Raspberry Cherry Lemon Cheesecake Tart with Homemade Lemon Curd
This Raspberry Cherry Lemon Cheesecake Tart combines flaky puff pastry, creamy lemon cheesecake filling, homemade lemon curd, and fresh fruit for an easy dessert that looks impressive.
Why You Will Love and Enjoy This Raspberry Cherry Lemon Cheesecake Tart
- The flaky puff pastry gives the tart a crisp, buttery base without extra fuss
- The lemon cheesecake filling is creamy, tangy, and not overly sweet
- Fresh cherries and raspberries make it look bakery-worthy with very little effort
Crisp pastry, creamy filling, juicy fruit, with homemade lemon curd, is worth making
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Raspberry Cherry Lemon Cheesecake Tart
- Prep Time: 35 minutes
- Refrigerator Time: 90 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
Raspberry Cherry Lemon Cheesecake Tart brings together flaky puff pastry, creamy lemon cheesecake filling, homemade lemon curd, and fresh berries for an easy dessert that looks beautiful on any table. This fruit tart recipe is perfect for spring desserts, summer gatherings, and make-ahead entertaining.
Ingredients
Lemon Curd
- 3 large eggs
- 3/4 cup castor sugar
- Juice of 2 medium lemons
- 4 tbsp butter, room temperature
- Zest of 1 medium lemon
Pastry
- 1 roll puff pastry, thawed in the fridge but still cold
- 1 lightly beaten egg, for glazing
- 1 tbsp castor sugar
- 1 tsp Cornflour for the tray
Cheesecake Filling
- 1 cup – 250 g smooth medium-fat cream cheese, softened
- 1/2 cup icing sugar
- 1/4 cup fresh whipping cream
- 1/2 cup cold lemon curd
Topping
- Fresh raspberries
- Fresh red cherries, pitted
- Extra icing sugar for dusting
Instructions
Lemon Curd
- Fill a medium pot with a little water and bring it to a gentle simmer. Place a heatproof bowl over the pot, making sure the bottom doesn’t touch the water.
- Add the 3 large eggs, 3/4 cup caster sugar, and juice of 2 medium lemons to the bowl.
- Whisk continuously for about 8 to 10 minutes until the mixture thickens enough to coat the back of a spoon.
- Remove the bowl from the heat and pour the lemon mixture through a fine sieve into a clean bowl to catch any little bits of cooked egg.
- Add the 4 tbsp room temperature butter, 1 tbsp at a time, whisking well after each addition until smooth and glossy.
- Stir in the zest of 1 medium lemon.
- Press cling wrap directly onto the surface of the lemon curd so a skin doesn’t form.
- Chill completely in the fridge before using. The curd thickens more as it cools.
Pastry
- Preheat your oven to 350⁰F (180⁰C).
- On a lightly floured surface, roll the cold puff pastry into roughly a 13 x 10 inch rectangle.
- Sprinkle 1 tsp of cornflour onto a large baking tray and place the pastry on top.
- Lightly wet the edges of the pastry with water, then fold the edges inward slightly to create a border.
- Prick the centre all over with a fork so it doesn’t puff up too wildly.
- Brush the pastry with the lightly beaten egg and sprinkle over the 1 tbsp castor sugar.
- Bake for 18 to 20 minutes until deeply golden and crisp.
- Remove from the oven and gently press the centre down with the back of a spoon while still warm. If it cracks a little, don’t stress, the filling covers everything anyway.
- Transfer to a wire rack and cool completely before filling.
Cheesecake Filling
- In a mixing bowl, beat the 250 g softened cream cheese with the 1/2 cup icing sugar until smooth.
- Add the 1/4 cup fresh whipping cream and beat for another minute until creamy and slightly fluffy.
- Fold in the 1/2 cup cold lemon curd using a spatula. Don’t overmix or the filling can loosen too much.
Assemble the Tart
- Spread the lemon cheesecake filling evenly over the cooled pastry base.
- Top with fresh raspberries and pitted fresh red cherries.
- Dust lightly with icing sugar just before serving.
- Chill for 20 to 30 minutes before slicing if you want cleaner slices.
Notes
Prepared, tried, and tested by Gail
Additional Information
- Can I make the lemon curd ahead? Yes. It actually works better chilled overnight.
- Can I use frozen fruit? Fresh fruit is best because frozen fruit releases too much moisture once thawed.
- Can I use full-fat cream cheese? Absolutely. Full-fat gives an even richer filling.
- Does the tart need refrigeration? Yes. Because of the cream cheese filling, keep it chilled until serving.
- Can This Be Frozen? The assembled tart isn’t ideal for freezing because the fresh fruit and cream cheese filling can become watery once thawed. The lemon curd by itself freezes very well for up to 3 months.
- How Long Can This Be Stored and How? Store the tart covered in the fridge for up to 3 days. The pastry softens slightly after the first day, but still tastes really good.
Substitute Suggestions
- Use strawberries, blueberries, blackberries, or peaches instead of cherries and raspberries
- Store-bought lemon curd works if you need a shortcut
- Mascarpone can replace cream cheese for a softer filling
- A homemade shortcrust pastry can replace puff pastry if preferred
This Fruity Lemon Cheesecake Tart tastes like something from a bakery case, but it’s surprisingly manageable at home. The chilled lemon filling and flaky pastry make every bite feel light and fresh.
Raspberry Cherry Lemon Cheesecake Tart combines crisp puff pastry, creamy lemon cheesecake filling, and fresh fruit into a dessert that feels light yet satisfying. The homemade lemon curd adds a bright, sharp flavour that keeps every bite balanced, while the fresh cherries and raspberries make the tart look beautiful without much effort.
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