Easy Blackberry Cream Cheese Tart

Name: Easy Blackberry Cream Cheese Tart
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ cups (150 g) graham cracker crumbs (about 12 full crackers), finely crushed; 5 tablespoons (71 g) unsalted butter, melted, melted; 2 tablespoons (25 g) granulated sugar; 12 oz (340 g) cream cheese, at room temperature, at room temperature, cut into chunks; 3 tablespoons (43 g) unsalted butter, at room temperature, at room temperature; ¾ cup (90 g) powdered sugar, sifted, sifted; 1 teaspoon (5 ml) vanilla extract; ⅛ teaspoon (0.6 ml) kosher salt; 2 cups (300 g) fresh blackberries, rinsed and patted dry; ½ cup (100 g) granulated sugar; ½ cup (120 ml) water; 2 tablespoons (30 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A simple no-bake tart with a buttery graham cracker crust, silky cream cheese filling, and topped with fresh blackberries glazed in a light syrup. Perfect for summer entertaining or a quick dessert that looks elegant but requires minimal effort.

Prep: 15 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 27 min
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the crust
1½ cups (150 g) graham cracker crumbs (about 12 full crackers), finely crushed
5 tablespoons (71 g) unsalted butter, melted, melted
2 tablespoons (25 g) granulated sugar
For the filling
12 oz (340 g) cream cheese, at room temperature, at room temperature, cut into chunks
3 tablespoons (43 g) unsalted butter, at room temperature, at room temperature
¾ cup (90 g) powdered sugar, sifted, sifted
1 teaspoon (5 ml) vanilla extract
⅛ teaspoon (0.6 ml) kosher salt
For the topping
2 cups (300 g) fresh blackberries, rinsed and patted dry
For the glaze
½ cup (100 g) granulated sugar
½ cup (120 ml) water
2 tablespoons (30 ml) fresh lemon juice

Equipment (6)

9-inch (23 cm) tart pan with removable bottom
Medium bowl
Whisk or hand mixer
Small saucepan
Wooden spoon
Measuring cups and spoons

Steps

Before you start

Have all ingredients at room temperature for the filling
Chill the tart pan or serving plate before assembly
Read through the recipe to understand the no-bake filling process

1
Make the graham cracker crustOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Stir until the mixture resembles wet sand and all the crumbs are evenly coated.
- Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) tart pan with removable bottom, using the bottom of a measuring cup to pack it down.
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Ready when: Crust is evenly packed and holds together when pressed
Tip: Pack the crust firmly so it doesn't fall apart when you slice the tart, but avoid compacting it so much that it becomes hard and dense.
2
Bake the crustOven 350°F / 175°C
- Bake the crust at 350°F (175°C) for 10 to 12 minutes, until it is light golden brown and fragrant.
- Remove from the oven and let it cool to room temperature on a wire rack (about 15 minutes).
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Ready when: Crust is light golden brown and smells toasted
Tip: Watch the crust carefully—graham crackers brown quickly. If the edges are darkening too fast, lower the oven to 325°F (163°C) for the last few minutes.
3
Prepare the filling
- While the crust cools, prepare the cream cheese filling.
- In a medium bowl, combine the room-temperature cream cheese and butter.
- Using a whisk or hand mixer, beat them together for 2 to 3 minutes until they are pale, fluffy, and well combined.
- Add the sifted powdered sugar in three additions, beating well after each addition.
- Stir in the vanilla extract and salt until the filling is smooth and no lumps remain.
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Ready when: Filling is pale, fluffy, and entirely smooth
Tip: Use room-temperature ingredients so they blend smoothly without lumps. If the filling looks grainy, beat it a bit longer or warm the bowl briefly over hot water.
4
Fill the tart shell
- Once the crust has cooled, spread the cream cheese filling evenly into the cooled crust using a spatula or the back of a spoon.
- Smooth the top.
- Chill the tart in the refrigerator for at least 1 hour (or up to 4 hours) before adding the blackberries, which allows the filling to set firmly.
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Ready when: Filling is firmly set and holds its shape
Tip: A well-chilled filling makes the tart much easier to slice cleanly. Don't skip this step.
5
Make the blackberry glaze
- While the tart is chilling, prepare the glaze.
- In a small saucepan, combine the sugar, water, and lemon juice.
- Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
- Once simmering, stop stirring and let it bubble gently for 8 to 10 minutes, until it has thickened slightly to a light syrup consistency (it should coat the back of a spoon but still drip off easily).
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Ready when: Syrup coats the back of a spoon and drips slowly
Tip: Don't over-reduce the glaze or it will become too thick and hard when it cools. A light syrup consistency is perfect.
6
Cool and strain the glaze
- Remove the glaze from the heat and let it cool to room temperature for about 15 minutes.
- If you prefer a seedless glaze, pour it through a fine-mesh strainer, pressing gently on the pulp with a spoon, then discard the solids.
- (You can also leave some of the berries and juice in the glaze if you prefer texture.) Set the strained glaze aside.
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Ready when: Glaze is cool to the touch but still pourable
Tip: If the glaze seems to be solidifying as it cools, gently reheat it just until pourable. A perfectly cooled glaze is easier to work with.
7
Top with blackberries and glaze
- Remove the chilled tart from the refrigerator.
- Arrange the fresh, rinsed, and patted-dry blackberries evenly over the cream cheese filling in concentric circles or a casual scattered pattern, whichever you prefer.
- Brush or spoon the cooled glaze gently over the blackberries, allowing it to drip slightly down the sides of the filling.
- Some glaze should pool slightly between the berries.
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Ready when: Blackberries are evenly coated with glaze
Tip: If the glaze is still warm, let it cool a bit more before applying it to the fresh berries or it may cause them to weep. Pat the berries completely dry so the glaze adheres.
8
Chill and serve
- Return the tart to the refrigerator for at least 30 minutes (or up to 2 hours) to allow the glaze to set.
- Remove the tart from the pan by pushing the bottom up gently, then slide it onto a serving plate.
- Slice with a sharp, thin-bladed knife, wiping the blade clean between cuts for neat slices.
- Serve chilled.
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Ready when: Glaze is completely set and tart slices cleanly
Tip: A hot, damp knife will cut through the glaze more cleanly than a cold one. Dip your knife in hot water, wipe it dry, and make each cut with a smooth downward motion without sawing.

Good to know

Tips

To easily remove blackberries from their container without bruising, tilt the container and roll them gently out onto a paper towel.
Make sure all your ingredients—especially the cream cheese and butter—are truly at room temperature before mixing, or you'll end up with a lumpy filling.
If you want a seedless glaze, press the cooked glaze through a fine strainer while still slightly warm, when the mixture flows more easily.
This tart is forgiving: you can assemble it up to 4 hours ahead, which makes it perfect for entertaining.

Make ahead

You can assemble the entire tart (filling and all) up to 4 hours ahead, keeping it covered in the refrigerator. Add the blackberries and glaze up to 2 hours before serving for the best appearance and texture of the berries.

Storage & reheating

Store the tart, loosely covered, in the refrigerator for up to 2 days. It is best served chilled and does not freeze well because the fresh blackberries become mushy when thawed. You can freeze the unfilled baked crust for up to 1 month, wrapped tightly.

Substitutions

fresh blackberries → raspberries, blueberries, or a combination of berries. Use the same total weight. Note that softer berries like raspberries may release more juice into the glaze.
graham cracker crumbs (about 12 full crackers) → digestive biscuit crumbs or gingersnap crumbs. This will change the flavor slightly but works well. Use the same weight.
vanilla extract → almond extract or omit entirely. Use 0.5 teaspoon (2.5 ml) almond extract for a subtle, different flavor.
fresh lemon juice → fresh lime juice or a splash of fresh orange juice. Citrus brightens the glaze; use the same amount. Orange juice will produce a slightly thicker syrup.