This berry cheesecake tart has a delicious graham cracker crust, creamy (no bake!) cheesecake filling and is topped with four kinds of berries!! The perfect dessert for any brunch table!
I’m not sure how I managed to hold off until the second day of Brunch Week to share this beauty. Ever since I bought a tart pan a few months back, I’ve been looking for pretty much any reason to use it. And this berry cheesecake in tart form is just about the most perfect dessert ever.
One of the fun things about this tart is that you can customize the berry toppings to suit your taste. If you don’t love alltheberries like I do, you can just use the ones you do like. Or, add some other fruit like kiwi into the mix! Whatever you decide, the creamy cheesecake filling will make you swoon, and the berries just make it all the better.
I could legit eat the entire thing in one sitting if I didn’t have the occasional ability to practice self-control. But, that is why you take such a treat to a brunch gathering – so there are others there to help it disappear, and there is less sitting there calling to you from the kitchen. Taunting you to have just one more slice.
One. More. Slice.
Just look at all those lucious berries. You know you want to grab a fork and dive right in. I can’t blame you for that. But maybe get the recipe below and try that before forking your screen, ‘k?
Berry Cheesecake Tart
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup Dixie Crystals granulated sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup Dixie Crystals powdered sugar
- 1 cup heavy whipping cream
- 1 tsp pure vanilla extract
Berry Topping
- 1/2 cup fresh strawberries, hulled and sliced
- 1/3 cup fresh blueberries
- 1/3 cup fresh blackberries
- 1/3 cup fresh raspberries
Instructions
- Preheat oven to 325F. Mix the graham crumbs and sugar, and them stir in the melted butter until moistened. Press into a the base and up the sides of a 9 1/2 – 10″ loose bottomed tart pan. Carefully*** place on a baking sheet and in the oven and bake for 10 min. Set aside to cool.
- In a large mixing bowl or stand mixer, beat together the cream cheese and powdered sugar until smooth and creamy. Add in the heavy cream and vanilla and mix on high until thick and fluffy.
- Use a spatual to push the cheesecake filling into the cooled crust, smoothing the top as best you can. Top with all the glorious berries and then refrigerate for at least 30 minutes, but keep cold until ready to serve. It slices cleaner that way!
Notes
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