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

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Cheesecake Tart with Fresh Raspberries

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8
Creamy cheesecake with an all butter flaky pie crust, topped off with fresh raspberries and a dusting of sugar. A must make dessert.


  • 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


  • 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.


*Pie crust needed is equivalent to crust for a standard 9-inch pie.
An original recipe from Baked by Rachel


Calories: 167kcal, Carbohydrates: 13g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 53mg, Sodium: 171mg, Potassium: 113mg, Fiber: 3g, Sugar: 9g, Vitamin A: 480IU, Vitamin C: 11mg, Calcium: 44mg, Iron: 0.4mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cheesecake

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.

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