Easy, foolproof Berry Swirl Cheesecake Tart – made with a chocolate cookie crust and requires half the baking time of regular cheesecake.
It finally feels like spring in New York City! The temperatures are rising and the trees are blooming. All of the coffee shops and restaurants are opening their windows and lining the sidewalks with tables.
One of my favorite springtime desserts is cheesecake. Not that I don’t enjoy eating it all year round, but for some reason I prefer making cheesecake during the warmer months.
I usually make my Famous Cheesecake, which is always requested at any special occasion, holiday, or barbecue I attend (I promise, I’ll give up my secret recipe soon!) but for now I’m sharing my Berry Swirl Cheesecake Tart.
This recipe is perfect for anyone that is intimidated by making cheesecake. You don’t have to worry about baking it in a water bath, or that terrifying moment when you realize your cheesecake cracked. This cheesecake tart takes a fraction of the time than a classic cheesecake and still produces a decadent creamy treat! I used blackberry preserves for this tart, but you can use any flavor you prefer.
And can we take a moment to talk about the crust?? I’m all about cookie crusts. I mean, crushed cookies and melted butter – who can resist? My all time favorite crust is a crème-filled chocolate sandwich cookie crust, AKA Oreos. I have to admit though, the ingredients in Oreos aren’t exactly the best – sooo I found an alternative. I like using Newman’s Own Crème Filled Chocolate Cookies. They look and taste just like Oreos, but don’t contain any high fructose corn syrup or artificial flavors. They are also made with organic flour and sugar, which is a huge plus!
Impress your friends and family this Easter with this Berry Swirl Cheesecake Tart. Don’t be surprised if they beg you for seconds!
- Serves: 1 9-in cheesecake
- Serving size: 1/10
- Calories: 350
- Fat: 24 g
- Saturated fat: 13 g
- Trans fat: 0 g
- Carbohydrates: 31 g
- Sugar: 18 g
- Sodium: 330 mg
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
- Preheat oven to 350° F.
- In a food processor, process cookies until sand-like consistency. Add melted butter and blend until well combined. Press crushed cookies into a 9-inch tart pan with a removable bottom. Bake 10 minutes. Remove tart shell from oven and let it cool while you make the filling.
- Reduce the oven temperature to 325° F.
- Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a hand-held mixer) until light a fluffy, about 3-4 minutes. Add the sugar and beat for another 3 minutes.
- Add flour, sour cream, and vanilla and beat 2 more minutes. Finally add the heavy cream and egg and beat until ingredients are well combined and batter is light, about 2-3 minutes.
- Pour batter into the prepared tart pan.
- In a small bowl, mix the berry preserved until smooth. Carefully place drops of the preserves over the batter. With a toothpick or wooden skewer, gently swirl the preserves to create a marble effect. For a heart look, pass the toothpick through the center of each drop.
- Bake cheesecake for 18-24 minutes. Keep an eye on it so the top doesn't brown too much.
- Remove from oven and let the cheesecake cool completely before placing it in the refrigerator.
- Chill for at least 4 hours. Once your cheesecake has cooled and set, remove from tart pan (leave the bottom on) and serve!