Triple-Berry Cheesecake Tart

By Melanie Campbell
@RossCampbell

If you do not have a tart pan, use a 9-inch round pan lined with foil instead. Prepare tart as directed, pressing crumb mixture onto bottom and 1 inch up side of pan. Fill as directed.

Absolutly delicious and wonderful any time of the year!

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

Prep:

15 Min

Cook:

3 Hr 30 Min

Ingredients

45: nilla wafers, finely crushed (about 1-1/4 cups)
1/4 c: cup butter, melted
1 pkg: (8 oz.) philadelphia cream cheese, softened
1/4 c: sugar
1 c: thawed cool whip whipped topping
2 c: mixed berries (raspberries, sliced strawberries and blueberries)
3/4 c: boiling water
1 pkg: 3 oz.) jell-o lemon flavor gelatin
1 c: ice cubes

How to Make Triple-Berry Cheesecake Tart

Step-by-Step

1MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan. Freeze while preparing filling.
2BEAT cream cheese and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate.
3MEANWHILE, 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.

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