Cheesecake Tart

This no-bake cheesecake tart features a creamy filling and a graham cracker crust, with a gluten-free option. Made in a 9″ tart pan and topped with strawberries, it’s perfect for July 4th or any holiday.

Ingredients

For the crust:

▢ 2 cups (240 grams) graham cracker crumbs see notes
▢ 1/3 cup (66 grams) brown sugar
▢ 1/4 teaspoon salt
▢ 1/2 cup (113 grams) unsalted butter melted

For the filling:

▢ 8 ounces (225 grams) cream cheese room temp, see notes
▢ 3/4 cup (90 grams) powdered sugar
▢ 1 teaspoon lemon juice freshly squeezed
▢ 1/2 teaspoon vanilla extract
▢ 3/4 cup (177 ml) heavy whipping cream cold

For the topping:

▢ 1 1/2 pounds (680 grams) small strawberries
▢ 2-3 tablespoons strawberry jam warmed

Instructions

Prepare the crust:

Place the graham crackers in a food processor fitted with an S-blade and pulse until you have uniform fine crumbs, but not a powder.
In a medium mixing bowl, stir together the graham cracker crumbs, brown sugar and salt until well combined.
2 cups (240 grams) graham cracker crumbs, 1/3 cup (66 grams) brown sugar, 1/4 teaspoon salt
Stir in the butter until well combined.
1/2 cup (113 grams) unsalted butter
Press onto the bottom and up the sides of an ungreased 9” tart pan. Pat it as evenly as you can get it. Freeze the crust while you prepare the topping. Once frozen, you can place the tart crust in a large Ziploc bag for up to 2 months.

Prepare the filling:

Using a hand mixer or a stand mixer with a paddle attachment, beat the cream cheese and powdered sugar until smooth and creamy.
8 ounces (225 grams) cream cheese, 3/4 cup (90 grams) powdered sugar
Beat in the lemon juice and vanilla until combined.
1 teaspoon lemon juice, 1/2 teaspoon vanilla extract
In a separate medium or large mixing bowl, use a hand mixer or a stand mixer with the whisk attachment to beat the heavy cream. Start on low so it doesn't fly everywhere, and gradually increase the speed to high. Continue beating until you have stiff peaks. But don't overmix, or it'll break down into butter or can turn the filling soggy later on.
3/4 cup (177 ml) heavy whipping cream
Gradually fold the whipped cream into the cream cheese mixture.
Transfer the cheesecake filling to the frozen crust. Evenly spread it out.
Chill for at least 4+ hours before topping it with fresh strawberries.

Decorate:

As close to serving as possible, rinse, hull, and pat the strawberries dry with a paper towel.
1 1/2 pounds (680 grams) small strawberries
Place the strawberries on top of the chilled and firm filling and then use a pastry brush to brush the warmed strawberry jam over the strawberries.
2-3 tablespoons strawberry jam
How to store:
Cover with plastic wrap and refrigerate for up to 2 days. Keep in mind that no-bake cheesecake fillings need to be kept cool to maintain its firmness. If it gets too soft, it will be difficult to cut.

Notes

You'll need 16 full sheets of graham crackers. For gluten-free, use Pamela’s Gluten-free Honey Grahams for a gluten-free version.
For those outside the US – to get something similar to US cream cheese, use 300 grams of European-style cream cheese (brands like Lidl, Aldi, or even store brands are fine), wrap it in a clean tea towel or cheesecloth, and squeeze out the liquid until it weighs 225 grams.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.