Can you imagine this luscious raspberry tart waiting for you to scarf up on your lunch break? Make this up to 2 days in advance and store in the refrigerator for an on-the-run snack or lunch at the office or for a quick dessert at home. Layers of graham cracker crust, fresh raspberries, and cheesecake are sure to make your tastebuds sing.
The variations are as plentiful as fresh seasonal fruit at the market. Try it with blueberries, strawberries, blackberries, or peaches.
The recipe is easily multiplied to serve as many as you wish, so it’s a good one to save as a party food idea. And, just look at how cute they are!
The Author Says: “This mini version of a simple no-bake tart is easy to take to work as an afternoon snack, but you could also make several portions to serve as individual desserts at a party.” –Tanya Linton
No-Bake Raspberry Tart Recipe
You Will Need: 8-oz (250 mL) mason jar
1/4 cup (60 mL) graham cracker crumbs
1 teaspoon (5 mL) melted butter
1 Tablespoon (15 mL) granulated sugar
1/4 cup (60 mL) cream cheese, softened
2 Tablespoons (30 mL) sour cream
1 Tablespoon (15 mL) freshly squeezed lemon juice
1/4 cup (60 mL) raspberries
2 Tablespoons (30 mL) raspberry jam
In a small bowl, combine graham cracker crumbs and butter.
In a medium bowl, whisk together sugar, cream cheese, sour cream and lemon juice.
Press graham cracker mixture firmly into bottom of jar. Layer cream cheese mixture and raspberries on top.
Spoon jam into a small microwave-safe bowl and microwave on High for 30 seconds or until runny. Stir jam, then pour over berries. Let cool completely, then seal jar and refrigerate for at least 4 hours, until chilled, or for up to 2 days.
Yield: 1 serving
You Might Also Like: Spiralized Fruit Tarts Recipe
Variation:
Chocolate Raspberry Tart: Drizzle 1 Tablespoon (15 mL) melted chocolate over the berries in place of the jam.
Recipe Source: “150 Best Meals in a Jar: Salads, Soups, Rice Bowls and More” by Tanya Linton (Robert Rose)
Reprinted with express permission.
