Mixed Berry Cheesecake Tart
Prep time
Cook time
Total time
Serves: 1-8" Tart
  • Cream Cheese 1 - 8ounce bar (226g)
  • Unsalted Butter 2 Tablespoons (28g)
  • Granulated Sugar ¼ cup (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Egg large 1 (50g)
  • Mixed Berries 2 cups
  • Granulated Sugar 2 tablespoons (28g)
  • Cornstarch 1 tablespoon (10g)
  • Lemon Zest 1
  • Lemon Juice ½
  • Egg wash
  • Cinnamon Sugar
  • ½ Recipe Sugar Cookie Dough
  1. Prepare the sugar cookie dough in advance (preferably the day before)
  2. Roll out the tart shell and pre bake it in a preheated 350°F oven for 12-15 minutes until light golden brown
  3. Prepare the cheesecake filling by creaming the softened cream cheese and butter together until smooth
  4. Add the granulated sugar and mix smooth
  5. Add the vanilla extract and then the egg
  6. Pour into the pre baked tart shell
  7. Combine the mixed berries with the other measure of granulated sugar, cornstarch, lemon juice & zest.
  8. Pile the berries on top of the cheesecake batter
  9. Roll out the remaining cookie dough to ¼" thickness and make a lattice top to go over the fruit.
  10. Egg wash & sprinkle with cinnamon sugar
  11. bake in preheated 350° oven for 30 minutes or until the cookie dough lattice is golden browned.
  12. Cool completely before serving.
Cheesecake tart must stay refrigerated.

It will last for up to 6 days in the refrigerator or 2 months in the freezer wrapped well
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/mixed-berry-cheesecake-tart/