Hello! Tell me something.
How is it already mid-June? July feels right around the corner and time is racing by. I could use a little slowdown—and a festive dessert helps.
Enter this no-bake cheesecake triple berry star tart with major summer and fireworks vibes. With the Fourth of July coming up, it’s a perfect dessert for barbecues, pool parties, and celebration tables.
If you love cheesecake, this tart is a winner. It’s easy, uses just a few ingredients, and always disappears at parties.
The crust and base follow classic no-bake cheesecake methods: a buttery graham cracker crust and a silky filling made from cream cheese, sweetened condensed milk, and vanilla. Just three pantry-friendly ingredients make the smoothest, creamiest no-bake filling.
I’m a graham cracker crust person through and through—honestly, I could happily eat the crust by itself. Combined with the filling, the base comes together with only five total ingredients, and it’s delightfully simple.
And then there are the berries. I used a star-shaped arrangement of blueberries for the center inspired by a classic star tart idea. It’s not as precise as the professional examples, but it looks charming and festive. Layer strawberries around the edges and fill gaps with raspberries for a striking red, white, and blue presentation.
The result tastes like summer: bright, fruity, and just right for warm days and gatherings.
One of the best things about this tart is how easy it is to make ahead. Because it’s no-bake, the filling needs time to set in the fridge—so prepare it the day before and add the berries just before serving. The texture will be a bit creamier than a baked cheesecake, but it holds up nicely for serving.
Share your Fourth of July plans—what are you making, eating, or drinking? I’m excited to hear and I’ll raise a glass with you.
No Bake Cheesecake Triple Berry Star Tart
8
6 hrs
Ingredients
Graham crust
- 8 tablespoons unsalted butter, melted
- 2 cups graham cracker crumbs
No-bake cheesecake filling
- 12 ounces cream cheese, softened
- 1/2 cup sweetened condensed milk
- 2 teaspoons vanilla extract
Berry star
- 2 pints strawberries, hulled and sliced lengthwise
- 1 pint blueberries
- 1/2 pint raspberries
- Honey for drizzling
- Fresh mint for garnish
Instructions
Graham crust
- Combine graham cracker crumbs and melted butter in a large bowl until the crumbs are evenly moistened. Press the mixture into a 9-inch tart pan, bringing the crust up the sides. Refrigerate 30 minutes while you make the filling.
- Note: a tart pan with a removable ring makes slicing neater. You can use a pie dish if needed, but the tart pan holds its shape better.
No-bake cheesecake filling
- Beat the softened cream cheese in a mixer until smooth. Add sweetened condensed milk and vanilla and beat until fully combined and lump-free. Pour the filling over the chilled crust and refrigerate 4 to 6 hours, or overnight, to set.
Berry star
- Arrange the blueberries in a star shape in the center of the tart. It doesn’t need to be perfect—just get the general shape and refine it. Layer the strawberries around the outer edge in two or three rows and fill in gaps with raspberries. Tidy the star as needed. Right before serving, drizzle honey and garnish with fresh mint.
Notes
Did you make this recipe?
Share your photos and tag #howsweeteats. I appreciate you so much!
This just makes me giddy!