Cheesecake Tart With Berries Recipes

CHEESECAKE TARTS WITH BERRIES

CHEESECAKE TARTS WITH BERRIES image

I just love wonton wrappers! They are so handy - and these are baked ahead of time, sealed air-tight and good for as long as they need to be. These little sweeties are perfect party food - can be made ahead and assembled as needed - and are best eaten with your fingers!

Provided by Linda Farnsworth

Number Of Ingredients 9

Ingredients

vegetable cooking spray
12 wonton wrappers - small size
8 oz reduced-fat cream cheese
1/2 tsp vanilla extract
2 tsp lemon juice
1/2 c sugar or splenda
2 c frozen whipped topping, thawed
1 c raspberries
1 c blueberries

Steps:

1. Preheat oven to 350 degrees. Spray a regular-sized muffin pan with vegetable spray. Place one wonton wrapper in each cup, pressing down gently. Lightly spray wrappers with vegetable spray. Bake for 8-9 minutes or until golden and crispy. Set aside to cool.
2. In a medium bowl beat together the cream cheese, vanilla, lemon juice, and sugar. Fold in whipped topping. Place 1 tablespoon of filling into each tart shell. Scatter berries on top of filling. Dust with powdered sugar, if desired.

TRIPLE-BERRY CHEESECAKE TART

Triple-Berry Cheesecake Tart image

Layer a cookie crust with cream cheese filling and fresh berries for this Triple-Berry Cheesecake Tart. This Triple-Berry Cheesecake Tart adds a little fanfare to any occasion!

Provided by My Food and Family

Categories Recipes

Time 3h30m

Yield 10 servings

Number Of Ingredients 9

Ingredients

45 vanilla wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 cup thawed COOL WHIP Whipped Topping
2 cups mixed berries (blueberries, raspberries and sliced strawberries)
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes

Steps:

Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch tart pan with removable bottom. Freeze while preparing filling.
Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate until ready to use.
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened.
Spoon gelatin over fruit in pan. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.9098 g, Sugar 0 g, Protein 3 g

CHEESECAKE FRUIT TART

Cheesecake Fruit Tart image

Provided by Molly McCarty

Categories Cake Mixer Dessert Bake Kid-Friendly Cream Cheese Blueberry Raspberry Apricot Nectarine Chill Bon Appétit Washington Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Serves 8

Number Of Ingredients 11

Ingredients

1 All Ready Pie Crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2-pint basket blueberries
2 to 3 fresh nectarines, pitted, thinly sliced into wedges
1 1/2-pint basket fresh raspberries
1/4 cup apricot preserves

Steps:

Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.

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