Is the August heat getting to you? Things have been downright steamy here in NYC. Luckily, I have the perfect antidote–a cool and light no-bake cheesecake tart. Interested? Our cheesecake tart is a lighter, chillier, easier take on classic cheesecake. It strikes just the right creamy cheesecake notes without being overly rich or heavy, and because it’s a tart, you’re not staring down a 3 oz. slab of cream cheese in each slice. Add some of your favorite fruits and serve it up!
No-Bake Cheesecake Tart
for the filling
1/2 cup heavy cream
5 oz. cream cheese or Neufchatel
1/4 cup honey or granulated sugar
1/4 teaspoon lemon juice
2 teaspoons lemon zest
fruit such as sliced peaches and raspberries for garnish
Whip the cream to soft peaks and set aside.
In a medium bowl whip the cream cheese until smooth and creamy. Add the sugar, lemon juice and zest, and salt. Whip until smooth and then use a spoon to fold in the whipped cream mixing just until combined.
Spoon the filling into the tart shell and carefully cover with foil so that the foil does not touch the surface. Chill tart for at least 3 hours or overnight.
Before serving, arrange sliced peaches and raspberries on top, or use a selection of you favorite fruits on top.