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Cherry cheesecake tart

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  • Vegetarian
  • Peanut free
  • Sesame free

Make the most of juicy cherries and try this tasty cheesecake tart. With a crunchy chocolate base, you can't go wrong.

  • Serves12
  • Cook time45 minutes
  • Prep time15 minutes, + Cooling & chilling time
Cherry cheesecake tart with blackberry on top


  • 250g plain chocolate biscuits
  • 1/2 cup (50g) hazelnut meal
  • 125g butter, melted
  • 200g cherries, halved, pitted
  • 1/2 cup (110g) caster sugar
  • 375g cream cheese, softened
  • 1/2 cup (120g) sour cream
  • 2 Coles Australian Free Range Eggs
  • Cherries, extra, to serve
  • Raspberries, to serve
  • Blackberries, to serve
  • 2 Coles Vanilla Flavoured Meringue Kisses, crushed
  • Lime zest, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 24cm (base measurement) fluted tart tin with removable base and line the base with baking paper. Place on a baking tray.
  2. Step 2

    Place the biscuits and hazelnut meal in a food processor and process until finely crushed. Add butter and process until well combined. Spoon the mixture into prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over base and side of the tin. Place in fridge for 30 mins to chill.
  3. Step 3

    Meanwhile, combine the pitted cherries, sugar and ¼ cup (60ml) water in a medium saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 mins or until the cherries are tender. Set aside to cool completely. Transfer cherry mixture to a blender and blend until smooth.
  4. Step 4

    Preheat oven to 150°C. Place cream cheese and sour cream in a clean food processor and process until smooth. Add eggs and cherry puree and process until smooth. Pour the cream cheese mixture into the biscuit base in the tin.
  5. Step 5

    Bake for 30-35 mins or until the filling is just set. Turn oven off. Leave the tart in the oven, with the door ajar, for 2 hours to cool. Place the tart in the fridge for 1 hour to chill.
  6. Step 6

    Place the tart on a serving platter. Top with extra cherries, raspberries and blackberries. Sprinkle with the meringue and lime zest and cut into wedges to serve.

    Make a clean cut: for perfect slices of cheesecake tart, dip the blade of your knife in hot water and wipe clean before making each cut – this stops the filling sticking.

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