Cheesecake Fruit Tart
Prep time: 
Cook time: 
Total time: 
Serves: 14-16
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
  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 :)
Recipe by Passing The Relish at