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Triple-Berry Cheesecake Tart

average rating

rate/review

prep time

15 min

total time

3 hr 30 min

makes

16 servings, 1 piece (87 g) each

photo by:

kraft

recipe by: kraft

What You Need

45 Nilla Vanilla Wafers, finely crushed (about 1-1/4 cups)

1/4 cup butter, melted

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup sugar

1 cup thawed Cool Whip Whipped Topping

2 cups mixed fresh berries (raspberries, blueberries, sliced strawberries)

3/4 cup boiling water

1 pkg. (85 g) Jell-O Lemon Jelly Powder

1 cup ice cubes

Make It

MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.

BEAT cream cheese and sugar in medium bowl with mixer until well blended. Whisk in Cool Whip; spoon into crust. Arrange berries over cream cheese filling. Refrigerate until ready to use.

ADD boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened. Spoon over tart. Refrigerate 3 hours or until firm. Run knife around tart to loosen from side of pan; remove side of pan.

kraft kitchens tips

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.

Note

If you don't have a tart pan, use a plastic wrap-lined 9-inch round cake pan instead. Prepare as directed, pressing wafer crumb mixture onto bottom and 1 inch up side of pan. Use plastic wrap to remove tart from pan before cutting to serve.