Description
A cross between a summer berry tart & no-bake cheesecake, this No-Bake Berry Cheesecake Tart boasts a salty-sweet pretzel graham cracker crust & a light cream cheese filling. Topped with festive summer berries & freshly whipped cream, this berry cheesecake tart is a slice of heaven. The perfect summer dessert (…& you didn’t even have to turn on the oven!).
Ingredients
Scale
for the pretzel graham cracker crust:
- 1 1/2 cups pretzel twists (150 grams)
- 4 full graham cracker sheets (slightly less than 1/2 sleeve, about 50 grams)
- 1/4 cup packed brown sugar
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
for the berry tart filling & topping:
- 3/4 cup cold heavy cream
- 8 ounces cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 16 ounces fresh berries, for topping
Instructions
- Prep & form the pretzel graham cracker crust: Add the pretzels to the bowl of a food processor. Cover & pulse, roughly chopping the pretzels down into small pieces. Add in the graham crackers & brown sugar. Cover & pulse to combine, breaking down the pretzels & graham crackers into crumbs. While pulsing continuously, slowly stream in the butter. Continue to pulse until the mixture is combined. Transfer the mixture to a 10-inch tart pan with a removable bottom. Use the flat bottom of a measuring cup to press down into the pan, forming a tight crust. Set the tart pan on a small plate or baking sheet. Transfer to the freezer to set while you prep the no-bake cheesecake filling.
- Prep the no-bake cheesecake filling: Meanwhile, as the pretzel graham cracker crust sets, prep the no-bake cheesecake filling. Add the heavy cream to the bowl of a stand mixture. Using the whisk attachment, whip on high speed to medium peaks. Transfer the whipped cream to a large mixing bowl. Add the cream cheese to the stand mixer & use the paddle attachment to beat on medium speed for 3-4 minutes, until it is completely creamy & smooth. Stop to scrape down the sides of the bowl as necessary. Once smooth, add in the sugar, vanilla, & salt. Mix another minute or two, just until combined. Transfer the cream cheese mixture to the bowl with the whipped cream. Use a spatula to fold the cream cheese mixture into the whipped cream.
- Assemble the cheesecake tart: Transfer the no-bake cheesecake filling to the prepared pretzel graham cracker crust, using a spatula to spread the filling in a smooth layer. Cover with plastic wrap. Transfer to the refrigerator to set for 8 hours or overnight.
- Serving the no-bake berry tart: Just before serving, remove the no-bake cheesecake tart from the refrigerator & top with your berries of choice. I like using a combination of sliced strawberries, raspberries, & blueberries for to create a festive Americana look for summer holidays like Memorial Day, 4th of July, & Labor Day. Slice & serve. If desired, top with freshly whipped cream or powdered sugar. Enjoy!
Notes
- Make-Ahead: Once assembled (through Step 3 of Recipe Directions, above), the no-bake cheesecake tart will keep, stored covered in the refrigerator for up to 5 days. To serve, finish the tart by continuing with Step 4 of Recipe Directions, above.
- Storage: Once topped with berries, this no-bake cheesecake tart is best served immediately, though leftovers will keep in the refrigerator for 1-2 days.