I posted my Easter dessert up on Instagram last night and immediately received texts from friends for the Lemon Berry Cheesecake Tart – I promised to put it up on the blog as soon as I could, so here we go everyone.
In my line of work, Easter is a really busy time of year (did I mention I work at a church?) and my Easter dinner always is thrown together at the last minute. This year was no different. I rifled through my pantry and freezer Saturday to see what I had on hand and was hoping I would get a little inspiration from somewhere – I had some puff pastry and cream cheese and this easy little dessert was born.
This is an incredibly easy dessert perfect for a holiday, crowd or a weeknight dinner. Also, its completely versatile – you can add any type of sweet topping or even leave it plain.
You want to be sure to dock your pastry. Docking is when you prick the base of a pastry to allow steam to escape as it bakes.
This prevents the dough from rising too much. With this recipe we want a lip to keep in all the cheesecake goodness inside.
All powdered up and ready to go. I hope you had a great Easter and that you get a chance to make this very soon!
much love,
jess
- Lemon Cheesecake Mixture
- 8 oz cream cheese, room temperature
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 3 tablespoons heavy cream
- zest of 1 lemon
- juice of half a lemon
- Crust
- 1 sheet of puff pastry, store bought
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1 package raspberries
- 8 – 10 strawberries, sliced
- powdered sugar
- Heat the oven to 425 degrees.
- Cover a baking sheet with a Silpat or parchment paper. Unroll 1 sheet of puff pastry, fold up sides to form an edge, dock the base pastry with a fork, brush with butter and sprinkle with sugar. Bake in oven for 15 minutes or until golden brown.
- While the pastry is baking, mix all of the cheesecake ingredients together with a hand mixer on medium high until smooth and creamy. Chill in the refrigerator for 30 minutes.
- To assemble, spread the cheesecake mixture over the puff pastry evenly. Add strawberries and raspberries and sprinkle with powdered sugar and serve.
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Saw this recipe on Facebook via Foodgawker and it looked so good I just had to try it. It was so delicious. Thanks for sharing!
Natalie! So glad you like it – thanks so much for letting me know 🙂
Jess
This berry cheesecake tart was so good! I did a double batch of this for Super Bowl and it was a hit. I’m making it again tonight, because it’s so easy and delicious.
Thank you for a wonderful recipe.
Hi Milana – I’m so glad you like it and that it was a hit! I love it because it is so incredibly easy to make and its so delicious. Thank you so much for taking the time to write and let me know how it went!
all the best,
jess
I have been searching for something that enveloped both summer flavors and simplicity. This may be just what I’m looking for! I’m incredibly anxious test it out! Sounds delish!
Hi Jessamyn!
Thanks for reaching out! Yes, this tart is amazing and simple – we make it all the time. A real crowd pleaser.
Let me know how it goes!
jess
Would I be able to make the filling the night before and leave it in the fridge?
Hi Cat,
Thanks so much for reaching out. Yes, the filling with absolutely keep overnight just be sure to bring it to room temperature before trying to spread it over the pastry the day you plan to serve it.
Good luck and I really hope you enjoy the recipe!
Jess