TRIPLE-BERRY CHEESECAKE TART
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
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
STRAWBERRY CHEESECAKE TARTS
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
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 TARTS WITH BERRIES
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
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.
CHEESECAKE FRUIT TART
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
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.
CHEESECAKE WITH BERRY SAUCE
This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using frozen seasonal berries, it's an excellent dessert any time of year. -Jeanette Volker, Walton, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Remove rim from springform pan. Serve cheesecake with sauce and whipped cream.
Nutrition Facts : Calories 423 calories, Fat 28g fat (17g saturated fat), Cholesterol 180mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
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