Creamy Raspberry Swirl Cheesecake Tart with Oreo Crust | The Ultimate Summer Dessert Recipe

Indulge in the perfect harmony of creamy cheesecake, a crunchy Oreo crust, and a vibrant, tangy raspberry curd swirled on top. This Raspberry Swirl Cheesecake Tart is not just a dessert; it’s a celebration of summer flavors and a delightful treat that will impress everyone.

One of the true joys of summer for me is the annual ritual of picking fresh produce. Every year, my dad and I embark on a delightful journey to our local farm, eager to harvest whatever fruit is in season. I distinctly remember our very first raspberry picking adventure. The month prior, we had enjoyed the effortless bounty of strawberries, reaching down without much fuss to gather those plump, juicy berries. We naively assumed that raspberry picking would be just as straightforward. Oh, how wrong we were! No one had bothered to warn us about the notorious thorns adorning raspberry plants.

By the time our containers overflowed with crimson gems, our arms bore the marks of our labor – a tapestry of scratches and vibrant berry juice stains. My dad even managed to stain the back of his shirt, a humorous testament to our enthusiastic but ill-prepared efforts. To this day, we chuckle at that memory, and now, much wiser, we arm ourselves with long-sleeved shirts to protect our skin as we reach deep into the bushes for those elusive sweet spots. On scorching 90-degree days, onlookers often eye us with bemusement, wondering why anyone would wear sleeves in such heat. Yet, by the time they finish their own thorny endeavors, we invariably find them envying our foresight. As we pick, our minds buzz with culinary possibilities – pies, delectable jams, cookies, fluffy muffins, and of course, the ever-present thought of cheesecake. It was amidst these sweet visions that the inspiration for this particular Raspberry Swirl Cheesecake Tart truly blossomed.

My Passion for Cheesecake: A Culinary Journey

If there’s one dessert that truly captures my culinary heart, it’s cheesecake. I make it constantly, in almost every conceivable form. Round, square, baked, no-bake, with a water bath, without one – you name it, I’ve probably tried it. I’ve experimented with swirled toppings, plain, elegant finishes, transformed it into turnovers, baked it into cupcakes, and even churned it into ice cream. One memorable occasion even saw me stuffing peaches with cheesecake filling! For me, if it involves cheesecake, it’s a project I’m eager to tackle. My friends and coworkers, perhaps a little too readily, have crowned me the “cheesecake queen,” a title I wear with a mix of pride and amusement. I can’t really blame them, given my unwavering dedication to this creamy confection. Sometimes, I think I should really start keeping tabs on just how much cream cheese I go through in a year – it must be an astonishing amount!

This unwavering passion for cheesecake is what drives me to create new and exciting variations, and this Raspberry Swirl Cheesecake Tart is a shining example. It combines classic cheesecake decadence with the fresh, bright flavors of summer, all nestled in a simple yet satisfying Oreo crust. The beauty of a tart, compared to a traditional round cheesecake, lies in its elegant presentation and often quicker preparation time, making it an ideal choice for both casual family dinners and more sophisticated gatherings.

The Star Ingredient: Homemade Raspberry Curd (Egg-Free!)

The visually stunning and intensely flavorful swirl atop this cheesecake tart is a homemade raspberry curd, and here’s the best part: it’s made without eggs! This makes the process simpler and the result incredibly vibrant and pure in flavor. I’ve successfully crafted similar curds using other beloved summer fruits like strawberry and peach, proving just how versatile this technique is. This means you have the freedom to easily adapt this tart to feature your favorite seasonal fruit. Imagine the possibilities: a luscious strawberry swirl, a fragrant peach swirl, or even an exotic mango swirl.

For those feeling particularly adventurous and ambitious, you could even create a stunning mixed berry tart by making individual curds from blueberry, raspberry, and strawberry, then artfully swirling them together for a truly breathtaking and flavor-packed dessert. The egg-free curd achieves its beautiful thick texture with the help of cornstarch, ensuring a smooth, glossy finish that contrasts wonderfully with the creamy cheesecake base. It’s a delightful burst of fruity tang that cuts through the richness of the cheesecake, creating a perfectly balanced bite every time.

Why This Raspberry Swirl Cheesecake Tart is Your Go-To Summer Dessert

This Raspberry Swirl Cheesecake Tart truly shines as the perfect dessert for those warm summer nights. Its appeal lies not only in its exquisite flavor but also in its relatively low oven time, a huge plus when the kitchen feels like an inferno. The only baking required is for the delightful Oreo crust, which quickly crisps up to form the perfect foundation for our creamy filling. This means you can enjoy a decadent, homemade dessert without laboring for hours over a hot stove.

Imagine serving this gorgeous tart at your next picnic, potluck, or backyard cookout. Its vibrant swirls and inviting aroma are guaranteed to draw admiring glances and enthusiastic compliments. You can proudly present it as if you’ve spent an entire day slaving away in a sweltering kitchen, yet the reality is much simpler. Your secret, I assure you, is safe with me. This tart captures the very essence of summer – fresh, fruity, light, and utterly delicious. The combination of the rich chocolatey Oreo crust, the smooth, tangy raspberry curd, and the incredibly creamy cheesecake filling creates a symphony of textures and flavors that is simply irresistible.

Beyond its delicious taste, this Raspberry Swirl Cheesecake Tart offers incredible visual appeal. The contrast between the dark crust, the pale cream cheese layer, and the striking pink and red swirls of raspberry curd makes it a showstopper on any dessert table. It’s a dessert that not only tastes amazing but also looks like a work of art, proving that easy recipes can still yield stunning results. Make it ahead of time, chill it, and then simply slice and serve when your guests arrive, making entertaining a breeze.

 

Raspberry Swirl Cheesecake Tart

Yield:
8-10 servings

A creamy cheesecake tart with an Oreo crust and a raspberry curd swirled on top. Perfect for any occasion, especially summer gatherings.

Ingredients

For the Raspberry Curd

• 6 ounces fresh or frozen raspberries
• 2-4 tablespoons granulated sugar (adjust based on raspberry sweetness)
• 2 tablespoons fresh lemon juice
• 2 1/2 teaspoons cornstarch

For the Cheesecake Filling & Oreo Crust

• 2 1/2 cups chocolate sandwich cookie crumbs (about 25-30 cookies)
• 4 tablespoons unsalted butter, melted
• 1/2 cup heavy whipping cream
• 2 teaspoons powdered sugar
• 16 ounces cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Prepare the Raspberry Curd: In a blender, combine the raspberries and granulated sugar. Puree until completely smooth. In a small separate bowl, whisk together the lemon juice and cornstarch until a smooth slurry forms. Add this cornstarch mixture to the berry puree in the blender and blend again until well combined.
2. Cook the Curd: Strain the raspberry mixture through a fine-mesh sieve into a medium saucepan, pressing firmly on the solids to extract as much liquid as possible. Discard the seeds. Cook the strained mixture over medium heat, stirring frequently, until it begins to boil and visibly thickens (about 3-5 minutes). Once thickened, pour the curd into a heatproof container and let it cool completely to room temperature. This can be done in advance.
3. Make the Oreo Crust: Preheat your oven to 350°F (175°C). In a small bowl, combine the chocolate sandwich cookie crumbs and the melted unsalted butter, mixing until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of an 11-inch tart pan (preferably with a removable bottom). Bake the crust for 15 minutes. Once baked, remove it from the oven and let it cool completely on a wire rack.
4. Whip the Cream: While the crust cools, in a medium bowl, beat the heavy whipping cream with an electric mixer until it begins to thicken. Gradually add the powdered sugar and continue whipping until stiff peaks form (when you lift the beaters straight up, the peaks of cream will stand firm and not collapse). Set this whipped cream aside.
5. Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is completely smooth and free of lumps. Gently fold in the prepared whipped cream until just combined, being careful not to deflate the air from the cream.
6. Assemble the Tart: Spread the cream cheese mixture evenly into the cooled Oreo tart crust. Now, take several spoonfuls of the cooled raspberry curd and dollop them randomly over the cheesecake filling. Using a knife or a skewer, gently swirl the curd into the cheesecake mixture to create beautiful patterns. (Any leftover raspberry curd can be refrigerated and used for other desserts, like topping yogurt or ice cream).
7. Chill and Serve: Refrigerate the Raspberry Swirl Cheesecake Tart for at least four hours, or preferably overnight, to allow it to set completely. Once firm, carefully remove the tart from the pan, slice, and serve chilled. Enjoy this delightful summer treat!

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Tips for a Perfect Raspberry Swirl Cheesecake Tart

• Room Temperature Cream Cheese: Ensure your cream cheese is thoroughly softened. This is crucial for a smooth, lump-free cheesecake filling. Take it out of the fridge at least an hour before you plan to mix.
• Don’t Overmix: When folding in the whipped cream, do so gently. Overmixing can deflate the cream, leading to a less airy and fluffy cheesecake.
• Straining the Curd: Don’t skip straining the raspberry curd. This step removes the seeds, resulting in a beautifully smooth and refined texture for your swirl.
• Chilling is Key: The refrigeration time is essential for the tart to set properly. Resist the urge to cut into it early! An overnight chill yields the best results.
• Tart Pan Recommendation: An 11-inch tart pan with a removable bottom is highly recommended. It makes serving and presenting your beautiful tart incredibly easy.
• Adjust Sugar in Curd: Raspberries can vary in sweetness. Taste your puree before cooking the curd and adjust the sugar content to your preference.

Looking for More Delicious Cheesecake and Tart Recipes?

If you fell in love with this Raspberry Swirl Cheesecake Tart, you’re in luck! My kitchen is a haven for all things creamy and dreamy. Here are a few more recipes that I’m sure you’ll adore, whether you’re craving more swirls or simply a delightful tart.

From my kitchen:

• Strawberry Swirl Cheesecake: Another fruit-forward cheesecake featuring a beautiful strawberry swirl.
• No Bake Egg-Free Biscoff Swirl Cheesecake: For those who prefer a no-bake option with a unique cookie butter twist.
• Strawberry S’mores Tart: A creative and indulgent tart combining fresh strawberries with classic s’mores flavors.

From other talented bloggers:

• Cake Batter No-Bake Cheesecakes from Gimme Some Oven: A fun and festive individual cheesecake recipe.
• Individual Oreo No-Bake Cheesecake from Country Cleaver: If you love Oreo crusts, these personal cheesecakes are a must-try.
• No-Bake Cheesecake Push Pops from The Clever Pink Pirate: A playful and portable way to enjoy cheesecake.

I hope you enjoy making and sharing this Raspberry Swirl Cheesecake Tart as much as I do. It’s a recipe that brings a little bit of summer magic to any table. Happy baking!