Description
A delicious no-bake berry cream cheese tart featuring a buttery graham cracker crust, creamy vanilla cream cheese filling, and layers of fresh raspberry and blackberry sauces. Perfect for a refreshing summer dessert without the need for an oven.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2 cups fresh raspberries
- ½ cup granulated sugar (for raspberry layer)
- 2 tablespoons water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for raspberry layer)
- 2 (8 oz) packages cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- 2 cups fresh blackberries
- ½ cup granulated sugar (for blackberry sauce)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for blackberry sauce)
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and slightly up the sides of a tart pan. Refrigerate for 30 minutes.
- In a saucepan over medium heat, combine raspberries, sugar, and water. Cook until berries release juice, about 5-7 minutes. Stir in cornstarch mixture and simmer until thickened. Cool to room temperature.
- In a chilled bowl, whip heavy cream to stiff peaks.
- In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully combined.
- Spread the cream cheese mixture evenly over the chilled crust.
- Spoon the cooled raspberry layer over the cream cheese layer and spread evenly.
- In a saucepan, combine blackberries, sugar, and lemon juice. Cook until blackberries soften, about 5-7 minutes. Stir in cornstarch mixture and simmer until thickened. Cool to room temperature.
- Pour the cooled blackberry sauce evenly over the raspberry layer.
- Refrigerate the tart for at least 4 hours or overnight until set.
- Before serving, garnish with whipped cream, fresh raspberries, blackberries, and mint if desired.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Strain berry sauces for a smoother texture if preferred.
- Chill each layer before adding the next to prevent mixing.
- Use a tart pan with removable bottom for easier serving.
- This tart can be made a day ahead and refrigerated overnight.
- For a gluten-free crust, substitute graham crackers with gluten-free alternatives.
- For dairy-free, use vegan cream cheese and coconut whipped cream.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 75 mg