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Strawberry Cheesecake Tart

With strawberries playing the starring role in this show-stopping dessert, you’ll be feeling all the spring vibes. Can’t decide between cheesecake or fruit tart? Enjoy the best of both worlds with this visually stunning layered tart that will please just about everyone.

Strawberry Cheesecake Tart

This strawberry tart has a soft base similar to a shortbread, filled with a rich, creamy cheesecake interior.
Prep Time30 mins
Cook Time30 mins
Chill2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: American
Keyword: Cream Cheese, fruity dessert, Fruity Torte, Pies & Tarts, Strawberry Cheesecake Tart, Summer Dessert, Tarts
Servings: 8 (One 9-Inch Tart)
Calories: 412kcal


  • Cuisinart 14-Cup Food Processor
  • Measuring Cups/Spoons Set
  • KitchenAid Artisan Series 5-Quart Stand Mixer
  • High-Heat Scraper
  • 9" Round Tart Pan with Removable Bottom
  • Glass Nesting Bowls
  • 2-Quart Saucier



  • 8 Whole graham crackers 
  • ½ cup Pecans, toasted 
  • 2 tbsp. Light brown sugar 
  • tsp. Table salt 
  • 4 tbsp. Unsalted butter, melted


  • 12 oz. Cream cheese, softened 
  • ½ cup Granulated sugar 
  • 1 Egg 
  • 1 tsp. Pure vanilla extract 
  • 1 tsp. Minced lemon zest 
  • tsp. Table salt


  • 1 lb. Fresh strawberries, hulled and quartered 
  • 3 tbsp. Granulated sugar 
  • 2 tbsp. Fresh lemon juice 
  • 2 tbsp. Orange liqueur (such as Grand Marnier)


  • 1 pkt. Unsweetened gelatin (2½ tsp.) 
  • 3 tbsp. Water 
  • 1 tsp. Pure vanilla extract


  • Preheat oven to 325°.

The Crust

  • Process graham crackers, pecans, brown sugar, and salt in a food processor until fine. With processor running, add melted butter; process until crumbs resemble wet sand.
  • Press crumb mixture into bottom of a 9-inch round or square tart pan with a removeable bottom. Bake crust 15 minutes; cool completely.

The Filling

  • Whip cream cheese and sugar in a stand mixer fitted with a whisk attachment until smooth, scraping down sides of bowl periodically. Add egg, vanilla, zest, and salt; mix to combine.
  • Spread cream cheese filling onto crust and bake until sides are set, 25 minutes; cool completely.

The Topping

  • Purée strawberries, sugar, lemon juice, and liqueur in a food processor; transfer to a saucepan over medium heat and bring to a boil. Cook purée, stirring constantly, until slightly reduced, 5 minutes.
  • Sprinkle gelatin over water in a bowl; let sit until gelatin is absorbed, 5 minutes. Add gelatin to strawberry purée and cook 1 minute more. Off heat, stir in vanilla and let cool 15 minutes; pour over cooled tart and refrigerate until set, 2 hours.

The Glaze

  • Heat jam and liqueur in a small saucepan over medium-low until melted. Arrange halved strawberries, cut-sides down, around edges of tart, then arrange diced strawberries to cover center. Brush strawberries with glaze.


Per serving, Calories: 412

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories412
  • % Daily Value *
  • Total Fat 26g 40%
    • Saturated Fat 13g 65%
  • Cholesterol 85mg 29%
  • Sodium 242mg 11%
  • Total Carbohydrate 40g 14%
    • Dietary Fiber 3g 12%
  • Protein 5g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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