This post is sponsored by Philadelphia Cream Cheese
Okay, first of all, this is a tart (kind of like a pie) that you don’t need to bake. You also don’t need to let it set overnight or even place it in the fridge.
No, my friend, this is even easier than that. This is a No-Bake Raspberry Cream Cheese Tart that tastes like good decisions and parties, and doesn’t take an incredible amount of time to make.
Yes, I’m completely sold and I want to make it for every party, gathering and get-together that I host, which means that I’m going to make it for all the dinner club nights from now on.
I’m going to be honest with you: If you are looking for a recipe that’s difficult, needs an oven (and all the hotness that comes with it), takes you zillion years to make and uses more ingredients than you can think of, this is not it. Not at all. This is just the opposite.
Our li’l No-Bake Raspberry Cream Cheese Tart uses only seven ingredients, and all of them are things that are probably already in your fridge and pantry. Just for funsies, let’s talk about them:
- Maple syrup
- Philadelphia Cream Cheese
- Greek yogurt
And that’s it. I mean, in my opinion, a dessert that uses only seven ingredients is pretty much the best thing on the planet. That—and the fact that you don’t need to go out to purchase them since they are staples—is what fills my heart with joy every single time I make this.
I always keep Philadelphia Cream Cheese in my fridge. ALWAYS. Like, you can catch me without sugar or flour or even coffee, but without Philadelphia Cream Cheese? Impossible!
I always have it in my fridge, ready to be spread on top of bagels or to make a strawberry cheesecake dip.
It’s one of those ingredients that, in my opinion, is a must because it’s super versatile (hello, you can use it for everything!) and also comes in super handy when you want to whip up a beautiful appetizer or dessert in no time.
(I’m looking at you, my fellow procrastinator!) I also love that it’s made with fresh milk and real cream, that it doesn’t use preservatives and, being completely honest, nothing tastes like it!
But let’s get back to this No-Bake Raspberry Cream Cheese Tart and get this going.
The crust is this melt-in-your-mouth, slightly chewy dough of almonds and maple syrup. It also holds up incredibly well so you can take this tart out of the pan and actually slice it easily.
To make it, I just place the almonds and maple syrup in a food processor and pulse it. Then I just press it down into my tart pan.
Make sure that you are covering the whole tart pan with the dough, and set it aside while you whip up the filling.
For the filling, I’m using a combo of Philadelphia Cream Cheese and Greek yogurt, plus some lemon juice (for flavor) and extra maple syrup (for sweetness), all whipped up together with the help of a mixer.
You can do it by hand, but if you are using the mixer you cut the time in half and get a fluffier filling—and I’m all about fluffiness and less time spent cooking.
Then just fill your tart, top it with some whipped cream and add some fresh raspberries on top.
Trust me when I say that parties get better when you bring it.
- For the Crust:
- 3 cups almonds
- 3/4 cup maple syrup
- For the Filling:
- 1 8-oz. PHILADELPHIA Cream Cheese Brick, softened
- 1 cup Greek yogurt
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 1 cup whipped cream
- 1/2 cup raspberries
- Lemon zest and mint leaves to garnish
- In a food processor, combine the almonds and maple syrup.
- Pulse for 2 minutes or until you have a thick dough.
- Press down into a tart pan, making sure everything is covered. Set aside.
- In a bowl and with the help of a mixer, mix the PHILADELPHIA Cream Cheese and the Greek yogurt.
- Add the lemon juice and maple syrup, and keep mixing for 2 minutes or until everything is well incorporated.
- Fill the crust with the filling, top with whipped cream and raspberries and garnish with the lemon zest and mint leaves.
- Serve and enjoy.
For all of your entertaining needs, turn to Philadelphia Cream Cheese. Always have it on hand to create fun appetizers and desserts that pop.
I had a great time developing my No-Bake Raspberry Cream Cheese Tart for my dinner club night.
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