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Triple Berry Cheesecake Tart

 Triple Berry Cheesecake Tart
Recipe provided by Philadelphia® Cream Cheese
10 ServingsPrep: 15 min. Total: 3 hr 30 min.


  • 45 NILLA® Wafers, finely crushed (about 1-1/4 cups)
  • 1/4 cup butter, melted
  • 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  • 1/4 cup sugar
  • 1 cup thawed COOL WHIP® Whipped Topping
  • 2 cups mixed berries (raspberries, sliced strawberries adn blueberries)
  • 3/4 cup boiling water
  • 1 package (3 ounces) JELL-O® Lemon Flavor Gelatin
  • 1 cup ice cubes


  • MIX wafer crumbs and butter until well blended; press onto bottom and
  • up side of 9-inch tart pan. Freeze while preparing filling.
  • BEAT cream cheese and sugar in large bowl with mixer until well
  • blended. Gently stir in COOL WHIP; spoon into crust. Top with
  • berries. Refrigerate.
  • MEANWHILE, add boiling water to gelatin mix in medium bowl; stir 2
  • min. until completely dissolved. Add ice; stir until melted.
  • Refrigerate 15 min. or until slightly thickened; spoon over fruit in
  • pan. Refrigerate 3 hours or until set. Yield: 10 servings.
SUBSTITUTE: If you do not have a tart pan, use a 9-inch round pan lined with foil instead. Prepare tart as directed, pressing crumb

2 of 2

Triple Berry Cheesecake Tart (continued)

Editor's Note: mixture onto bottom and 1 inch up side of pan. Fill as directed.
Nutritional Facts: 1 serving equals 280 calories, 17 g fat (10 g saturated fat), 45 mg cholesterol, 230 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.