Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping


Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping


I created this recipe over the winter, it’s beyond delicious…I promise you won’t be disappointed!

Click continue for Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping recipe details and photos


Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping


1 pound Pillsbury Sugar Cookie Dough

3/4 cup granulated sugar

1 cup fresh ricotta cheese

1  8 oz. cream cheese

1 large egg

2 tablespoons flour

1 tablespoon pure vanilla extract

1 tablespoon fresh lemon juice

1 21 oz. can cherry pie filling

Crumble Topping Ingredients

4 tablespoons flour

2 1/2 tablespoons unsalted butter; slightly softened

1/2 teaspoon Vanilla Baking Powder

4 tablespoons shredded coconut flakes

4 tablespoons thinly sliced almonds

*Note Makes 1 16 inch cheese cake tart, or two 8 inch tarts


1 cut cookie dough into equal halves

2 using hands; press one half into bottom and sides of 8 inch tart pan; repeat with other dough half if making two 8 inch, or press all dough into one 16 inch tart pan

3 bake cookie crust in preheated 350° oven 15 minutes; remove from oven; allow to cool and settle five minutes (crust will not be fully cooked)

4  in bowl of stand mixer fitted with paddle attachment, combine sugar, ricotta cheese, cream cheese, egg, flour, vanilla, and lemon juice; beat two minutes on medium speed

5 spoon 1 3/4 cups cheese cake filling mixture into each semi cooked cookie crust if making two 8 inch cheesecake tarts or transfer all cheesecake filling mixture to one 16 inch tart

6 using a soup size spoon; arrange spoonful’s of  pie cherries in tic-tac-toe pattern on top of cheese cake mixture( approximately 1/2 can of cherries per 8 inch tart, and 3/4 of can for 16 inch tart)

7 using knife Swirl cherry pie filling into cheese cake mixture making  swirl pattern

8 to make crumble topping, cut butter and flour together in mixing bowl; add remaining crumble ingredients; mix well

9 divide crumble topping evenly; fix divided crumble  topping over top of each 8 inch cheesecake tart

* Note~ use all crumble topping for one 16 inch cheesecake tart

10 place prepared cheesecake tarts on parchment paper line cookie sheet before baking

11 bake in preheated 350° oven 40 minutes; cool 1½ hours on countertop; remove tart ring; chill minimum four hours before serving; dust with confectioners sugar immediately before serving

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