Cranberry Cheesecake Tart Recipe

If you are searching for a dessert that balances creamy richness with a bright, tangy burst of fruit, this Cranberry Cheesecake Tart Recipe is your new best friend. It offers a crisp, buttery crust filled with luscious cheesecake and topped with a glossy, homemade cranberry compote that dances on your taste buds. Whether it’s the holidays or just because, this dessert impresses every time with its stunning presentation and irresistible flavor harmony.

Ingredients You’ll Need

Gathering your ingredients for this Cranberry Cheesecake Tart Recipe is simple, but every component plays a vital role. From the flaky, buttery crust to the creamy cheesecake filling and vibrant cranberry topping, each ingredient adds a layer of texture, color, or flavor that makes this tart shine.

• All-purpose flour: The base of the crust provides structure and a tender crumb when combined with butter.
• Granulated sugar: Sweetens both the crust and filling, balancing the tartness of cranberries perfectly.
• Salt: Enhances the flavor of the crust by cutting through the sweetness subtly.
• Unsalted butter: Cold and cubed, it creates that flaky, melt-in-your-mouth texture in the crust.
• Egg yolk: Binds the crust ingredients and adds richness for a perfect bite.
• Cold water: Helps bring the crust dough together without making it tough.
• Cream cheese: The star of the filling, softened to create a velvety, smooth cheesecake base.
• Sour cream: Adds tang and creaminess that lighten up the dense richness of the cream cheese.
• Vanilla extract: Brings warmth and enhances the flavor depth of the filling and topping.
• Eggs: Provide structure and a custardy texture to the cheesecake filling once baked.
• Fresh or frozen cranberries: Key for the bright, tart topping that makes this tart festive and fresh.
• Water (for topping): Helps cook the cranberries down to a jammy consistency.
• Orange zest (optional): Adds a citrusy aroma and brightness to the cranberry topping for extra zing.

How to Make Cranberry Cheesecake Tart Recipe

Step 1: Prepare the Tart Crust

Start by preheating your oven to 350°F (175°C) because we want a hot oven ready for baking the crust. Combine your flour, sugar, and salt in a food processor or mixing bowl. Cut your cold butter into those dry ingredients until the mixture looks like coarse crumbs — this gives that perfect flaky crust texture. Mix in the egg yolk and cold water just until the dough comes together, chill it for 15 to 20 minutes to make it easier to roll out and ensure it holds together nicely.

Step 2: Make the Cheesecake Filling

While the crust chills, beat the cream cheese until it’s smooth and fluffy — no lumps here! Add sour cream, sugar, and vanilla extract, mixing until everything is perfectly combined. Incorporate the eggs one at a time, beating well after each addition to maintain that creamy texture. Pour this luscious mixture over the pre-baked (or cooled) tart crust for the next magic step.

Step 3: Bake the Cheesecake

Lower the oven temperature to 325°F (160°C) and gently bake your tart for 25 to 30 minutes. You’re looking for that gentle set in the center, which means it should be firm but still have a slight jiggle like a perfect custard. Let the tart cool to room temperature before refrigerating it for at least 4 hours to develop the deep, creamy flavors and smooth texture.

Step 4: Prepare the Cranberry Topping

While the tart chills, get started on the topping by cooking fresh or frozen cranberries with sugar and water over medium heat. Watch as the berries burst open, releasing their natural tanginess, and the mixture thickens into a vibrant jam-like consistency. Stir in vanilla and optional orange zest right at the end to add intrigue and a burst of citrus aroma. Allow the topping to cool completely before spreading it over the chilled cheesecake filling.

Step 5: Chill and Set

After spreading the cranberry topping, place the tart back in the refrigerator for at least one hour to let all the flavors meld together and the topping to firm up just right. This final chill ensures every slice will hold its shape beautifully when served.

How to Serve Cranberry Cheesecake Tart Recipe

Garnishes

The tart is stunning on its own, but a few fresh cranberries or a sprinkle of finely chopped pistachios adds a festive pop of color and texture. A dusting of powdered sugar or a sprig of fresh mint also lifts the presentation and freshness with minimal effort.

Side Dishes

This tart pairs wonderfully with lightly whipped cream or a dollop of crème fraîche for extra creaminess. For an elegant touch, serve alongside spiced tea or a crisp glass of sparkling wine that balances the tart’s richness and adds a celebratory feel.

Creative Ways to Present

Try slicing the tart into mini tartlets for party-friendly, bite-sized delights or serve individual portions with a drizzle of caramel or chocolate sauce for those who love a mix of flavors. For a holiday twist, plate with a scattering of pomegranate seeds or edible gold leaf to truly impress your guests.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container in the refrigerator, this Cranberry Cheesecake Tart Recipe stays fresh and delicious for up to 3 days. Make sure to cover it well to prevent the tart from absorbing any fridge odors and to keep the topping glossy and intact.

Freezing

You can freeze individual slices wrapped tightly in plastic and foil for up to a month. Thaw overnight in the refrigerator to maintain the creamy texture, then add fresh cranberry topping if you like before serving to revive its vibrant flavor.

Reheating

This dessert is best enjoyed chilled, so reheating is generally not recommended. If you prefer it slightly less cold, let the tart sit at room temperature for 15 to 20 minutes before slicing and serving. This little patience rewards you with luscious, melt-in-your-mouth bites.

FAQs

Can I make the crust gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind the texture might be slightly different but still deliciously tender.

Is it necessary to chill the tart before adding the cranberry topping?

Yes, chilling the cheesecake filling helps it set properly and prevents the warm topping from softening it too much, keeping your tart neat and perfect.

Can I use frozen cranberries for the topping?

Definitely! Frozen cranberries work wonderfully and are often more convenient. Just be sure to thaw slightly or cook them directly from frozen when making the topping.

What if I don’t have sour cream for the filling?

You can substitute sour cream with plain Greek yogurt or crème fraîche. Both provide a similar tang and creaminess that complements the cream cheese well.

How can I tell when the cheesecake filling is fully baked?

Look for a slight jiggle in the center when you gently shake the pan; the edges will be set and firm. Avoid overbaking to keep the filling smooth and creamy rather than dry.

Final Thoughts

This Cranberry Cheesecake Tart Recipe is a guaranteed crowd-pleaser that brings together celebratory colors and flavors in every forkful. From the flaky crust to the creamy cheesecake and the lively cranberry topping, it’s a dessert that feels both elegant and comforting. I truly hope you give it a try soon — trust me, it’s as delightful to make as it is to eat!

Cranberry Cheesecake Tart Recipe

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• Author: admin
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Cranberry Cheesecake Tart is a festive and tangy dessert perfect for holiday gatherings or any special occasion. Featuring a buttery tart crust, a smooth and creamy cheesecake filling, and a vibrant cranberry topping, this recipe combines classic flavors with an elegant presentation that will impress your guests.

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Ingredients

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For the tart crust:

• 1 1/2 cups (190g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• 1 stick (113g) unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 2–3 tablespoons cold water

For the cheesecake filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup (240g) sour cream
• 2/3 cup (135g) granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs

For the cranberry topping:

• 1 1/2 cups (180g) fresh or frozen cranberries
• 1/2 cup (100g) granulated sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (optional)

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Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor or a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and pulse or cut it into the flour mixture until it resembles coarse crumbs. Next, add the egg yolk and 2–3 tablespoons of cold water, pulsing or mixing until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 15–20 minutes.
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the sour cream, granulated sugar, and vanilla extract, continuing to beat until all ingredients are well combined. Then, add the eggs one at a time, beating well after each addition to ensure a smooth filling. Pour this mixture into the prepared and cooled tart crust.
3. Bake the tart: Reduce the oven temperature to 325°F (160°C). Bake the assembled tart for 25–30 minutes, or until the center is just set and slightly jiggly. Once baked, allow the tart to cool completely to room temperature. Then, place it in the refrigerator and chill for at least 4 hours to let the cheesecake filling firm up.
4. Prepare the cranberry topping: While the tart chills, combine the fresh or frozen cranberries, granulated sugar, and water in a saucepan over medium heat. Cook until the cranberries begin to pop and the mixture thickens, stirring occasionally. Remove from heat and stir in the vanilla extract and orange zest if using. Let this topping cool to room temperature.
5. Assemble and chill: Once the cranberry topping is cooled, spread it evenly over the chilled cheesecake filling in the tart. Return the tart to the refrigerator and chill for at least 1 hour before serving to allow the flavors to meld and the topping to set properly.

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Notes

• You can freeze the tart (without the cranberry topping) for up to 1 month; thaw overnight in the refrigerator before adding the topping.
• For a more intense orange flavor, add an additional teaspoon of orange zest to the cranberry topping.
• If you do not have a food processor, you can use a pastry cutter or your fingers to cut the butter into the flour mixture.
• Make sure all dairy ingredients are at room temperature before mixing for a smooth cheesecake texture.
• The cranberry topping can be made a day in advance and refrigerated; ensure it is brought to room temperature before spreading.