Lemon Blueberry Tart with Mascarpone is one you'll want to make again and again. It starts with a simple buttery biscuit crust, followed by a homemade blueberry layer bursting with juicy berries and bright lemon flavor. The tart is finished with a creamy lemon filling made with mascarpone, Greek yogurt, and fresh lemon zest for a smooth, refreshing texture that pairs beautifully with the sweet blueberries.
Servings 8 servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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Ingredients
  

Cookie Crust

  • 7 oz (200g) digestive biscuits or graham crackers
  • 1/3 cup (80g) butter , melted

Blueberry Sauce

  • 9 oz (250g) blueberries , fresh or frozen
  • 3 tbsp (45g) sugar
  • 1 tbsp (15g) lemon juice
  • 2 tbsp (16g) cornstarch
  • 2 tbsp (30g) water

Mascarpone Lemon Filling

  • 1 cup (240g) mascarpone cheese
  • 5 oz (150g) thick Greek yogurt , ideally strained
  • 3.5 oz (100 ml) cold whipping cream
  • 1/3 cup (40g) powdered sugar
  • zest of 2 large lemons (about 10g)
  • 1 tbsp (15g) lemon juice
  • 1/4 tsp (1g) salt

To Decorate

Instructions
 

Prepare the crust.

  • Crush the digestive biscuits or graham crackers into fine crumbs.
    No-Bake Blueberry Lemon Tart - step1
  • Mix with the melted butter until evenly combined.
  • Press it firmly into the bottom and up the sides of an 8-inch (20 cm) tart pan with a removable bottom.
  • Refrigerate for at least 30 minutes while you prepare the filling.

Make the blueberry sauce.

  • Add the blueberries, sugar, lemon juice to a small saucepan.
    No-Bake Blueberry Lemon Tart - step6
  • Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries begin to soften and release their juices. Lightly mash some of the berries with the back of a spoon.
    No-Bake Blueberry Lemon Tart - step9
  • Stir the cornstarch with the water to make a slurry, then add it to the saucepan.
    No-Bake Blueberry Lemon Tart - step12
  • Cook for another 1–2 minutes, stirring constantly, until thickened.
  • Remove from the heat and let cool completely.
    No-Bake Blueberry Lemon Tart - step14

Prepare the lemon cream.

  • In a large bowl, add the mascarpone, Greek yogurt, powdered sugar, salt, lemon zest, lemon juice, vanilla extract (if using), and a pinch of salt.
  • Mix until smooth and creamy.
    No-Bake Blueberry Lemon Tart - step19
  • Add the cold whipping cream.
    No-Bake Blueberry Lemon Tart - step20
  • Continue mixing until it reaches medium-stiff peaks.
    No-Bake Blueberry Lemon Tart - step21

Assemble the tart.

  • Add the cooled blueberry mixture over the chilled biscuit crust.
    No-Bake Blueberry Lemon Tart - step15
  • Spread it evenly. Place the tart in the freezer for 15 minutes to help the blueberry layer firm up.
    No-Bake Blueberry Lemon Tart - step16
  • Spoon the lemon cream on top.
  • Smooth the surface with an offset spatula.
    No-Bake Blueberry Lemon Tart - step25
  • Refrigerate the tart for at least 6 hours, or preferably overnight, until the filling is fully set.
    No-Bake Blueberry Lemon Tart - step27

Decorate and serve.

  • Top with fresh blueberries, lemon slices, and fresh mint leaves if desired.
    No-Bake Blueberry Lemon Tart - step29
  • Dust with powdered sugar.
    No-Bake Blueberry Lemon Tart - step31
  • Slice and enjoy chilled.

Video

Nutrition

Serving: 1 serving out of 8Calories: 376kcalCarbohydrates: 36.62gProtein: 10.07gFat: 22.29gSaturated Fat: 12gTrans Fat: 0.357gCholesterol: 55mgSodium: 724mgPotassium: 227mgFiber: 3.5gSugar: 15.49gVitamin A: 632IUVitamin C: 6.3mgCalcium: 213mgIron: 1.06mg
Calories: 376kcal
Course: Dessert
Cuisine: American
Keyword: blueberry, lemon, mascarpone, no bake summer dessert, no bake tart