Cheesecake Fruit Tart Recipes

MINI CHEESECAKE TARTS

Steps:

• Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Stir in extracts.
• Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
• (Let excess crumbs remain, evenly covering bottom of each tart pan.)
• Place tart pans on a baking sheet.
• Divide cheesecake batter evenly between tart pans.
• Bake at 350° for 18 to 20 minutes or until set.
• Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
• Divide fruit evenly, and arrange decoratively over each cheesecake.
• Garnish with mint, if desired.

SUGAR COOKIE FRUIT TARTS WITH A CHEESECAKE FILLING

Steps:

• Preheat the oven to 375 degrees.
• Place butter in the bowl of a stand mixer or with a hand mixer and beat until smooth.
• Add the sugar and mix until combined.
• Add eggs one at a time mixing well in between each addition.
• Add the vanilla, salt and baking powder and mix.
• Mix in the flour one cup at a time and mix just until the ingredients are combined.
• Divide the dough into 3 discs and and refrigerate or freeze for 10 -15 minutes.
• After the cookie dough has chilled, Gently roll it out between two sheets of parchment paper. Cut out the scalloped edge round cookies and gently place each one into the un-greased cupcake pan.
• Bake 6-9 minutes. Remove from oven and let cool in the pan.
• In a glass bowl add in the sugar, cream cheese and vanilla and beat for about 2-3 minutes until creamy.
• In a new bowl whip the heavy cream with a hand mixer or a stand mixer.
• Fold the whipped cream into the sweetened cream cheese mixture.
• Move cheesecake filling into a plastic bag for piping (or you can spoon it in) into each cookie cup.
• Top with your choice of fresh berries and or sliced fruit. We used: kiwi slices, blueberries, strawberries and mandarin oranges.
• You can make the cookie cups and the cheesecake mixture the night before, and store them separately to assemble the next day. Keep the cheesecake filling refrigerated. Keep the cookie cups covered in an air tight container.
• Slice the fruit and add it onto each one right before serving.

EASY FRUIT TART RECIPE

Steps:

• Make the crust: stir together the graham cracker crumbs with the melted butter and sugar. I like stirring with a fork so it's nice and sandy. Pour mixture into a 10-inch tart pan with removable bottom. Press into the bottom and up the sides, chill until ready to fill.
• Make the filing: add heavy whipping cream to a large bowl and beat with a hand or a stand mixer until stiff peaks form. Refrigerate while making filling.
• Add cream cheese, sugar and vanilla to another large bowl. Mix using a hand or a stand mixer until smooth and creamy.
• Add whipped cream to the cream cheese mixture and use a spatula to fold it in. This will take a while, fold it gently being careful not to break the whipped cream. Do not stir or beat, fold it carefully.
• Press filling into prepared crust. Chill while preparing fruit. Don't top with fruit until within a few hours of serving.
• Slice fruit and arrange on top of cheesecake. Add the jam to a small bowl and microwave until smooth, about 30 seconds, then stir in the lime juice or water. Use a pastry brush to brush the glaze over the fruit to make it shiny.
• Serve chilled within one day. You can make the cheesecake up to 24 hours ahead, just don't top it until the day of serving.

CHEESECAKE TART WITH TROPICAL FRUITS

Steps:

• For crust:
• Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
• Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• For topping:
• Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.

PASSION FRUIT CHEESECAKE TART

Steps:

• Make the crust: Preheat oven to 350 degrees.
• Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
• Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
• Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
• Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
• Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.

CHEESECAKE TART WITH BERRIES

Steps:

• Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
• Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
• Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
• Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

"FRUIT PIZZA" CHEESECAKE TART

Steps:

• Preheat the oven according to package directions. Generously spray an 11-inch tart pan with nonstick spray and place the tart pan on a large sheet pan. Set aside.
• Unwrap the cookie dough and press it all evenly and up the sides (3/4ths the way up) on the tart pan.
• Bake in the oven for 18-22 minutes or until very lightly golden brown at the edges and center (be careful to not overbake). Remove and allow to cool completely.
• Make sure the cream cheese is softened and the whipped topping is completely thawed.
• Using hand mixers cream together the cream cheese, sour cream, orange juice, vanilla extract, almond extract, powdered sugar, and orange Jell-o mix. Beat until smooth and creamy.
• Gently fold in the whipped topping. Chill, covered, in the fridge until the crust is completely cooled.
• Fill the cooled crust with the filling mixture. (You don't have it use it all, but can. Use any leftover filling as a fruit dip for your leftover fruit!)
• Arrange fruit however you would like across the top of this pie.
• Combine the jam and water in a small microwave safe bowl. Microwave the mixture for 10-15 seconds and stir well. (IF using a marmalade, press it through a fine sieve first)
• Using a pastry brush, brush the mixture over the top of the fruit.
• Serve immediately or cool in the fridge (covered). Store in the fridge; best enjoyed the same day it is made.

CHEESECAKE FRUIT TART RECIPE

Steps:

• Preheat your oven to 450 degrees Fahrenheit, and let the cream cheese sit on your counter so that it can come to room temperature.
• Roll out dough and place into a tart pan: Lightly flour your dough, and use a rolling pin to roll the dough into a flat disc about a ⅛ of an inch thick. Then carefully place that dough into the tart pan, don't worry if the dough rips a little, just pinch the to sides of the rip together. In the end, it will all be covered up and doesn't need to look pretty. Finally, take a fork and lightly poke a few holes into the crust to make sure that it doesn't puff up too much while cooking.
• Bake the crust: Place the pie crust into your oven and allow it to bake for about 10 to 15 minutes, or until lightly brown. Don't worry if the crust cracks a little like I said it's all going to be covered up. Once the pie crust is done, take it out and let it cool.
• Make the cream cheese filling: use either a stainless steel bowl with an electric mixer, or a stand-up mixer, and beat together the cream cheese, 3 Tablespoons of sugar, 2 Tablespoons of amaretto liqueur, almond extract, and vanilla extract until all ingredients are blended together perfectly.
• Add cream cheese filling to tart: Place the cream cheese filling into the cooled tart and use an offset spatula to spread it throughout the tart evenly. Place this into the refrigerator for about 30 minutes to an hour, so that the filling becomes a little more solidified. See the cracks are all gone!
• Prep and cut the fruit
• Arrange fruit on tart: Start by placing a small mound of blueberries in the middle, and then arrange the rest of the fruit around this mound in any way that you desire. Then use the blueberries to simply fill in any empty space.
• Make the apricot glaze: Heat up the ¼ cup of apricot preserves In a small saucepan over medium-low heat until it becomes more viscous, about a minute or two. Then take the pan off the heat and pour in the remaining tablespoon of amaretto liqueur. Stir this together.
• Brush the glaze over the fruit and return it back to the refrigerator for 2 hours

CHEESECAKE FRUIT TART

Steps:

• In a medium bowl, whisk together flour, sugar, and salt. Alternatively, you can make this crust in a food processor.
• Cut in butter until the pieces are no larger than the size of peas. Add just enough water for the crust to come together.
• Remove dough from food processor or bowl and form a small disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees Fahrenheit. Roll the dough out into a circle and press into the tart shell. Place a circle of parchment paper and pie weights on top of crust. Bake for 10-12 minutes until the edges are golden brown.
• Remove from oven and allow to cool completely before adding filling.
• For the filling, place cream cheese, sweetened condensed milk, and vanilla extract in a large bowl or in the bowl of a stand mixer. Beat with stand mixer or hand mixer well until creamy.
• Pour filling into tart shell and refrigerate for at least 2 hours until firm.
• Top with fresh fruit and serve!

CHEESECAKE FRUIT TART

Steps:

• Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
• Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.

NO BAKE CHEESECAKE MINI FRUIT TARTS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Unfold phyllo and keeping sheets covered with a damp paper towel while not using, lay one sheet of phyllo dough out on a cutting board, brush lightly with melted butter. Then carefully lay another sheet of dough over the first and repeat with butter and dough until you reach the desired thickness, 4-6 sheets thick, ending with a layer of butter. Roll unused phyllo sheets back up, place in an airtight bag and refrigerate for up to 1 week. Or refreeze for up to 2 months.
• With a sharp knife cut into twelve 3" squares. and push into mini muffin tins, butter side down. Continue until all 24 cavities are filled.
• Bake for 10 minutes or until the phyllo is golden brown. Remove from pan and cool completely on wire racks while you prepare the filling.
• In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add confectioners sugar, lime juice and zest, vanilla extract, salt and cold heavy cream and beat on low until smooth. Then increase speed to high and beat until thick and fluffy stiff peaks form. Either use immediately or cover tightly and refrigerate until ready to assemble.
• To serve place a generous dollop of no bake lime cheesecake filling on top of each mini tart shell, top with a few tablespoons of fruit and dust with additional powdered sugar, if desired. Serve immediately or refrigerate filled tart shells several hours before topping and serving.

JOHN SCROGGINS

Steps:

• 1 Preheat the oven to sugar cookie package directions. Generously spray tart pan with nonstick spray (we used a 12-inch pan) and place atop a large sheet pan; set aside. 2 Unwrap the cookie dough and press it evenly, including up the sides; 3/4 the way up the pan. 3 Bake for approximately 20 minutes or until lightly brown at the edges and center. 4 Remove and cool completely.
• 1 Make sure the cream cheese is softened then use a hand mixer to cream marshmallow fluff and vanilla Greek yogurt. 2 Cover and chill in the fridge until the crust is completely cool. 3 Fill the crust with the filling mixture.
• 1 Arrange fruit to your liking on top of your pie. You can create circular layers, one type of fruit at a time, alternate or a mixture of both. 2 Mix jam and water in microwave for 10-15 seconds then stir well. 3 Brush the mixture over the top of the fruit. 4 Serve immediately or cover and cool in the fridge.

FRESH FRUIT TARTS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle., Divide dough into six portions. Press each portion into a greased 4-1/2-in. tart pan. bake at 350° for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Beat in sweetened condensed milk and lemon juice. Spoon 2 rounded tablespoonfuls into each cooled tart shell. Arrange berries over filling., In a small saucepan, melt preserves over medium heat; stir until smooth. Brush over berries.