Raspberry Cream Cheese Tart

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  • 1 (8 ounce) package cream cheese, room temperature
  • 1/3 cup sugar
  • 1/2 cup sour cream
  • Juice of 1 small lemon
  • 1/2 teaspoon vanilla extract
  • 1 pint (2 cups) fresh raspberries, divided
  • 1/4 cup raspberry jam
  • Crust:
  • 8 whole graham crackers, broken into pieces
  • 1 tablespoon sugar
  • Pinch salt
  • 5 tablespoons unsalted butter, melted


Preheat oven to 375°F.
Combine graham crackers, sugar and salt in a food processor and process into fine crumbs.
Stir in melted butter.
Lightly brush sides of 9-inch, removable bottom tart pan with vegetable oil.
Spread crust across bottom and up sides of pan, pressing into an even layer.
Bake for 10-15 minutes, or until light golden brown. Cool completely.
Meanwhile, use a hand mixer or stand mixer with paddle attachment to beat cream cheese and sugar until smooth.
Beat in sour cream, lemon juice and vanilla. Add 1/4 cup raspberries and beat just to break up berries.
Spread filling evenly over crust. Top with remaining raspberries.
Place jam in a saucepan over low heat and stir just until loosened up. Drizzle over tart.
Serve immediately or cover loosely and chill for up to 4 hours.

Recipe from Central Market Mill Creek - Culinary Resource Center
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