Summer time is here you guys! I mentioned before in my Strawberry Frosted Chocolate Cake post that one of my favorite things about the warmer months is our berry season here in Arkansas. Since I live near two berry farms I always have access to fresh summer berries and I could not let the season pass without sharing my low carb Strawberries and Cream Tart.
This dessert, in all its glory, is cream cheese and sour cream swirled with fresh strawberry jelly and then baked in a delicious cookie crust. I use my fresh picked strawberries to make a jelly recipe from the Trim Healthy Mama Cookbook called Slim Belly Jelly but if you don’t have access to their book and that recipe any sugar-free recipe will work.You can also use your favorite no sugar added store brand.
I think the sour cream makes the texture softer and creamier than some cheesecakes. With all the luscious creamy elements in this recipe, I decided to call it a “cream tart” instead of cheesecake. Genius, right? Okay, maybe that’s reaching a bit on the genius part but I do believe this dessert was definitely a stroke of “yumminess”.
This recipe comes together quickly. It is mixed, and ready to chill in less than an hour when you make your jelly a head of time. Like my Chocolate Swirl Cheesecake Tart, the hardest part of this recipe will be mustering up the patience to wait until the tart completely chills. I know, I know.
The waiting part stinks! Believe me, I totally get it. I have to stand guard at the refrigerator here in our house to keep my husband and son from cutting it before it has reached its prime! As with most of my desserts on the blog, I have to hurry to get pictures before they make it disappear.
I baked this dessert in my favorite Wilton Tart Pan which you can find through my Amazon Store at the bottom of this post. I just love the way this pan makes beautiful tarts and cheesecakes. The pan has a bottom that lifts out which makes it easy getting your tart out. It also helps with clean up. If you don’t have this pan please don’t let it stop you if you do not have this style pan.
Not only is this tart delicious served fresh, but it is just as wonderful frozen and served at a later date. To freeze the cheesecake tart just let it cool completely and wrap it tightly in plastic wrap. You can freeze the tart whole or in individual slices. When you are ready to eat a slice or the whole tart, you can pull it out of the freezer an hour or two before you need it to let it thaw on the counter, or overnight in the fridge.
I bake this cheesecake as well as most of my others in this Wilton 9 inch tart pan. It is extremely easy to use and easy to remove the cheesecake once cooled. Take a look at this pan my favorite brand of oat fiber here in my Amazon Store.
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