Strawberry Cheesecake Tart

This Strawberry Cheesecake Tart is the ultimate sweet treat. It is made with a sugar cookie crust topped with a cheesecake layer, juicy strawberries, and whipped cream. This Strawberry Tart is indulgent and delicious!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: strawberry cheesecake tart, strawberry pie

Prep Time: 20

Cook Time: 20

Chill Time: 2

Total Time: 2 40

Servings: servings

Calories: 553kcal

Equipment

Ingredients

1 package sugar cookie mix
1 stick unsalted butter softened
8 ounces cream cheese softened
1/2 cup granulated sugar
8 ounces cool whip
1 quart strawberries sliced
2 packages strawberry gelatin

Instructions

Preheat the oven to 350 degrees F. Grease the inside of a 9-10 inch tart pan, quiche dish, or pie plate, on the bottom and up the sides.
In a medium bowl, combine the sugar cookie mix, butter, and egg with a mixer or fork. Spoon the sugar cookie dough into your tart pan and spread evenly. Press mixture with your fingers or the back of a measuring cup.
Bake for 18-20 minutes, until the top is golden browned and the bottom is no longer raw. Set on a wire rack to cool.
Mix together the cream cheese and granulated sugar with a stand mixer until the cream filling is fluffy. Spread the cream cheese filling mixture into an even layer over the cookie crust. Make sure to go to the sides of the tart pan with the cheesecake.
Pour the sliced strawberries over the cheesecake mixture and spread evenly. In another mixing bowl, combine the strawberry gelatin mix with 1 cup water. Allow the gelatin mixture to soft set for roughly 8-10 minutes, then gently pour it over the strawberries.
Cover and refrigerate for a minimum of 2 hours. Once the gelatin is set, add more whipped cream and garnish with fresh berries. Slice and serve. Enjoy!

Notes

You can use any brand sugar cookie mix that you like.
If preferred, you can sub in prepared refrigerated sugar cookie dough. Just be sure to spray your tart dish before pressing the dough into the dish.
For some added flavor, feel free to mix in a teaspoon vanilla extract to the cream cheese mixture. Or for a little bit of citrus flavor add in a teaspoon of fresh lemon juice.
To make spreading the sugar cookie dough easier, spray the back of a spoon with cooking spray and use it to press the dough into the dish. You may need to spray the spoon several times while doing this, as the dough may start to stick to the spoon while you’re working.
If you’d rather not make a sugar cookie dough crust, you can do a regular pie crust, graham cracker crust, or even Oreo cookie crust. All of these options would pair deliciously with the rest of the pie!
Other varieties of cookie dough would work with this pie, too—try a snickerdoodle bottom pie! Yum!
The gelatin step can get a bit messy. If the gelatin mix spreads out into the sugar cookie crust, that’s okay! It’ll still taste delish!
If desired, substitute strawberry glaze for the gelatin and skip the minimum 2 hours of refrigeration.

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