Strawberry Cheesecake Tart

Strawberry Cheesecake Tart

Only the crust needs to be baked for this cheesecake, complemented with fresh strawberries.

20 min.prep time 1:35total time
8 servings
555 Ratings

Ingredients

Crust

1/2 cup Land O Lakes® Butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract

Filling

1 (3.4-ounce) package cheesecake-flavored instant pudding and pie filling mix
1 (8-ounce) package cream cheese, softened

Topping

2 cups sliced fresh strawberries*
1/4 cup strawberry jam, melted

Directions

Heat oven to 400°F.

Combine butter and sugar in bowl; beat at medium speed until creamy. Add flour, milk and almond extract; beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a ball.

Press dough onto bottom and up sides of greased 10-inch tart pan; prick with fork. Bake 15-18 minutes or until light golden brown. Cool completely.

Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until creamy. Spread over cooled crust. Refrigerate at least 1 hour.

Arrange strawberries over filling just before serving; brush or drizzle strawberries with melted jam.

 

*Substitute your favorite fruit such as blueberries or raspberries.

Recipe Tip

One pint whole strawberries yields about 2 cups sliced strawberries.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 490

Fat: 33g

Cholesterol: 105mg

Sodium: 370mg

Carbohydrates: 46g

Dietary Fiber: 1g

Protein: 5g

Recipe #12863©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

This is an outstanding desert recipe. We loved it , I doubled the filling, and my hubby says that this is one of the best tarts he`s ever tasted, and he`s very critical. I would give it ten stars, cause it`s so delicious! So happy I found it.
The crust really shrank a huge amount, that was a disappoint for appearance of the dessert. That is why the 4 star
Otherwise it was very good.
Excellent tart. This was a perfect light dessert for easter. I used sugar free vanilla pudding and low fat cream cheese and it was still delicious - couldn't even tell. I will definitely be making this again for special occasion desserts.
I HAVE MADE THIS MANY TIME'S. I EVEN MADE IT WITH RASPBERRIE'S. IT'S ONE OF MY FAVORITE'S FOR COMPANY. MADE IT FOR DESSERT WHEN A COUPLE WAS COMING BY FOR A VISIT. HE SAID HE HAD TO GO BACK FOR SECOND'S IT WAS SO GOOD. IN FACT, THIS COUPLE WERE FRIEND'S OF MY HUSBAND WHO HE WENT TO HIGH SCHOOL WITH IN NH.
IN FACT, HE TOLD HIS WIFE TO GET THE RECIPE.
JCB
My whole family LOVED this dessert tart! I could not find the cheesecake flavor of pudding mix, so substituted vanilla, and it was still amazing! Very easy to make and impressive to serve!
The original recipe is simple yet makes a very nice presentation, and is delicious! I have substituted with blueberries, topped with blueberry jam, and used lemon instant pudding and got many compliments. A great recipe especially when used with fresh local fruit!

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