Low Carb No Bake Strawberry Tart (THM S)

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If you’re looking for an easy dessert to satisfy and impress a crowd, this is the one!


This strawberry tart requires no baking, and is incredibly easy to make. This tart has a delicious, fresh strawberry flavor and tastes unbelievably light. You definitely don’t have to be a dessert master to enjoy this one!

I used the Fresh Strawberry Sauce posted earlier this week for the filling, which is simple to make. The sauce takes time to cook down, so make sure you tackle it first.

Next, prepare and chill the Mock Graham Cracker Crust.

Then start the filling!


You have a few different filling options – I opted for a mousse with a little Greek yogurt for a more dense texture. You could do all mousse (which is straight whipped cream with strawberry sauce), or you could go for a cheesecake mousse with a little softened cream cheese added. Decisions, decisions! [See Variations below for more specific directions on the different filling options.]

For the mousse, start by whipping the heavy cream with Pyure or THM Gentle Sweet and some vanilla bean paste. I like using the paste versus extract for this because I can use more paste without getting the raw alcohol flavor of extract. I find it at Walmart (back in the cake decorating section), but you can buy the same product on Amazon if you’re unable to find it in a store.


Once the cream starts to get slightly frothy, add the strawberry sauce and continue whipping to stiff peaks. If you plan on making this a cheesecake mousse, add the softened cream cheese and sauce at the same time. [No need for any dyes! You’ll get that beautiful blush pink color from the sauce alone.]

When the cream is whipped to stiff peaks, gently fold in the Greek yogurt. You could even take a shortcut and use an already flavored 000 yogurt (strawberry or vanilla!) – if you do, go shy on the sweetener and work up from there.


Fill up the tart shell, pushing the mousse into every nook and cranny, then smoothing it with your spatula. [I don’t get too crazy about making it “perfect,” because I think homemade looks better. So, don’t stress it!]

Chill for about another half hour while you whip some more cream for the topping.

I prefer lightly sweet whipped cream, since the filling is sweet.

Also, I’m a Food Network junkie who watches all the baking championships and it really stuck with me when one of the pro-baker judges said, “The cream shouldn’t compete with the filling. It’s an accessory, not the main focus.” So, I try to make my whipped creams on the lighter side of sweet, so that my filling has a chance to really shine.


You can pipe the cream onto your tart, like so. Or you can just fill the tart edge-to-edge with cream, whichever you desire. Add some fresh berry decorations, if you’re feeling super fancy.

Chill until you’re ready to serve.


This tart was just gorgeous. So much so, I almost couldn’t believe how simple it was to put together.


The crust firms up perfectly, and glides right out of the pan. Don’t get me wrong, I was super anxious about lifting that tart shell off the crust (as it took some finesse), and once I got it loose it popped right off. I found it easy to set the tart on the edge of my counter (so half was on the counter, and half was in my hand), then work to pop the bottom (gently!) out of the shell. [Truth be told, I about had a heart attack trying to get it out of the shell, because I did NOT want to mess it up.]

The strawberry filling is light and airy with a tinge of tartness. The crust is firm and buttery with a whisper of cinnamon and molasses.

If you need an easy dessert for your Easter lunch or brunch, this is just the one for you!


Filling Variations

  • Mousse: 1 1/2 c heavy cream as the base with 1 Tbsp of sweetener. Option to add 1 tsp of gelatin for a more firm texture.
  • Cheesecake Mousse: 1 c heavy cream with 8oz soft cream cheese. Start with 1 Tbsp of sweetener, and work up if needed.

No Bake Strawberry Tart (THM S)

  • Servings: 8
  • Time: Hands on 30 minutes, plus set time
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food



  1. Prepare and chill the crust as directed.
  2. For the filling, combine the cream, sweetener, and vanilla paste in a medium bowl and beat with a hand mixer until slightly frothy.
  3. Add the strawberry sauce, and continue whipping to stiff peaks.
  4. Gently fold in the Greek yogurt, and fill the chilled tart crust with the filling. Chill while you prepare the topping.
  5. For the whipped cream topping, combine the sweetener and cream in a medium bowl and beat to stiff peaks. Either pipe the cream onto the tart, or top it edge-to-edge.
  6. Chill until you’re ready to serve

Gluten/Sugar Free Graham Cracker Crust (THM S)

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This crust is mind-blowing! If you are gluten/sugar/grain free, and have been missing that graham cracker flavor in your pies, cheesecakes, whathaveyou – it is BACK.


Nothing pleases me more than when I get a recipe right on the first try, and this was one of those times. This crust is sweet with a slight taste of cinnamon, and a hint of brown sugary goodness from blackstrap molasses.

I made this crust as a no-bake, but you definitely could bake it for a cheesecake or other pie, if desired.

First, simply combine all ingredients except for the melted butter in a small bowl. (The molasses won’t really go anywhere, but that’s OK. The butter will take care of it.)


Next, start drizzling in the melted butter a few tablespoons at a time until the crust starts sticking to itself in large chunks.

The crust will be somewhat wet, but still have a degree of crumbly texture to it.

Spoon it straight into your pie, or tart, pan and begin pressing it firmly into the bottom and sides of the pan. I find it helpful to use damp hands so the crust sticks more to the pan than it does to you.

After pressing the crust into the pan, chill for about an hour  before filling. If you’re choosing to bake, blind bake your crust for 10-12 minutes at 350 prior to filling.


That’s it! Use this crust as a base for any yummy baked (or unbaked!) flavor you want to create.

Stay tuned to my blog as you see me turn this crust into a delicious fresh strawberry no-bake pie. (Yes, it’s as divine as it sounds. ^_~)

No Bake Graham Cracker Pie Crust (THM S)

  • Servings: Make 1 9-in tart crust
  • Time: Hands on time, 7 minutes; Set time, 1 hour
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food



  1. Combine all ingredients except for the melted butter in a small bowl.
  2. Drizzle in the melted butter until the crust begins to stick together in large chunks.
  3. Press into the bottom and sides of a 9-in tart pan, and chill for about 1 hour before filling.

Minny’s (THM) Chocolate Pie

I’m going to start this post by saying that developing this recipe was not easy. It took a few tries, BUT I finally got a winner out of it.

If you are not familiar with Minny, she baked the most amazingly decadent chocolate pies in all of Mississippi [in The Help]. A few years ago, I was inspired to make one of Minny’s pies for my family during Christmas. In short, it was a huge hit.

This year, I was determined to bring it back, AND make it healthier. Which brings me to the process…


It wasn’t what you would call, “pretty.”

This picture was actually from my second attempt – the first was so horrid it was thrown out immediately. But! Through my trial in error, there are many advantages for you – one, I have specific tips that will help yours be a success the first time, and two, it shows you that not every little thing that comes out of my kitchen is “picture perfect.” Perfection is a hard standard to live by, and I’m 100% a human who makes mistakes. I’m also very stubborn in achieving what I want. One try didn’t stop me. Two tries didn’t stop me. Three tries almost made me cry, but it still didn’t stop me! All this to say, don’t feel discouraged if things don’t work the first time. I’m still understanding that there’s a learning curve with leading a healthy lifestyle, and it doesn’t come overnight delivery.


Third time’s the charm!

Minny’s Chocolate Pie (THM S)


  • 3/4 c almond flour
  • 1/4 c coconut flour
  • 1/2 c (or 1 stick) cold unsalted butter, cut into cubes
  • 1/3 c Swerve or Gentle Sweet
  • 1/4 tsp salt
  • 1 egg


  • 3/4 c Pyure or Gentle Sweet
  • 1/4 c unsweetened cocoa powder (I used Pernigotti)
  • 4 Tsp melted unsalted butter
  • 2 eggs
  • 1/3 c unsweetened almond milk
  • 1/3 c heavy cream
  • 1 tsp vanilla
  • 1/4 tsp salt

Preheat an oven to 350.

In a food processor, combine the ingredients for the crust and pulse until a dough ball forms.

Roll the dough out onto a piece of parchment paper, form a ball, then press it down into a disk with your hands. NOTE* Don’t work it too much with your hands, just light touches, because you don’t want the butter to get too soft. Place another piece of parchment paper on top and roll the dough out to about 1/4 in. in thickness.

Turn the dough out into a pie plate or 9in cake pan.

HUGE NOTE* My first 2 tries were in a ceramic pie plate. Nothing fancy, but it also didn’t work well. The crust would get too wet in some places, and completely stuck to the plate in others. SO FRUSTRATING. However, it worked perfectly when I used a nonstick cake round. I’m assuming the round offered more even heating throughout, which kept the crust crispy, not burnt, and allowed the slices to pop free. Choose wisely, my friend.

Press the dough evenly into the bottom and sides, removing the parchment carefully. Prick the sides and bottom with a fork, and crimp the top if you wish.

Take a 12in. piece of foil, cut into 3s, and cover the upper crust of your pie to prevent burning. I also then placed the pie plate onto a baking sheet for easier transfer in/out of the oven.

Bake the crust for 12 minutes at 350.

While that’s happening, prepare the filling.

Beat together the sweetener, cocoa, and melted butter with a hand mixer. Add the eggs, and beat for 3 minutes. Add the almond milk, cream, vanilla, and salt and beat to combine. (NOTE* Yes, the mixture is watery. Trust me, pie will be made out of it. I’m about to go all Barefoot Contessa on you – use a really good cocoa powder. Really, it makes a difference.)

Pour the mixture into the pre-baked crust and say a little prayer (just kidding). Bake for 30-40 minutes at 350. When finished, the outer part will be set and have a soft bounce to the touch, and the center will be soft-set with a little jiggle to it. The top of the pie gets a brownie-like texture as it cools while retaining the soft, fudgy core.


Yes, this picture is from pie #2. It was prettier, OK?

Here’s the hard part: let the pie cool completely to room temperature before slicing. The pie can be chilled for a firmer texture – it won’t impart any negative moisture onto the crust. However, it’s served best at room temp with a big ol’ dollop of fresh whipped cream.


I mean, you can share…but why?


MMM. Chocolate…