No-bake Cheesecake Tart Finished | The Squeaky Mixer

No-Bake Cheesecake Tart

This is the tastiest and easiest recipe for achieving a simple no-bake cheesecake while incorporating so many fresh fruits and presenting it in a way that looks just MUAHH chef’s kiss.

No-bake Cheesecake Tart With Slice Taken Out | The Squeaky Mixer

No-Bake Cheesecake Ingredients

I purchased all of my ingredients for this no-bake Cheesecake at my local Harris Teeter. They had the most beautiful selection of fresh fruits. The ingredients in this recipe are extremely basic and simple and chances are you already have a couple of them on hand.

Feel free to swap out and substitute any of the fruits I chose with your favorite fruits! This no-bake cheesecake will go with just about any fruit flavor so you have total freedom to incorporate more flavors and colors like pomegranate seeds, kiwi, star fruit, etc.

@thesqueakymixer

No-bake Cheesecake Tart! πŸ“πŸ« Full recipe is on my website, link in bio! 🀎 Go to @Harris Teeter for all your delciious ingredients πŸ˜‹ #baking #bakingtiktok #fyp #bakingszn #recipes #thesqueakymixer #recipe #harristeeter #pie #cheesecake #tart #yummy

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No-Bake Cheesecake Tart

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Recipe by Maddison Koutrouba – thesqueakymixer.com
Servings

8-10

servings
Cooking time

15

minutes
Total time

6

hours 
Cook Mode

Keep the screen of your device on.

Ingredients

Directions

  • Preheat the oven to 425 degrees F. and let the pie crust sit on the counter for about 15 minutes to come to room temperature.
  • Unravel one of the pie crust circles and cut out small flowers using a 2” – 4” cookie cutter. Place these small flowers on a cookie sheet lined with parchment paper.
  • Place the other pie crust circle in a greased tart pan. Pinch the edges and cut off excess dough on the sides of the dish to fit the pie crust in the pan perfectly.
  • Place parchment paper into the tart pan and add uncooked rice or beans to bear weight down into the pan. This will help prevent the pie edges from falling down too much. You can use pie weights if you have them.
  • Whisk an egg in a small bowl. This egg wash will be used to brush on each flower to give them a shiny glazed look when they’re done baking. Brush each flower.
  • Bake the small flowers for about 6-8 minutes or until golden brown. Allow them to cool completely.
  • Bake the tart for 15-20 minutes or until golden brown.
  • Allow the crust to cool completely.
  • To make the filling, use an electric mixer to whisk the heavy cream until it has reached a cool whip consistency. This should take anywhere from 3-5 minutes. Set aside.
  • In a separate bowl, whisk together the cream cheese, sugar, and vanilla. Whisk until smooth.
  • Add the sour cream to the cream cheese mixture and continue to whisk until smooth.
  • Use a silicone spatula to fold the whipped cream into the cream cheese mixture until nicely combined and smooth.
  • Place the cheesecake mixture into the cooled tart pan and spread evenly.
  • Allow this to sit in the fridge for at least 5 or hours or overnight.
  • Slice up your desired fruit however you like then place them onto the cake along with the small pie crust flowers. Add mint leaves to garnish.
  • Enjoy!

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Tag @thesqueakymixer on Instagram! I love to see what you all create.

Yum

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