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Elegant No-Bake Lemon Tart

A refreshing no-bake lemon tart with a caramel-cookie Biscoff crust, creamy filling, and colorful fresh berry garnish.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Biscoff cookies, finely crushed You can substitute with other cookies if desired.
  • 1/2 cup unsalted butter, melted Use vegan butter for a dairy-free version.
For the filling
  • 1 cup heavy cream, cold Make sure it's chilled for best results.
  • 8 oz cream cheese, softened Vegan cream cheese can be used as an alternative.
  • 1/2 cup powdered sugar Adjust to taste if desired.
  • 1/2 cup fresh lemon juice Freshly squeezed is ideal.
  • 1 tablespoon lemon zest Zest from fresh lemons.
  • 1 teaspoon vanilla extract Pure vanilla extract recommended.
  • 1/4 cup white chocolate, melted and cooled Ensure it is dairy-free for vegan version.
For the garnish
  • Fresh raspberries For topping.
  • Thin lemon slices For decorative garnish.
  • Edible chamomile flowers (optional) For extra decoration.
  • Fresh basil leaves Adds freshness.
  • Crushed pistachios For sprinkling.

Method
 

Preparation
  1. In a bowl, combine crushed Biscoff cookies with melted butter until evenly coated.
  2. Press the mixture firmly into the bottom and sides of a tart pan. Chill for 20 minutes to set.
Filling
  1. In a mixing bowl, whip heavy cream until soft peaks form. Set aside.
  2. In another bowl, beat cream cheese and powdered sugar until smooth and creamy.
  3. Add lemon juice, lemon zest, vanilla extract, and melted white chocolate. Mix until fully combined.
  4. Gently fold the whipped cream into the lemon mixture until smooth and airy.
Assembly
  1. Pour the filling into the chilled crust and smooth the top.
  2. Refrigerate for at least 4 hours or until fully set.
  3. Before serving, decorate with raspberries, lemon slices, chamomile flowers, basil leaves, and crushed pistachios.

Notes

Serve chilled and let sit at room temperature for 5 minutes before slicing. For the best presentation, chill the knife under hot water and wipe between cuts.