No-Bake Mixed Berry Cheesecake Tart
Dazzle your guests with this easy No-Bake Mixed-Berry Cheesecake Tart. It is made with a buttery crust, a creamy cream cheese filling, a beautiful mixed-berry sauce on top, and mixed fruits in the middle. Serve as dessert.
Servings: 8 people
Calories: 437kcal
Equipment
- Food processor
- 9" Removable tart tin
- Hand-held electric whisk
Ingredients
- 230 g of digestive biscuits/graham crackers
- 6 tablespoon of unsalted butter melted and cooled
- 340 g (1 ½ cups) of cream cheese room temperatre
- 100 g (½ cups) of sugar
- 1 teaspoon of vanilla extract
- 120 ml (½ cup) of heavy/double cream cold
- ½ a cup Mixed berry jam homemade or shop bought
- 1-2 cups of mixed berries
Instructions
- Blitz the digestive biscuits (or graham crackers) into fine crumbs and mix with the melted butter until evenly coated.
- Press firmly into the base and sides of a removeable tart tin, then chill while you prepare the filling.
- Beat the cream cheese, sugar, and vanilla for 2-3 minutes or until smooth. In a separate bowl, whisk in the double (heavy) cream for 2-3 minutes or until medium peaks form. Then, gently fold the whipped cream into the mascarpone mixture for 2-3 minutes or until evenly combined.
- Spoon the filling into the chilled crust and smooth the top with the back of a spoon or an offset spatula.
- Stir the mixed berry jam until smooth, warming it gently if needed, then allow it to cool. Transfer to a piping bag and pipe diagonal lines over the filling. Drag a skewer or the tip of a knife through the lines in alternating directions to create a feathered pattern.
- Cover carefully with a cake dome and refrigerate for at least 6 hours, or overnight, until the cheesecake is fully set.
- Once the cheesecake tart has set, remove the tart from the tin and top the center with a generous handful of fresh mixed berries.
- Slice and serve this beautiful no-bake mixed berry cheesecake tart for an elegant summer dessert.
Video
Notes
- Crust: Blend the biscuits into fine, even crumbs to create a smooth crust that's easy to press into the tart tin. Use the back of a spoon or the base of a glass to firmly compact the mixture over the base and up the sides. A well-packed crust will hold together beautifully when sliced and served.
- Mixed Berry Jam: If you're using homemade mixed berry jam, allow it to cool completely before decorating the tart. You can also use strawberry, raspberry, or blueberry jam if preferred.
- Variation: For an extra layer of berry flavor, spread a thin layer of the jam over the chilled crust before adding the cheesecake filling. Finish by decorating the top with the remaining jam and fresh mixed berries.
Nutrition
Serving: 140g | Calories: 437kcal | Carbohydrates: 43.7g | Protein: 5.2g | Fat: 27.3g | Saturated Fat: 15g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 5.7g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 270mg | Potassium: 165mg | Fiber: 1.2g | Sugar: 28g | Vitamin A: 780IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 1.2mg