Christmas Raspberry Cheesecake Tart
A festive and elegant dessert that combines a creamy cheesecake filling, a buttery graham cracker crust, and a vibrant raspberry topping. This Christmas Raspberry Cheesecake Tart is the perfect showstopper for your holiday celebrations!
Equipment
- Tart Pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring cups
- Oven
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
Filling
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
Topping
- 1 cup fresh raspberries
- ¼ cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C). Grease a tart pan and set aside.
- In a bowl, combine graham cracker crumbs and melted butter. Mix until texture resembles wet sand.
- Press the mixture evenly into the bottom of the tart pan to form a firm crust. Bake for 8–10 minutes, then set aside to cool.
- In a large bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add eggs one at a time, mixing well after each addition to maintain a silky consistency.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Arrange fresh raspberries evenly on top, pressing them lightly into the filling.
- Bake for 45 minutes, or until edges are set and the center has a slight jiggle.
- Allow to cool completely, then spread raspberry jam over the top for a glossy finish.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
For a gluten-free option, use gluten-free graham crackers. For extra flavor, swirl a little raspberry jam into the cheesecake filling before baking. Garnish with mint leaves or powdered sugar before serving for a festive touch.