Vegan Berry Cheesecake Puff Pastry Tart
This vegan berry cheesecake puff pastry tart is a simple showstopper dessert. The creamy filling with fresh berries on top is just amazing.
Print Recipe
Ingredients
- 1 sheet puff pastry, thawed
- 8 oz. container vegan cream cheese spread (I used Daiya Foods)
- 1/4 cup pure organic cane sugar
- 1 tsp vanilla extract
- 2-3 cups fresh berries
- powdered sugar for dusting
Instructions
- Preheat oven to 400 degrees F.
- Roll out thawed puff pastry onto a sheet of parchment paper. Lightly roll it out into a slightly bigger rectangle, smoothing out the creases. With a sharp knife, score a rectangle around the edges of the puff pastry, about 1/2-3/4 inch from the edge. Be careful not to cut all the way through. Take a fork and prick all over the inside rectangle.
- Transfer the parchment paper onto a baking sheet. Bake for 10-12 minutes until golden and puffed. Let the puff pastry cool for 15 minutes.
- Make the cheesecake filling while the pastry is baking. In a large bowl, add the cream cheese, sugar, and vanilla extract. Beat with a hand mixer until smooth and creamy. Set aside in the fridge to chill until you are ready to use it.
- After 15 minutes of your pastry cooling, press down the center of the pastry, up to the scored edges, where it has puffed up. I used the back of a rubber spatula or you can use your hands. This will make room for the cheesecake filling.
- Stir the cheesecake filling and add it to the center rectangle of the puff pastry. Spread and smooth it out right to the edges. Top with berries and dust with powdered sugar. Slice and enjoy! Best when eaten fresh, but you can store it in the fridge for a few hours.
Servings: 6