Are you looking for ways to impress your significant other this Valentine’s day? Then today’s recipe for strawberry cheesecake tart is exactly what you need. A simple dessert consisting of a sweet and creamy strawberry cheesecake filling, set in a light graham cracker crust. It’s absolutely delicious, and best of all easy to make.
No-Bake Cheesecake
You are going to love today’s recipe for strawberry cheesecake tart because it’s a no-bake cheesecake. You see, unlike regular cheesecakes, no-bake cheesecakes are incredibly easy to make. All you really have to do is beat together a couple of ingredients in a bowl, pour those ingredients into a pan, and place it in your fridge to set.
That’s literally it!
And better yet it’s a foolproof method for making cheesecake. Since there’s no baking involved you don’t have to worry about overcooking or undercooking anything. As long as you stick with the correct amounts for each ingredient you can’t mess it up.
Tips, Tricks & Suggestions
- You will want to make sure that the graham crackers are crumbled super fine, almost like the consistency of sand. To do this you have two options. The first, and easiest method is to simply blitz the crackers in a food processor. The second option is to place the crackers into a plastic bag and crumble them with something heavy like a rolling pin.
- While it’s not necessary I highly recommend that you use a tart pan with removable sides to make this dish. It will just make presenting and serving the dessert so much easier.
- Not a big fan of strawberries? Then try swapping them out with any other type of berry that you prefer. Just follow the same method for making the strawberry sauce and you can make a sauce out of any berry.
- You can easily make this dessert ahead of time. It will keep well in your fridge for at least 2 days, and will even stay good in a freezer for a week.
- Check out some of our other Valentine’s day desserts like chocolate-covered strawberries, white chocolate raspberry cheesecake, and strawberry sorbet.
Strawberry Cheesecake Tart Recipe
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 8
Ingredients
For the Graham cracker crust:
1½ Cups of Graham crackers, finely crumbled
4 Tablespoons of butter, melted
For the strawberry sauce:
1½ Cups of strawberries, finely diced and with their tops removed
¼ Cup of sugar
2 Tablespoons of water
2 Teaspoons of lemon juice
For the cheesecake:
8 oz. of cream cheese, softened to room temperature
½ Cup of powdered sugar
1 Teaspoon of vanilla extract
1 Cup of whipped cream
The strawberry sauce
Instructions
- Form the crust: Combine the crumbled graham crackers and melted butter in a bowl. Pour this mixture into an 11-inch sized tart pan and use either your hands or something flat like a cup to push the mixture into the bottom and sides of the pan.
Place this in your fridge for 30 minutes to let the crust firm up.
- Make the strawberry sauce: Get out a small saucepot and add all of the ingredients for the strawberry sauce to it. Stir the ingredients together and place the pot over medium heat. Let the ingredients cook on a low boil for 12 to 15 minutes, stirring often. Once the sauce is thick enough to coat the back of a spoon take it off the heat and let it cool to room temperature.
Once it has cooled pour the sauce into either a blender or food processor and blend until the sauce is smooth.
- Prepare the cheesecake filling: Use either a stand mixer or a mixing bowl with a hand mixer, and beat the softened cream cheese for 2 minutes. Add in the powdered sugar along with the vanilla extract and beat the ingredients for another 2 minutes. Then use a spatula to gently fold in the cup of whipped cream. Follow this up by pouring in the strawberry sauce and fold it in as well.
- Pour the cheesecake filling into your tart pan and use a spatula to smooth out the top.
Place it in your fridge for at least 4 hours to set up.
- Slice up the strawberry cheesecake tart and enjoy!
Strawberry Cheesecake Tart Recipe
Ingredients
For the Graham cracker crust:
- 1½ Cups of Graham crackers finely crumbled
- 4 Tablespoons of butter melted
For the strawberry sauce:
- 1½ Cups of strawberries finely diced and with their tops removed
- ¼ Cup of sugar
- 2 Tablespoons of water
- 2 Teaspoons of lemon juice
For the cheesecake:
- 8 oz. of cream cheese softened to room temperature
- ½ Cup of powdered sugar
- 1 Teaspoon of vanilla extract
- 1 Cup of whipped cream
- The strawberry sauce
Instructions
- Form the crust: Combine the crumbled graham crackers and melted butter in a bowl. Pour this mixture into an 11-inch sized tart pan and use either your hands or something flat like a cup to push the mixture into the bottom and sides of the pan. Place this in your fridge for 30 minutes to let the crust firm up.
- Make the strawberry sauce: Get out a small saucepot and add all of the ingredients for the strawberry sauce to it. Stir the ingredients together and place the pot over medium heat. Let the ingredients cook on a low boil for 12 to 15 minutes, stirring often. Once the sauce is thick enough to coat the back of a spoon take it off the heat and let it cool to room temperature. Once it has cooled pour the sauce into either a blender or food processor and blend until the sauce is smooth.
- Prepare the cheesecake filling: Use either a stand mixer or a mixing bowl with a hand mixer, and beat the softened cream cheese for 2 minutes. Add in the powdered sugar along with the vanilla extract and beat the ingredients for another 2 minutes. Then use a spatula to gently fold in the cup of whipped cream. Follow this up by pouring in the strawberry sauce and fold it in as well.
- Pour the cheesecake filling into your tart pan and use a spatula to smooth out the top. Place it in your fridge for at least 4 hours to set up.
- Slice up the strawberry cheesecake tart and enjoy!
