If you’re craving a dessert that beautifully balances tartness with creamy indulgence, this Cranberry Cheesecake Tart Recipe is your new best friend. Imagine a buttery pecan and graham cracker crust hugging a luscious cream cheese filling, topped with a bright, homemade cranberry sauce that sings with the warmth of maple and a hint of lemon. It’s not just dessert; it’s an experience that feels both festive and refreshingly simple. Perfect for sharing at gatherings or treating yourself after a long day, this Cranberry Cheesecake Tart Recipe is a showstopper that’s surprisingly easy to pull off.
Ingredients You’ll Need
The magic of this tart lies in its humble yet essential ingredients, each chosen to create a perfect blend of texture, taste, and color. From the crunchy pecans adding a nutty backbone to the fresh cranberries bringing a vibrant pop, every component works in harmony to deliver a pie you’ll want to revisit again and again.
- â…“ cup pecan halves, lightly toasted: Toasting intensifies their flavor and adds a wonderful crunch to your crust base.
- 6 whole graham crackers: These provide a sweet, crumbly texture that forms the foundation of the tart crust.
- 4 tablespoons butter, melted: Butter binds the crust ingredients, lending rich flavor and buttery tenderness.
- 1 1/4 cups granulated sugar, divided: Sweetness is balanced by tart cranberries – dividing allows precise control over sweetness levels in crust, filling, and sauce.
- 2 (8-ounce) blocks reduced-fat cream cheese: The creamy heart of the cheesecake filling, softened for perfect blending.
- ½ cup light sour cream: Adds a subtle tang and smooth texture, elevating the filling’s richness without heaviness.
- 1 large egg: Helps the filling set beautifully while keeping it luxuriously moist.
- 1 teaspoon vanilla extract: Infuses the filling with warm, aromatic notes that complement the cranberries.
- Pinch of salt: Enhances all the flavors, ensuring a balanced sweet-tart profile.
- 12 ounces fresh cranberries: The star of the topping – fresh, vibrant, and slightly tart for a bright finish.
- ½ cup maple syrup: Adds natural sweetness and depth to the cranberry sauce with its caramel undertones.
- 2 tablespoons fresh lemon juice: Brightens the sauce and cuts through the richness for a refreshing zing.
How to Make Cranberry Cheesecake Tart Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F. Combine toasted pecans, graham crackers, and ¼ cup sugar in a food processor, pulsing until perfectly ground to a sandy texture. Adding melted butter next helps everything stick together as you press the mixture into your tart pan, shaping both the base and sides. Baking it for 8 minutes gives you a golden, fragrant crust that will hold all that luscious filling without crumbling – definitely a foundation worth your effort.
Step 2: Make the Cream Cheese Filling
Clean your food processor bowl and blend together half of the remaining sugar, cream cheese, sour cream, egg, vanilla, and a pinch of salt. Process until the filling is completely smooth and creamy, scraping down the bowl to ensure no lumps remain. Pour this dreamy mixture over your baked crust, smoothing it out with an offset spatula. Bake it for 28 to 32 minutes until it’s just set but still jiggles slightly when you gently shake the pan. This gives you a tender, melt-in-your-mouth texture that’s absolutely irresistible.
Step 3: Cook the Cranberry Topping
While your tart bakes, combine fresh cranberries, maple syrup, lemon juice, and the remaining sugar in a saucepan. Bring the mixture to a boil, then reduce to simmer, cooking until most of the berries burst and create a thick, jewel-toned sauce – about 10 minutes. Stir frequently to prevent sticking, and enjoy how the kitchen fills with the scent of sweet fruit and citrus.
Step 4: Chill and Assemble
Once your tart and cranberry topping are ready, it’s time for patience: chill both in the fridge for at least 8 hours or ideally overnight. This cooling step allows the flavors to meld beautifully and the filling to firm up perfectly. When you’re ready, carefully remove the rim of the tart pan and spoon the vibrant cranberry sauce generously over the top. Slice it up and prepare for all the compliments coming your way!
How to Serve Cranberry Cheesecake Tart Recipe
Garnishes
To make your tart look almost too gorgeous to eat, consider a few simple garnishes. Fresh cranberries scatter on top add extra color, while a few sprigs of fresh rosemary or thyme lend a lovely herbal contrast. For a touch of indulgence, a dollop of whipped cream or a dusting of powdered sugar adds elegance and softness to each bite.
Side Dishes
This cranberry cheesecake tart pairs wonderfully with a light, refreshing salad if serving for a holiday brunch or a cozy coffee. Something with peppery arugula, toasted nuts, and a citrus vinaigrette complements the sweet and tart vibes of the dessert perfectly. Alternatively, a cup of robust coffee or tea provides a warm balance to this flavorful tart.
Creative Ways to Present
Want to impress guests even more? Serve individual mini tarts using the same recipe in small tartlet pans, offering everyone their own sweet treasure. Or, serve alongside a scoop of vanilla bean ice cream or a drizzle of caramel for an even more decadent treat. Presentation not only enhances appeal but elevates the joy of this beloved Cranberry Cheesecake Tart Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover tart can be tightly covered and stored in the refrigerator for up to 3 days. Keeping it chilled helps maintain the creamy texture and allows the flavors to continue melding, meaning each slice might taste even better the next day.
Freezing
If you want to prepare ahead for a special occasion, this tart also freezes well. Wrap it securely in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving and refresh the cranberry topping if needed.
Reheating
Since this is a cheesecake tart, reheating is generally not necessary or recommended as it’s best enjoyed chilled. However, if you prefer it slightly warmer, let it come to room temperature for 20-30 minutes before serving, allowing the flavors and textures to shine.
FAQs
Can I use frozen cranberries for the cranberry topping?
Yes, frozen cranberries work well and make this recipe even more convenient year-round. Just thaw them before cooking and drain any excess liquid to prevent the sauce from becoming too watery.
Is it possible to make the crust gluten-free?
Definitely! Substitute the graham crackers with gluten-free crackers or cookies, and ensure your pecans and other ingredients are labeled gluten-free. The crust will remain delicious and still provide that perfect crunchy base.
Can I make this tart vegan or dairy-free?
This recipe relies heavily on cream cheese and butter for texture and flavor, so for a vegan version, you’d need substitute alternatives like vegan cream cheese and plant-based butter. The results won’t be exactly the same but can still be delicious with those swaps.
What’s the best way to slice the tart without it cracking?
Use a sharp knife dipped in hot water and wiped dry between each cut. This technique helps the knife glide smoothly through the creamy filling and prevents cracking or sticking.
Can I prepare components separately for easier assembly?
Absolutely! You can make the crust and cranberry topping a day ahead, then prepare the cheesecake filling fresh on the day of baking. This spreads out the work and keeps everything tasting fresh and vibrant.
Final Thoughts
There’s something truly special about mastering a dessert that feels both elegant and approachable, and this Cranberry Cheesecake Tart Recipe fits that bill perfectly. Whether you’re a seasoned baker or just diving in, this recipe brings joy with each bite and makes any occasion a little brighter. Trust me, once you try it, this tart will be a new favorite you’ll want to make again and again – so get baking and enjoy every delicious moment!
Print
Cranberry Cheesecake Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 30 minutes (including chilling time)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A delightful Cranberry Cheesecake Tart featuring a crunchy pecan and graham cracker crust, filled with a creamy reduced-fat cheesecake filling, and topped with a vibrant homemade cranberry sauce. Perfectly balanced with tart cranberries and sweet maple syrup, this tart is an elegant dessert ideal for holiday gatherings or special occasions.
Ingredients
Crust
- â…“ cup pecan halves, lightly toasted for 7–8 minutes
- 6 whole graham crackers
- 4 tablespoons butter, melted and slightly cooled
- ¼ cup granulated sugar
Cheesecake Filling
- 1 1/4 cups granulated sugar, divided (½ cup for filling, ½ cup for cranberry sauce)
- 2 (8-ounce) blocks of reduced-fat cream cheese, at room temperature
- ½ cup light sour cream, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
Cranberry Topping
- 12 ounces fresh cranberries, rinsed and picked through
- ½ cup maple syrup
- 2 tablespoons fresh lemon juice
- ½ cup granulated sugar (included in total sugar above, reserved for sauce)
Instructions
- Prepare the Crust: Preheat the oven to 350°F. In a food processor, combine toasted pecans, graham crackers, and ¼ cup of sugar. Process until finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a tart pan with a removable bottom. Place the tart pan on a baking sheet and bake for 8 minutes. Remove from the oven and cool on a wire rack.
- Make the Cheesecake Filling: Clean the food processor bowl and add ½ cup granulated sugar, cream cheese, light sour cream, egg, vanilla extract, and a pinch of salt. Process until completely smooth and creamy, scraping down the sides as needed. Pour the filling into the prepared crust and smooth the surface with an offset spatula. Bake for 28-32 minutes until the filling is just set with a slight jiggle but no waves. Remove from the oven and let cool completely on a wire rack.
- Prepare the Cranberry Sauce: While the tart bakes, combine fresh cranberries, maple syrup, lemon juice, and remaining ½ cup of sugar in a saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring often, until most berries have burst and the sauce thickens, about 10 minutes. Remove from heat and allow to cool.
- Chill and Assemble: Refrigerate both the cooled tart and cranberry sauce for at least 8 hours or overnight. Carefully remove the tart from the pan ring and place it onto a serving platter. Spoon the chilled cranberry sauce evenly over the tart. Slice into 10 pieces and serve.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake filling.
- Lightly toasting the pecans enhances their flavor and crunch.
- The baking time for the filling may vary slightly depending on your oven; it’s done when the center jiggles gently without waves.
- The tart can be made ahead and stored in the refrigerator up to 2 days before serving.
- For a nut-free crust option, substitute pecans with additional graham crackers or oats.
