Although a berry tart with beautifully laid out blueberries and strawberries looks amazing at a cookout, I wanted something with raspberries and blackberries and less fuss. Also of note, this “tart” is much more of a pie and a cheesecake that came together. The recipe for the filling is enough to fill two graham cracker crust shells, so you may opt to make two, halve the recipe, or freeze your leftover batter.
Ingredients:
2 8-oz blocks of cream cheese
1 cup of granulated sugar
2/3 cup of sour cream
2 large eggs
1 1/2 teaspoons of vanilla
1/3 cup of heavy whipping cream (if you halve the recipe, just use 1/4 cup)
Frozen mixed berries, thawed
Beat the cream cheese and sour cream until softened and smooth. Then add the sugar and beat for about 1-2 minutes.
Add your first egg and beat for 1-2 minutes or until fully incorporated.
Add your second egg and repeat the process.
Add the vanilla and cream.
Beat for about 2 minutes until smooth and fluffy.
Pour some of the batter into the bottom of your shell.
Add in as much of the thawed berries as you like.
Cover the berries with more cheesecake batter.
Bake at 350 degrees for 50 minutes, making sure the filling is set. Allow the tart to cool before storing in the fridge overnight.
Slice it, serve it, and enjoy!
