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.
One of the best things about this recipe is that there’s no need to turn on the oven. It’s simple to prepare, can be made ahead of time, and only gets better after a few hours in the refrigerator. The creamy filling sets beautifully, making it easy to slice and serve, while fresh blueberries on top add a beautiful finishing touch.
Serve this no-bake tart at a family gathering, a summer barbecue, or simply enjoy a slice as a homemade treat. It’s an easy dessert that’s always a crowd-pleaser. The combination of buttery crust, tangy lemon, and sweet blueberry filling creates a dessert that’s rich without feeling heavy. It’s an elegant yet effortless recipe that’s sure to become a favorite for warm days and special occasions alike.
How to make no-bake lemon blueberry tart with mascarpone
Begin with crushing the digestive biscuits or graham crackers into fine crumbs.
Mix the crumbs with the melted butter until evenly combined. Press the mixture 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 layer
Add the blueberries, sugar, and lemon juice to a small saucepan.
Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries soften and release their juices. Lightly mash some of the berries with the back of a spoon.
In a small bowl, stir together the cornstarch and water to make a slurry, then add it to the saucepan. Cook for another 1–2 minutes, stirring constantly, until the mixture thickens.
Remove from the heat and let it cool completely.
Prepare the mascarpone lemon cream
In a large bowl, beat together the mascarpone, Greek yogurt, powdered sugar, lemon zest, lemon juice, vanilla extract (if using), and a pinch of salt until smooth and creamy.
Add the cold whipping cream and continue mixing until the cream reaches medium-stiff peaks.
Assemble the tart
Spread the cooled blueberry mixture evenly over the chilled biscuit crust. Place the tart in the freezer for 15 minutes to help the blueberry layer firm up.
Spoon the lemon cream over the blueberry layer and smooth the surface with an offset spatula.
Refrigerate the tart for at least 6 hours, or preferably overnight, until the filling is fully set.
Decorate and serve
Before serving, decorate the tart with fresh blueberries, lemon slices, and fresh mint leaves if desired. Finish with a light dusting of powdered sugar.
Slice and serve chilled.
With its buttery biscuit crust, vibrant blueberry layer, and light, creamy lemon filling, this no-bake tart is fresh, elegant, and the perfect dessert for spring and summer gatherings.
Hope you will try this amazing Lemon Blueberry Tart. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
Other similar no-bake desserts you may like to try
This No-Bake Lemon Strawberry Tart features a buttery crust, fresh strawberry sauce, and a creamy lemon filling for an easy, refreshing dessert.
You will love this No-Bake White Chocolate Raspberry Pie, it combines creamy white chocolate with sweet-tart raspberries in an elegant, easy no-bake dessert.
This No-Bake Berry Lemon Yogurt Mousse Cake is a light, creamy dessert layered with fresh berries and bright lemon flavor, perfect for any occasion.
For more blueberry desserts check our full collection for Blueberry Recipes.
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No-Bake Lemon Blueberry Tart with Mascarpone
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
- fresh blueberries
- fresh mint or basil
- lemon slices
- powdered sugar
Instructions
Prepare the crust.
- Crush the digestive biscuits or graham crackers into fine crumbs.
- 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.
- 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.
- Stir the cornstarch with the water to make a slurry, then add it to the saucepan.
- Cook for another 1–2 minutes, stirring constantly, until thickened.
- Remove from the heat and let cool completely.
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.
- Add the cold whipping cream.
- Continue mixing until it reaches medium-stiff peaks.
Assemble the tart.
- Add the cooled blueberry mixture over the chilled biscuit crust.
- Spread it evenly. Place the tart in the freezer for 15 minutes to help the blueberry layer firm up.
- Spoon the lemon cream on top.
- Smooth the surface with an offset spatula.
- Refrigerate the tart for at least 6 hours, or preferably overnight, until the filling is fully set.
Decorate and serve.
- Top with fresh blueberries, lemon slices, and fresh mint leaves if desired.
- Dust with powdered sugar.
- Slice and enjoy chilled.
Nutrition
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