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–+ servings
a slice of raspberry tart on a white plate

Raspberry Tart

Author Erin Dooner
Course Dessert, Main Course, snacks
Cuisine American
Servings 12
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 3 hours
This raspberry tart is the ultimate no-bake dessert, combining a graham cracker crust, cheesecake filling, and a luscious raspberry sauce that’s quickly made on the stovetop. This easy tart with raspberries can be prepped ahead of time and made with regular, whole wheat or gluten-free graham crackers.

Ingredients

For the crust:

  • 2 cups (240 grams) graham cracker crumbs see notes
  • 1/3 cup (66 grams) brown sugar or coconut 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
  • 1 cup (236 ml) cold heavy cream

For the sauce:

  • 1 cup (200 grams) granulated sugar
  • 3 tablespoons (30 grams) cornstarch
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (200 grams or 7 oz) fresh or frozen raspberries

For topping:

  • 3 cups (400 grams or 14 oz) fresh raspberries

Instructions

Prepare the crust:

  • Pulse the graham cracker
  • In a medium mixing bowl, stir together the graham cracker crumbs, brown sugar, and salt until they're 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.
    1 cup (236 ml) cold heavy 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 2+ hours before topping it with the sauce, which you should make about 1-2 hours before serving. You can pop the sauce in the freezer, stirring occasionally, to speed things up if you need to.

Make the sauce and decorate:

  • In a small saucepan over medium heat, mix the sugar and cornstarch. Add the water and 1 1/2 cups of raspberries, stirring to combine. Bring the mixture to a boil, then cook, stirring continuously, for about 2 minutes or until it thickens. Stir in the vanilla.
    1 cup (200 grams) granulated sugar, 3 tablespoons (30 grams) cornstarch, 3 tablespoons water, 1 1/2 cups (200 grams or 7 oz) fresh or frozen raspberries, 1 teaspoon vanilla extract
  • Strain the seeds using a food mill or fine-mesh sieve. Pour into a bowl and refrigerate until fully chilled, about 1-2 hours. This can be made up to 4 days in advance.
  • On the day of serving, top the tart with the raspberry sauce.
  • Rinse and pat the raspberries dry with paper towels. Cover the top with fresh raspberries.
    3 cups (400 grams or 14 oz) fresh raspberries
  • Cover the tart tightly with plastic wrap and refrigerate leftovers for up to 2 days. For longer storage, freeze the tart without the fresh raspberries for up to 2 months. Add the fresh raspberries after thawing.

Notes

  • For graham crackers, you'll need about 16 full sheets of graham, for gluten-free, use 240 grams Pamela’s Gluten-free Honey Grahams or Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins.
  • If you're outside the US or Canada, your cream cheese likely comes in small tubs meant for spreading on toast, rather than the brick-style blocks available in North America. To get the 8 ounces (225 grams) required for this recipe, purchase a 300-gram tub of cream cheese. Store brands like those from Aldi, Lidl, etc. work just as well as Philadelphia. Place the cream cheese in the middle of a clean tea towel or cheesecloth (avoid using paper towels), and gently press out the excess liquid until you’re left with 225 grams of cream cheese.
  • This recipe yields 8-12 servings. The nutritional info was calculated based on 12 servings.
  • 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.

Nutrition

Calories: 410kcalCarbohydrates: 50gProtein: 3gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 62mgSodium: 209mgPotassium: 149mgFiber: 3gSugar: 36gVitamin A: 797IUVitamin C: 12mgCalcium: 62mgIron: 1mgNet Carbs: 47
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