Friday, July 15, 2011

Double Berry Decadence

What could be better than a fruit topped tart?  I wanted something cheesecake-like, but with less work and less ingredients. That's what I had in mind, when I created this blackberry tart.  My whole family agrees this was a huge hit!  It has a graham cracker crust, a cream cheese layer that has half the eggs of traditional cheesecake and no sour cream.  It's sweetened with honey instead of sugar, which perfectly compliments the fruit.  I topped mine with blackberries I needed to use up, and brushed the whole thing with raspberry preserves. Yum!  You will need a 9- inch tart pan for this as the filling is not enough for a spring form or pie pan.  If blackberries aren't your thing, you can top this with raspberries, blueberries, or even fresh peaches would be wonderful!  You have got to try this with your favorite summer fruit, it's delish!

1 1/4 cups crushed graham crackers
1/3 cup melted butter
3 tablespoons sugar
1/4 teaspoon cinnamon
2 ( 8 ounce) packages cream cheese, softened
1 tablespoon fresh lemon juice
1/2 cup honey
2 large eggs, lightly beaten
4 cups fresh blackberries
1/2 cup Raspberry preserves


Preheat oven to 350.

In a large bowl, combine graham cracker crumbs, sugar, butter, and cinnamon, mixing well.  Press mixture into the bottom and up the sides of a 9-inch removable-bottom tart pan.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy.  Add lemon juice and honey, beating well.  Add eggs to cream cheese mixture beating well.  Pour into prepared tart crust.

Bake until center is set, 20-25 minutes.  It will still be a little jiggly.  

Remove from oven and cool at room temperature for 15 minutes.

Chill in refrigerator for at least 2 hours.  Top with blackberries.

In a microwave safe bowl, heat raspberry preserves for 1 minute, stirring half way through.  Brush top of blackberries heavily with preserves.  


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  1. That looks so gorgeous! I bet it tasted heavenly :)

  2. Decadent indeed! It's almost too beautiful to eat...but somehow I'll manage. :-)

  3. There is still one more day to link up BLUEBERRY recipes to our linky party and I LOVE your blueberry recipe! We hope you can stop by before Midnight tomorrow and link up! THANKS SO MUCH! :-)