Easy Raspberry Cream Tart
Delight your taste buds with this **Easy Raspberry Cream Tart**, a no-fuss dessert that’s as beautiful as it is delicious! Featuring a buttery graham cracker crust that’s baked to golden perfection, this tart is filled with a velvety cream cheese and whipped cream filling that’s lightly sweetened and lusciously smooth. Topped with a vibrant layer of fresh raspberries and an optional drizzle of raspberry jam for extra shine, it’s a show-stopping dessert perfect for any occasion. Ready in just 30 minutes of prep time, this recipe is ideal for busy hosts craving sophistication without the hassle. Serve it chilled to fully savor the creamy filling, juicy raspberries, and irresistible crunch of the crust—a match made in dessert heaven! Keywords: Easy Raspberry Cream Tart, creamy dessert recipe, no-bake filling, Graham cracker crust, fresh raspberries.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Graham crackers
- 75 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 225 grams Cream cheese, softened
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 240 ml Heavy cream, chilled
- 300 grams Fresh raspberries
- 2 tablespoons Raspberry jam (optional)
- 1 tablespoon Powdered sugar for garnish (optional)
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, crush the graham crackers into a fine crumb. Alternatively, place them in a resealable bag and use a rolling pin to crush them.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles damp sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a measuring cup to compact the crust.
Bake the crust in the preheated oven for 8 minutes. Remove from the oven and allow it to cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and mix until well combined.
In a separate bowl, beat the chilled heavy cream until stiff peaks form. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the mixture.
Spread the cream filling evenly into the cooled tart crust. Smooth the top with an offset spatula.
Arrange the fresh raspberries on top of the cream filling. You can create a decorative pattern or scatter them evenly.
If desired, warm the raspberry jam slightly and drizzle it over the raspberries for added sweetness and shine.
Chill the tart in the refrigerator for at least 2 hours to allow the filling to set.
Before serving, lightly dust the tart with powdered sugar if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
3899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.0 g | 344% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 1606 mg | 70% | |
| Total Carbohydrate | 354.3 g | 129% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 254.1 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
