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This no-bake white chocolate berry tart is a marvelous summer dessert! Perfect to make for special occasions yet it’s very easy and fast to make! The base is made of graham crackers (I’ve used Leibniz Butterkekse) and topped with a deliciously smooth white chocolate cream cheese filling and with blueberries and raspberries.
Why no-bake?
It’s summer, it’s hot outside and you definitely do not want to turn on the oven and produce unwanted heat! Such a blessing, if you live in a house without air-conditioning.
How to make this marvelous no-bake white chocolate tart
First we start with making the crust:
Pulse graham crackers (I’ve used Leibnitz Butterkekse) and brown sugar until finely ground. Add the melted butter and mix thoroughly until combined. Press the mixture onto the bottom and the sides of a 28cm loose bottom tart pan. Place in the fridge and chill for 30 minutes until firm
Then we make the delicious and smooth cheesecake filling:
Carefully melt the white chocolate and set aside. With a stand mixer whip cream and vanilla to soft peaks. In a separate bowl combine cream cheese, white chocolate and maple syrup. Then add the whipped cream carfeully. Fold about half of the whipped cream into the cream cheese mixture and then fold the remaining whipped cream in until smooth. Be careful to not overwork it. Spoon the cream cheese filling onto the cooled biscuit base and add the raspberries and blueberries. Chill for a few hours before serving. You can also add the berries just before serving.
Alternate versions of this no-bake white chocolate berry tart
There are so many delicious variations of toppings for this white chocolate tart, following are my favorites:
- Caramelized Bananas and caramel
- Balsamic roasted strawberry and rhubarb
- Honey roasted peaches with sage
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Love, Antonia
Easy no-bake white chocolate berry tart
Ingredients
- 120 g unsalted butter
- 250 g graham crackers f.e.Leibnitz Butterkekse
- 1 tbsp brown sugar
- 250 ml douple-cream
- 300 g cream cheese
- 70 g white chocolate
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 250 g blueberries
- 250 g Raspberries
Instructions
To make the crust:
- Pulse graham crackers and brown sugar until finely ground. Add the melted butter and mix thoroughly until combined. Press the mixture onto the bottom and the sides of a 28cm tart pan. Place in the fridge and chill for 30 minutes until firm.
To make the filling
- Carefully melt the white chocolate and set aside
- With a stand mixer whip cream and vanilla to soft peaks. In a separate bowl combine cream cheese, white chocolate and maple syrup. Then add the whipped cream carfeully. Fold about half of the whipped cream into the cream cheese mixture and then fold the remaining whipped cream in until smooth. Be careful to not overwork it.
- Spoon the cream cheese filling onto the biscuit base and add the raspberries and blueberries. Chill for a few hours before serving.
Nutrition
If you like this recipe then please take a look at our polenta almond lemon cake wit red current pavlova crown! Very stunning and delicious!
1 comment
Gorgeous as always girls!