Best 3 Mock Strawberry Cheesecake Tart Recipes

MOCK STRAWBERRY CHEESECAKE

Steps:

• 1. In a real large pan whip room-temp cream cheese gradually adding large spoonfuls of cool whip blending each spoonful through until all is used up. You can add more if you want.
• 2. After angel food cake has completely cooled remove any dark brown or hard pieces of cake. Tear the rest into small pieces. Add into the cream cheese mixture. Work the cake through the mixture using a large spoon, covering the cake pieces. Push the cake into a deep dish pie plate or large serving dish.
• 3. You will need to leave about 1 inch from top of pan to add the strawberry pie filling over. Cover and refrigerate at least 1 hr before serving.

CHEESECAKE TART WITH BERRIES

Steps:

• Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
• Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
• Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
• Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

STRAWBERRY CHEESECAKE TARTS

Steps:

• Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
• Beat until smooth.
• Spread evenly into tart shells.
• Top with sliced strawberries, pressing into cream cheese mixture slightly.
• Refrigerate about 4 hours.
• Before serving, spread the strawberry preserves evenly over the filling.
• *Optional: Drizzle melted chocolate over top!