Berry Cheesecake Tart
This berry cheesecake tart has a delicious graham cracker crust, creamy (no bake!) cheesecake filling and is topped with four kinds of berries!!
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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
***BE CAREFUL WHEN YOU PICK UP THE PAN AND DON’T FORGET THE BOTTOM IS LOOSE. THIS WILL RESULT IN A NEAR PANIC ATTACK AND HALF YOUR GRAHAM CRAKER CRUST ON THE GROUND. Not that I would know from experience or anything.
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