Description
This Cream Cheese Tart is a show-stopping dessert with a buttery graham cracker crust and a velvety cream cheese filling. Perfectly tangy, smooth, and topped with fresh berries, it’s an elegant treat for any occasion.
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs (substitute: digestive biscuits or vanilla wafers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- Pinch of salt
For the Cream Cheese Filling:
- 16 oz (2 blocks) full-fat cream cheese, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream (substitute: Greek yogurt)
- 2 tablespoons all-purpose flour
- Zest of one lemon
For the Optional Topping:
- 1 cup fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons apricot jam, warmed (for glaze)
- Fresh mint leaves for garnish
Instructions
- Prepare the Tart Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and salt in a bowl. Add melted butter and mix until the texture resembles wet sand. Press firmly into a 9-inch tart pan with removable bottom, using the bottom of a measuring cup to create an even layer.
- Pre-bake the Crust: Bake the crust for 8–10 minutes until golden at the edges. Cool on a wire rack while preparing the filling.
- Create the Cream Cheese Filling: Beat cream cheese in a large bowl until smooth (2–3 minutes). Gradually add sugar and beat for another 1–2 minutes. Add eggs one at a time, mixing well after each addition. Fold in vanilla extract, sour cream, flour, and lemon zest until just combined.
- Assemble and Bake: Pour filling into the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release air bubbles. Bake for 35–40 minutes until the edges are set but the center has a slight jiggle.
- Cool and Set: Turn off the oven, crack the door open, and let the tart cool gradually for 1 hour. Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight.
- Garnish and Serve: Arrange fresh berries on top and brush lightly with warmed apricot jam for a glossy finish. Garnish with fresh mint leaves before serving.
Notes
Substitutions: Use digestive biscuits or vanilla wafers instead of graham crackers. Substitute Greek yogurt for sour cream if needed. For a gluten-free option, use gluten-free graham crackers and flour. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: cream cheese tart recipe, easy tart dessert, graham cracker crust, cheesecake tart