This post originally appeared on Somewhat Simple, where I contribute monthly. There are so many amazing ideas, crafts and recipes that you definitely want to check it out after you make these simple and delicious strawberry tarts! They are heavenly and indulgent…and perfect for sharing.
I’m so excited to tell you about this luscious recipe for Strawberry Cheesecake Tarts! But first, I have a confession to make. I feel guilty. I smuggled one of these beauties into a movie. Really. It all started when I posted a picture of the tart on Instagram, and my friend jokingly told me to bring it to our girls’ night movie. I jokingly told her I would. And then I kept thinking about taking it, and how it really needed to be eaten anyway… So I grabbed my biggest purse, plus plates, forks, napkins & a pie server, and we ate a Strawberry Cheesecake Tart during the trailers! Two of my friends even took their own pictures of the tart and posted on Instagram before the movie started. It’s that delicious. So take it from the semi-guilt ridden crazy person that sneaked an entire dessert into a movie, you don’t want to miss this recipe! (And don’t worry, we also bought popcorn, soda, fries & ice cream, so the theater still made plenty of money off of us.) Now, on to the recipe!
- 16 oz Sugar Cookie Dough (store-bought or homemade)
For the Cheesecake:
- 8 oz cream cheese, softened
- 6 oz strawberry greek yogurt
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
- zest and juice of 1/2 lemon
For the Strawberry Topping:
- 2 lbs strawberries, washed and hulled
- 1/2 cup water
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 2 Tbsp strawberry Jell-o powder
- Preheat oven to 350 degrees.
- Grease and flour 2 tart dishes. Divide sugar cookie dough in half. Roll each half into a circle just bigger than the dish (roll it out onto parchment…makes transfer much easier), then press the dough into the dish. Repeat for second dish.
- Bake until edges are lightly browned, 10-15 minutes. Recipes and crust thickness will vary, so watch them after 10 minutes so they don’t overbake. Cool.
- Add the cheesecake ingredients to a medium mixing bowl, and mix until thoroughly combined. Pour half of the cheesecake mixture into each cooked and cooled sugar cookie crust.
- Cover and refrigerate until cheesecake is set.
- Arrange strawberries in desired pattern on the cheesecake.
- In a medium saucepan, combine the water, sugar and cornstarch, and boil until clear.
- Remove from heat and add the Jell-o powder. Thoroughly combine.
- With a pastry brush, brush the Jello-o mixtures over the strawberries. If desired, cover the exposed cheesecake edges (or leave as-is, depending on the look you’re going for!).
- Return to refrigerator until ready to serve.
- If making this a day ahead, try brushing the inside of the cooled sugar cookie crust with melted white chocolate. This will provide a barrier, preventing the moist cheesecake filling from making the crust too soft. Plus, chocolate! Bonus.