Cheesecake Tart with Fresh Raspberries

Creamy cheesecake with an all butter flaky pie crust, topped off with fresh raspberries and a dusting of sugar. A must make dessert.

Cheesecake tart with fresh raspberries recipe from @bakedbyrachel

There’s always room for dessert. In fact, I truly believe we should be starting our meals with dessert. Why are we saving dessert for the end when we often fill up on the appetizers and main dish? If dessert is the best part, we should enjoy if first to ensure we have room for it. Right? Makes total sense to me.

Assuming you still have room for dessert after all is said and done, what’s another slice of pie? Or in this case… tart!

A perfect dessert for all of your Fall gatherings and especially Thanksgiving. What’s Thanksgiving without dessert? I’d rather more sweets than savory dishes. That’s my sweet tooth talking. Next week I swear it could be the opposite. My sweet tooth and savory tastebuds are often battling each other.

Cheesecake tart with fresh raspberries recipe from @bakedbyrachel

Last week I took a special trip to our local Whole Foods with the kids to pick up everything for this special recipe. The kids were excited to see all of the bright ripe berries. We grabbed a bunch to create the ultimate cheesecake raspberry tart!

If you’re looking for the absolutely perfect dessert this Thanksgiving, look no further than this cheesecake tart with fresh raspberries, featuring fresh Driscoll’s raspberries and an all butter crust!

Cheesecake tart with fresh raspberries recipe from @bakedbyrachel

Yield: Serves 8

Prep Time: 10 minutes

Cook Time: 40 minutes divided

Total Time: 1 hour

Cheesecake Tart with Fresh Raspberries

Creamy cheesecake with an all butter flaky pie crust, topped off with fresh raspberries and a dusting of sugar. A must make dessert.

Ingredients:

  • 1 standard pie crust, homemade or store bought *see notes
  • 8oz cream cheese, softened
  • 1/4C granulated sugar
  • 2 Tbsp heavy cream
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 egg
  • 12oz fresh Driscoll's raspberries
  • Powdered sugar, for dusting

Directions:

  1. Preheat oven to 350°F.
  2. Lightly grease a 14x5-inch rectangular tart pan, with removable bottom. Roll out pie crust to fit pan. Press into pan, use a fork to prick entire surface of dough. Bake for 20 minutes.
  3. Meanwhile, in a large bowl, beat cream cheese until completely smooth. Mix in sugar, salt and vanilla, followed by heavy cream. Finally, mix in egg. Beat only until batter is just combined.
  4. Remove crust from oven and reduce oven temperature to 325°F.
  5. Spread filling into an even layer in pre-baked crust. Bake for 20 minutes or until center is set.
  6. Cool on a wire rack until cheesecake is room temperature. Transfer to refrigerator to chill completely. Top off with raspberries. Dust with powdered sugar before serving.
  7. Store in the refrigerator.

*Pie crust needed is equivalent to crust for a standard 9-inch pie

Baked by Rachel original

Cheesecake tart with fresh raspberries recipe from @bakedbyrachel

This post is sponsored by KitchenPlAY and Whole Foods for Driscoll’s Berries. As always, all thoughts and opinions are completely my own.

Items used in this recipe:

This post contains affiliate links.

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31 Responses to “Cheesecake Tart with Fresh Raspberries”

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    1
    Anna@CrunchyCreamySweet — November 21, 2014 at 7:47 am

    Stunning! This tart is gorgeous, Rachel! Pinned!

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    2
    Dorothy+@+Crazy+for+Crust — November 21, 2014 at 9:36 am

    This tart is the prettiest thing EVER!! And, um, I want to live at Whole Foods.

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    3
    Erin | The Law Student's Wife — November 21, 2014 at 9:55 am

    This is stunning! Those berries look like pretty jewels, and I want to pop every single one right into my mouth :)

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    4
    Faith (An Edible Mosaic) — November 21, 2014 at 10:25 am

    This is absolutely gorgeous. My husband asked for cheesecake for Thanksgiving dessert and I was going to hunt around for a new recipe to try, but I’ll be making this beauty!

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    5
    Cookin+Canuck — November 21, 2014 at 11:04 am

    I’d have a hard time cutting into this, just because it’s so darn pretty! What a fantastic dessert for the holidays.

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    6
    Lexi+@+Sempre+Dolce — November 21, 2014 at 12:35 pm

    What a gorgeous tart! I am making two (two!!) cheesecakes this year to keep at the house for my family’s after Thanksgiving crash because sometimes you just can’t have enough… :)

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    7
    Melanie | Melanie Makes — November 21, 2014 at 1:41 pm

    A gorgeous dessert option – and one I’m certain I’d eat too much of!

  8. #
    8
    Katrina @ In Katrina's Kitchen — November 21, 2014 at 2:31 pm

    This is so so pretty! Love it!

  9. #
    9
    Erin+@+Dinners,+Dishes,+and+Desserts — November 21, 2014 at 2:43 pm

    This is gorgeous with the fresh berries and the powdered sugar on top. Definitely holiday worthy!

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    10
    Danae @ Recipe Runner — November 21, 2014 at 4:12 pm

    The raspberries were a steal at Whole Foods last week! I think I better go stock up again so I can make this gorgeous tart! The photos are absolutely stunning Rachel!

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    11
    Kristen Ann — November 21, 2014 at 8:50 pm

    Hi I am new to your blog and have been enjoying it. This cheesecake tart with raspberries is really beautiful and I love the shape of it. Your crust looks so flaky and gorgeous.

    • Rachel — November 22nd, 2014 @ 7:30 am

      So glad you found me and thank you for the sweet comment! :)

  12. #
    12
    Laura (Tutti Dolci) — November 22, 2014 at 1:10 am

    Such a gorgeous tart, love the fresh raspberry topping!

    • Rachel — November 22nd, 2014 @ 7:28 am

      Thanks Laura!

  13. #
    13
    Lisa+@+Garnish+with+Lemon — November 22, 2014 at 8:39 am

    This is simply gorgeous! I love fresh berry tarts!

    • Rachel — November 22nd, 2014 @ 5:42 pm

      Thanks Lisa!

  14. #
    14
    Shanna @ pineapple and coconut — November 22, 2014 at 5:55 pm

    Love those flavors!

    • Rachel — November 23rd, 2014 @ 7:42 am

      Thanks Shanna!

  15. #
    15
    Stacey @ Bake.Eat.Repeat. — November 23, 2014 at 1:58 am

    That tart is so pretty, I love the fresh raspberries, that is seriously one of the best fruits! And on top of cheesecake in a tart shell? Perfection.

    • Rachel — November 23rd, 2014 @ 7:43 am

      Thanks Stacey!

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    16
    Megan+{Country+Cleaver} — November 25, 2014 at 12:00 am

    So beautiful!! that tart looks so flaky and the filling MMMmm!!

    • Rachel — November 25th, 2014 @ 7:22 am

      Thanks Megan! :)

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    nicole+@+I+am+a+Honey+Bee — November 25, 2014 at 10:53 am

    this is a great change up from the normal Thanksgiving desserts. It’s stunning. I’d have a hard time resisitng stealing a berry!

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    18
    Sheila — April 26, 2015 at 1:57 pm

    Instead of using pie crust, could you use puff pastry ? How long would I cook the puff pastry if we can use it ?

    • Rachel — April 27th, 2015 @ 8:39 am

      Because this recipe was specifically written using pie crust, I do not have instructions for you if you change it to puff pastry. But, good luck!

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    19
    Jessica Honarvar — July 20, 2015 at 2:20 pm

    This cheesecake looks delicious but I must ask if you would alter the recipe in any way if you made individual tarts for people? I have little tart pans with removable bottoms and want to test this out on them!

    • Rachel — July 21st, 2015 @ 7:22 am

      Because this is specifically written for that pan, it would likely need some changes for multiple pans of a different size.

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    20
    Carol — March 26, 2016 at 8:57 pm

    I made this last week. Absolutely delish! I used a round tart pan. I tweeked it a bit. I omitted the powdered sugar and warmed up some natural raspberry jam, strained it to get rid of seeds and brused it over the raspberries. Took it over the top! I also used almond extract instead of vanilla. So good!

    • Rachel — March 27th, 2016 @ 8:33 am

      So glad to hear you enjoyed it! Love your alterations! :)

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    Liliana — August 5, 2016 at 9:52 am

    It looks delicious, sure I ll do it.
    . Tks.

    • Rachel — August 7th, 2016 @ 8:28 am

      Thanks, Liliana!

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