Blackberry season is in full swing, and this Blackberry-Mint Cheesecake Tart is the perfect dessert for these hot summer evenings. It’s rich and creamy from the cheesecake filling, but it’s kept light with the addition of the blackberry-mint jam.

It starts with a graham cracker and oatmeal crust. The oatmeal gives it a crisper texture and a nice nuttiness that helps to balance everything out. You can, of course, use all graham crackers, or any other cookies you prefer. A chocolate cookie crust would be delicious with this!

I wanted to make this a tart instead of a huge cheesecake to help to keep it feeling lighter. But it is a cooked cheesecake filling. You can absolutely use your favorite no-bake cheesecake filling here. I have never cared for gelatin-set fillings like most no-bake cheesecake are, so I went with a baked version.

The final element is the blackberry-mint jam. Use whatever berries are in season and sound good to you. Raspberries or strawberries would work perfectly. And feel free to omit the mint. Or, if you’re feeling adventurous, substitute basil, thyme, or even rosemary!

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Blackberry-Mint Cheesecake Tart

Keyword

Cheesecake, Berry

Servings

servings

Ingredients

Crust

• 8 whole graham crackers
• 1/2 cup regular or quick cooking oats
• 3 tablespoons granulated sugar
• 4 tablespoons butter melted

Jam

• 6 ounces fresh or frozen blackberries
• 6 tablespoons granulated sugar
• 1/2 teaspoon finely chopped fresh mint

Cheesecake

• 1 8 oz pkg cream cheese at room temperature
• 1/4 cup granulated sugar
• 1 egg at room temperature
• 1/4 cup sour cream at room temperature
• 1/2 teaspoon vanilla extract

Keyword Cheesecake, Berry Servings servings Ingredients Crust 8 whole graham crackers 1/2 cup regular or quick cooking oats 3 tablespoons granulated sugar 4 tablespoons butter melted Jam 6 ounces fresh or frozen blackberries 6 tablespoons granulated sugar 1/2 teaspoon finely chopped fresh mint Cheesecake 1 8 oz pkg cream cheese at room temperature 1/4 cup granulated sugar 1 egg at room temperature 1/4 cup sour cream at room temperature 1/2 teaspoon vanilla extract

Instructions

Crust

1. Break up graham crackers slightly and place into a food processor with the oats and sugar. Pulse until graham crackers are in fine crumbs.
2. Add melted butter and process until it is thoroughly combined.
3. Press into an 8" round or 13"x 4" rectangular tart pan.
4. Bake at 350 degrees F for 7 to 9 minutes or until crisp. Set aside to cool.

Jam

1. While crust is baking, combine blackberries, sugar, and mint in a small saucepan.
2. Stir over medium heat until berries have broken down and mixture comes to a boil. Mash blackberries slightly with a spoon or spatula if necessary.
3. Cook, stirring often, until the jam thickens. It will thicken further as it cools.
4. Remove from heat and strain through a fine-mesh sieve if desired to remove seeds. Set aside to cool,

Cheesecake

1. Cream together cheese and sugar, with either a hand mixer or stand mixer, until thoroughly blended and no lumps of cream cheese remain.
2. Add egg, sour cream, and vanilla and mix well.
3. Pour into cooled crust.
4. Dollop spoonfuls of the cooled jam over the cheesecake filling. You will not need all of the jam - use only about 1/2-3/4 cup in total and save the rest for toast or biscuits!
5. Swirl the jam into the filling with a butter knife.
6. Bake at 300 degrees F for 30-40 minutes, or until the filling is nearly set. There should be a very slight wobble to the center, but it should be firm around the edges.
7. Cool on the counter slightly before refrigerating at least 4 hours.

Recipe Notes

• Use any cookie crust you like - chocolate would be great!
• Substitute your favorite no-bake cheesecake filling. Just swirl the jam in as instructed and refrigerate.
• Use any berries you prefer. Strawberries and raspberries would work perfectly.
• Omit the mint if desired, or be adventurous and try basil, thyme, or rosemary!

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