I have a confession to make. I signed up to bring a fruit pizza to a mom’s group breakfast meeting. But I brought this cheesecake tart instead. It’s not that I have anything against fruit pizza. Because I don’t. To quote my oldest, I brought this cheesecake tart “because I wanted to.”
I guess his reasoning for “washing” his face mid-afternoon and consequently soaking my bathroom counter AND his entire head of hair works for me, too. Did I just admit that? Yep, I totally brought this cheesecake tart because I wanted to.
I’ve really wanted to make a cheesecake tart for some time. I thought my breakfast meeting would be the perfect opportunity. Who doesn’t love dessert for breakfast?
I grew up having desserts for breakfast. Not all the time, but every time we had it in the house. It was (and still is) our way of life. A piece of birthday cake the morning after my big day? You bet. Chocolate chip cookies as soon as I wake up? Absolutely. A slice of pie with ice cream to get ready for the day? Game on.
Desserts never last long in our house. Obvs. You see why it makes perfect sense to bring a cheesecake tart to a breakfast meeting, don’t you?
I adore this Cheesecake Tart with a Biscoff Cookie Crust for so many reasons. The crust is completely and utterly amazing. I do love me some Biscoff cookies, so it’s no wonder they make the perfect crust. And it’s so easy to make: cookie crumbs and butter, baby.
The cheesecake comes together quite effortlessly. Its vanilla flavor compliments the cinnamon-y crust so nicely. The crust and the cheesecake are truly a match made in heaven. The cheesecake ingredients are so simple, but the result is creamy fabulousness. Can you tell I love this tart?
As for the topping—which is totally optional—I thought fresh berries would look so pretty. And they definitely do. I also determined the addition of fruit would make this sort of like a fruit pizza. A deep dish fruit pizza.
Well, the ladies in my mom’s group must agree with me that this cheesecake tart is totally meant for breakfast. The entire thing was gone. Every. last. berry.
This is a simple dessert that exudes elegance. It would be perfect on a Mother’s Day brunch table or at a bridal shower. Oh, the possibilities!
An Ashley Original Recipe
For the Crust:
36 Biscoff cookies
1/4 cup unsalted butter, melted
Unsalted butter for greasing the tart pan, cold
For the Cheesecake:
16 oz. cream cheese, room temperature
1/4 cup sour cream, room temperature
2 eggs, room temperature
1/2 cup sugar
1/2 tsp. pure vanilla extract
Preheat oven to 325F degrees. With cold butter, grease an 11-inch tart pan, making sure all of the crevices are greased.
With a food processor, process the cookies until they reach a fine texture. Add the melted butter and pulse a few times to fully incorporate. Pat crumbs in the tart pan evenly. The flat bottom of a glass may be helpful to pat the crumbs. Bake for 10 minutes. Remove from oven being careful not to push up on the bottom of the tart pan. Let cool.
In a medium bowl, combine the cream cheese, sour cream, eggs, sugar and vanilla. Using a hand mixer, beat the ingredients until well incorporated and smooth. Pour the cheesecake into the crust. Bake for 20 minutes or until the center only slightly jiggles. It will firm upon cooling.
Remove from oven and cool completely before putting in the refrigerator to store. Top with fresh berries or any other desired topping. Serves 12-16.