If you’re looking for a way to elevate dessert, we’ve got you covered with our Cheesecake Fruit Tart. We bring together a buttery crust, velvety cheesecake filling, and a rainbow of juicy, fresh fruits on top for a pretty dessert that’s practically pure bliss!
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What Is a Cheesecake Fruit Tart?
This cheesecake fruit tart is the ultimate dessert mashup that combines the best of both worlds: the creamy decadence of cheesecake and the refreshing, vibrant flavors of a fruit tart! To make it, we create a super-easy slightly sweet crust and top it with a luscious layer of creamy cheesecake filling. Then we finish it off with a colorful, juicy assortment of fresh fruit and a glossy apricot glaze.
Whether you’re looking to impress at a dinner party or just want to indulge in a creamy, fruity treat, this cheesecake fruit tart recipe makes a fun, decadent, and visually stunning dessert that’s perfect for satisfying any sweet tooth!
Ingredients You Need To Make This Easy Cheesecake Fruit Tart Recipe
Crust
- All-purpose Flour – This is the foundation of our crust — it gives it that perfect, flaky texture that crumbles just right with every bite.
- Powdered Sugar – We add just a bit of confectioner’s sugar to make it sweet.
- Unsalted Butter – Butter makes the crust rich and buttery and gives it a satisfying melt-in-your-mouth texture.
- Vanilla – A splash of vanilla gives the crust a subtle, aromatic flavor that pairs perfectly with the creamy topping.
- Pinch of Salt – Just a pinch balances out the sweetness and enhances the flavors of all of the other ingredients.
Cheesecake Topping
- Room Temperature Cream Cheese – Cream cheese is the star of the show! It creates a smooth, creamy base that’s absolutely irresistible.
- Whole Milk Ricotta – Ricotta adds a perfectly light and fluffy texture to the cheesecake topping.
- Cold Heavy Cream – Cream helps to thin the topping slightly and gives it a silky smooth texture.
- Powdered Sugar – We love how powdered sugar sweetens the cheese mixture but also gives the topping a velvety mouthfeel!
- Lemon Zest – Zest gives the topping a citrusy kick that brightens up the entire tart.
- Fresh Lemon Juice – Lemon juice helps to balance out the topping’s richness with a burst of acidity.
- Fruit – We like to use berries but you can use any type of fresh fruit that you like. Try peaches, kiwi, bananas, or whichever fruits are in season where you live.
- Apricot Jam Mixed with Water – We adore how this glossy glaze not only adds a beautiful shine but also a hint of fruity sweetness that ties everything together!
How to Make This Easy Dessert
- Prepare the dough. Place the flour, sugar, and salt in a large bowl and stir to combine. Then, add the butter and vanilla and use a wooden spoon to mix until a dough forms.
- Bake the tart. Spread the dough out in a pan and bake until golden brown.
- Make the filling. Add cream cheese and powdered sugar to a large bowl and beat until well combined. While continuing to mix, pour in the ricotta cheese and heavy cream. Once the mixture is light and fluffy and peaks can be formed, fold in the lemon zest and lemon juice.
- Assemble the tart. Spread the filling over the top of the cooled crust and top with fresh fruit.
- Garnish with glaze. Add the jam and water to a microwave-safe container and microwave briefly before mixing it together and brushing it over the top of the fruit.
- Allow the tart to set. Place the tart in the refrigerator and allow it to set for several hours.
Note: You can also easily make this tart ahead of time by making the tart and the filling and storing them separately for 2-3 days in the refrigerator. Then, simply assemble before serving.
Variations on Our Fruit Tart Recipe
- Cocoa Powder – Add a couple of tablespoons of cocoa powder for some chocolatey flavor in the crust.
- Mascarpone Cheese – Substitute mascarpone for cream cheese for an even richer topping.
- Greek Yogurt – Use Greek yogurt instead of ricotta for a tangier, protein-packed topping.
- Zest – Use orange zest or lime zest instead of lemon zest for a different citrusy twist.
- Honey – Drizzle with honey mixed with water for a natural, floral sweetness.
- Nuts – Sprinkle with chopped pistachios, almonds, or pecans for extra crunch and flavor.
- Edible Flowers – Garnish with edible flowers for a beautiful, elegant touch.
- Strawberry Jam – Use strawberry jam instead of apricot for a different fruity glaze.
Can I Store Leftovers?
If your friends and family love this tart as much as ours, it’s not likely that you’ll have any leftovers when you serve this tart! But if you do, it’s easy to store — just note that as it sits, the crust will soften as it absorbs moisture from the filling and fruit.
Since this fruit tart has a cheesecake filling, you’ll need to refrigerate it to keep it fresh and safe to eat. Just place it in an airtight container or wrap it tightly with plastic wrap and store it in the refrigerator for 5-7 days.
While you can store leftovers in the freezer for up to 3 months, it’s unlikely that the tart and filling will retain their original textures.
More Tart and Pie Recipes
If you’re a fan of this cheesecake fruit tart recipe, we think our other tarts and pies may just knock your socks off, too!
Hazelnut Chocolate Tart with Candied Hazelnuts
Cheesecake Fruit Tart with Shortbread Crust
Ingredients
Crust
- 1 1/3 cup all-purpose flour
- 1/3 cup powdered sugar
- Pinch of salt
- 11 Tablespoons unsalted butter
- 1 teaspoon vanilla
Cheesecake Topping
- 8 ounces room temperature cream cheese
- 1 cup powdered sugar
- ½ cup whole milk ricotta
- ½ cup cold heavy cream
- 2 teaspoons lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons apricot jam + 1 teaspoon water
Instructions
- To make the tart, begin by preheating the oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Mix the ingredients until smooth.1 1/3 cup all-purpose flour, 1/3 cup powdered sugar, Pinch of salt
- Melt the butter in a microwave-safe bowl for 1 minute or until fully melted. Add the melted butter and vanilla to the flour mixture, and mix with a wooden spoon until it comes together as a dough.11 Tablespoons unsalted butter, 1 teaspoon vanilla
- Press the dough into a 10-inch tart pan, ensuring it is evenly pressed down and comes up the sides. Bake for 18-20 minutes or until the crust is lightly golden brown. Let it cool completely.
- In a mixing bowl, beat cream cheese and powdered sugar until it becomes creamy. Add ricotta cheese and heavy cream, and continue to beat until it reaches medium peaks, becoming light and fluffy. Mix in lemon zest and lemon juice until everything is well combined.8 ounces room temperature cream cheese, 1 cup powdered sugar, 2 teaspoons lemon zest, 2 teaspoons fresh lemon juice, ½ cup whole milk ricotta, ½ cup cold heavy cream
- Spread the mixture over the cooled shortbread crust.
- Now, add your favorite fruits over the ricotta mixture.
- To make the glaze, microwave jam and water for 30 seconds, then mix well. Brush the mixture over the fruit.2 tablespoons apricot jam + 1 teaspoon water
- Refrigerate the tart for 3-4 hours before serving.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
