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Easy Vanilla Cheesecake Tart

Easy Vanilla Cheesecake Tart

Creamy, no bake cheesecake in a vanilla wafer cookie crust, topped with fresh fruit.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 6 slices
Calories 375 kcal

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.

Nutrition

Calories: 375kcal
Keyword Dessert
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