Best Cheesecake Tarts With Berries Recipes

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MIXED BERRY CHEESECAKE



Mixed Berry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 13h30m

Yield 12 to 15 servings

Number Of Ingredients 14

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

MINI LEMON CHEESECAKE TARTS



Mini Lemon Cheesecake Tarts image

Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

TRIPLE-BERRY CHEESECAKE TART



Triple-Berry Cheesecake Tart image

Layer a cookie crust with cream cheese filling and fresh berries for this Triple-Berry Cheesecake Tart. This Triple-Berry Cheesecake Tart adds a little fanfare to any occasion!

Provided by My Food and Family

Categories     Recipes

Time 3h30m

Yield 10 servings

Number Of Ingredients 9

45 vanilla wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 cup thawed COOL WHIP Whipped Topping
2 cups mixed berries (blueberries, raspberries and sliced strawberries)
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes

Steps:

  • Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch tart pan with removable bottom. Freeze while preparing filling.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate until ready to use.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened.
  • Spoon gelatin over fruit in pan. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.9098 g, Sugar 0 g, Protein 3 g

CHEESECAKE TARTS WITH BERRIES



CHEESECAKE TARTS WITH BERRIES image

I just love wonton wrappers! They are so handy - and these are baked ahead of time, sealed air-tight and good for as long as they need to be. These little sweeties are perfect party food - can be made ahead and assembled as needed - and are best eaten with your fingers!

Provided by Linda Farnsworth

Categories     Other Desserts

Number Of Ingredients 9

vegetable cooking spray
12 wonton wrappers - small size
8 oz reduced-fat cream cheese
1/2 tsp vanilla extract
2 tsp lemon juice
1/2 c sugar or splenda
2 c frozen whipped topping, thawed
1 c raspberries
1 c blueberries

Steps:

  • 1. Preheat oven to 350 degrees. Spray a regular-sized muffin pan with vegetable spray. Place one wonton wrapper in each cup, pressing down gently. Lightly spray wrappers with vegetable spray. Bake for 8-9 minutes or until golden and crispy. Set aside to cool.
  • 2. In a medium bowl beat together the cream cheese, vanilla, lemon juice, and sugar. Fold in whipped topping. Place 1 tablespoon of filling into each tart shell. Scatter berries on top of filling. Dust with powdered sugar, if desired.

STRAWBERRY CHEESECAKE TARTS



Strawberry Cheesecake Tarts image

Delicious, impressive looking little tarts! You can use any type of berry you want, just make sure you use the same type of preserves as berries. Adapted from Oregon Strawberry Recipes.

Provided by Leslie

Categories     Cheesecake

Time 15m

Yield 12 tarts

Number Of Ingredients 7

12 ounces cream cheese, softened
1/2 cup sour cream
3 tablespoons sugar
1 cup fresh sliced strawberry
1 teaspoon grated lemon zest
12 packaged prepared graham cracker tart shells (about 3 1/2 inches in diameter)
2/3 cup strawberry preserves

Steps:

  • Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
  • Beat until smooth.
  • Spread evenly into tart shells.
  • Top with sliced strawberries, pressing into cream cheese mixture slightly.
  • Refrigerate about 4 hours.
  • Before serving, spread the strawberry preserves evenly over the filling.
  • *Optional: Drizzle melted chocolate over top!

Nutrition Facts : Calories 1362.1, Fat 71.2, SaturatedFat 19, Cholesterol 36.2, Sodium 1471.1, Carbohydrate 173.7, Fiber 4.1, Sugar 105.3, Protein 12

CHEESECAKE FRUIT TART



Cheesecake Fruit Tart image

Provided by Molly McCarty

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Cream Cheese     Blueberry     Raspberry     Apricot     Nectarine     Chill     Bon Appétit     Washington     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 11

1 All Ready Pie Crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2-pint basket blueberries
2 to 3 fresh nectarines, pitted, thinly sliced into wedges
1 1/2-pint basket fresh raspberries
1/4 cup apricot preserves

Steps:

  • Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
  • Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.

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