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"Fruit Pizza" Cheesecake Tart

A fun twist on the ever famous fruit pizzas -- this one made with a thick layer of no-bake cheesecake
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 1 (11-inch) tart pan
Author Chelsea

Ingredients

  • 11 inch tart pan

Sugar Cookie Crust

  • 1 package (16 ounces) prepared sugar cookie dough (package should make 24 cookies), cold

Filling

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup full fat sour cream
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 4 tablespoons powdered sugar
  • 3 tablespoons orange Jell-o mix, dry
  • 1 container (8 ounces) frozen whipped topping, thawed

Topping

  • About 3-4 cups Fresh fruit of your choice (I used an assortment of strawberries, raspberries, kiwi, blackberries, blueberries, and mandarin oranges)
  • 3 tablespoons jam of your choice (I used apricot and have also used orange marmalade)
  • 1 tablespoon water

Instructions

Crust

  • Preheat the oven according to package directions. Generously spray an 11-inch tart pan with nonstick spray and place the tart pan on a large sheet pan. Set aside.
  • Unwrap the cookie dough and press it all evenly and up the sides (3/4ths the way up) on the tart pan.
  • Bake in the oven for 18-22 minutes or until very lightly golden brown at the edges and center (be careful to not overbake). Remove and allow to cool completely.

Filling

  • Make sure the cream cheese is softened and the whipped topping is completely thawed.
  • Using hand mixers cream together the cream cheese, sour cream, orange juice, vanilla extract, almond extract, powdered sugar, and orange Jell-o mix. Beat until smooth and creamy.
  • Gently fold in the whipped topping. Chill, covered, in the fridge until the crust is completely cooled.
  • Fill the cooled crust with the filling mixture. (You don't have it use it all, but can. Use any leftover filling as a fruit dip for your leftover fruit!)

Fruit

  • Arrange fruit however you would like across the top of this pie.
  • Combine the jam and water in a small microwave safe bowl. Microwave the mixture for 10-15 seconds and stir well. (IF using a marmalade, press it through a fine sieve first)
  • Using a pastry brush, brush the mixture over the top of the fruit.
  • Serve immediately or cool in the fridge (covered). Store in the fridge; best enjoyed the same day it is made.