Berry Cheese Tart

Berry Cheese Tart

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This simple berry cheese tart is a fun cross between a lazy man’s tart and a cheesecake.  But it’s made with a flaky, buttery puff pastry base, a fluffy, and light cream cheese filling and topped with fresh fruit bursting with summer sweetness. Recipe easily doubles.


Units Scale
  • 1 sheet puff pastry, thawed and ready to use
  • 1/2 cup whipping cream
  • 6 oz (3/4 cup) cream cheese, at room temperature
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • zest of 1 small lemon
  • 34 cups mixed berries
  • powdered sugar, for topping


  1. Heat oven to 400˚F.
  2. Roll out 1 sheet puff pastry onto a large piece of parchment paper.
  3. Using a sharp knife score a rectangle around the edges of the pastry approx. 1/2 inch thick. Be careful not to cut all the way through. Make a few pricks in the centre of the rectangle to let air escape as it bakes.
  4. Next, transfer your pastry onto a baking sheet and bake for 10 -12 minutes or until golden brown and puffed.
  5. Let the tart shell cool on a wire rack.
  6. Meanwhile, make your filling.
  7. In a bowl of a stand mixer whip whipping cream until soft peaks form, add vanilla extract and mix to combine.
  8. In a separate large bowl, beat cream cheese and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
  9. Add half the whipped cream to the cream cheese mixture, gently fold together. Add the rest of the whipping cream and continue to fold until combined. Set aside.
  10. Using your hand gently press the centre of the pastry down. This will give you a pastry pocket (you can use a knife to recut the edges if your lines baked together while in the oven).
  11. Fill the tart with the cream cheese filling, smoothing out right to the edge of the puff pastry.
  12. Top filling with lemon zest, fresh berries and dust with powdered sugar.


This recipe uses only one sheet of puff pastry. Only thaw one sheet of puff pastry from the box and keep the other one frozen until you are ready to use.

The recipe doubles easily to make two tarts.

Cover any leftovers in plastic wrap and store in the fridge for one to two days. For best results serve the same day to keep the flakiness of the puff pastry. 


Keywords: Puff Pastry, Cheesecake, Tart, Berries, Summer, Dessert, Easy Recipe

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