Description
A fusion of creamy cheesecake and sweet cherries in a crunchy coating. This American dessert offers rich, tangy, and fruity layers with a balanced flavor profile and satisfying texture contrast.
Ingredients
8 oz cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract (optional)
1/2 cup frozen cranberries, thawed and drained
1/3 cup chopped almonds (or walnuts)
1 cup chocolate chips
1/2 cup coconut oil
Instructions
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
Whisk cream cheese until smooth. Add sugar and vanilla extract, mixing until fully incorporated.
Pulse dried cranberries in a food processor until coarsely chopped.
Fold cranberry mixture into cream cheese base until no streaks remain.
Pour mixture into prepared pan. Tap pan on counter to remove air bubbles.
Bake for 25 minutes. Cool completely before adding topping.
Melt chocolate in microwave with coconut oil. Stir until smooth.
Cover tart with chocolate glaze. Sprinkle chopped nuts for finishing texture.
Notes
Use room-temperature cream cheese for smooth mixing and fewer air bubbles.
Blot thawed cranberries with paper towels to avoid moisture in the coating.
Tart can be stored in an airtight container for up to 3 days.
Substitute walnuts for almonds if preferred.
For non-alcoholic versions, skip vanilla extract or use pure non-alcoholic extract.
- Prep Time: 20
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of the total)
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg