A quick and easy recipe with all of the flavors of cheesecake without all the work
This is one of my go-to desserts when I need something fast and simple. I generally do try to stay away from dairy these days. But I’m a mid-westerner and grew up in state where we put cheese on everything. No really, EVERYTHING. So dairy is comfort food to me and it’s nice to be a little indulgent every now and again.
This recipe allows me to indulge without spending a ton of time in the kitchen. Because this entire recipe is only six ingredients. And it bakes up in fifteen to twenty minutes. You can’t get much easier than that. I love the contrast of the tart lemon curd with the sweet raspberries and the smooth cream cheese with the flaky pastry. This dessert is so good!
Start by thawing a single sheet of puff pastry and allowing four ounces of cream cheese to come to room temperature. Lay out the puff pastry on a baking sheet lined with a silicone baking mat. In a bowl, add the cream cheese, lemon curd, sugar, and two tablespoons of the heavy cream. Beat until smooth. Spread this mixture over the puff pastry, leaving about a one inch border around the outside edge. Place the raspberries on the cream cheese mixture. Brush the edge of the pastry with the remaining tablespoon of heavy cream. Bake the tart at 425 for 15 to 20 minutes. And that’s it. Simple.
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Simple Lemon Cheesecake Tart with Raspberries
- 1 sheet Puff Pastry thawed
- 4 oz Cream Cheese softened
- 1/3 cup Sugar
- 3 tbsp Heavy Cream divided
- 1/3 cup Lemon Curd
- 1 pint Raspberries
- Preheat the oven to 425 degrees.
- Lay the puff pastry out on a baking sheet, lined with a silicone baking mat.
- In a bowl, add the cream cheese, lemon curd, sugar, and two tablespoons of the heavy cream. Beat, using a hand mixer, until smooth. Spread the mixture over the puff pastry, leaving an inch of pastry exposed around the outside edge.
- Place the raspberries over the cream cheese mixture.
- Using a pastry brush, brush the exposed edges of the puff pastry with the remaining tablespoon of heavy cream.
- Bake the tart for 15 to 20 minutes, until the edges are golden brown and the center jiggles slightly when the pan is moved.
- Transfer to a wire rack to cool before serving.
Find the Ingredients
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