Celebrate Memorial Day with a decadent dessert! Red Raspberry, White Chocolate, and Blueberry Cheesecake Tart is the perfect festive treat that displays the colors of the American flag!
Happy Memorial Day! Need to bring something to your gathering this weekend? Look no further!
Red Raspberry, White Chocolate, and Blueberry Cheesecake Tart is a gorgeous dessert that travels well, is stunning, and absolutely delicious! This is a no-bake cheesecake that does not require eggs or baking in the oven. Only the crust needs to be pre-baked!
The cheesecake crust is made from gluten-free shortbread cookies, toasted walnuts, and butter. The creamy filling consists of cream cheese, sugar, and a gorgeous swirl of blueberry and raspberry jams. This tart will impress everyone you know!
No-Bake vs. Baked Cheesecake
No-bake cheesecakes are the best. They are fool-proof, super creamy, and come together pretty quickly. Plus, you do not have to use eggs or flour in the filling, making for a creamier experience.
This particular cheesecake tart is a no-bake so you can make it quickly, and then enjoy the long weekend. After all, that’s what it’s all about! Just be sure to refrigerate this cheesecake prior to serving.
Ingredients in Red Raspberry, White Chocolate, and Blueberry Cheesecake Tart
- a package GF shortbread cookies
- 1 cup toasted walnuts
- 1 stick unsalted butter, melted
- 2 8-oz. packages cream cheese, softened
- 2 tsp vanilla extract
- 1 cup superfine sugar
- 1 cup white chocolate chips, melted and cooled slightly
- ½ cup heavy whipping cream, room temperature
- 1 cup raspberry jam
- 1 cup blueberry jam
- 2 tbsp lemon juice, divided
- Additional berries for serving
How to Make Red, White Chocolate, and Blueberry Cheesecake Tart
Begin by making the crust. Preheat the oven to 350 degrees F. Using a springform pan, layer a base of parchment at the bottom to keep the crust from sticking.
To your blender or food processor, add the shortbread cookies and walnuts. Pulse until you have a fine crumb. Then add the melted butter and brown sugar. Pulse until everything is moistened and well combined.
Pour the crumbs into the pan and press into one even layer, going all the way up the sides of the pan.
Once even, place in your preheated oven and bake for 12-15 minutes until well browned.
Remove from the oven and allow to cool. Meanwhile, make the cheesecake filling.
To your stand mixer, beat the cream cheese until light and fluffy. Add the vanilla and the sugar.
Melt your white chocolate chips in the microwave in 20-second bursts until fully melted. Set it aside to cool for a few minutes.
Add the melted and cooled chocolate to the cheesecake filling along with the heavy whipping cream. Beat for 2-3 minutes until well combined. Scrape down the sides of the bowl a few times to incorporate any stuck ingredients.
Pour the filling into the cooled cheesecake crust.
Add the raspberry jam to one bowl and the blueberry jam to another. Thin each out with a tbsp of lemon juice and stir to combine.
Spoon the jam on top of the cheesecake filling in lines and swirl it in using a toothpick or skewer.
Place the cheesecake into the fridge to set up completely, at least 4 hours.
When ready to serve, remove the cheesecake from the springform pan and slice it into wedges. Serve with additional red and blueberries.
Red Raspberry, White Chocolate, and Blueberry Cheesecake Tart
Ingredients
- 1 package GF shortbread cookies
- 1 cup toasted walnuts
- 1 stick unsalted butter, melted
- 2 8-oz. packages cream cheese, softened
- 2 tsp vanilla extract
- 1 cup superfine sugar
- 1 cup white chocolate chips, melted and slightly cooled
- 1/2 cup heavy whipping cream, room temperature
- 1 cup raspberry jam
- 1 cup blueberry jam
- 2 tbsp lemon juice, divided
- Additional berries, for serving
Instructions
- Begin by making the crust. Preheat the oven to 350 degrees F.
- To your blender or food processor, add the shortbread cookies and walnuts. Pulse until you have a fine crumb. Then add the melted butter and brown sugar. Pulse until everything is moistened and well combined.
- Using a springform pan, layer a base of parchment at the bottom to keep the crust from sticking. Pour the crumbs into the pan and press into one even layer, going all the way up the sides of the pan.
- Once even, place in your preheated oven and bake for 12-15 minutes until well browned.
- Remove from the oven and allow to cool. Meanwhile, make the cheesecake filling.
- To your stand mixer, beat the cream cheese until light and fluffy. Add the vanilla and the sugar.
- Melt your white chocolate chips in the microwave in 20-second bursts until fully melted. Set it aside to cool for a few minutes.
- Add the melted and cooled chocolate to the cheesecake filling along with the heavy whipping cream. Beat for 2-3 minutes until well combined. Scrape down the sides of the bowl a few times to incorporate any stuck ingredients.
- Pour the filling into the cooled cheesecake crust.
- Add the raspberry jam to one bowl and the blueberry jam to another. Thin each out with a tbsp of lemon juice and stir to combine.
- Spoon the jam on top of the cheesecake filling in lines and swirl it in using a toothpick or skewer.
- Place the cheesecake into the fridge to set up completely, at least 4 hours.
- When ready to serve, remove the cheesecake from the springform pan and slice into wedges. Serve with additional red and blueberries.
