This easy, no-bake dessert is a South African classic that always hits the sweet spot. It’s made with a Tennis biscuit base and a creamy filling that tastes like a light cheesecake. The mix of Nestlé Cremora, yoghurt, and condensed milk makes the texture smooth and rich—without needing cream cheese. It only takes minutes to mix and sets in the fridge overnight. Perfect for a make-ahead dessert. I topped mine with fresh granadilla pulp, but any soft fruit or seasonal berries will work.
I opted to make this recipe in a square tin so I could serve it in squares. You can make it in a 23cm round pie dish and cut out slices if you prefer.
Cremora tart is a classic South African recipe that brings back childhood memories, and I had forgotten how delicious it was. The texture is so ridiculously creamy. I shared it with a friend who was equally blown away by the texture.
For my rendition, I have used yoghurt instead of milk to give the tart an even creamier texture and slight tangy flavour.
A Little Background on Cremora Tart
This recipe has been passed around South African kitchens for years. It’s quick, and nostalgic, and everyone’s gran or auntie probably made a version of it. It became popular because it uses Cremora instead of cream cheese or gelatine—ingredients that weren’t always easy to find. The result is a simple, reliable dessert with a cheesecake-like feel, no oven needed.
What You Will Need to Make This Cremora Tart
You’ll only need a few pantry and fridge staples to make this. Here’s what goes in:
- Tennis biscuits – for the base
- Butter – to bind the crumbs
- Nestlé Cremora – the star of the filling (if you live outside of South Africa you can use any good quality coffee creamer powder)
- Full-fat or double cream yoghurt – adds tang and creaminess
- Condensed milk – for sweetness and structure
- Lemon juice + zest – to cut the sweetness and help it set
- Fresh granadilla pulp – for topping (optional but highly recommended)
How to Make Cremora Tart Squares
Step 1: Make the Base
- Crush the Tennis biscuits until fine (do this by hand or in a food processor).
- Mix the crushed biscuits with melted butter.
- Press into a lined 20cm x 20cm square tin.
- Chill in the fridge or freezer while you prep the filling.
Step 2: Make the Filling
- Beat the Cremora and yoghurt until smooth.
- Add the condensed milk, lemon zest, and juice. Mix until thick.
- Pour over the biscuit base and refrigerate for at least 4 hours, or until firm (preferably overnight).
Step 3: Serve
- Top with fresh granadilla pulp just before serving.
- Slice into 9 neat squares.
FAQ’s for Cremora tart
Do I need a food processor?
No, you can crush the biscuits in a bag using a rolling pin. It works just as well.
Can I make this ahead?
Yes. It keeps well in the fridge for up to 5 days.
Does it freeze well?
I don’t recommend freezing this Cremora tart—the texture changes. Rather, make it fresh and eat it within a few days.
Substitutions & Variations
You can easily tweak this recipe to suit what you have on hand:
- Swap granadilla (passion fruit) with berries, mango, or even sliced canned peaches.
- Use Greek yoghurt for a thicker texture.
- For a different base, try crushed digestive biscuits or graham crackers.
- Add a dash of vanilla extract or a few crushed mint leaves for a twist.
Storage Instructions
- Store in an airtight container in the fridge for up to 3 days.
- Keep the granadilla topping separate and spoon it on just before serving.
- Cremora tart is not ideal for freezing—it’s best served chilled and fresh.
If you like this Cremora tart you might also like these no-bake cheesecake recipes: Lemon cheesecake with nut crumble, no-bake lemon mousse in biscuit cups, the best classic South African unbaked milked tart, and perfect no-bake berry cheesecake with almond crumble.
Ingredients
- 200 grams Tennis biscuits finely crushed
- 100 grams butter melted
Filling:
- 1.5 cups Cremora
- 2 cups Full-fat or double-cream yoghurt
- 385 grams tin condensed milk
- Zest of a lemon
- 1/3 cup freshly squeezed lemon juice
- 4-6 granadilla pulped
Crust:
-
Crush the tennis biscuit by hand or in a food processor until it has a rough crumb texture.
-
Add the melted butter and mix briefly to combine.
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Press the crumb mixture into the base into the base of a lined 20cm x 20 cm square tin.
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Chill this in the fridge or freezer while you make the filling.
Filling:
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Using a whisk or an electric mixer, beat the Cremora and yoghurt together until smooth. Add the condensed milk, lemon zest and lemon juice and beat until thick.
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Pour the filling into the prepared base and refrigerate for 4 hours or until firm. Once chilled, top with freshly granadilla pulp and serve.
- Store in an airtight container in the fridge for up to 5 days.
- Keep the granadilla topping separate and spoon it on just before serving.
- This dessert is not ideal for freezing—it’s best served chilled and fresh.
*I made the recipe video for Cremora to share on my Instagram, but this post is not sponsored. I loved this dessert so much that I simply had to share it.
Sam Linsell is a 3 x cookbook author, food stylist and photographer.
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