Why is this the best ever cheesecake tart? Because it has everything your stomach could desire, and it is really easy to make! It is just the right amount of sweet, and it is paired with the most easy delicious graham cracker tart crust made with only 3 ingredients. The best part is it is so versatile you can top it with whatever you want! Any berry, any fruit, any jam compote, anything you want! Absolutely delicious! This is the perfect dessert for any time of the year. Just change the toppings to match the theme. Easy!
Tip One: If you do not have a food processor to make your crust, just use a large plastic bag, throw your graham crackers in there, zip it up, and crush them with something heavy. Easy!
Tip Two: You must pre-bake your crust. This ensure it won’t get soggy! I recommend making your tart crust, popping it in the oven, then work on your filling while it cools. Your crust must be cooled before you add your filling! I know this takes extra time, but it’s worth it I promise.
Tip Three: How do you know when your cheesecake is done? Give it a gentle wiggle. If everywhere is set and only the very centre jiggles a bit, that’s what you want. It will continue to set while it rests.
Tip Four: Chill the cheesecake before enjoying! This cheesecake is best made at least 3 hours before enjoying it. Best if made the day before. By allowing your cheesecake tart to chill in the fridge, it will set even more.
Tip Five: Top it with whatever you desire! I simply just top it with some warmed up jam, and whatever fruit I have on hand. Easy!
Easy Cheesecake Tart
Course: Baked Goods, DessertDifficulty: Medium8
servings20
minutes40
minutes3
hoursNo fuss, easy cheesecake tart that anyone can make!
Ingredients
- Tart Crust
13 graham cracker sheets
2 tbs granulated sugar
1/2 cup melted butter
- Cheesecake filling
1 1/2 8oz packages of cream cheese, room temperature (12 oz total)
1/3 cup granulated sugar
1/4 cup plain full fat Greek yogurt
1 large egg
1 tsp vanilla
2 tbs heavy cream
1 tbs all purpose flour
Directions
- Tart Crust
- Preheat oven to 350F.
- Place graham crackers into a food processor, blend until they are ground into fine crumbs. In a large bowl add the crumbs, 1/2 cup of melted butter, and 2 tbs of sugar together. Mix until combined. Press the crust into a 9-inch tart pan, making sure to press it up on the sides of the pan as well.
- Bake at 350F for 10-15 minutes, then let cool. Turn oven down to 325F.
- Cheesecake Filling
- In a mixing bowl cream together the 12 oz of cream cheese and 1/3 cup of sugar until light and fluffy.
- Add in 1/4 cup of Greek yogurt and 1 egg, mix until combined. Add in 1 tsp vanilla and 2 tbs heavy cream, mix until combined. Then stir in your 1 tbs flour until combined.
- Once the tart crust has cooled down to touch, pour in the cheesecake filling. Smooth the top with a spatula to ensure no air bubbles.
- Bake at 325F for 18-24 minutes until cheesecake has set, but can still jiggle a little in the centre (it will finish setting). Allow to cool.
- Once the cheesecake has cooled, wrap it tightly and chill in the refrigerator for at least an hour (best results if chilled for at least three or more hours).
I made this today as a house warming gift for a friend and used gluten free graham cracker crumbs. It was delicious and easy too. Thank you