Triple-Berry Cheesecake Tart
When you layer a cookie crust with cream cheese filling and fresh berries, a little fanfare is required. If you don't have a pedestal, be ready with a hearty "Ta-da!"
Prep time15 min
Total time3hr 30min
ServingsMakes 10 servings.
Ingredients
- 45 NILLA Wafers, finely crushed (about 1-1/4 cups)
- ¼ cup butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- ¼ cup sugar
- 1 cup thawed frozen whipped topping
- 2 cups mixed berries (raspberries, sliced strawberries and blueberries)
- ¾ cup boiling water
- 1 pkg. (3 oz.) lemon gelatin
- 1 cup ice cubes
Preparation
- Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan. Freeze while preparing filling.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in whipped topping; spoon into crust. Top with berries. Refrigerate.
- Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened; spoon over fruit in pan. Refrigerate 3 hours or until set.
Recipe Tips
- Size-Wise
This colorful berry dessert makes a great treat to share with friends and family. - How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened. - Substitute
If you do not have a tart pan, use a 9-inch round pan lined with foil instead. Prepare tart as directed, pressing crumb mixture onto bottom and 1 inch up side of pan. Fill as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 280 |
| % Daily Value* | |
| Total fat 17g | |
| Saturated fat 10g | |
| Cholesterol 45mg | |
| Sodium 230mg | |
| Carbohydrate 30g | |
| Dietary fiber 1g | |
| Total sugars 22g | |
| Protein 3g | |
| Vitamin A | 8 %DV |
| Vitamin C | 15 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
