This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
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.
You see, I’m not typically a crust person, but I LOVE cheesecake. Anything cheesecake – I’m on board. I am also kind of obsessed with berries. I pretty much love them all, more so than any other fruit. So…it only makes sense that I combine two of my most favorite things to make one amazing dessert. And thanks to Dixie Crystals, I had plenty of sugar to sweeten this thing from the graham cracker crust, up!
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.
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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?
And be sure to check out all the other great recipes from the BrunchWeek crew, below! So many great recipes – you’ll be all set for your next brunch in no time!
Berry Cheesecake Tart
- 1 1/2 cups graham cracker crumbs
- 1/2 cup Dixie Crystals granulated sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup Dixie Crystals powdered sugar
- 1 cup heavy whipping cream
- 1 tsp pure vanilla extract
- 1/2 cup fresh strawberries, hulled and sliced
- 1/3 cup fresh blueberries
- 1/3 cup fresh blackberries
- 1/3 cup fresh raspberries
- 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!
Take a look at what the #BrunchWeek Bloggers are creating today!
Iced Lavender Latte from The Baking Fairy
Mango Lemonade Cocktail from Kate’s Recipe Box
Mango Wine Spritzer from April Golightly
Meyer Lemon Margarita from Hezzi-D’s Books and Cooks
Strawberry Lassi from Tip Garden
BrunchWeek Appetizers and Salads:
Breakfast Salad from Simply Healthyish Recipes
BrunchWeek Egg Dishes:
Croque Madame Casserole for Two from A Kitchen Hoor’s Adventures
Crustless Zucchini Quiche from Platter Talk
Taco Spiced Crustless Quiche from Hardly A Goddess
BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Grits Casserole from Love and Confections
Easy Baked Oatmeal from Creative Southern Home
Vanilla Bean Scones from Cookaholic Wife
BrunchWeek Main Dishes:
Breakfast Poutine from The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
Cheesy Roasted Garlic and Rosemary Potatoes from Seduction in the Kitchen
Mango, Melon and Berry Parfait from Family Around the Table
Berry Cheesecake Tart from Sweet Beginnings
Springtime Stuffed Cupcakes from Eat Move Make
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.