No-Bake Cheesecake Tart

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!