This Cheesecake Tart with Fresh Raspberries stands out for its perfect balance of creamy richness and fresh fruit brightness, creating an irresistible dessert that feels both indulgent and refreshing.
The use of cream cheese provides a smooth, protein-rich filling, making it a more satisfying treat compared to lighter, less filling desserts.
The buttery, flaky crust adds a delightful contrast in texture while bringing classic homemade comfort.
Topping the tart with antioxidant-packed fresh raspberries boosts its fiber content and adds natural sweetness without extra calories.
This recipe is ideal for everyday cooking because it’s straightforward, quick to prepare, and yields an elegant dessert that impresses with minimal effort.
Whether for a casual family dinner or a special occasion, this tart is both approachable and sophisticated, making it a versatile addition to any baking repertoire.
Must-Have Tools for Perfect Results
Rectangular Tart Pan (14×5-inch)
This pan shapes the tart perfectly with its removable bottom, allowing for effortless removal and clean presentation. It’s invaluable for baking elegant tarts and quiches with ease.
Stand Mixer
Ideal for achieving a perfectly smooth, lump-free cream cheese filling quickly. Beyond this recipe, a stand mixer is a versatile tool for whipping, kneading, and mixing a variety of batters and doughs.
Wire Cooling Rack
Ensures even cooling of baked goods, preventing sogginess by allowing air to circulate freely. This rack is essential for any home baker aiming for crisp crusts and perfect textures.
Rolling Pin
Crucial for evenly rolling out the pie crust to the right thickness, resulting in a flaky and consistent base. A good rolling pin is a kitchen staple for pastry and dough preparation.
Irresistibly Raspberry Cheesecake Tart
Equipment
- 1 14×5-inch rectangular tart pan with removable bottom
- 1 Stand Mixer
- 1 Wire cooling rack
- 1 Rolling Pin
Ingredients
- 1 standard pie crust homemade or store-bought
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 2 tbsp heavy cream
- ¼ tsp salt
- ½ tsp vanilla extract
- 1 large egg
- 12 oz fresh raspberries
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Tart Pan: Preheat your oven to 350°F (175°C). Lightly grease a 14×5-inch rectangular tart pan that has a removable bottom to ensure easy release after baking.
- Fit and Blind-Bake the Crust: Roll out your pie dough to fit the tart pan, pressing it gently and evenly into the edges. Use a fork to prick holes all over the surface of the dough — this prevents bubbling during baking. Place the crust in the oven and bake for about 20 minutes until it turns lightly golden.
- Make the Cheesecake Filling: While the crust bakes, beat the softened cream cheese in a mixing bowl until completely smooth using a stand mixer or hand mixer. Gradually add the sugar, salt, and vanilla extract, mixing until well combined. Pour in the heavy cream and continue mixing, then finally add the egg, blending just until the batter is uniform and creamy.
- Adjust Oven Temperature: Once the crust is pre-baked, remove it from the oven and lower the oven temperature to 325°F (160°C) to prepare for baking the filling.
- Fill and Bake the Tart: Evenly spread the cheesecake mixture into the warm crust, smoothing the surface gently with a spatula. Bake for an additional 20 minutes, or until the center of the tart is set but still slightly jiggly — it will firm up while cooling.
- Cool and Chill: Allow the tart to cool completely on a wire rack to room temperature.Then transfer it to the refrigerator and chill for at least two hours to set fully and develop flavor.
- Add Fresh Raspberries and Serve: Just before serving, arrange the fresh raspberries over the chilled cheesecake tart in an even layer. Dust the top lightly with powdered sugar for a beautiful finish.
Notes
- This cheesecake tart recipe is quite forgiving, but a few tips can help elevate the results. Always use cream cheese that is softened to room temperature; this ensures a smooth, lump-free filling. When blind baking the crust, pricking holes with a fork prevents air bubbles and keeps the crust flat and flaky. The tart is best baked until the center is just set but still slightly jiggly — it will firm as it cools. Use fresh, firm raspberries to avoid excess moisture on the tart’s surface, and add them just before serving for a vibrant, fresh finish. Refrigerate the tart for at least two hours to allow flavors to meld and texture to set perfectly.
Chef’s Secrets: Mastering A Creamy Cheesecake Tart
Achieving the perfect creamy texture starts with properly softened cream cheese, so remove it from the fridge well ahead of time.
Mixing the filling just until combined prevents overworking the batter, which can cause cracks or a dense texture.
Blind baking the crust fully before adding the filling ensures it remains crisp and buttery, avoiding a soggy bottom.
Using a tart pan with a removable bottom is key for easy release without damaging the delicate crust edges.
For a bright flavor contrast, fresh raspberries are ideal, but you can also experiment with other berries or stone fruits to suit the season.
Serving Suggestions: Creative Ways To Enjoy
This cheesecake tart pairs wonderfully with a light drizzle of honey or a spoonful of whipped cream for added indulgence.
Fresh mint leaves sprinkled on top add a refreshing touch and beautiful color contrast.
Serve chilled alongside a cup of herbal tea or a light dessert wine like Moscato for an elegant treat.
For a brunch or afternoon gathering, cut into small squares and serve with fresh fruit salad for a balanced sweet option.
The tart also makes a lovely gift — package it in a decorative box for a homemade present.
Storage Tips: Keeping Your Tart Fresh
Store your cheesecake tart tightly wrapped in plastic wrap or in an airtight container in the refrigerator to maintain freshness.
Properly chilled, it will stay delicious for up to 3-4 days.
Avoid freezing the tart as fresh raspberries lose their texture and release excess moisture when thawed, which affects the crust and filling.
If you want to prepare the tart ahead, bake and chill it without the raspberries, adding fresh fruit just before serving.
Always use a wire rack to cool the tart before refrigerating to prevent condensation from making the crust soggy.
Frequently Asked Questions: Baking And Ingredient Tips
1. Can I use a graham cracker crust instead?
Yes! A graham cracker crust adds a sweet, crunchy base that complements the creamy filling well. Adjust baking times as needed to avoid burning.
2. What’s the best way to soften cream cheese quickly?
Cut the cream cheese into small cubes and let it sit at room temperature for 30 minutes, or microwave on low power in 10-second bursts until softened.
3. How do I prevent the crust from getting soggy?
Blind baking the crust fully before adding the filling is essential. Also, use a tart pan with a removable bottom for even baking.
4. Can I substitute the heavy cream?
Light cream or half-and-half can be used, but the filling will be slightly less rich. Avoid using milk as it won’t provide enough fat for texture.
5. How do I store leftover tart?
Keep leftovers refrigerated in an airtight container. It’s best eaten within 3-4 days for optimal flavor and texture.
This recipe is inspired by bakedbyrachel
