This berry cheesecake tart is a summer must. It may look like something from a gourmet shop but even the most frazzled mom can make this elegant dessert.
My favorite part of summer is the endless supply of berries. I can’t keep enough around the house. My favorite methods of berry consumption are with yogurt and granola or on top of a whole wheat waffle with almond butter.
Since I’ve been having my Simple Green Smoothies, we have bags of frozen berries on hand for smoothie time, which happens a couple times a day at my house!
For the Fourth of July this year, we had a few friends from church over. Everyone brought a dish to share while my husband and I provided the “meat” and dessert. I use the term meat lightly because we had more black bean burgers than regular burgers!
Usually my idea of dessert involved some sort of ice cream and chocolate. It’s hard for me to call something a dessert without the pair! But recently, I’ve been turning down my chocolate affair and indulging in fruit tarts. I go nuts for them!
Though this one is slightly different than the ones you’ll find at the dessert counter in the grocery store, it’s wonderfully fresh and delicious and was the perfect way to end our night. Think of it as an easy lemon cheesecake with berries on the top. It won’t disappoint, I promise!
We had planned to go see fireworks after dinner and while we talked about gathering up the kids to go, talking about it is as far as we got. We didn’t care all that much that it was a little warm outside. The kids were having too much fun to put a stop to it.
So we sat there and talked about anything and everything until the sun set and we pulled out the sparklers. As fireworks boomed around us, there we were in our own little world; the kids running around us waving sparklers in the air as we celebrated 240 years of freedom.
Berry Cheesecake Tart
I’m not saying this is the perfect summer dessert but it’s definitely in the top five. Make this for your next get together and impress every one there.
- 1 pound strawberries
- 1 pint blueberries
- 2 refrigerated pie crusts
- 8 ounces cream cheese
- 1 cup whipping cream
- 4 Tablespoons powdered sugar
- juice from 1 lemon
- ½ teaspoon lemon zest
- 1 teaspoon vanilla
- For the glaze:
- 4 Tablespoon strawberry jam
- 1 Tablespoon water
- juice from 1 lemon
- Unroll the pie crusts and place one on top of the other.
- Roll out crusts to be 13 inches in diameter.
- Place crusts in an 11 inch tart pan and press the crust down along the bottom and along the sides. Using a rolling pin, roll over the top to cut off the extra overlap.
- Poke holes all over the crust with a fork.
- Bake for 10 minutes at 450 and let cool completely.
- In the bowl of a stand mixer, whip heavy cream and powdered sugar until stiff peaks form.
- Add in cream cheese and whip on medium until the cream cheese is completely incorporated with the whipped cream. Turn on high for 1 minute. Turn off mixer and add lemon zest, juice and vanilla. Turn on low and mix until combined.
- Pour the cream cheese mixture into the tart pan and spread out an even layer.
- Slice strawberries into quarters and leave the blueberries whole. Pile the berries on top of the cream cheese.
- In a microwave safe bowl, add jam, water and lemon juice. Microwave on high for 45 seconds to 1 minutes until the mixture bubbles. Use a brush to brush the glaze on top of the tart.
- Chill for 30 minutes to an hour before serving.