This super easy recipe for a Strawberry Cheesecake Tart is the perfect summer dessert! Sweet berries are nestled in a bed of light and fluffy cheesecake and drizzled with a vanilla glaze.
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Why we love this recipe
This show-stopper of a dessert recipe features two of my favorite taste sensations…creamy, dreamy cheesecake and sweet strawberries.
And with only six ingredients, it could not be easier to put together for either a fancy dinner party or just because we want some strawberry and cheesecake deliciousness on a regular Monday. 😀🍓🍰
Ingredients you need
Ingredient notes and substitutions
- Pie Crust: Yep. We are using the pre-made kind in the box, and I promise it is going to taste just heavenly. You only need one crust for this recipe, so pop the other one in the fridge or freezer and use it for a butterscotch peach pie!
- Cream Cheese: We recommend the regular version (not the low-fat) for the best flavor. Pro tip: take the cream cheese out of the wrapping before you bring it to room temperature so the cheese doesn’t stick to the wrapper.
- Powdered Sugar: Also known as confectioner’s sugar, this sugar is ground to the very finest consistency. You can find it in the baking aisle.
- Strawberries: You are looking for the very best, freshest berries you can find…this dessert is perfect for local strawberry season!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Preheat your oven to 450 and line an 8 inch square baking dish with non-stick foil (or you can use regular foil sprayed with baking spray), letting the edges overhang (this is for getting the crust out of the pan easily – hurray for that!).
STEP 2: Press a prepared pie crust into the pan, letting it come about an inch up the side and tucking the edges under as needed. Prick the bottom all over with a fork (you can also use pie weights if you have ‘em!). Bake it up for 10 to 12 minutes until it is golden brown, and then cool for five minutes, carefully lift it out of the pan with the foil ends, and let it completely on a cooling rack.
STEP 3: When the crust is completely cool, transfer it to a pretty serving dish.
STEP 4: While the crust is cooling, put 8 ounces of room temperature cream cheese, ½ cup of powdered sugar and 1 teaspoon of vanilla extra into a mixing bowl and beat it up until everything is fully combined and creamy.
STEP 5: Gently transfer the cream cheese mixture on to your baked crust (I like to plop it on in four spoonfuls) and then spread it gently over to the edges. An offset spatula works great for this! Pop it in the fridge for 2-3 hours until it is firmed up.
STEP 6: Right before you are going to serve it, make the glaze so it is all ready: Stir 1 cup of powdered sugar and ½ teaspoon of vanilla together. Drizzle in the milk a little at a time until the glaze is creamy but not runny.
Scatter 2 cups of fresh sliced strawberries on top of the cream cheese layer, then drizzle with the glaze. Let it sit for 5 minutes so the glaze can set, then cut into squares and serve!
I mean, look at that plate of strawberry cheesecake deliciousness!
Recipe FAQs
One million percent yes! Fresh raspberries, blueberries and/or chopped up peaches will all work. Use your favorites!
Look for it in the dairy section next to those biscuits in the tube that we all love. You can also use a pre-made graham cracker crust if you prefer…those are in the baking aisle
We do recommend fresh berries for this recipe. Frozen berries are fine if they are going to be baked into something (like this delectable strawberry bread) but can be a little mushy for this recipe.
Partly yes! You can make the crust and the cheesecake topping ahead, and you can prep the berries. Do assemble the berries and the glaze parts right before serving so things don’t get soggy.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
- Hand Mixer: We love our big old KitchenAid mixer, but this is the one we like for small jobs.
- 8 x 8 Baking Pan: This sturdy pan is great for everything from this strawberry treat to our favorite banana brownies!
Other strawberry recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below!
Easy Strawberry Cheesecake Tart
This easy recipe for fresh strawberry cream cheese slab pie nestles sweet berries in a bed of light and fluffy vanilla for the perfect summertime dessert!
- Prep Time: 20
- Cooling Time: 2 hours and 30 minutes
- Cook Time: 12
- Total Time: 0 hours
- Yield: 9
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- One prepared pie crust (yep, the kind next to the refrigerated biscuits in the supermarket)
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups strawberries, rinsed and cut into bite sized halves, quarters or slices
For the glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 450 and line an 8 inch square baking dish with non-stick foil (or regular foil sprayed with baking spray), letting the edges overhang.
- Press the pie crust into the pan, letting it come about an inch up the side and tucking the edges under as needed. Prick the bottom all over with a fork (you can also use pie weights if you have ‘em!). Bake for 10 to 12 minutes until golden brown, and then cool completely.
- When the pie crust is cool, put the cream cheese, ½ cup of powdered sugar and 1 teaspoon of vanilla extra into a mixing bowl and beat until everything is fully combined and creamy.
- Gently transfer the cream cheese mixture on to your baked crust (I like to plop it on in four spoonfuls) and then spread it gently over to the edges. An offset spatula works great for this! Pop it in the fridge for 2-3 hours until it is firmed up.
- Right before you are going to serve it, make the glaze so it is all ready: Stir 1 cup of powdered sugar and ½ teaspoon of vanilla together. Drizzle in the milk a little at a time until the glaze is creamy but not runny.
- Scatter the fresh strawberries on top of the cream cheese layer, then drizzle with the glaze. Let it sit for 5 minutes so the glaze can set, then cut into squares and serve!
Notes
-
- Pie Crust: Yep. We are using the pre-made kind in the box, and I promise it is going to taste just heavenly. You only need one crust for this recipe, so pop the other one in the fridge or freezer and use it for a butterscotch peach pie!
-
- Cream Cheese: We recommend the regular version (not the low-fat) for the best flavor. Pro tip: take the cream cheese out of the wrapping before you bring it to room temperature so the cheese doesn’t stick to the wrapper.
-
- Powdered Sugar: Also known as confectioner’s sugar, this sugar is ground to the very finest consistency. You can find it in the baking aisle.
-
- Strawberries: You are looking for the very best, freshest berries you can find…this dessert is perfect for local strawberry season!
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