Name: Rustic Raspberry Lemon Cheesecake Tart
Prep time: 15 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 2 (8 oz) packages cream cheese, softened; 1/2 cup sour cream; 1/2 cup powdered sugar; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1/2 cup fresh raspberries; 2 tablespoons raspberry jam (optional)

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This Rustic Raspberry Lemon Cheesecake Tart is the perfect balance of tangy lemon and sweet raspberries, all nestled in a buttery graham cracker crust. It’s a refreshing and creamy dessert that’s perfect for any occasion, whether it’s a casual summer gathering or a special celebration. With its light, airy filling and vibrant topping, this tart will quickly become a favorite in your recipe collection!

Rustic Raspberry Lemon Cheesecake Tart

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

½ cup sour cream

½ cup powdered sugar

2 large eggs

1 tablespoon lemon zest

¼ cup fresh lemon juice

1 teaspoon vanilla extract

½ cup fresh raspberries

2 tablespoons raspberry jam (optional)

Directions

Preheat the oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated.

Press the mixture into the bottom of a tart pan, forming an even crust. Bake for 8-10 minutes until lightly golden and firm. Set aside to cool.

In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, powdered sugar, eggs, lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated and creamy.

Pour the cream cheese filling into the cooled crust and smooth out the top.

Bake the tart for 35-40 minutes, or until the center is set and slightly jiggly.

Let the tart cool at room temperature, then refrigerate for at least 2 hours or overnight to set.

Before serving, gently swirl the raspberry jam (if using) over the top of the tart and garnish with fresh raspberries.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 3 hours (includes chilling time)

Servings: 8 servings

Calories: 350 kcal per serving

Variations

Fruit Swap: Instead of raspberries, I can try using other berries like strawberries, blueberries, or blackberries for a different twist.

Crust Variation: For a more decadent base, I could use crushed chocolate cookies (like Oreos) instead of graham crackers for a chocolatey crust.

Cheesecake Flavor: I could add a teaspoon of almond or coconut extract to the cream cheese filling for a unique flavor combination.

Vegan Option: I can swap the cream cheese and sour cream for vegan alternatives and use a flax egg or chia egg in place of the regular eggs.

Storage/Reheating

I store any leftovers in the refrigerator, where the tart keeps well for up to 3-4 days. If I want to freeze it, I wrap the tart tightly in plastic wrap and aluminum foil, and it should stay good for up to 1 month. When ready to enjoy, I let it thaw in the fridge for several hours or overnight before serving. There's no need to reheat this tart, as it’s best served chilled or at room temperature.

FAQs

Can I make this cheesecake tart ahead of time?

Yes! This tart is perfect for making ahead. I often prepare it a day in advance, as it needs time to chill and set in the fridge. It keeps its flavor and texture well for up to 3-4 days.

Can I substitute the fresh raspberries with other fruits?

Definitely! You can use any fresh berries, like strawberries, blueberries, or blackberries. Each option will bring its own unique flavor to the tart.

Is it necessary to use raspberry jam?

The raspberry jam is optional, but it adds a lovely glossy finish and a burst of sweetness to the tart. If I want a more natural look, I can skip it and rely solely on the fresh raspberries for garnish.

How do I know when the cheesecake filling is done baking?

The tart is done when the center is set but still slightly jiggly. A toothpick or knife inserted into the center should come out clean or with a few moist crumbs attached.

Can I make this recipe gluten-free?

Yes, I can easily make this recipe gluten-free by using gluten-free graham cracker crumbs for the crust. Just be sure to check that all other ingredients are gluten-free as well.

Conclusion

This Rustic Raspberry Lemon Cheesecake Tart is an incredible dessert that combines the tang of lemon, the sweetness of raspberries, and the creaminess of cheesecake. I love how simple it is to prepare yet how stunning it looks and tastes. Whether I’m making it for a special occasion or just a treat to enjoy at home, it’s always a hit. The balance of flavors and textures makes it a perfect dessert to satisfy my sweet tooth while feeling light and refreshing.

Recipe:

Rustic Raspberry Lemon Cheesecake Tart

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Author: Cheryl
Total Time: 3 hours (includes chilling time)
Yield: 8 servings
Diet: Vegetarian

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Description

A tangy and sweet raspberry lemon cheesecake tart with a buttery graham cracker crust, perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated.
Press the mixture into the bottom of a tart pan, forming an even crust. Bake for 8-10 minutes until lightly golden and firm. Set aside to cool.
In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, powdered sugar, eggs, lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated and creamy.
Pour the cream cheese filling into the cooled crust and smooth out the top.
Bake the tart for 35-40 minutes, or until the center is set and slightly jiggly.
Let the tart cool at room temperature, then refrigerate for at least 2 hours or overnight to set.
Before serving, gently swirl the raspberry jam (if using) over the top of the tart and garnish with fresh raspberries.