Triple-Berry Cheesecake Tart

72  Ratings
  • 15 min prep
  • 3 hr 30 min total
  • Makes 16 servings, 1 piece (87 g) each.


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Triple-Berry Cheesecake Tart Recipe

Ingredients

  • 45 Nilla Vanilla Wafers, finely crushed (about 1-1/4 cups)
  • 1/4 cup butter, melted
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1/4 cup sugar
  • 1 cup thawed Cool Whip Whipped Topping
  • 2 cups mixed fresh berries (raspberries, blueberries, sliced strawberries)
  • 3/4 cup boiling water
  • 1 pkg. (85 g) Jell-O Lemon Jelly Powder
  • 1 cup ice cubes

Instructions

  • Mix  wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.
  • Beat  cream cheese and sugar in medium bowl with mixer until well blended. Whisk in Cool Whip; spoon into crust. Arrange berries over cream cheese filling. Refrigerate until ready to use.
  • Add  boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened. Spoon over tart. Refrigerate 3 hours or until firm. Run knife around tart to loosen from side of pan; remove side of pan.

Recipe Tips

How to Soften Cream CheesePlace completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.

NoteIf you don't have a tart pan, use a plastic wrap-lined 9-inch round cake pan instead. Prepare as directed, pressing wafer crumb mixture onto bottom and 1 inch up side of pan. Use plastic wrap to remove tart from pan before cutting to serve.

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Nutrition Information

Makes 16 servings, 1 piece (87 g) each.

Nutrition per serving:

  • Calories 170 
  • Total fat 9 g
  • Saturated fat 6 g
  • Cholesterol 25 mg
  • Sodium 150 mg
  • Carbohydrate 20 g
  • Dietary fibre 1 g
  • Sugars 14 g
  • Protein 2 g
  • Vitamin A 8 %DV
  • Vitamin C 10 %DV
  • Calcium 2 %DV
  • Iron 2 %DV

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