Comida Kraft
Recipe Box

Triple-Berry Cheesecake Tart

Prep Time
15
min.
Total Time
3
hr.
30
min.
Servings

10 servings

When you layer a cookie crust with cream cheese filling and fresh berries, a little fanfare is required. If you don't have a pedestal, be ready with a hearty "Ta-da!"

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What You Need

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Make It

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  • Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch tart pan with removable bottom. Freeze while preparing filling.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate until ready to use.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened.
  • Spoon gelatin over fruit in pan. Refrigerate 3 hours or until firm.

Size Wise

This colorful berry dessert makes a great treat to share with friends and family.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.

Note

If you don't have a tart pan, you can use a foil-lined 9-inch round pan instead. Prepare tart as directed, pressing crumb mixture onto bottom and 1 inch up side of prepared pan. Fill as directed. Use foil handles to remove tart from pan before cutting to serve.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 280
Total fat 17g
Saturated fat 10g
Cholesterol 45mg
Sodium 240mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 22g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Absolutely fabulous recipe and very easy to make - only a few changes did I make after reading about... Absolutely fabulous recipe and very easy to make - only a few changes did I make after reading about 50 previous reviews - I used about 52-54 Nilla wafers, otherwise I found the crust a little too thin. I also increased the butter to about 1/3 cup (or a little more) - it held together much better. When stirring in the ice cubes to the gelatin, I found it began to thicken slightly even before all the ice was melted - no need to put it in the frige at all - just start spooning it over the fruit before it gets gloppy. Oh so tasty and just beautiful to look at - this is definitely a 5 out of 5 recipe!!
Date published: 2009-08-21
Rated 5 out of 5 by from The main thing with this recipe is just to catch your jello before it begins to lump; while it's... The main thing with this recipe is just to catch your jello before it begins to lump; while it's still in liquid form, but not hot. When I made this, I not only thought it was awesome, but it was very pretty. I have come back to this as a very good no-bake cheeseckae. I love cheesecake and to make them, I thought this one was fairly easy and a nice bang for flavor. If you do not make cheesecakes normally, it might seen difficult, but would recommend trying it, IT IS GREAT!
Date published: 2007-10-01
Rated 4 out of 5 by from I received many compliments on this recipe. I received many compliments on this recipe. I do, however, think two things would have made it better. I felt that the crust was a bit weak, so I may use a pre-made crust in the future. I also thought strawberry jello tasted better than the recommended lemon. In my refrigerator, the jello took only 5 minutes to get to the "egg-white" like state that you want it to be at. Don't let it sit too long or you won't be able to spread it! Nonetheless, it was enjoyed by all!
Date published: 2006-07-06
Rated 3 out of 5 by from This tart tasted very good, but mine didn't look half as pretty as the picture. This tart tasted very good, but mine didn't look half as pretty as the picture. My whole point in making it was so I would have a nice desert that looked fancy for having company. I don't think I will make it again because it was a little bit labor intensive. If I were to make it again I wouldn't put as many ice cubes in the jello - it ended up getting too thick and went on gloppy.
Date published: 2007-09-05
Rated 5 out of 5 by from I used this recipe except I used lemon curd instead of lemon jello and substituted crisp crushed... I used this recipe except I used lemon curd instead of lemon jello and substituted crisp crushed gingersnap cookies for the vanilla wafer crust. Then I made a blueberry filling to top the lemon curd and garnished it with lemon curls and mint. It was delicious and made an impressive presentation. I used blueberry sauce from the filling around the edge of the plate for more pizazz!
Date published: 2006-09-11
Rated 5 out of 5 by from I made this for a family get together and everybody loved it. I made this for a family get together and everybody loved it. They all wanted the recipe. I used a store bought graham cracker crust. I also used kiwi on top of it instead of the raspberries. You really could use any kind of fruit you want. I didn't put the jello in the fridge either it had the right consistency after stirring in the ice cubes. Really great and easy recipe.
Date published: 2006-06-05
Rated 5 out of 5 by from What a great find for an easy summer dessert! What a great find for an easy summer dessert! One thing I'll do differently when I make it again today is to use a Nilla wafer pie crust that I bought at the store. The jello was the right consistency after stirring in the ice cubes so it may not need the 15 minutes of refrigeration before pouring it on top of the fruit. I like the idea of using Strawberry jello too.
Date published: 2006-06-02
Rated 5 out of 5 by from Delicious and so easy to make. Delicious and so easy to make. I made this for Christmas and everyone loved it. I only used blueberries but add raspberries and only put the jello in half of the cheesecake beacause I was afraid it doesn't taste good but it did. Then I made for New Year but this time I used canned peaches and don't use the jello and it taste better. I'd prefer it without the Jello.
Date published: 2007-01-03
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