Are you looking for an easy dessert for Memorial Day weekend? If so, this is it! This no-bake triple berry cheesecake tart is light, not very sweet, and refreshing. The best part is that you can prepare it a day in advance of when you need it.
This recipe has been around forever. I remember making it years ago and just recently ran across the recipe in my binder. Since the weather is warming up, this is a great summer recipe because it is easy to make and easy to take!
To make this tart you will need a tart pan with a removable bottom and :
- about 50-55 finely crushed Nilla wafers (about 1 1/2 cups)
- 1 stick of butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/4 cup sugar
- 1 cup thawed Cool Whip
- 2 cups mixed berries such as strawberries, raspberries, and blueberries
- 3/4 cup boiling water
- 1 package Lemon flavor Jello
- 1 cup ice cubes
To make the crust:
Mix the Nilla wafer crumbs and the butter.
Freeze while preparing the filling.
To make the filling:
Mix cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Gently stir in the Cool Whip. Spoon into the crust.
Stir boiling water into dry gelatin mix in medium bowl 2 minutes until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate 5-10 minutes or until slightly thickened with the consistency of unbeaten egg whites. (I left mine in the fridge just a little too long, but it was ok. It is just better if the Jello is not all gloppy because you can spread it easier if it is not too jelled.)
Spoon the gelatin over the fruit in the tart pan. Refrigerate at least 3 hours.
This triple berry cheesecake tart can be made with reduced fat cream cheese and Cool Whip. You could also use Splenda instead of sugar, and you could use sugar-free Jello according to reviews I’ve read on the internet. So I guess that makes this a