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.
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.
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
Ingredients
- 1 standard pie crust, homemade or store bought *see notes
- 8 oz cream cheese, softened
- 1/4 C granulated sugar
- 2 Tbsp heavy cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 large egg
- 12 oz fresh Driscoll's raspberries
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F.
- 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.
- 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.
- Remove crust from oven and reduce oven temperature to 325°F.
- Spread filling into an even layer in pre-baked crust. Bake for 20 minutes or until center is set.
- 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.
- Store in the refrigerator.
Notes
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.
Stunning! This tart is gorgeous, Rachel! Pinned!
This tart is the prettiest thing EVER!! And, um, I want to live at Whole Foods.
This is stunning! Those berries look like pretty jewels, and I want to pop every single one right into my mouth :)
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!
I’d have a hard time cutting into this, just because it’s so darn pretty! What a fantastic dessert for the holidays.
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… :)
A gorgeous dessert option – and one I’m certain I’d eat too much of!
This is so so pretty! Love it!
This is gorgeous with the fresh berries and the powdered sugar on top. Definitely holiday worthy!
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!
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.
So glad you found me and thank you for the sweet comment! :)
Such a gorgeous tart, love the fresh raspberry topping!
Thanks Laura!
This is simply gorgeous! I love fresh berry tarts!
Thanks Lisa!
Love those flavors!
Thanks Shanna!
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.
Thanks Stacey!
So beautiful!! that tart looks so flaky and the filling MMMmm!!
Thanks Megan! :)
this is a great change up from the normal Thanksgiving desserts. It’s stunning. I’d have a hard time resisitng stealing a berry!
Instead of using pie crust, could you use puff pastry ? How long would I cook the puff pastry if we can use it ?
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!
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!
Because this is specifically written for that pan, it would likely need some changes for multiple pans of a different size.
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!
So glad to hear you enjoyed it! Love your alterations! :)
It looks delicious, sure I ll do it.
. Tks.
Thanks, Liliana!
Can I use a round tart pan?
I don’t see why not. However, you’ll need to use a small tart pan given the size the recipe is currently written for. Good luck and enjoy! :)
I used 6 min (3 /12 in) round tart pans. There was more than enough cream cheese filling. It took one store bought pie crust and the timing was about the same, just a little under for pre-baking the dough. Thanks for the great recipe!
So glad you enjoyed them, Lisa!
I made this but used strawberries and topped it with a trim of whipped cream. My guests loved it . Thank you for this great idea.
So glad everyone enjoyed it!
Do you think if I made it ahead of time and put it in the freezer, it would still be good?
Absolutely! Just be sure to add the raspberry sauce prior to serving.
Would like to use a round tart pan. What would the baking time be?
You’d have to play around with the bake time and watch it closely.