Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
ice cream recipes
strawberry recipes
blueberry recipes
healthy baking
candy recipes
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Cranberry Cream Cheese Tart Recipe & Video

Printer Friendly Page

Want an easy no bake dessert that tastes great? Then you'll want to try this delicious no bake Cranberry Cream Cheese Tart that is dressed for the holiday season. It starts with a graham cracker crumb crust that includes spicy ginger cookies. Once the crust has chilled, we fill it with a no bake, creamy smooth cheesecake-like filling. And the finishing touch is a sweet and tangy Cranberry-Raspberry Sauce.

This is such an easy dessert to put together as it uses a graham cracker crumb crust which is, by far, the simplest of all the pie crusts. If you have problems with getting the right crust consistency, there is a test to see if you have the right amount of crumbs to melted butter. Once you have mixed the ingredients together, squeeze some in your fist and if they hold together, you have the perfect crust. To liven up the flavor of the crust with a subtle ginger taste, I have added some crushed ginger cookies along with the graham cracker crumbs. You can use either homemade or store bought ginger cookies. Once the crust is made and left to chill in the refrigerator, the next step is to simply mix the filling ingredients together. The filling is then poured into the crust, covered, and left to chill in the refrigerator several hours or even overnight.

While this tart is excellent with a medley of fresh berries, it's lovely with a Cranberry Raspberry Sauce. This sauce has a sweet and tangy flavor and is made by cooking fresh (or frozen) cranberries and either fresh or frozen unsweetened raspberries with sugar and a little lemon or orange zest. If you like you can also add a splash of cherry brandy (Kirschwasser or Kirsch). The thickness of the sauce depends on how long it's cooked. And keep in mind that the sauce does thicken as it cools. I like to serve the sauce separate, alongside the tart, so everyone can have as much, or as little, as they like. If you have leftover sauce, it's great spread of scones, biscuits, or toast. Or you can even use it to fill tart shells for these Jam Tarts.

Related Recipes You May Like

No Bake Cheesecake

Ricotta Cheesecake

Cherry Squares

Strawberry Cheesecake

Jam Tarts

Key Lime Pie

Graham Cracker Crust: In a large bowl mix together the graham cracker crumbs, ginger cookie crumbs, and sugar. Add the melted butter and stir until combined. (You can also combine the ingredients in your food processor.) Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill (at least 15 minutes) while you make the filling.

Cream Cheese Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. 

In a clean bowl, beat the whipping cream until stiff peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and refrigerate several hours or overnight. Serve with the Cran-Raspberry Sauce.

Cran-Raspberry Sauce: In a large saucepan combine all the ingredients. Cook over medium heat, stirring often, until the sauce thickens and is bubbly. This will take about 10 minutes. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator for a week to 10 days. Makes about 2 cups (480 ml).

Serves about 6 - 8 people. Preparation time 25 minutes.

View comments on this recipe on YouTube

Graham Cracker Crust:

1 cup (100 grams) graham cracker crumbs or digestive biscuits (crushed)

1/2 cup (50 grams) crushed ginger cookies (homemade or store bought)

2 tablespoons (25 grams) granulated white sugar (optional)

6 - 7 tablespoons (70 - 85 grams) butter, melted

Filling:

One 8-ounce package (227 grams) full fat cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 teaspoon (5 grams) pure vanilla extract

1 cup (240 ml) cold heavy 'whipping' cream (cream with a 35-40% butterfat content)

Cran-Raspberry Sauce:

3 cups (300 grams) frozen unsweetened (or fresh) raspberries

2 cups (200 grams) fresh or frozen cranberries

3/4 cup (150 grams) granulated white sugar (or to taste)

Zest of a lemon or orange (optional)

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC