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Cranberry Cheesecake Tart

 Cranberry Cheesecake Tart
“I created this recipe to reduce the sugar and fat in the original high-calorie version,” notes Diane Halferty of Corpus Christi, Texas. “Although it uses sugar substitute and reduced-fat ingredients, you can’t tell the difference between this dessert and the original.”
10 ServingsPrep: 35 min. + chilling


  • Pastry for single-crust pie (9 inches)
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 2/3 cup water
  • 3 cups fresh or frozen cranberries
  • Sugar substitute equivalent to 1 tablespoon sugar
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1-1/2 cups reduced-fat whipped topping, divided
  • 1 teaspoon grated lemon peel


  • Press pastry onto the bottom and up the sides of a 10-in. tart pan
  • with removable bottom. Bake at 400° for 9-11 minutes or until
  • lightly browned. Cool on a wire rack.
  • In a large saucepan, combine the sugar, cornstarch and water until
  • smooth. Add cranberries. Bring to a boil over medium heat. Reduce
  • heat to low; cook and stir for 3-5 minutes or until thickened and
  • berries have popped. Remove from the heat; cool to room temperature.
  • Stir in the sugar substitute.
  • In a small bowl, beat cream cheese and 1 cup whipped topping until
  • smooth; add lemon peel. Spread over pastry; top with cranberry
  • mixture. Refrigerate for 2-4 hours or until set. Garnish with
  • remaining whipped topping. Yield: 10 servings.

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Cranberry Cheesecake Tart (continued)

Nutritional Facts: 1 slice equals 223 calories, 12 g fat (7 g saturated fat), 20 mg cholesterol, 177 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.