(Almost) No Recipe Required: Berry Cheesecake Tart

Happy 4th of July! It wouldn’t be the Fourth without some kind of gratuitous red, white, and blue recipe, now would it? Of course not. Best of all, the particular patriotic recipe I’m about to show you is so simple it totally fills all the “oops, I was supposed to bring something to that cookout this afternoon” requirements. Which are really the only requirements that matter if you’re still looking up recipes today.

Berry Cheesecake Tart

I call this “Almost” No Recipe Required, because of course this dessert is quite closely based off of a recipe by the fantastic Laura of Fork Knife Swoon, with a few modifications to (1) save even more time and (2) because sometimes I charge full speed ahead and forget ingredients. BUT it is so wonderfully simple that after you’ve made it once, I think you could probably go without the recipe in a pinch (and, as Laura notes, it’s easily altered for whatever fruits you have on hand, throwing the recipe even further to the winds).

You start off by mixing up a bunch of white yummy stuff. Whipped cream, homemade of course, and a cream cheese-powdered sugar mixture that get folded together and make up the no-bake cheesecake situation.

Whipped CreamCream Cheese & Sugar

You spread them into your crust – in my case, a store-bought graham cracker crust toasted in the oven, HELLO SHORTCUTS – and pop that into the fridge for a bit while you prep your fruits. Easy prep, if you’re going the gorgeous summer berries route.

And then you pile your berries on your base and it looks SO. FRICKIN’. GOOD. This dessert, in all honesty, might be more beautiful than it is delicious (not that it’s not delicious, just that it is so darn pretty) and makes for one sexy Instagram. If you go in for that sort of thing. Which I do.

Berry Cheesecake Tart

Side note – you can also stick this one in your Game of Thrones party arsenal and call it “The Night Is Tart and Full of Berries” (clever titling courtesy of the Boy). Just saying.

Berry Cheesecake Tart

Berry Cheesecake Tart
Adapted from Fork Knife Swoon

So, I forgot to add vanilla to the base mixture, which I’m sure would be very tasty but also isn’t necessary? If you have it, by all means add it in. Laura makes her own crust (go to her site for the recipe), while I am a cheater cheater pumpkin eater, but you do you. The store-bought crust is probably not as good but it is SO quick in a pinch.

Yield: 1 Tart

Ingredients

1 graham cracker crust
1 cup heavy whipping cream, chilled
8 oz cream cheese, softened
1 cup confectioners (powdered) sugar
1 3/4 cup mixed berries

Directions
Add the cold cream to a (chilled) mixing bowl. Using a stand-up or hand-mixer, and starting on low speed, and gradually increasing, beat the cream until soft, fluffy peaks form. Set aside.

Beat together the cream cheese and sugar until smooth and creamy. Use a spatula to gently fold the whipped cream into the cream cheese mixture.

Spoon the cheesecake filling into the chilled crust, smoothing the top into an even layer with a spatula. Top with the mixed berries. Chill until ready to serve.

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