Can I use a different fruit in this recipe?

One million percent yes! Fresh raspberries, blueberries and/or chopped up peaches will all work. Use your favorites!

Where can I find pre-made piecrust?

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

Can I use frozen strawberries?

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.

Can this recipe be made ahead of time?

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.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Easy Strawberry Cheesecake Tart

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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!

Author: Kate Morgan Jackson
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

Scale

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

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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!

Find it online: https://www.framedcooks.com/easy-strawberry-cheesecake-tart/