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Strawberry Cheesecake Tart
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Strawberry Cheesecake Tart

This is my go-to summer dessert when strawberries are actually good. It's lighter than a baked cheesecake but still rich enough to feel special. The two key techniques are cooking down a strawberry-balsamic sauce for the filling and ensuring everything is the right temperature during assembly for a perfectly smooth texture.
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes

Ingredients

For the Crust

  • 1 3/4 cups Biscoff cookie crumbs from one 8.8-ounce package
  • 5 tablespoons unsalted butter melted

For the Strawberry Sauce

  • 2 cups fresh strawberries hulled and diced
  • 1/3 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon balsamic vinegar

For the Filling & Topping

  • 16 ounces 2 blocks full-fat cream cheese, at room temperature
  • 1/2 cup confectioners' sugar
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1 1/2 cups heavy cream very cold
  • 1 pound fresh strawberries for topping
  • Fresh mint leaves for garnish

Method

  • Mix Biscoff crumbs with melted butter until sandy. Press into 9-inch tart pan. Refrigerate.
  • Simmer strawberries, sugar, water, lemon juice, and balsamic vinegar 12-15 minutes until thickened. Cool completely.
  • Beat softened cream cheese until smooth. Mix in sugar, lemon zest, vanilla, and salt.
  • Whip cold heavy cream to soft peaks in separate bowl.
  • Fold whipped cream into cream cheese mixture in thirds.
  • Swirl half the cooled strawberry sauce into filling for marbled effect.
  • Pour into chilled crust and spread evenly.
  • Refrigerate 6 hours or overnight.
  • Top with fresh sliced strawberries and mint before serving.

Notes

Ensure cream cheese is room temperature and sauce is fully cooled before assembling.
Keep heavy cream very cold until whipping.