You don’t need an oven for this no-bake white chocolate strawberry tart. Made with a chilled butter and cracker crust, this is perfect for summer. Especially when strawberries are in season, as they shine on this tart.

no-bake white chocolate strawberry tart

Summer baking is somewhat an oxymoron. I admit I do bake during the summer, but I try to avoid it. When the heat is bad, it’s the last thing on my mind. It’s why I love no bake desserts like this strawberry tart with white chocolate.

white chocolate filling in tart shell

The shell is made with cookie crumbs. I love cookie crusts, they’re so easy to put together and always taste good. You can also use pretzels or vanilla wafers. Any plain cookie would work. Even chocolate crumbs.

The white chocolate filing is super simple. Only a mix of whipped cream and velvety white chocolate. It’s sweet enough that you almost don’t need to add sugar to anything else.

And the strawberries really shine in this white chocolate strawberry tart, as I use plenty. They are so refreshing and moist, just gently coated with lemon juice and sugar; the two things that make them stay pretty for days.

a slice of chocolate strawberry tart

More summer dessert recipes to explore

white chocolate tart with strawberries
no bake white chocolate strawberry tart


No bake white chocolate strawberry tart

Juicy strawberry tart with a white chocolate filling. It's the perfect no-bake summer dessert when strawberries are sweet and in season.
Prep 20 minutes
Cook 5 minutes
Chill 3 hours
Total Time 3 hours 25 minutes
Servings 8


  • 9 oz graham crackers or other digestive cookies
  • 8 tablespoons unsalted butter melted
  • 1/4 teaspoon salt
  • 7 oz white chocolate roughly chopped
  • 1 1/4 cups heavy cream
  • 1 teaspoon vanilla bean paste
  • 14 oz strawberries cleaned and hulled
  • 1/2 lemon juiced
  • 2 tablespoons white granulated sugar


  • To make the crust, pulse cookies in a food processor until they resemble fine crumbs. Whisk in melted butter and salt, until the crumbs resemble wet sand.
  • Transfer the crumbs to a 9-inch pie plate with removable bottom. Press the crumbs down the bottom of the pan and up the sides either with a spoon or preferably something that has a flat surface. Make sure they're really packed.
  • Chill the crust in the refrigerator for an hour or overnight.
  • Meanwhile prepare the filling
  • In a heatproof bowl set over a saucepan of simmering water, melt the chocolate. Stir occasionally. When melted, transfer the bowl to the counter and let cool to room temperature.
  • Beat cream with vanilla until light-to-medium peaks form. Add melted chocolate and whisk until incorporated on low speed.
  • Pour the mixture into the crust and smooth it with a spatula, making it as even as possible. Chill for 2-3 hours or overnight.
  • hull the strawberries and slice them in half. Transfer them to a shallow plate, sprinkle with lemon juice and sugar. Let sit for about 20 minutes.
  • Top the tart with the strawberries, slice and serve.


This tart is best eaten fresh but is still pretty good the next day. Keep leftovers in the refrigerator. 

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  1. Kelsey M says:

    Yum! This is totally perfect for me because with the hot summer months, my apartment just gets SO HOT every time I try to bake or use the stove. I’m forced to cook most everything in the early am so that I can shower afterwards. Yeah, it gets pretty sticky and gross.

    All this being said, this recipe looks right up my ally right now!

    1. Alice says:

      I can totally relate!
      I’m glad you like the recipe. 🙂