This strawberry cheesecake tart is perfect to satisfy your sudden cheesecake cravings, or to treat unexpected guests.
A quick and easy dessert with just 5 ingredients.
Why you’ll love this recipe:
I don’t know about you, but sometimes I get this sudden craving for cheesecake. A creamy, sweet slice of heaven! But zero desire to actually make it and even less patience to wait for it to cool and set.
So what do you do if you live in the middle of nowhere?
Well, it’s time to improvise and simplify things! Good thing I always have a stash of frozen puff pastry in the freezer!
And the weather being so hot, it takes no time for it to thaw on the counter. Easy-peasy, yeah?
Now things are going to get easier yet!
Ingredient notes:
- Puff pastry – This’s out shortcut to a deliciously flaky crust in no time! I always have one in the freezer for emergencies!!
- Cream cheese – For this recipe, you can use brick-style or whipped cream cheese.
- Jam – Swirling in jam is an easy way to flavor the cheesecake. Strawberry jam is my favorite, but you can use any jam or jelly you have on hand. I’ve made this tart with this raspberry jelly, as well as apricot jam. So good!
- Sweetened condensed milk – And for extra creamy cheesecake filling, always go with sweetened condensed milk. If you’ve seen any of my cheesecake recipes, you know it’s my secret to ultra creamy cheesecake!
How to make this quick tart:
Originally, I used to make this tart on uncooked puff pastry and bake everything together. But I find it’s much more flakier if we blind bake the curst first. So, let’s start with preparing the crust.
1. Crust
- Roll out thawed puff pastry into a rectangle.
- Take a sharp knife and score the pastry about ¼ inch from the edges to create a border. Don’t cut through!
- Pierce the inside with a fork everywhere. This will minimize the dough puffing up.
- Bake for 15 minutes at 375°F.
2. Filling
- Mix cream cheese and sweetened condensed milk until smooth.
- Spread the cream cheese mixture evenly over the puff pastry inside the border.
- Spoon some jam over the cream cheese mixture and carefully swirl it in.
- Using a pastry brush, brush heavy cream on the border of the pastry.
- Bake the tart for 10 minutes. Cool the tart on a wire rack for 5-10 minutes before serving.
Storing tips:
Puff pastry is best when baked and served on the same day. So I wouldn’t suggest storing it for long, as it goes soggy and loses its crunch.
Even if you don’t get sudden cravings for a cheesecake like I do, save this recipe and stash a package of puff pastry. And you’ll always be ready for an unexpected guest.
Strawberry Cheesecake Tart
Ingredients
- 4 oz (115g) cream cheese softened Note 1
- 2 tablespoons sweetened condensed milk
- 1 frozen puff pastry sheet thawed
- 1/4 cup strawberry jam
- 1 tablespoon heavy whipping cream Note 2
Instructions
To blind bake the crust:
- Preheat the oven to 375°F (190°C). Line a baking sheet with a parchment paper.
- Roll out thawed puff pastry into a rectangle.
- Take a sharp knife and score the pastry about ¼ inch from the edges to create a border. Don't cut through! Then pierce the inside the border with a fork everywhere. This will minimize the dough puffing up.
- Bake for 15 minutes, or until lightly golden.
To assemble the tart:
- Meanwhile, mix cream cheese and sweetened condensed milk until smooth.
- Spread the cream cheese mixture evenly over the puff pastry inside the border.
- Drop a few spoonful of jam over the cream cheese mixture and carefully swirl it in.
- Using a pastry brush, brush heavy cream on the border of the pastry.
- Bake the tart for 10 minutes. Cool the tart on a wire rack for 5-10 minutes before serving.
Tips & Notes:
Store leftovers in an airtight container for up to 3 days. I recommend making this tart the day of serving, as it’ll lose its crispness if stored for long.
Nutrition Facts:
This recipe was originally shared on June 30, 2016.
Leslie says
If so make these several hours before I plan to serve then would I need to refrigerate them? Thanks for sharing!
Shinee says
Hi, Leslie. No need to refrigerate if it’s just a few hours. Hope you’ll enjoy. Let me know how it turns out.
Janet says
I did make this strawberry cheesecake tart and everyone loved it (none left) and I was asked for the recipe too. I told them about your food blog and how I get a lot of my dessert recipes from you. Have a great July 4th and thank you again!
Shinee says
That’s so sweet, Janet! Thanks so much, and I’m so glad you loved the tart. Hope you had a great weekend.
Janet says
I have puff pastry, I have cream cheese, I have strawberry jam and sweetened condensed milk. Guess what I’m going to make for Canada Day today (your equivalent of July 4th) I’ve already made my salad so according to the video I should have this done fairly quick. Thank you as always….looks yummy!
Shinee says
Hey, Happy Belated Canada Day, Janet! Hope you’re enjoying this holiday weekend! 🙂 Let me know how the tart turned out, if you tried it.
Medha says
Loved the video! That sweetened condensed milk must add so much flavor 🙂
Shinee says
It adds nice creamy sweetness for sure. 😉
Kristen Chidsey says
my husband would flip for this. He loves cheesecake danishes and this is a step up from that!
Shinee says
Oh my, he totally would, Kristen! Let me know if you try it. 🙂
Michelle | A Dish of Daily Life says
You are going to do with in! This looks absolutely scrumptious and I am so addicted to cheesecake anything!!
Shinee says
Thanks, Michelle. Anything cheesecake is awesome!!