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Sunday
Jun302013

Berry No-Bake Cheesecake Tarts

Berry No-Bake Cheesecake

The Fourth of July is one of those holidays that I hold close to my heart. It may not have the magic of Christmas or the table spread of Thanksgiving, but it has its own charm. Laughter, love, hot plates of grilled food, the boom of a good firecracker, and the glow of a flickering bonfire—these are things that define the holiday for me. During the long days of summer, taking a break, even for a day, to start up the grill or enjoy the warm sun with friends and family feels like a blessing.

This year I can't wait to lay beneath the stars and watch the fireworks explode brilliantly above.

Berry No-Bake Cheesecake Berry No-Bake Cheesecake

For celebrations and get-togethers, I like to challenge myself to come up with a new dessert to serve my loved ones. In the case of the Fourth of July, when potlucks and picnics are plentiful, the dessert should be portable and require no special dishes so they can be quickly snatched from the table and enjoyed on the run. While I debated between popsicles and pies, ultimately the decision made itself when I spied the red and blue berries at the market.

Though these do need to be kept chilled, these festive no-bake cheesecakes fit the holiday just right. The cheesecakes can be whipped up in less than an hour, making them an easy dessert to prepare (and an even easier dessert to devour).

Berry No-Bake Cheesecake

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Berry No-Bake Cheesecake

Berry No-Bake Cheesecake Tarts are a fantastic way to celebrate summer. A soft sugar cookie crust is filled with a heaping helping of vanilla cheesecake filling. The filling is whipped, which gives the tarts a light quality. Topped with fresh raspberries and blueberries, the tarts play between sweet and tart, never swaying too far in one direction. These tarts make for a lovely end to a vibrant summer meal.

One Year Ago: Banana Peanut Butter Protein Smoothie
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Three Years Ago: Blueberry and Raspberry Mini Tartlets

Berry No-Bake Cheesecake Tarts

Yields 8 tartlets (or 1 large tart)

Tart Crust
6 tablespoons (85 grams) butter, room temperature
1/2 cup (60 grams) powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg
2 cups (250 grams) all-purpose flour

In a large mixing bowl,beat the butter until smooth and creamy. Add the powdered sugar and mix until light. Add in the salt, vanilla extract, and egg and mix again. Add the flour and continue mixing until the dough forms a ball.

On a lightly floured surface, roll out the dough until it is 1/8-inch thick. Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan). Press the dough carefully into the pans and mend any breaks or tears with excess dough. Stab the bottom several times with a fork so the dough will not rise in the oven. Chill in the refrigerator for at least 30 minutes before baking.

Preheat oven to 350 degrees F (180 degrees C).

Bake the tart shells for 15-18 minutes, or until they are lightly colored and the shell feels dry to the touch.

No-Bake Vanilla Cheesecake Filling
1 cup (240 ml) heavy whipping cream
8 ounces (227 grams) cream cheese, room temperature
6 tablespoons (75 grams) granulated sugar
1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
1 pint (16 ounces) fresh blueberries
1/2 pint (8 ounces) fresh raspberries

In a large mixing bowl, beat the heavy whipping cream until soft peaks form. Transfer to another bowl and set aside.

In the same mixing bowl, beat together the cream cheese, sugar, and vanilla until light and fluffy. Fold in the whipped cream.

In cooled tart shells, pipe or spread the cheesecake filling, dividing the filling evenly between the shells. Cover the filling with fresh berries. Refrigerate until ready to serve. The tarts keep for several days.

Reader Comments (25)

Nobody should go without a cheesecake!!!!
06.30.2013 | Unregistered CommenterElen
These look great! Have you done any baking with tofutti cream cheese (dairy free)? I remember in an earlier post (thoughts on going vegan) you shared that you have trouble digesting milk. I am sensitive to lactose and eat mostly vegan so I would be interested to know if you do any non dairy swaps.
06.30.2013 | Unregistered CommenterBeth
You bake the shells?? IThat's definitely not "no bake" then...
06.30.2013 | Unregistered CommenterMia
Beth-- I've baked with Tofutti cream cheese before and it worked well. I haven't tried it for this cheesecake (I made it for dairy-loving friends), but I imagine it would work well.
06.30.2013 | Registered CommenterKristin Rosenau
Wonderful tarts. I'm baking tarts with lemon curd and cornflower but your proposition is more season.
Greetings from Poland
A.
06.30.2013 | Unregistered CommenterAnia
Already follow via bloglovin :)
I wish I had mini tart pans!

xo Jennifer
06.30.2013 | Unregistered Commenterjennifer
I love that you've managed to make a 4th themed dessert, incorporating the red white and blue, but without bucketloads of food colouring or other nasties. Well played.
06.30.2013 | Unregistered CommenterSarah
Those look so delicious!! I think I'm going to try to make these for the fourth.
Photography is beautiful as always!
How perfect looking especially for our week ahead.
06.30.2013 | Unregistered CommenterAsh
I love being festive for all the holidays. 4th of July seems like its one of the holidays doesn't get really appreciated when it comes to festive décor and what not. But I do love watching the fireworks at night :)

These cheesecakes are adorable :)
Kristin, would you say a 10 inch tart pan for the larger version? These look lovely and even though my assignment for the Fourth of July is Lipton onion soup mix dip and Fritos (yes, I know), I do have a reputation to maintain so I think I'll make the tart(s) as well.
07.1.2013 | Unregistered CommenterConstance
These little cheesecake tarts look so lovely and delicious! I love the photos. Pinning :)
07.1.2013 | Unregistered CommenterNicole
This is amazing:) Love it!
07.2.2013 | Unregistered Commentermadscar
These are just too adorable, I love them!!
These are gorgeous!! You always make the best berry desserts. LOVE!
berry cheesecakes sound yummy.
07.2.2013 | Unregistered CommenterDina
OK, so I wasn't in the 4th of July mood until now! These are so summery and festive. I love your photos! I'm so happy to have found your site!
07.2.2013 | Unregistered CommenterCaroline
Kristen,
you have the most beautiful blog! you make food, baking, and words completely romantic. everytime I read your posts it puts me in the best mood just longing for a simple cabin hideaway where i can bake all day and curl up by a fireplace at night reading. Where do you find your quotes? I love them! do you just search the internet or do they come from books you read? Please keep blogging :]
07.3.2013 | Unregistered CommenterLaurel
I found your blog a while ago.. and then forgot the name and couldnt find it.. it was a sad time but so glad to have found you again!!

These look delicious. And easy. My favourite combo

thanks,
07.4.2013 | Unregistered CommenterTrisha
I wanted to point out another alternative RSS web reader, http://goread.io . It was designed to be as close to the Google Reader interface as possible.
07.5.2013 | Unregistered Commenterkifujin
I made these tarts the other day using pie dough I had stocked in the freezer. I shrunk them to bite-size and used thinly sliced strawberries and one blueberry per tart. They were excellent and very easy to assemble. The most popular 4th of July dessert at the party! Thanks!
07.6.2013 | Unregistered CommenterAmanda M
These little tartlettes look so inviting. I want to swipe my finger through that cheesecake mixture.
Hi, I was wondering how long can the cheesecake filling last? I would like to make it ahead of time before I do the tarts.
07.25.2013 | Unregistered CommenterCiCi
CiCi-- It lasted 3-4 days in my refrigerator without a problem. It probably could have gone longer, but it was finished off by then. :)
07.25.2013 | Registered CommenterKristin Rosenau
Russian, too, have become fans of this dish. Very tasty work.
07.29.2013 | Unregistered CommenterOlga

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