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triple-berry cheesecake tart

(1 rating)
phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

If you do not have a tart pan, use a 9-inch round pan lined with foil instead. Prepare tart as directed, pressing crumb mixture onto bottom and 1 inch up side of pan. Fill as directed. Absolutly delicious and wonderful any time of the year!

(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 3 Hr 30 Min

Ingredients For triple-berry cheesecake tart

  • 45
    nilla wafers, finely crushed (about 1-1/4 cups)
  • 1/4 c
    cup butter, melted
  • 1 pkg
    (8 oz.) philadelphia cream cheese, softened
  • 1/4 c
    sugar
  • 1 c
    thawed cool whip whipped topping
  • 2 c
    mixed berries (raspberries, sliced strawberries and blueberries)
  • 3/4 c
    boiling water
  • 1 pkg
    3 oz.) jell-o lemon flavor gelatin
  • 1 c
    ice cubes

How To Make triple-berry cheesecake tart

  • 1
    MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan. Freeze while preparing filling.
  • 2
    BEAT cream cheese and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate.
  • 3
    MEANWHILE, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened; spoon over fruit in pan. Refrigerate 3 hours or until set.
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Categories & Tags for Triple-Berry Cheesecake Tart:

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