Blueberry Raspberry Brownie Tart

Blueberry Raspberry Brownie Tart


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This delicious tart recipe has brownies in it! Who could resist a sweet blueberry and raspberry cheesecake tart with a homemade brownie crust?

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Chicago, IL

Time needed

3 hour cooking

Serving Size / Yield

4 servings


  • 2 cups Sugar
  • ¾ cup All-purpose Flour
  • ¾ cup Wheat Flour
  • ½ cup Unsweetened Cocoa Powder
  • 3 Tbsp Unsalted Butter
  • ¼ tsp Salt
  • ½ tsp Baking Powder
  • 3 Eggs
  • ½ Tbsp Vanilla Extract
  • 8oz. pkg cream cheese, softened
  • 2 tbs plain yogurt
  • ⅓ cup sugar
  • 2 tbs lemon juice
  • 1 tbs unflavored gelatin powder
  • ¾ cup water

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Start by preheating oven to 350° degrees.
Add all the dry ingredients together in a bowl and sift.
Now add in the wet ingredients and blend well.
Grease two 2x6 inch pans and pour equal amounts of brownie mixture in both,
Bake for 20-25 minutes or until done.
Let cool for 5 minutes before cutting a square, about 1/2 inch from the edge into the brownie. Do not cut the bottom.
Take out cut piece and sit to the side.

Mix together 1 tbs gelatin powder and water in a small bowl.
In a bowl, take a spoon and stir cream cheese until it softens.
Put the gelatin mixture in the microwave and heat until it liquefies.
In a bowl, add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and blend well. .
Pour cheesecake mixture into each brownie crust.
Add raspberries and blueberries on top.
Refrigerate for 3 hours.

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