If you’re looking for a delicious and easy dessert to make, raspberry lemon cheesecake tart is definitely the recipe for you! This tart is made with a delicious raspberry filling and a lemon cream cheese crust. It’s perfect for any occasion and can be enjoyed by everyone. Here are ten of the best raspberry lemon cheesecake Tart recipes that will make your taste buds sing!

  1. Raspberry Lemon Cheesecake Tart with Cream Cheese Crust Ingredients: 1 9-inch pie crust 1/2 cup sugar 3 tablespoons cornstarch 2 tablespoons butter, melted 3/4 cup all-purpose flour 1 teaspoon baking powder Pinch of salt 2 cups raspberries, fresh or frozen, thawed and drained well 1/4 cup sour cream, at room temperature 2 tablespoons milk, divided (optional) 1 tablespoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). Grease pie crust with butter. In medium bowl, combine sugar, cornstarch and butter; mix well. Stir in flour and baking powder; mix well. Stir in raspberries; mix well. Pour mixture into pie crust; bake for 25 minutes or until golden brown. Cool before serving. (Serve 2 cups cold.)

How to make a Raspberry Lemon Cheesecake Tart?

To make the crust: To make the filling: Whisk the cream cheese and sugar in a bowl until smooth. Add the heavy cream and mix for one minute more. Fold in the lemon curd until just incorporated. To assemble the tart: Carefully spread the cheesecake mixture over the center of the cooled tart crust. Arrange the raspberries over the cheesecake filling and drizzle with the warmed jam. Finish by dusting the tart with powdered sugar.

Recipe variations for a Lemon Cheesecake Tart

This cheesecake tart recipe could be made with any fresh berry. To make a Blueberry Lemon Cheesecake Tart, substitute a pint of fresh blueberries and blueberry jam. Another variation to this recipe would be a Blackberry Lemon Cheesecake tart by substituting a pint of blackberries and blackberry seedless jam.

Can a Raspberry Lemon Cheesecake Tart be frozen?

The best way to store a lemon cheesecake tart is in the refrigerator. Either wrap it with plastic wrap or place it in an airtight container and eat it within three days. Due to the nature of the fresh berries and cheesecake filling, freezing is not recommended for this Raspberry Lemon Cheesecake Tart.