Cheesecake Fruit Tart

cheesecake fruit tart

Hello Blog World, it’s good to be back! Here we are a few days shy of 4 months since my last post and what a 4-month ride it has been.

Earlier in the year I was beginning to blubber over my firstborn baby’s high school years coming to an end and life soon taking a new turn and a new rhythm. Had I not had the experiences I did these past months, I would be a soggy mess. Admittedly, I had a few mom-moments as my eldest accepted her diploma, but my heart wasn’t heavy. It was – and still is – swelled with sheer joy and thankfulness at the opportunities that lie ahead for both of my beauties.

And who knows? Maybe this new chapter in life will mark a new beginning for me and I’ll post with some degree of steady frequency. One can always hope. Meanwhile, today I’m sharing a recipe for the cheesecake fruit tart our family enjoyed after graduation, a longtime family favorite.

You’ll need a true tart pan for this cheesecake fruit tart recipe as the sugar-cookie crust is filled with a light cheesecake filling that is not firm enough to use as topping should you make the crust flat as for a fruit pizza. It is not runny cheesecake filing,  it does firm up, but if you’re like me and you like a lot of filling it won’t work for fruit pizza. Having a border crust helps to hold the cheesecake filling in, providing a yummy bed for whatever fruit toppings your little ol’ hear desires. In my case,  it is a limited selection of fruit toppings that will not send my sister to the ER with anaphylaxis.

slice of cheesecake fruit tart

This cheesecake fruit tart recipe is a combination of two recipes;  a perfect marriage of flavors that makes for a delightful and versatile dessert. Note: You will have cheesecake filling left over that I urge you to consider as reward for preparing the dessert. Enjoy those smooth-and-creamy-spoonfuls of cheesecake filling without a teaspoon of guilt over not sharing. Tell yourself you deserve it!  Works for me every time.

Cheesecake Fruit Tart
Author: 
Prep time: 
Cook time: 
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Serves: 14-16
 
Ingredients
Sugar Cookie Crust:
  • ¾ cup butter, softened
  • ½ cup confectioners' sugar
  • 1-1/2 cups all-purpose flour
Cheesecake Filling:
  • 1-8 oz pkg cream cheese at room temperature
  • ⅓ C lemon juice
  • 1 can sweetened condensed milk
  • ½ of 1-8 oz container of lite whipped topping
Fruit topping as desired
Instructions
  1. Begin by preparing the crust. Cream butter and sugar until fluffy. Add flour and mix until well blended. Press into an ungreased 11- or 12-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake crust at 300° for 25-30 minutes or until lightly browned. Cool completely on wire rack.
  2. In a large mixing bowl, mix cream cheese, lemon juice and sweetened condensed milk until well blended and creamy. Fold in whipped topping. (I use ½ of an 8-oz container but you prefer an even lighter and even sweeter cheesecake filling.)
  3. Carefully pour filling into cookie crust leaving room for fruit topping. (There will be leftover filling to enjoy 🙂

Wishing you a sweet Saturday,

Gigi

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