No Bake Lemon Blueberry Tart
I have been making this no bake lemon blueberry tart for years, and it is the dessert I turn to when I want something impressive without switching on the oven. The combination of sharp lemon curd and sweet, jammy blueberries set in a buttery biscuit base is simply a joy, and it comes together in about thirty minutes of hands-on work.
Recipe Overview
- Prep Time: 30 minutes
- Chill Time: 4 hours (minimum)
- Total Time: 4 hours 30 minutes
- Servings: 10 slices
- Difficulty: Easy
Why You’ll Love This No Bake Lemon Blueberry Tart
- No oven required — ideal for hot summer days when you cannot bear to heat the kitchen.
- The filling sets perfectly firm, so you get clean, neat slices every time.
- Bright, zesty lemon balances the sweet blueberries beautifully; it never feels cloying.
- You can make it a day ahead, which takes all the pressure off party day.
- It uses simple, everyday ingredients you probably already have in your pantry.
Ingredients You’ll Need
- 250g digestive biscuits
- 100g unsalted butter, melted
- 30g caster sugar
- 400g full-fat cream cheese, softened
- 100g icing sugar, sifted
- Finely grated zest and juice of 3 large unwaxed lemons
- 300ml double cream
- 150g good-quality lemon curd
- 200g fresh blueberries, plus extra for topping
- 2 tablespoons granulated sugar
- 1 tablespoon cornflour
- 2 tablespoons water
- Fresh mint leaves, to decorate (optional)
Tip: Use full-fat cream cheese for the best texture; low-fat versions can make the filling runny and prevent it from setting properly.
How to Make No Bake Lemon Blueberry Tart
- Make the biscuit base. Place the digestive biscuits in a sealed food bag and crush them with a rolling pin until you have fine crumbs that look like wet sand. Tip the crumbs into a bowl, pour over the melted butter and caster sugar, and stir until every crumb is coated and the mixture feels clumpy when pressed between your fingers.
- Form the crust. Tip the buttery crumbs into a 23cm loose-bottomed tart tin. Press them firmly and evenly into the base and up the sides using the flat bottom of a glass. The crust should feel compact and solid, not crumbly. Place the tin in the fridge to chill while you prepare the filling.
- Make the blueberry compote. In a small saucepan, combine the blueberries, granulated sugar, cornflour, and water. Set over a medium heat and stir gently. After about 3 minutes, you will hear a soft popping sound as the berries begin to burst. The mixture will thicken and turn a deep, glossy purple. Simmer for 2 minutes, then remove from the heat and let it cool completely.
- Whip the cream. Pour the double cream into a large, chilled bowl. Using an electric whisk, beat it until soft peaks form. When you lift the whisk, the cream should hold its shape briefly before flopping back down. Do not over-whip, or it will become grainy.
- Mix the lemon filling. In a separate large bowl, beat the softened cream cheese and sifted icing sugar together until smooth and glossy, with no lumps. Add the lemon zest, lemon juice, and lemon curd. Beat again until the mixture is pale yellow and smells wonderfully sharp and fresh.
- Fold everything together. Gently fold the whipped cream into the lemon cream cheese mixture using a large metal spoon. Use a figure-of-eight motion, cutting through the centre and bringing the mixture up from the bottom. Stop as soon as you cannot see any streaks of white; the filling should be light, airy, and uniform in colour.
- Assemble the tart. Spoon half of the lemon filling into the chilled biscuit base and spread it into an even layer. Dollop the cooled blueberry compote over the filling and spread it gently, leaving a small border around the edge. Spoon the remaining lemon filling on top and smooth the surface with a palette knife or the back of a spoon. The top should look smooth and pale yellow.
- Chill and set. Cover the tart loosely with cling film and refrigerate for at least 4 hours, though overnight is better. The filling should feel firm and bounce back slightly when you gently press the centre. When you slice through it, the layers should hold their shape cleanly.
- Decorate and serve. Just before serving, top with fresh blueberries and a few mint leaves if you like. Run a warm, dry knife around the edge of the tin before releasing the tart. The crust should feel firm and buttery, and the filling should be silky and smooth.
Tips From My Kitchen
- Chill your bowl and whisk for the cream: Cold equipment helps the cream whip faster and hold its shape longer. I pop my bowl and beaters in the freezer for ten minutes before I start.
- Use unwaxed lemons for the zest: Waxed lemons have a coating that can make your filling taste slightly bitter. Unwaxed lemons give you that pure, bright citrus flavour without any unwelcome aftertaste.
- Let the blueberry compote cool completely: If you add warm compote to the cream cheese filling, it will melt the cream and make the layers run together. I spread mine on a plate to speed up the cooling process.
- Press the biscuit base firmly: A loose, crumbly base will fall apart when you slice the tart. Take your time pressing the crumbs into the tin, making sure the corners are thick and even.
- Soften the cream cheese properly: Cold cream cheese creates lumps that are impossible to beat out. Leave it on the counter for at least an hour before you start, or cut it into small cubes to speed things along.
- Use a loose-bottomed tart tin: This makes removing the tart so much easier. If you only have a solid tin, line it with a strip of baking parchment across the base to help lift the tart out.
Common Mistakes to Avoid
- Overcrowding the pan: If you try to make a taller tart by piling in extra filling, the centre may not set properly. Stick to the quantities given and use the correct 23cm tin for the best results.
- Wrong temperature: The tart must chill for a full 4 hours, but if your fridge is too cold, the cream cheese can become grainy. Set your fridge to a standard 4°C and avoid placing the tart right at the back where it is coldest.
- Skipping the rest time: I know it is tempting to dig in early, but the filling needs this time to set. If you slice too soon, you will end up with a runny mess rather than clean, elegant layers.
Delicious Variations to Try
- Spicy Version: Add a pinch of ground ginger and a grating of fresh nutmeg to the biscuit base. The warm spice notes pair beautifully with the lemon and blueberry.
- Vegan Option: Use a plant-based cream cheese and coconut cream (the thick part from a chilled tin of full-fat coconut milk) instead of double cream. Use a vegan butter and check that your biscuits are free from milk products.
- Different Fruit: Swap the blueberries for raspberries, blackberries, or a mixture of summer berries. You can also use sliced strawberries, but cook them for slightly less time as they break down faster.
What to Serve With No Bake Lemon Blueberry Tart
- A dollop of lightly sweetened clotted cream or crème fraîche
- A cup of strong black coffee or a pot of Earl Grey tea
- A glass of sparkling elderflower cordial for a non-alcoholic treat
- Extra fresh berries scattered around the plate for colour
Still hungry for ideas? You might also love Chewy Lemon Blueberry Cookies Recipe To Bake, No Bake Blueberry Cream Cheese Bars from our sister kitchens.
Frequently Asked Questions
Can I freeze this no bake lemon blueberry tart?
Yes, you can freeze the tart without the fresh blueberry topping. Wrap it tightly in cling film and then in foil, and freeze for up to one month. Thaw it in the refrigerator overnight before decorating and serving.
Why did my biscuit base go soggy?
A soggy base usually happens if the filling is too wet or if the base was not pressed firmly enough. Make sure your blueberry compote is very thick and completely cool before adding it, and chill the base for at least 15 minutes before filling.
Can I use bottled lemon juice instead of fresh?
I strongly recommend using fresh lemon juice for this recipe. Bottled juice often contains preservatives and lacks the bright, zingy flavour that makes this tart so special. The zest is also essential and can only come from fresh lemons.
How long will the tart keep in the fridge?
The tart will keep well in the refrigerator for up to three days, covered loosely with cling film. After that, the biscuit base may start to soften. I find it tastes best on the second day, when the flavours have had time to meld together.
Can I make this tart gluten-free?
Absolutely. Simply swap the digestive biscuits for a gluten-free alternative, such as gluten-free shortbread or oat biscuits. Check the label on your lemon curd too, as some brands contain wheat flour as a thickener.
no bake lemon blueberry tart
A delightful no-bake tart featuring a buttery digestive biscuit crust, a tangy and creamy lemon filling, and a homemade glossy blueberry compote. Perfect for a refreshing dessert.
Ingredients
Method
-
Make the biscuit base. Place the digestive biscuits in a sealed food bag and crush them with a rolling pin until you have fine crumbs that look like wet sand. Tip the crumbs into a bowl, pour over the melted butter and caster sugar, and stir until every crumb is coated and the mixture feels clumpy when pressed between your fingers.
-
Form the crust. Tip the buttery crumbs into a 23cm loose-bottomed tart tin. Press them firmly and evenly into the base and up the sides using the flat bottom of a glass. The crust should feel compact and solid, not crumbly. Place the tin in the fridge to chill while you prepare the filling.
-
Make the blueberry compote. In a small saucepan, combine the blueberries, granulated sugar, cornflour, and water. Set over a medium heat and stir gently. After about 3 minutes, you will hear a soft popping sound as the berries begin to burst. The mixture will thicken and turn a deep, glossy purple. Simmer for 2 minutes, then remove from the heat and let it cool completely.
-
Whip the cream. Pour the double cream into a large, chilled bowl. Using an electric whisk, beat it until soft peaks form. When you lift the whisk, the cream should hold its shape briefly before flopping back down. Do not over-whip, or it will become grainy.
-
Mix the lemon filling. In a separate large bowl, beat the softened cream cheese and sifted icing sugar together until smooth and glossy, with no lumps. Add the lemon zest, lemon juice, and lemon curd. Beat again until the mixture is pale yellow and smells wonderfully sharp and fresh.
-
Fold everything together. Gently fold the whipped cream into the lemon cream cheese mixture using a large metal spoon. Use a figure-of-eight motion, cutting through the centre and bringing the mixture up from the bottom. Stop as soon as you cannot see any streaks of white; the filling should be light, airy, and uniform in colour.
-
Assemble the tart. Spoon half of the lemon filling into the chilled biscuit base and spread it into an even layer. Dollop the cooled blueberry compote over the filling and spread it gently, leaving a small border around the edge. Spoon the remaining lemon filling on top and smooth the surface with a palette knife or the back of a spoon. The top should look smooth and pale yellow.
-
Chill and set. Cover the tart loosely with cling film and refrigerate for at least 4 hours, though overnight is better. The filling should feel firm and bounce back slightly when you gently press the centre. When you slice through it, the layers should hold their shape cleanly.
-
Decorate and serve. Just before serving, top with fresh blueberries and a few mint leaves if you like. Run a warm, dry knife around the edge of the tin before releasing the tart. The crust should feel firm and buttery, and the filling should be silky and smooth.
Notes
For best results, allow the tart to chill overnight to ensure it sets completely and the layers hold their shape when sliced. Use unwaxed lemons for zest. Ensure all ingredients, especially cream cheese and double cream, are well chilled before use, except for the softened cream cheese.
After testing this recipe five times, I finally got it just right. I stumbled upon this combination by accident, and it’s been a hit ever since. This no bake lemon blueberry tart has become my go-to for summer gatherings, and I hope it becomes one of yours too. If you enjoy no-bake desserts, you might also like our Chicken Salad Greek Yogurt Recipe for a savoury option, or a fresh Lettuce Wraps Recipe Fresh Appetizer to start your meal. For another simple stunner, try our Creamy Boursin Cheese Pasta Recipe on a busy weeknight. I would love to hear how your tart turns out, so please leave a comment below and share your experience.
