Strawberry Cheesecake Tart Recipe / Strawberry Cream Cheese Tart
This strawberry cheesecake tart has a crumbly, buttery shortcrust with a hint of almond, a smooth and creamy cream cheese filling, and a topping of beautiful fresh strawberries. Rich without being heavy, with a satisfying snap when you slice through the crust. Everything comes together in stages but each step is simple and the result looks gorgeous on any table. Also try my No Bake Strawberry Cheesecake Cups, Mini Fruit Tarts, or French Custard Tart.
Strawberry Cheesecake Tart Recipe / Strawberry Cream Cheese Tart
This Strawberry Cream Cheese Tart has a crumbly buttery crust with a slight almond flavor and a smooth and creamy cream cheese filling, topped with delicious sweet strawberries. Perfect Easy Strawberry Dessert for cheesecake and tart lovers.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
For Tart Crust
- 1 cup (140 g) All-Purpose Flour
- 1/4 cup (25 g) Almond Flour
- 1/2 cup (65 g) Powdered / Icing Sugar
- 1/3 cup (65 g) Unsalted Butter, cubed and chilled
- 1 large egg
- 1 tsp (5 ml) Vanilla Extract
- 1/8 tsp (1 pinch) Salt
For Filling and Topping:
- 10 oz. (300 g) Fresh Strawberries, about 20 strawberries
- 1 cup (250 g) Cream Cheese
- 1/4 cup (50 g) Sour Cream
- 1/4 cup (50 g) Granulated Sugar
- 1 cup (240 ml) Whipping Cream 35% Fat
- 1 tsp (5 ml) Vanilla Extract
Instructions
- For the crust, pulse the flour, icing sugar, almond flour and salt in a food processor. Add the cold cubed butter and pulse to crumbs. Add the egg and vanilla and pulse until the dough comes together.
- Wrap the dough and chill for 30 minutes. Roll between sheets of parchment to about 0.5 cm thick. Line a buttered removable-bottom tart pan, press into the sides, trim and prick the base with a fork.
- Chill the lined pan for another 30 minutes. Bake in a preheated oven at 350°F (180°C) for 30–35 minutes. Let the shell cool completely.
- Hull and halve the strawberries. Beat the cream cheese, sour cream, granulated sugar and vanilla until light and fluffy.
- Whip the whipping cream to soft peaks. Gently fold the cream-cheese mixture into it. Reserve about 1 1/2 cups in a piping bag.
- Spread the remaining filling into the cooled shell. Arrange the strawberries over the top and pipe the reserved filling around the edge.
Video
Notes
The video uses a removable-bottom tart pan labelled 25 cm (9 inches). Check the demonstrated pan size and dough fit. There are two separate 30-minute chills and a 30–35-minute bake; shell cooling is additional. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
Suggested recipes
If you liked this recipe, try these next:
- No Bake Strawberry Cheesecake Cups / Strawberry Ricotta Dessert
- Vegan Chocolate Strawberry Tart
- No Bake Chocolate Strawberry Tart (Vegan & Gluten Free)
- Microwave Cheesecake Recipe / No Bake Chocolate Cheesecake with Nutella
