Description
A delectable no-bake tart topped with a rich, creamy vanilla cream cheese filling and fresh berry sauces, perfect for summer days.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2 cups fresh raspberries
- ½ cup granulated sugar (for raspberry layer)
- 2 tablespoons water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for raspberry layer)
- 2 (8 oz) packages cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- 2 cups fresh blackberries
- ½ cup granulated sugar (for blackberry sauce)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for blackberry sauce)
Instructions
- Combine graham cracker crumbs, melted butter, and sugar. Press into a tart pan. Refrigerate for 30 minutes.
- Cook raspberries, sugar, and water in a saucepan. Add cornstarch mixture; let cool.
- Whip the heavy cream to stiff peaks.
- Beat cream cheese, powdered sugar, and vanilla. Fold in whipped cream. Spread over crust.
- Add cooled raspberry layer; prepare blackberry sauce similarly, cool, and layer on top. Refrigerate for 4 hours or overnight.
Notes
Ensure cream cheese is softened to avoid lumps. Bake crust at 350°F for 10 minutes for firmness.
- Prep Time: 50 minutes
- Cook Time: 4 hours
- Category: Dessert
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 210mg
- Protein: 5g