One of my favorite things to make – and eat – is vanilla cheesecake
topped with fresh strawberries. The juicy, slightly acidic berries are the
perfect match for a rich and creamy cheesecake. But cheesecake is
time-consuming; it takes a long time to bake, then needs to be
chilled for
several hours before it’s ready to eat. A good alternative to this dessert is a
no-bake, no-bother Strawberry Cheesecake Tart. It features a filling made with
cream cheese and heavy cream whipped up with a bit of mascarpone cheese. The
filling is eggless,
stabilized with a small amount of gelatin, so it doesn’t
need to be baked. The tart crust is made from an almond sablé dough – almonds
and strawberries are an excellent match – and whole berries cover the filling.
I brush the berries with some melted
strawberry jam to give them a jewel-like
finish, and sprinkle toasted sliced almonds around the tart’s edge. This
pretty, spring tart has all the flavor of the original cheesecake, but it’s a
lot easier to make, leaving more time to enjoy this lovely spring weather we’ve
been having. And it also makes a wonderful dessert to honor Mom on her special
day. Happy Mother’s Day!!
