No-Bake Greek Yogurt Tart

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4.9 from 24 reviews

This no-bake Greek yogurt tart recipe looks impressive, but it’s very easy to make and nutritious, too! I topped mine with raspberries and strawberries, but use any fresh fruit you’d like. Recipe yields one 9-inch tart (6 slices).

no-bake greek yogurt tart recipe


For the crust

For the filling


  1. Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (don’t overdo it like I did in the photos).
  2. Press the dough into a 9 to 9 1/2-inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
  3. Make the filling: Remove the crust from the freezer. Carefully remove the tart from the pan (leave it resting on the round base) and slide it onto a round serving platter. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.
  4. To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a thin pie server or spatula to serve.


Recipe adapted a tiny bit from Inspiralized & Beyond by Ali Maffucci. 

Ali’s tip: You can make individual tarts by using six ramekins lined with parchment paper and dividing the ingredients accordingly.

Make it dairy free: Use your favorite brand of thick dairy-free yogurt.

Make it vegan: See above, and drizzle the tart with maple syrup instead of honey.

▸ Nutrition Information

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