So let’s see. Right now I’m staring at twelve gallons of paint that I neatly set up against a wall. I’m leaving for a week-long trip tomorrow morning, so coming home to cans scattered all over the place wouldn’t be my idea of a good time! In the last week or two I’ve painted: 2 hallways, 2 bathrooms (one of them twice), my kitchen, dining room, bedroom, and two guest bedrooms. If that wasn’t enough, I also painted a side table I picked up at Goodwill and a farmhouse dining room table and matching bench that my husband built.
See what happens when you get a leak in your attic and you have to paint one little patch of ceiling? 😜
I feel like I haven’t made a cake in weeks! Probably because I haven’t. But lately I’ve needed desserts that are fast and no-fuss, like the easy sweetheart blueberry pies from last week. This week I opted for something even easier with no baking at all! This gorgeous and decadent white chocolate cheesecake tart. 😊
Let me tell you—I wasn’t quite sure where I was going with this, but it ended up being such a hit! It was hilarious watching my neighbor cut out tiny slices for everyone just to see him eat the remainder directly out of the tart pan. So much for leftovers! But really, it was that good. I used Ghirardelli vanilla chips for the filling, which in my opinion made it much more creamier than your standard white chocolate chips. And the Golden Oreo crust is exactly what was needed to cut through the tartness of the raspberries on top. It was divine. And so fast! As always, scroll to the bottom for the full recipe.
To begin, all you have to do is pulse the oreos (filling included) in a food processor until they resemble coarse crumbs. Then add 4 tbsp of butter and pulse a few more times until it looks a bit like this:
Then, dump the cookies into your tart pan and begin to press them into the sides and bottom. I have a weird tart pan. I believe it’s 11×7 inches or something unconventional like that. This recipe would work fine with your standard 9 inch tart pan as well. One thing I’d definitely recommend, however, is that you use one with a removable bottom!
After doing your best to press the crumbs into the bottom and up the sides of the pan, place it in the fridge so it can set. In the meantime you can work on the filling.
Melt the chocolate. Slowly, as to not burn it.
Now add the softened cream cheese, 1/4 c cream, and a dash of vanilla. Beat it together with a hand mixer, or even a regular whisk if you have Madonna arms.
Now pour it into your freshly chilled crust. Right now you’ll be thinking there’s no way it will firm up in the fridge. Au contraire, mon petit chat. All that white chocolate ensures that it will. And the cream cheese it what makes it, well, creamy. Dreamy even!
You’ll need to firm it up a little though, if you want the raspberries to sit on the top rather than sink to the bottom. I recommend putting it in the fridge for about 20 minutes first, then adding the fruit. I decided to pack them on in rows, like little fat red soldiers.
Then all that remains is to brush each one with a little apricot jam. This will give the raspberries a nice shine and protect them from getting all weird in the fridge. Chill the tart for another 40 minutes or so, then cut and serve. 🙂
Yes, I ate this entire slice immediately after taking this picture. Guilty.
I hope you all have wonderful week! And if you’re American, a great 4th of July. Here are some cakes I created last year at this time. If you make this recipe (and you totally should) be sure to comment here with a photo or tag me in one of my multiple social media accounts.
Until next time <3
- 24 Golden Oreo Cookies
- 4 tbsp (half stick) melted butter
- 1 (10 ounce) package white chocolate chips or 1 (10 ounce) package vanilla chips
- 1⁄4 c whipping cream
- 1 (8 oz) package cream cheese, room temperature
- Fresh raspberries
- Melted apricot jam
- Crumb the cookies in a food processor and then stir in the melted butter. It should resemble wet sand, and when you squeeze a bit in your hand it should hold its shape. Press this mixture along the bottoms and sides of your tart pan, then chill it in the refrigerator while you work on the filling.
- For the filling, slowly melt the white chocolate or vanilla chips in the microwave or over a double boiler. Be careful not to burn! Add the cream and cream cheese and beat the mixture using a hand mixer. It should be relatively thin and easily pourable. Pour the mixture into your prepared tart pan and even it out with the back of a spoon. Allow it to firm up in the fridge for approximately 20 minutes, just long enough so that the raspberries won't sink to the bottom of the tart.
- Add the raspberries to the top, then brush each one with the melted apricot jam to make them nice and shiny. Refrigerate for at least another 40 minutes before serving.