Make Ahead

Fresh Raspberry Lemon Cheesecake Tart

April 21, 2017
6 Ratings
Photo by Tori Cooper
  • Serves 8
Author Notes

A deliciously fresh and simple cheesecake tart using fresh raspberries and lemon. It makes the perfect warm weather treat and looks almost magical when sprinkled with a dusting of powdered sugar. —Tori Cooper

What You'll Need
  • Crust:
  • 3 1/2 cups graham cracker crumbs
  • 1/4 cup butter melted
  • 2 tablespoons sugar
  • dash of salt
  • Filling:
  • 8 ounces cream cheese, softened
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
  • 2 cups fresh raspberries, divided
  • 1 egg
  • A dusting of powdered sugar for serving (optional)
  1. Crust: Preheat oven to 350 degrees F (180 C). Combine the crumbs in a medium bowl with the melted butter and sugar. Mix well and press the mixture into a 9 or 10-inch tart pan to form a crust. Place the crust in the oven and bake for about 8 minutes then remove from oven and cool while making the filling.
  2. Filling: Beat the cream cheese and sugar together in a stand mixer until creamed. Add in the vanilla, egg, lemon juice, and 1 cup raspberries and beat until combined. (The raspberries will get crushed while mixing and give you a very pink filling. Pour the filling into the partially baked crust and smooth out towards the edges. Bake for another 25 to 28 minutes until the top of the filling is just barely starting to brown. Remove from oven and allow the tart to cool for at least 30 minutes. Once it is cooled enough to handle, cover it lightly and place in the fridge to chill for at least 1 hour. When it's completely chilled, use the other 1 cup of fresh raspberries to cover the top and sprinkle with powdered sugar right before serving.

See what other Food52ers are saying.

  • the cooking foodie
    the cooking foodie
  • dmv15
  • Lee Ann Conard
    Lee Ann Conard
  • Lena Stark
    Lena Stark

5 Reviews

dmv15 January 20, 2020
I just went back to read the recipe and realized it is not meant to be a paleo or keto recipe at all. I substituted swerve for real sugar which is an easy 1 to 1 trade-off and for the crust I used almond flour, salt, grass-fed butter, and one egg so if you are counting calories or are trying to watch your sugar intake you can totally make this a healthier recipe without comprising taste or texture. I was specifically searching for baked vs no-bake cheesecake options and it worked with my substitutions.
dmv15 January 20, 2020
I made this a week ago and stunned that it was keto!! I used swerve confectioners "sugar" and you would have never known that a sugar alternative was used. I also used a different recipe for the crust from Elana's Pantry and used a 1/2 teaspoon of vanilla since I wasn't sure. This recipe could be a great base to substitute raspberries for cocoa powder, blueberries, strawberries etc. I plan to experiment and replace the raspberries with something different so stay tuned.
Lee A. January 1, 2020
I attempted to make this. Way too many graham cracker crumbs, I wasn't able to use all of them. The recipe talks about vanilla, but it is not on the ingredient list. I ended up with a very thick over-cooked crust with a very thin layer of cheesecake. While the flavor was good, I could not taste the lemon. Ended up taking something else to the party. I hope others have better luck with this recipe than I did.
Lena S. December 20, 2018
Lovely and easy. Do recommend!
the C. April 26, 2017
this tart looks so good :)