I have to confess that the dishes that I cook for myself rarely look as good as the photos that I post on this blog. I’m not saying that I go out of my way to make them look horrible, but when cooking for my family I just don’t care about making my dishes look pretty. There is, however, one exception to that rule, cheesecake fruit tart. When making a cheesecake fruit tart, my family always makes sure that they turn out looking picture perfect. In fact, our cheesecake fruit tarts sometimes look so beautiful that you just want to look at them instead of eating them. Ok, ok, of course, we still eat them, they just taste too damn good not to, but I think you folks get my point.
Tips, Tricks & Suggestions
- In order to make this dish, you will need a proper tart pan. A tart pan is important because it has two parts which allow you to release the bottom from the sides, making cutting, and presentation significantly easier. If you don’t own one then you can purchase one from the affiliated link I will provide below.
- The fruits we will be using today are merely the ones that my family typically uses. But in all honesty, you can use any fruit that you like. Mangoes, kiwis, cherries, raspberries, you name it, so try and get creative with it.
- While you can use a store-bought pie crust I highly recommend making our own recipe for pie crust. Trust me it tastes so much better and is incredibly easy to make.
- Check out some of our other cheesecake recipes like turtle swirl cheesecake, and white chocolate raspberry cheesecake.
Cheesecake Fruit Tart Recipe
Prep time: 1 hour
Cook time: 10 to 15 minutes
Servings: 8 slices
Ingredients
1 of the halves of the homemade pie crust (or store-bought crust)
All-purpose flour (for dusting the pie crust when you roll it out)
1 8-ounce packet of cream cheese *(room temperature)*
3 Tablespoons of sugar
3 Tablespoons of amaretto liqueur
1 Teaspoon of almond extract
1 Teaspoon of vanilla extract
2 Apricots (peeled, pitted, and thinly sliced)
3 Strawberries (cut in half)
6 Blackberries
6 oz of blueberries
¼ Cup of apricot preserves
Instructions
- Preheat your oven to 450 degrees Fahrenheit, and let the cream cheese sit on your kitchen counter so that it can come to room temperature.
- Roll out dough and place into a tart pan: Lightly flour your dough, and use a rolling pin to roll the dough into a flat disc about a ⅛ of an inch thick.
Then carefully place that dough into the tart pan, don’t worry if the dough rips a little, just pinch the to sides of the rip together. In the end, it will all be covered up so it doesn’t need to look pretty. Finally, take a fork and lightly poke a few holes into the crust to make sure that it doesn’t puff up too much while cooking.
- Bake the crust: Place the pie crust into your oven and allow it to bake for about 10 to 15 minutes, or until lightly brown. Don’t worry if the crust cracks a little like I said it’s all going to be covered up. Once the pie crust is done, take it out and let it cool.
- Make the cream cheese filling: use either a stainless steel bowl with an electric mixer, or a stand-up mixer, and beat together the cream cheese, 3 Tablespoons of sugar, 2 Tablespoons of amaretto liqueur, almond extract, and vanilla extract until all ingredients are blended together perfectly.
- Add cream cheese filling to tart: Place the cream cheese filling into the cooled tart and use an offset spatula to spread it throughout the tart evenly.
Place this into the refrigerator for about 30 minutes to an hour, so that the filling becomes a little more solidified. See the cracks are all gone!
-
Prep and cut the fruit
- Arrange fruit on tart: Start by placing a small mound of blueberries in the middle, and then arrange the rest of the fruit around this mound in any way that you desire. Then use the blueberries to simply fill in any empty space.
- Make the apricot glaze: Heat up the ¼ cup of apricot preserves In a small saucepan over a medium-low heat until it becomes more viscous, about a minute or two.
Then take the pan off the heat and pour in the remaining tablespoon of amaretto liqueur. Stir this together.
- Brush the glaze over the fruit and return it back to the refrigerator for 2 hours before serving.
Cheesecake Fruit Tart Recipe
Servings: 8 slices
Ingredients
- 1 of the halves of the homemade pie crust or store-bought crust
- All-purpose flour for dusting the pie crust when you roll it out
- 1 8- ounce packet of cream cheese * room temperature*
- 3 Tablespoons of sugar
- 3 Tablespoons of amaretto liqueur
- 1 Teaspoon of almond extract
- 1 Teaspoon of vanilla extract
- 2 Apricots peeled, pitted, and thinly sliced
- 3 Strawberries cut in half
- 6 Blackberries
- 6 oz of blueberries
- ¼ Cup of apricot preserves
Instructions
- Preheat your oven to 450 degrees Fahrenheit, and let the cream cheese sit on your counter so that it can come to room temperature.
- Roll out dough and place into a tart pan: Lightly flour your dough, and use a rolling pin to roll the dough into a flat disc about a ⅛ of an inch thick. Then carefully place that dough into the tart pan, don’t worry if the dough rips a little, just pinch the to sides of the rip together. In the end, it will all be covered up and doesn’t need to look pretty. Finally, take a fork and lightly poke a few holes into the crust to make sure that it doesn’t puff up too much while cooking.
- Bake the crust: Place the pie crust into your oven and allow it to bake for about 10 to 15 minutes, or until lightly brown. Don’t worry if the crust cracks a little like I said it’s all going to be covered up. Once the pie crust is done, take it out and let it cool.
- Make the cream cheese filling: use either a stainless steel bowl with an electric mixer, or a stand-up mixer, and beat together the cream cheese, 3 Tablespoons of sugar, 2 Tablespoons of amaretto liqueur, almond extract, and vanilla extract until all ingredients are blended together perfectly.
- Add cream cheese filling to tart: Place the cream cheese filling into the cooled tart and use an offset spatula to spread it throughout the tart evenly. Place this into the refrigerator for about 30 minutes to an hour, so that the filling becomes a little more solidified. See the cracks are all gone!
- Prep and cut the fruit
- Arrange fruit on tart: Start by placing a small mound of blueberries in the middle, and then arrange the rest of the fruit around this mound in any way that you desire. Then use the blueberries to simply fill in any empty space.
- Make the apricot glaze: Heat up the ¼ cup of apricot preserves In a small saucepan over medium-low heat until it becomes more viscous, about a minute or two. Then take the pan off the heat and pour in the remaining tablespoon of amaretto liqueur. Stir this together.
- Brush the glaze over the fruit and return it back to the refrigerator for 2 hours
Inspiration from other blogs
