Triple Berry Cheesecake Tart Recipes

TRIPLE-BERRY CHEESECAKE TART

Steps:

• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch tart pan with removable bottom. Freeze while preparing filling.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened.
• Spoon gelatin over fruit in pan. Refrigerate 3 hours or until firm.

EASY TRIPLE BERRY CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

TRIPLE BERRY CHEESECAKE RECIPE - (4.4/5)

Steps:

• Instructions 1 Berry sauce: combine berries, sugar and orange juice in small saucepan cook over med/high heat until the berries break down and thicken. Puree in a blender and strain. Refrigerate until ready to use. 2 Crust: Mix graham cracker crumbs, sugar and melted butter in the bottom of a 9 in spring form pan. Gently press the crumb mixture up the sides of the pan and over the bottom of the pan to form a crust. Refrigerate until ready to use. 3 Filling: Pre-heat oven to 375. Mix softened cream cheese, eggs, sugar, and vanilla with a mixer until smooth. Gently pour filling into the graham cracker crust. Drizzle half of the berry sauce over top and gently swirl in with a knife being careful not to ruin the crust. Bake for 20 minutes. Remove from oven. Let sit for 15 minutes. Increase oven temperature to 475. 4 Sour Cream Topping: Mix sour cream, sugar and vanilla. After the baked cheesecake has sat out of the oven for 15 minutes gently top with the sour cream topping and bake additional 10 minutes at 475. 5 Let cool, refrigerate overnight. Just before you are ready to serve, toss the additional fresh berries in the remaining berry sauce. Gently top the cheesecake with the berry mixture. Enjoy! Notes It's very important to let the cheesecake sit for 15 minutes before putting the sour cream topping on - if you don't the topping will sink right to the bottom.

FABULOUS THREE-BERRY TART

Steps:

• Heat oven to 350°F. Place animal crackers in food processor; cover and process about 1 minute or until crumbs are finely ground. In medium bowl, mix cracker crumbs, butter, cinnamon and 2 tablespoons sugar. Press mixture in bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake 8 to 12 minutes or until golden brown. Cool completely, about 20 minutes.
• In large bowl, beat cream cheese, 1/2 cup sugar and the lemon juice with electric mixer on low speed until blended. Add whipping cream; beat on high speed 3 to 5 minutes or until light and fluffy. Spread mixture in tart shell. Refrigerate at least 2 hours.
• Arrange berries on chilled filling. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush strawberry glaze over berries.

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

TRIPLE BERRY CREAM CHEESE SHORTCAKE

Steps:

• For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
• For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
• Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
• Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
• Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

WHEN YOU LAYER A COOKIE CRUST WITH CREAM CHEESE FILLING AND FRESH BERRIES, A LITTLE FANFARE IS REQUIRED. IF YOU DON'T HAVE A PEDESTAL, BE READY WITH A HEARTY "TA-DA!" INGREDIENTS45 NILLA WAFERS, FINEL

Steps:

• MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan. Freeze while preparing filling. BEAT cream cheese and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate. MEANWHILE, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened; spoon over fruit in pan. Refrigerate 3 hours or until set. Kraft Kitchen tips: SIZE-WISE This colorful berry dessert makes a great treat to share with friends and family. HOW TO SOFTEN CREAM CHEESE Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened. SUBSTITUTE If you do not have a tart pan, use a 9-inch round pan lined with foil instead. Prepare tart as directed, pressing crumb mixture onto bottom and 1 inch up side of pan. Fill as directed.

TRIPLE-BERRY CHEESECAKE SQUARES

Steps:

• Mix wafer crumbs and margarine; press into bottom of 9-inch square pan.
• Beat cream cheese and granulated sweetener in large bowl with mixer until blended. Gently stir in COOL WHIP; spread over crust. Top with berries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 10 min. or until slightly thickened; spoon over berry layer in pan. Refrigerate 3 hours or until firm.

TRIPLE BERRY CHEESECAKE TART

Steps:

• Mix wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. Cover and refrigerate.
• Stir boiling water into dry gelatin mix in medium bowl 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 min. or until slightly thickened (consistency of unbeaten egg whites.) Spoon gelatin over fruit in pan. Refrigerate 3 hours.

TRIPLE BERRY CHEESECAKE TART

Steps:

• Mix wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. Cover and refrigerate.
• Stir boiling water into dry gelatin mix in medium bowl 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 min. or until slightly thickened (consistency of unbeaten egg whites.) Spoon gelatin over fruit in pan. Refrigerate 3 hours.

TRIPLE-BERRY CHEESECAKE

Steps:

• preheat oven to 350°F.
• To make crust, combine crumbs, 1/4 cup of sugar and melted butter in a food processor and process until the crumbs begin to stick together.
• Press crumbs firmly onto bottom and 2 1/2 inches up sides on 9-inch springform pan.
• Bake crust for 10 minutes and cool.
• In large bowl, combine cream cheese, 1 cup sugar, lemon juice and kirsch.
• Beat with electric mixer until blended.
• Add eggs, one at a time, beating after each addition.
• Pour onto cooled crust.
• Bake until edges are set, about 1 hour and 10 minutes.
• In a bowl, stir together sour cream and sugar.
• Spoon over top of baked cheesecake.
• Return to oven for another 5 minutes.
• Transfer to rack to cool.
• Cover with foil and refrigerate overnight.
• In large sauté pan over medium heat, stir preserves until melted.
• Remove from heat add berries and toss to coat.
• Mound berries atop cake.
• Refrigerate 30 minutes.
• Remove from springform pan.

TRIPLE BERRY CHEESECAKE TART

Steps:

• Mix wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed untl well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. Cover and refrigerate.
• Stir boiling water into dry jelly powder mix in medium bowl 2 minutes until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 minutes or until slightly thickened (consistency of unbeaten egg whites). Spoon jelly mixture over fruit in pan. Refrigerate 3 hours.