Strawberry Cream Cheese Tart
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This Strawberry Cream Cheese Tart is a no bake strawberry cream cheese filling inside a homemade graham cracker crust. I top this baby with homemade Whipped Cream and fresh strawberries for a delightful summer dessert.
If you love strawberry desserts as much as I do, be sure to check out some of my other favorites like my Strawberry Shortcake, Fresh Strawberry Cheesecake Bars, or my Chocolate Strawberry Sheet Cake.
Table of Contents
You will love this simple eggless tart recipe! This recipe starts with a homemade graham cracker crust. I use a no bake cheesecake filling but add fresh strawberries into it. This not only creates a delicious seasonal tart, but it's also eggless and naturally pink! So, if you are avoiding eggs, have an allergy, or just baking for friends and are unsure then this organic tart with fresh strawberries is a must bake!
I use fresh strawberries here, which are always best when they are in season. Strawberry season is from April to July for peak freshness. If you don't have strawberries, you can also also use blueberries, raspberries, or blackberries. This simple eggless tart is very flexible and would be delicious with any berry you have!
Why You'll Love This Recipe
Nostalgic Flavor: This Strawberry Cream Cheese Tart offers the perfect marriage of creamy and tangy. No bake strawberry cheesecake filling is nestled into a homemade graham cracker crust, with a sweet whipped cream topping and fresh strawberries. This organic tart is a harmonious blend of flavors that is sure to make your taste buds sing with every bite. This nostalgic flavor profile is sure to be a crowd pleaser with everyone!
Naturally Pink: With its vibrant red strawberry topping and pastel pink filling, this Strawberry Cream Cheese Cart is not only delicious but also beautiful! It's naturally colored for a pastel pink tart that is free of artificial colors.
Seasonal: When strawberries are in season is the time to make this Strawberry Cream Cheese Tart! Whether served as a refreshing treat on a warm summer day or as a decadent dessert at a special celebration, this organic tart is perfect for any party!
Organic Tart: While you can buy a simple strawberry dessert at your grocery store bakery, this organic tart is made with simple and real ingredients. You'll feel good about indulging and sharing this dessert!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Graham Crackers: I use organic honey graham crackers for the crust.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar. This makes it healthier and it also provides a more natural sweetness, versus being overly sweet.
- Cream Cheese: The base of this eggless tart is cream cheese, you can use it from a tub or the block version. I love Organic Valley, you can use your favorite.
- Powdered Sugar: You'll need organic powdered sugar, be sure its sifted.
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- Strawberries: Use fresh strawberries.
- Strawberry Flavor: I use organic strawberry flavor for even more strawberry flavor in this eggless tart.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Tart Pan: I use a 9.5-inch tart pan.
- Food Processor: You'll need a food processor to make the crust.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer will also work.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
To make the crust: In a food processor, add the crushed graham crackers, cane sugar, and butter. Pulse until completely combined and there are no bits of graham cracker or chunks of butter and the mixture is uniform.
Transfer to the tart pan and spread evenly. Using your hands, form the crust into the sides of the pan first, working your way all the way around. Then, press the remaining graham cracker mixture into the bottom of the tart pan creating an even layer.
Bake for 5 minutes, until lightly golden brown. Remove from oven and let cool completely before filling.
Step 3
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, powdered sugar, strawberries, and strawberry flavor. Mix on low until combined then speed up to high and mix until completely combined. Transfer to large bowl.
Step 4
To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, until cream starts to thicken. Gradually increase speed until you are at full speed. Whisk until stiff peaks form.
Step 5
Add 113 grams (about a quarter of the batch) of the whipped cream into the strawberry filling mixture and fold to combine completely. Transfer to the tart pan and spread evenly. Use the remaining whipped cream to top the tart and spread evenly.
Baker's Tips
- If you only have a 9-inch tart pan and not 9.5-inch, then that is totally fine. It's just a tad smaller and you can use that size as well.
- This organic tart is made up of mostly dairy – cream cheese and whipped cream. Make sure you're using high quality dairy like Organic Valley. Whenever there are minimal ingredients, always get the highest quality so you can truly taste what you're eating.
- Make sure your strawberries are ripe. It's strawberry season so it's the perfect time to make this tart.
- If you don't have strawberry flavor, you can skip it. But, the inside of the tart won't have as much strawberry flavor. I actually made the tart this way the first time, and it was still delicious! But, having that strawberry flavor just makes it taste like strawberry fro yo or ice cream instead of more like cream cheese. The fresh strawberries can only add so much flavor, which is why I use flavors and extracts a lot in baking as they are highly concentrated.
- Make sure to store this in the fridge! You can even make it up to a day in advance of serving, just make sure to cover it in the fridge.
FAQ's
Yes, you can use blueberries, blackberries, or even raspberries for this recipe!
Because this has cream cheese and whipped cream, it needs to be stored in the fridge. Be sure to cover it well or store in an airtight container so it doesn't dry out.
Craving More?
Strawberry Cream Cheese Tart
Ingredients
Crust
- 204 grams honey graham crackers
- 71 grams cane sugar
- 113 grams salted butter (softened)
Filling
- 226 grams cream cheese
- 35 grams powdered sugar (sifted)
- 5 strawberries (de-stemmed and sliced)
- ½ teaspoon strawberry flavor
Whipped Cream
- 2 cups heavy whipping cream
- 2 teaspoons cane sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- To make the crust: In a food processor, add the crushed graham crackers, cane sugar, and butter. Pulse until completely combined and there are no bits of graham cracker or chunks of butter and the mixture is uniform.
- Transfer to the tart pan and spread evenly. Using your hands, form the crust into the sides of the pan first, working your way all the way around. Then, press the remaining graham cracker mixture into the bottom of the tart pan creating an even layer.
- Bake for 5 minutes, until lightly golden brown. Remove from oven and let cool completely before filling.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, powdered sugar, strawberries, and strawberry flavor. Mix on low until combined then speed up to high and mix until completely combined. Transfer to large bowl.
- To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, until cream starts to thicken. Gradually increase speed until you are at full speed. Whisk until stiff peaks form.
- Add 113 grams (about a quarter of the batch) of the whipped cream into the strawberry filling mixture and fold to combine completely. Transfer to the tart pan and spread evenly.
- Use the remaining whipped cream to top the tart and spread evenly.
- Serve immediately, or store in the fridge for up to 3 days.
Notes
Nutrition
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So good!