Mixed Berry Cheesecake Tart

mixed-berry-cheesecake-tart

I was flipping through my recipe archives the other day and happened upon this recipe from about 20 years ago!

I couldn’t wait to share it with you all because I just know how much you will love it!

This is a building on recipes to the MAX!

Think: Mixed Berry Compote meets Cheesecake meets sugar cookie dough!

It is really simple to assemble this tart once you have the sugar cookie dough prepared ahead of time.

You will have a really nice rustic dessert in just about 30 minutes!

And it will probably be gone even faster than that!

Here I used a mixture of blackberries, blueberries & strawberries here but feel free to change it up with whatever combo you like!

Mango Cheesecake Tart anyone!?

Oh by the way, you will need a Tart Pan of course to make this tart!


Mixed Berry Cheesecake Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 1-8" Tart
Ingredients
  • 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
Instructions
  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.
Notes
Cheesecake tart must stay refrigerated.

It will last for up to 6 days in the refrigerator or 2 months in the freezer wrapped well
 

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  1. Another WINNER Gretchen !!!! This has 4 of my favorites married together.. Triple berry anything,, Pie , cheesecake and a cookie crust finish,,,, Well, i should come clean,, 4 of my favorites is a lie. Dessert as a whole.. IS my favorite…..
    Thanks again for your labors in bringing us the very BEST!!!!

  2. Hi Gretchen,

    Love this recipe! I have made it twice and I’m making it again. I do end up with left over cheese cream batter. Can I use a 9 inch tart pan instead of an 8 inch?
    Thanks,

    Luis

  3. Hey Gretchen this recipe is a MUST! I was wondering instead of the cream cheese can I use medium thick greek yoghurt?

    Thanks 🙂

  4. Hi gretchen!! Im back! can we use pie crust dough to make all these tarts of urs instead of the sugar cookie dough? What is the difference though?
    Cant wait to try this one!! Ur recipes always blow me away!!

    1. Yes you can make Pie Dough sure, it is purely preference (tart shells are more sturdy, pie dough has no integrity once it is cut – the piece will fall apart more easily)

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