Raspberry Cheesecake Tart

Raspberry Cheesecake Tart


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Try this delectable raspberry cheesecake tart! It's creamy filling is to die for.

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Chicago, IL

Serving Size / Yield

4-6 servings


  • 1 tbs unflavored gelatin powder
  • 8oz. pkg cream cheese, softened
  • ¾ cup water
  • 2 tbs plain yogurt
  • ⅓ cup sugar
  • 2 tbs lemon juice
  • ¼ cup water
  • 1 cup crushed graham crackers
  • 3 tbs butter
  • 1 tbs sugar
  • 2 Cups Raspberries

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Preheat the oven to 350 degrees. (This is to bake the homemade crust.)
Mix together 1 tbs gelatin powder and water in a small bowl.
Add crushed graham crackers, melted butter, and sugar in a bowl and blend.
In mini cake pans, press the crumbs into the bottom.
Put in the oven and bake for 8 minutes.
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 pie crust.
Add raspberries on top.
Refrigerate for 3 hours.

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