One of my sister's birthdays is on July 1. We tend to celebrate it on the 4th, because that's when we are usually all together.
I think she is super lucky because her birthday is in prime fresh berry season. My birthday is in January. No juicy fresh berries for me.
She isn't a fan of frosting (and neither are the rest of us, honestly), so I decided to make her a tart.
I took a couple shortcuts, because I didn't have much time, but no one would have known if I hadn't told them!
I used a bagged sugar cookie mix, because it was a dollar and I figured my time to make fresh sugar cookie dough was worth way more than a dollar. I could have done it slightly healthier, I suppose... but it's a cookie crust. We aren't talking health food here.
I used cheesecake flavored pudding mix, but chocolate or white chocolate would have been decadent! I may have to try that for later in the summer, maybe mini tarts? Because, as you should all know by now, mini things amuse me.
Berry Cheesecake Tart
1 (8.5 oz) pouch sugar cookie mix (and ingredients to make the dough) (you could also use ready to use dough from the refrigerator section, or go wild and make your own dough)
1/4 c chocolate, melted
1 box instant pudding mix (I used cheesecake flavor, fat free, sugar free)
1 box cream cheese (I used neufchatel 1/3 fat)
2 c skim milk
Berries to cover tart
1 Tbsp currant jelly
Prepare sugar cookie mix according to directions, and press into a tart pan, including up the sides, that has been sprayed with non-stick cooking spray. Bake at 350 F for about 20 minutes, or until lightly browned.
Let cool completely on a wire rack.
When it is cooled, melt the chocolate and pour into shell. Cover shell with the chocolate in a thin layer. This helps to protect the crust from getting soggy from the tart filling.
Mix together pudding mix, cream cheese, and milk. Pour into tart shell.
Top with berries in a decorative pattern.
Melt jelly in the microwave carefully, and brush over berries. This keeps the berries shiny, acting as a glaze.
Chill for at least one hour before serving.