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Close up of no-bake summer berry cheesecake tart with pretzel graham cracker crust. The tart is on a white textured surface, topped with fresh strawberries, blueberries, raspberries, & a sprinkle of powdered sugar. Surrounding the tart are loose berries, whole and crumbled pretzels, graham cracker crumbs, a white and red linen napkin, & a pie server utensil.

No-Bake Summer Berry Cheesecake Tart with Pretzel Graham Cracker Crust

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  • Author: Jess Larson
  • Prep Time: 25 minutes
  • Chill Time: 8 hours
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: serves 6-8 1x
  • Category: Desserts, Tart
  • Method: No-Bake
  • Cuisine: American

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 No-Bake Summer Berry Cheesecake Tart with Pretzel Graham Cracker Crust ingredients: pretzel twists, graham crackers, brown sugar, kosher salt, unsalted butter, cold heavy cream, cream cheese, granulated sugar, pure vanilla extract, & fresh berries.

Instructions

  1. 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. Pretzel graham cracker crust for no-bake summer berry tart, formed in a tart pan with removable bottom. A woman's left hand stabilizes the edge of the tart pan, while her right hand uses the flat bottom of a black measuring cup to form & press the crust into the tart pan to form a tight crust.
  2. 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. Creamy no-bake cheesecake tart filling shown in a large, clear glass mixing bowl. A rubber spatula with a wood handle rests inside the bowl, inside the filling.
  3. 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. Pretzel graham cracker crust filled with no-bake cheesecake tart filling for no-bake summer berry tart, formed in a tart pan with removable bottom. A white rubber spatula smooths out the filling that is inside the crust.
  4. 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! Close up of no-bake summer berry cheesecake tart with pretzel graham cracker crust. The tart is on a white textured surface, topped with fresh strawberries, blueberries, & raspberries. Surrounding the tart are a few pretzel & graham cracker crust crumbs.


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.