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Red Raspberry, White Chocolate, and Blueberry Cheesecake Tart

Red Raspberry, White Chocolate, and Blueberry Cheesecake Tart

Tracy Nawara
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. Perfect for traveling to any weekend party.
Prep Time 15 mins
Cook Time 12 mins
Resting Time 4 hrs
Course Dessert
Cuisine American
Servings 8 people


  • 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


  • 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.
Keyword Red Raspberry, White Chocolate, and Blueberry Cheesecake Tart
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