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Overhead shot of a berry cheesecake tart

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!

Course Dessert
Cuisine American
Keyword cheesecake, cheesecake tart, ruby cacao dessert, tart, valentine's day dessert, valentine's day recipe, white chocolate cheesecake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 -10
Author Molly | Spices in My DNA

Ingredients

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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

*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!