A buttery sugar cookie crust, creamy cheesecake filling, and juicy fresh berries—this no-bake tart is effortlessly elegant and ready in 20 minutes!
Why You’ll Love This
No-bake & easy – Just press, mix, and assemble
Bright & fresh – Bursting with berry flavor
Perfect for entertaining – Looks stunning but takes minimal effort
Customizable – Swap berries for any seasonal fruit
Ingredients
- 1 (16.5 oz) roll refrigerated sugar cookie dough
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- ¼ cup berry jam (seedless raspberry or strawberry)
- Whipped cream (for topping)
(Optional: Mint leaves or lemon zest for garnish)
Step-by-Step Instructions
1. Make the Cookie Crust
- Press cookie dough evenly into a 9-inch tart pan (with removable bottom) or pie dish.
- Bake at 350°F (175°C) for 12-15 minutes until golden. Let cool completely.
2. Prepare the Cheesecake Layer
- Beat cream cheese, powdered sugar, and vanilla until smooth (~2 mins).
- Spread over cooled crust.
3. Add the Berries
- Warm jam slightly (10 sec in microwave), then drizzle over cheesecake layer.
- Arrange fresh berries on top.
4. Chill & Serve
- Refrigerate 1 hour to set.
- Top with whipped cream and garnish if desired.
Pro Tips
For a crispier crust: Pre-bake 5 minutes before adding filling.
Glossy berries: Brush with warmed jam before serving.
No tart pan? Use a 9×9″ square dish and slice into bars.
Variations
- Lemon Berry: Add 1 tbsp lemon zest to the cheesecake layer.
- Chocolate Drizzle: Melt ¼ cup chocolate chips and swirl over berries.
- Tropical Twist: Use mango + kiwi instead of berries.
Storage
- Fridge: Cover and keep for 3 days.
- Freeze: Without whipped cream for 1 month (thaw overnight).
Yield: 8 slices
Perfect for: Bridal showers, brunches, or summer dinners!