Olga's Flavor Factory

  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
  • olgasflavorfactory@gmail.com
  • //instagram.com/olgasflavorfactory
  • Pinterest
  • YouTube
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
  • olgasflavorfactory@gmail.com
  • //instagram.com/olgasflavorfactory
  • Pinterest
  • YouTube
×
Home » Recipe Index » Desserts

Raspberry Cheesecake Tart

Published: Aug 20, 2015 · Modified: Nov 13, 2024 by Olga · This post may contain affiliate links

Jump to Recipe
Raspberry Cheesecake Tart-1-23
Tarts are so pretty and elegant and I love how easy they are to make. I wanted to create a tart with a simple shortbread cookie type crust and have a no bake filling. The less oven time, the better. Right now my baby is at an age where he needs a lot of attention, so I don't have time for fancy layer cakes or other fussy desserts during the week. During the weekends, my husband can take charge of baby watching, but during the week, I'm on my own. Since we have company on weeknights too, this is the perfect solution. I made the tart during my baby's nap times and it was all ready to go for our guests that evening.
I combined three of my favorite sweet flavors - cheesecake, berries and a simple cookie that isn't too sweet.
To make sure it wasn't runny, I used unflavored gelatin for the cheesecake filling. This tart has a sandy shortbread crust, with a creamy mascarpone cheesecake filling, topped off with fresh, juicy raspberries. You can even make this into small, individual tarts which would be really cute. With a nice cup of tea, this tart is the perfect way to relax with your family or guests.


Ingredients:

Tart Crust:

1 stick (8 Tablespoons) butter (½ cup), softened to room temperature
½ cup granulated sugar
1 egg, room temperature
½ teaspoon vanilla extract
1 ½ cups all purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
Cheesecake Filling:
1 teaspoon unflavored gelatin
1 Tablespoon water
⅓ cup heavy cream
4 oz cream cheese, softened
4 oz mascarpone cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
2 pints raspberries
Instructions:
Raspberry Cheesecake Tart-1-44In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
Add the egg and vanilla. Mix to combine.
Raspberry Cheesecake Tart-1-43Add the flour, baking powder and salt. Mix just until combined.
Raspberry Cheesecake Tart-1-42Shape the dough into a flat disc, wrap it in parchment paper and chill in the refrigerate for about 30 minutes. You can even make this a day in advance.
Raspberry Cheesecake Tart-1-41Take the chilled dough out of the refrigerator. Roll out the dough on a lightly floured surface to about an 11 inch circle.
Raspberry Cheesecake Tart-1-40
Raspberry Cheesecake Tart-1-39Place the dough over a 9 inch tart pan with a removable bottom. Lift the edge of the dough and ease it into the corners of the pan. Make sure there is dough in all the corners of the pan. Raspberry Cheesecake Tart-1-37
Raspberry Cheesecake Tart-1-38Trim off the excess dough off the top of the tart pan. (I usually roll out the excess dough and bake a few little cookies that taste really great.)
Raspberry Cheesecake Tart-1-32Preheat the oven to 350 degrees Fahrenheit.
Freeze the dough in the tart pan for about 30 minutes.
Bake the tart shell in the preheated oven for 15-20 minutes, just until it is lightly golden brown around the edges.
Take the tart shell out of the oven and chill completely.
Raspberry Cheesecake Tart-1-30Meanwhile, make the filling.
Pour the 1 Tablespoon of water into a small bowl. Sprinkle the gelatin over the surface of the water and let it stand for about 5 minutes.
Raspberry Cheesecake Tart-1-31In a chilled bowl with a chilled whisk attachment, mix the heavy cream until soft peaks form. Set aside in a small bowl.
Raspberry Cheesecake Tart-1-36Using the same bowl and standing mixer, mix the cream cheese and sugar until smooth. (You can also use a hand held mixer.)
Add the mascarpone cheese, vanilla and salt. (You can also add some lemon zest for extra flavor.)
You can use 8 oz of cream cheese only, if you don’t want to use mascarpone cheese. Mix until smooth.
Raspberry Cheesecake Tart-1-35Gently fold in the whipped cream into the cheesecake mixture.
Raspberry Cheesecake Tart-1-33Place the gelatin mixture in the microwave for about 30 seconds or heat in a small saucepan on very low heat, just until the gelatin dissolves. Do NOT boil. Set aside to cool just for a minute.
Add the gelatin into the cheesecake mixture and mix to combine.
Raspberry Cheesecake Tart-1-29Pour the cheesecake mixture into the cooled tart shell. Raspberry Cheesecake Tart-1-28Refrigerate until the cheesecake layer is set, about 1 hour. Garnish with fresh raspberries. Raspberry Cheesecake Tart-1-26You can also use any other berries, nuts or chocolate shavings. 
To remove the tart out of the pan, place your hand under the pan, holding up only the removable bottom not the sides. Push the tart straight up and the tart ring will fall away and slide down your arm. Use a long thin knife or spatula to gently remove the tart from the bottom of the pan and transfer it to a serving plate.
Raspberry Cheesecake Tart-1-25
Raspberry Cheesecake Tart-1-24

Raspberry Cheesecake Tart

Olga Klyuchits
Print Recipe Pin Recipe
Prep Time 2 hours hrs 35 minutes mins
Cook Time 15 minutes mins
Total Time 2 hours hrs 50 minutes mins
Servings 1 (9 inch) tart

Ingredients
  

Tart Shell:

  • 1 stick 8 Tablespoons butter (½ cup), softened to room temperature
  • ½ cup granulated sugar
  • 1 egg room temperature
  • ½ teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Cheesecake Filling:

  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon water
  • ⅓ cup heavy cream
  • 4 oz cream cheese softened
  • 4 oz mascarpone cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 pints raspberries

Instructions
 

  • In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
  • Add the egg and vanilla. Mix to combine.
  • Add the flour, baking powder and salt. Mix just until combined.
  • Shape the dough into a flat disc, wrap it in parchment paper and chill in the refrigerate for about 30 minutes. You can even make this a day in advance.
  • Take the chilled dough out of the refrigerator. Roll out the dough on a lightly floured surface to about an 11 inch circle.
  • Place the dough over a 9 inch tart pan with a removable bottom. Lift the edge of the dough and ease it into the corners of the pan. Make sure there is dough in all the corners of the pan. Trim off the excess dough off the top of the tart pan. (I usually roll out the excess dough and bake a few little cookies that taste really great.)
  • Preheat the oven to 350 degrees Fahrenheit.
  • Freeze the dough in the tart pan for about 30 minutes.
  • Bake the tart shell in the preheated oven for 15-20 minutes, just until it is lightly golden brown around the edges.
  • Take the tart shell out of the oven and chill completely.
  • Meanwhile, make the filling. Pour the 1 Tablespoon of water into a small bowl. Sprinkle the gelatin over the surface of the water and let it stand for about 5 minutes.
  • In a chilled bowl with a chilled whisk attachment, mix the heavy cream until soft peaks form. Set aside in a small bowl.
  • Using the same bowl and standing mixer, mix the cream cheese and sugar until smooth. (You can also use a hand held mixer.)
  • Add the mascarpone cheese, vanilla and salt. (You can also add some lemon zest for extra flavor.) Mix until smooth.
  • Gently fold in the whipped cream into the cheesecake mixture.
  • Place the gelatin mixture in the microwave for about 30 seconds or heat in a small saucepan on very low heat, just until the gelatin dissolves. Do NOT boil. Set aside to cool just for a minute.
  • Add the gelatin into the cheesecake mixture and mix to combine.
  • Pour the cheesecake mixture into the cooled tart shell. Refrigerate until the cheesecake layer is set, about 1 hour. Garnish with fresh raspberries. You can also use any other berries, nuts or chocolate shavings.
  • To remove the tart out of the pan, place your hand under the pan, holding only the removable bottom not the sides. Push the tart straight up and the tart ring will fall away and slide down your arm. Use a long thin knife or spatula to gently remove the tart from the bottom of the pan and transfer it to a serving plate.

Notes

You can use 8 oz of cream cheese only, if you don’t want to use mascarpone cheese.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

More Desserts

  • Citrus Fruit Salad
  • Layered Rainbow Jello
  • Pumpkin Tiramisu
  • Pear Almond Tart

Comments

  1. Jules says

    April 15, 2022 at 5:31 pm

    Hi Olga,
    When I added the gelatin to the cream it got clumpy? Do you know why?

    Reply
    • Jules says

      April 15, 2022 at 5:36 pm

      Also, how many days in advance can I make the tart?

      Reply
      • olgak7 says

        April 18, 2022 at 9:33 pm

        You can make the tart 1-2 days in advance, just add the raspberries right before serving.

        Reply
  2. Helen says

    November 08, 2020 at 3:13 am

    Hello,
    How many mini tart would one portion recipe make?

    Reply
    • olgak7 says

      November 10, 2020 at 10:25 am

      One tart.

      Reply
      • Helen says

        November 14, 2020 at 2:59 am

        One mini tart with this portion? With a mini tart molds?

        Reply
        • olgak7 says

          November 15, 2020 at 5:15 am

          It's a regular sized tart, not a mini tart. The tart pan I used is 9 inches.

          Reply
          • Helen says

            November 25, 2020 at 2:07 pm

            You mentioned these can be made into individual sized mini tarts, just wondering if you ever made them and the amount it came out to? 🙂 sorry for the confusion.

          • olgak7 says

            November 29, 2020 at 6:07 am

            Yes, I have made them into smaller individual tarts but I don't remember how many tarts there were. I don't write things down in detail when I am just baking for our family, I take very detailed notes only when cooking for the website:).

  3. Natalie says

    August 30, 2019 at 3:37 pm

    What is the gelatin for/what does it do? If I want to make a taller cheesecake on a regular crust, should I just use cream cheese only, does gelatin give it a different texture & wont work for tall cake?

    Reply
    • olgak7 says

      September 03, 2019 at 9:08 pm

      The gelatin stabilizes and "gels" the cheesecake part of the cheesecake. This is essentially a no-bake cheesecake. Without the gelatin, it will have a thinner consistency.
      If you want to make it taller, add more gelatin.

      Reply
  4. Olga says

    March 24, 2018 at 5:02 pm

    Hi Olga,
    Where did you buy your tart pan? I cant seen to find a removable 9 inch pan.

    Reply
    • olgak7 says

      March 24, 2018 at 11:59 pm

      Probably Home Goods, but I don't remember for sure.

      Reply
  5. Annie says

    March 03, 2016 at 1:55 pm

    can i make this dessert the night before? or will it get soggy?

    Reply
    • olgak7 says

      March 03, 2016 at 6:55 pm

      No, it won't get soggy, Annie:).

      Reply
  6. Yelena says

    December 22, 2015 at 9:47 am

    Do I have too freeze the dough or am reading it wrong ... If yes what freezing do . Thanks .

    Reply
    • olgak7 says

      December 22, 2015 at 11:48 am

      Yes, you have to freeze the dough in the tart shell for about half an hour. It will prevent the dough from slumping and shrinking while baking.

      Reply
  7. olga says

    October 19, 2015 at 2:40 pm

    Hi, Olga. Can I use a regular vanilla jello instead of unflavored gelatin for this recipe?

    Reply
    • olgak7 says

      October 19, 2015 at 2:46 pm

      I wouldn't recommend it, Olga.

      Reply
  8. Vitaliya says

    September 15, 2015 at 12:15 pm

    LOVE LOVE LOVE this recipe! The tart it self was delicious, I made cookies with the extra dough I had and wow they definitely filled my hunger for something sweet! and love the custard, yum and the raspberries just add that tartness to the entire desert, just perfect!!!!! Thank you!!!!

    Reply
    • olgak7 says

      September 16, 2015 at 12:04 am

      Thank you so much for taking the time to write your feedback, Vitaliya. I am so glad you enjoyed it.

      Reply
  9. Natalia says

    August 27, 2015 at 12:47 am

    Thanks for another great recipe, Olga!!! I wonder if I can omit the mascarpone cheese, or substitute it with more cream cheese or..., or it is better to use it???

    Reply
    • olgak7 says

      August 27, 2015 at 2:23 am

      You can just use cream cheese, Natalia. Use 8 oz of cream cheese total. (I have that written in the instructions.) It's totally up to you. I don't always have mascarpone in my house, but I always have cream cheese, so that's what I would do too.

      Reply
  10. Tanya says

    August 20, 2015 at 9:53 pm

    Hi Olya,

    I have an 11-12 inch tart pan. Would I need to change the recipe to have it fit?

    Reply
  11. Tanya says

    August 20, 2015 at 9:51 pm

    Hi Olya,

    I have a tart pan but it looks like it's 11-12 inches. Would I still be able to make this tart without changing the recipe or would I need to change something to fit?

    Reply
    • olgak7 says

      August 20, 2015 at 11:20 pm

      I think there would be enough tart dough for the crust, but I would probably make a bit more filling, Tanya.

      Reply
  12. Julia says

    August 20, 2015 at 1:00 pm

    I just brought a tart pan and have been looking for recipes and you conveniently post this. :))) looks beautiful and very tasty! I have 3 kids so these simple but delicious desserts are right up my alley. Thanks Olga!

    Reply
    • olgak7 says

      August 20, 2015 at 11:20 pm

      Perfect timing then:). I hope you enjoy it, Julia.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Olga in the kitchen

Welcome!

Hello. I’m Olga, the creator and photographer of the recipes that you see here. Welcome to my online kitchen, where I share step by step recipes and kitchen tips, to make homemade cooking easier, practical, and of course, more flavorful.

More about me

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.

Olga's Flavor Factory ebooks bundle
Olga's Ebooks
Olga's Flavor Factory family 2024
Life/Family

Popular

  • Honey Garlic Glazed Meatballs
  • Limoncello Cake
  • Easy Homemade Bread Recipe
  • Ultimate Steelhead Trout Recipe (VIDEO)

Seasonal

  • Healthy Cabbage Salad
  • Fish and Vegetables En Papillote (Fish in Parchment)
  • Borscht - Борщ
  • Orange Salad

Footer

↑ back to top

The Home Cook's Handbook

A Practical Kitchen Resource Guide

Learn more
Buy now

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.

About

  • About
  • Starting A Blog
  • FAQ
  • Olga’s Tips
  • Shop

Social Links

  • Instagram
  • Mail
  • Pinterest
  • YouTube

Quick Links

  • Home
  • Privacy Policy

© 2024 Olga's Flavor Factory