This Ruby Cacao Cheesecake Tart with Berries is a super delicious cheesecake tart hybrid – perfect for a Valentine’s Day dessert! It’s just the right amount of sweet, has a little bit of richness from the cream cheese, and a crust reminiscent of half sugar cookie and half pie crust!
(This post is sponsored by Chocolove! Thank you so so much for reading and supporting the brands that I love!)
Hello cheesecake tart with berries and the most delicious sugar cookie meets pie crust CRUST! This is the most fun and delish V-day dessert, and it’s naturally pink! Yep, that’s right. Thanks to a very special chocolate that was just released last month! So dreamy.
For someone that doesn’t have a huge sweet tooth, I really loved this dessert. It’s seriously amazing and so fun! And easy. And pretty! All boxes checked.
My friends at Chocolove just released their Ruby Cacao Bar last month, and I’m obsessed with it. First of all, how gorgeous is it?! It’s made from the ruby cocoa bean, and it’s completely naturally colored. No food coloring or anything added! So cool right?!
If I had to describe the flavor, it’s similar to white chocolate, with a little bit of berry flavor. There’s no berry flavor or anything added either, it’s just pure ruby cocoa!
If you like white chocolate, you will be OBSESSED with ruby cacao.
The filling is half cheesecake/half white chocolate ganache. It’s super silky, and it firms up in the fridge beautifully. It’s not as rich as cheesecake, and not overly sweet. Only a quarter cup of powdered sugar! Most of the sweetness comes from the ruby cacao bar.
Ohhh and the crust! I’ve never been a huge crust person, and I usually leave it up to my mom’s tart/pie crust recipe that never fails. I made this one a little differently, and I’m so glad I figured it out. It’s kind of a cross between a sugar cookie dough and a tart crust. Buttery, but not too buttery. Not flaky like a pie crust, but crisp like the edges of a cookie. It’s perfection.
And how could I forget about the vanilla bean in this beauty?! I added vanilla extract and vanilla bean paste – which is one of my favorite baking secret weapons for when I don’t feel like spending a million dollars on vanilla beans. This is my favorite vanilla bean paste.
Those little flecks give me life!
Also – you can decorate the top with berries however you’d like. I like to decorate with just a few berries, and then serve it with more berries on the side. But you can certainly cover the whole thing with berries, or not at all! Some whipped cream or ice cream wouldn’t hurt anyone, either.
Especially on Valentine’s Day! Gotta live a little.
Can you make this ahead of time?
The answer is YES. This will keep in the fridge for a couple of days, no problem. I ate some of the leftovers several days after I made it, and it was still delish. But if you’re serving it for guests, I’d say 2 days max.
You can also make the crust a day ahead of time before you fill it. I like to make it the night before and let it cool completely, and then just make the filling, decorate, and chill it the next day!
And a little slice of this is all you need, trust me. It’ll serve a crowd for sure!
Pale pink desserts that are naturally colored are my new favorite thing.
Ruby Chocolate Cheesecake Tart with Berries
This Ruby Chocolate Cheesecake Tart with Berries is a super delicious cheesecake tart hybrid - perfect for a Valentine's Day dessert! It's just the right amount of sweet, has a little bit of richness from the cream cheese, and a crust reminiscent of half sugar cookie and half pie crust!
For the crust
- 14 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
For the filling
- 2 Chocolove Ruby Cacao Bars (6.2 ounces total)*
- 3 tablespoons heavy cream
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste*
- pinch of salt
- fresh berries to garnish the tart
Preheat oven to 325℉. Butter a 9-inch tart pan. Set aside. To your stand mixer, fitted with the paddle attachment, add the butter and beat on high for 2-3 minutes until light and fluffy. Add the sugar and beat for another 1-2 minutes. Gradually add the flour and salt and mix for another minute or so. It's easiest to mix/knead it the rest of the way with your hands at this point. Once dough is fully incorporated, press it into the prepared tart pan. Bake for 25 minutes or until the edges are golden and the center is set. Let cool completely.
While crust is cooling, make the filling. Melt the chocolate and heavy cream together over a double boiler, or melt them in the microwave in 30-second increments, stirring in between, until melted. Be sure not to overheat the chocolate, or it will seize up! Let the chocolate mixture cool for 10 minutes.
To your stand mixer (wipe or clean out the bowl first), fitted with the whisk attachment, add the cream cheese and beat for 2-3 minutes on medium-high speed until light and fluffy. Add the powdered sugar and beat until incorporated. Lower the speed and add the cooled chocolate heavy cream mixture and beat for another minute or two until combined, scraping down the sides as needed. Add the vanilla extract, vanilla bean paste, and salt and beat until incorporated and smooth.
Pour filling into cooled crust and smooth out *with an offset spatula. Garnish with berries and chill in the refrigerator for at least 4 hours until set, or up to overnight. Let sit for 20-30 minutes at room temperature before cutting and serving.
*This is the vanilla bean paste I use and love. You can also sub the seeds of 1 vanilla bean, or just another teaspoon of vanilla extract!
*If you can't find the ruby cacao bars, you can substitute white chocolate! I have found the bars at Whole Foods, Safeway, and online!
*This tart can be made up to 2 days ahead of time and kept in the refrigerator!
recipe adapted from here.
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