Easy Vanilla Cheesecake Tart
Easy Vanilla Cheesecake Tart is one of our favorite springtime desserts. I start this tart by making a quick crust out of cookie crumbs. Then, I make a no bake creamy cheesecake filling. After it chills in the refrigerator, I top the tart with colorful fruit. We like this tart for several reasons. First of all, I like that I can make this dessert in just a few minutes. Secondly, I like that I can make this tart ahead of time. In fact, it’s best to make this tart the night before you want to serve it. That gives it lots of time to chill up. And, lastly, we all love the light and creamy flavors in this dish. It’s a bit lighter than a traditional cheesecake.
The Equipment I Used
- A Food Processor- You’ll need this to crush the cookies. Although, you could probably just put the cookies in a ziplock bag and crush the cookies with a rolling pin.
- An Electric Mixer- Use this to whip the cream.
- A Tart Pan- You’ll need an eight inch round tart pan with a removeable bottom.
The Ingredients Needed for Easy Vanilla Cheesecake Tart
- Cookies- You’ll need Nabisco Nilla Wafers to make the crust.
- Cream Cheese- Use a brick cream cheese and make sure it’s very soft. I usually microwave it for a minute.
- Sugar- Be sure to use powdered sugar and sift it before adding it to the filling mixture.
- Cream- You will need to use heavy cream. Don’t use light cream or half and half.
- Kiwi- Buy kiwi fruit that give when you gently push them with your finger.
- Strawberries- Remove the stems.
- Oranges- Take off the skin and the pith.
How I Made my Tart
- First, I made the tart crust.
- Then, I made the filling. Be sure that it is all well combined.
- Finally, I chilled the tart and then added the fruit topping.
If you like cheesecake, you need to try this light and fruity Easy Vanilla Cheesecake Tart.
Easy Vanilla Cheesecake Tart
Equipment
- 8 inch tart pan, with a removeable bottom
- Food processor
- electric mixer
Ingredients
For the Crust:
- 2 cups vanilla wafer cookies
- 4 tbsp. unsalted butter, melted
For the Tart Filling:
- 16 ounces full fat cream cheese, at room temperature
- ¾ cup powdered sugar, sifted (90g)
- 1 tbsp. vanilla extract
- 1 cup heavy cream
For the Tart Topping:
- 1 cup strawberries, sliced
- ½ cup blueberries
- 2 peeled and sliced kiwis
- 1 naval orange, peeled and sliced
Instructions
- Begin by making the tart crust: Preheat the oven to 325 degrees.
- Using the food processor, grind up the cookies into fine crumbs. Add the melted butter and pulse until well combined. Press this on the bottom and up the sides of an 8 inch round tart pan with a removeable bottom. Bake for 15 minutes. Cool completely on a wire rack while you make your filling.
- In a large bowl, stir together the cream cheese, sugar, and vanilla. Stir unitl well combined.
- In an electric mixer, with the whisk attachment, beat the cream until straight peaks form when the beater is lifted. Fold the whipped cream into the cream cheese mixture, one third at a time. Spoon this filling into the crust and spread it out evenly. Cover and chill for four hours or overnight.
- Remove the sides from the pan and serve the cake topped with the fruit.
