Raspberry Cheesecake Tarts

I am such a sucker for all things raspberry. I’ve posted lots of raspberry recipes here before these Raspberry Cheesecake Tarts. There were these amazing coconut macaroons and this stunning cake, oh and this cake too and this simple galette … Just search “raspberry” and wander through the berry patch, so to speak.

Raspberries have such a potently magical flavor to them – they always taste like summer. In fact they are, to me, one of the most transporting of flavors. Even in the dead of winter when it’s grey and raining, or the streets are covered in snow, if you pop a ripe raspberry into your mouth, you get a fleeting reminder of warm days and sunshine and being outside. Nothing else quite does that for me.

These little Raspberry Cheesecake Tarts are so easy to make and require very little effort for a really stunning result. With the completely acceptable “cheat” of frozen tart shells you can whip these up in no time and take them somewhere to share with friends, or just make them for yourself. The recipe is easily halved to just make 12 …









 Raspberry Cheesecake Tarts 

makes  24

2 bricks of cream cheese (1lb total), room temperature

¾ C sugar

2 eggs, beaten

zest of ½ a lemon

1 tsp vanilla

24 pre-made (unbaked) tart shells

2 pints of fresh raspberries

Whipping cream for garnish (optional)



Mix the cream cheese and sugar together until smooth.

Add the eggs one at a time, fully incorporating 1 before adding the other.

Fold in the vanilla and lemon zest.

Place 3 berries in each tart shell and spoon in cheesecake mixture to cover.

Bake for 15-18 minutes until puffed and gently set.

Allow to cool completely before serving.

Add whipped cream and fresh berries for garnish if desired.

Store covered and refrigerated for up to 4 days.


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