Strawberry Cheesecake Tart (Cheesecake Crostata)

There are three components in this cheesecake tart: a cookie-like Italian pasta frolla crust (the most forgiving pastry you'll ever make), a thin layer of 30-minute homemade strawberry jam (or your favorite store-bought brand), and a silky strawberry cream cheese filling.

The result? A cheesecake tart with serious wow factor that's perfect for Valentine's Day, Easter brunch, Mother's Day, Thanksgiving, and Christmas desserts, or any time you want to impress without spending forever in the kitchen.

The lattice top is completely customizable-use heart cutouts for Valentine's Day, flowers, bunnies, or eggs for Easter, or stars and gingerbread men for Christmas. Same recipe, endless presentation options.

What Is a Cheesecake Tart?

A cheesecake tart is a cream cheese-based dessert baked in a pastry crust rather than the traditional graham cracker or cookie crust. Think of it as cheesecake meets tart-you get all that creamy, tangy richness in a more elegant, sliceable format.

Most cheesecake tart recipes use a standard pie crust or press-in cookie crust. What makes this version special is the Italian pasta frolla-a buttery shortcrust pastry that's tender and cookie-like, with hints of lemon zest and vanilla. It's the same dough used in authentic Italian crostata, which is why I call this a cheesecake crostata.

Why You'll Love This Strawberry Cheesecake Tart

• Two desserts in one-creamy cheesecake meets Italian jam tart, and they're even better together
• Easier than traditional cheesecake-no water bath, no cracking, no fuss
• Stunning presentation-the lattice top looks impressive but is surprisingly simple because there's no need to weave the dough strips - just lay them on top of each other😉.
• Customizable for any occasion-use cookie cutters to create hearts, stars, flowers, hero character shapes, bunnies, or any shape for the top
• Make-ahead friendly-prepare up to 2 days ahead and refrigerate
• Unique pasta frolla crust-buttery, cookie-like, and far more forgiving than even the easiest pie crust recipe
• Fresh or frozen strawberries work for the quick homemade strawberry jam (or use store-bought jam for convenience), perfect for year-round baking

What Makes This Cheesecake Tart Different from Others?

Most cheesecake tart recipes you'll find online use a vanilla wafer or graham cracker crust pressed into a baking pan or muffin tin (for mini tarts). Those are fine, but this version is in a completely different league:

• The crust: Italian pasta frolla is a rich, buttery shortcrust that tastes like a cross between a sugar cookie and pie crust. It's made by creaming butter with sugar (like making cookies), so there's no cutting in cold fat or worrying about overworking the dough.
• The double filling: A layer of ruby-red strawberry jam underneath the cheesecake creates gorgeous color contrast and an extra burst of fruit flavor in every bite.
• The lattice top: Unlike most cheesecake tarts that are open-faced, this one gets a decorative lattice that is traditionally used by Italians in crostate (plural form of "crostata")

The result is a cheesecake tart that looks like it came from an Italian pasticceria-but you made it in your own kitchen.

Cheesecake Tart Ingredients

This recipe has three components, but don't let that intimidate you-each one is straightforward, and you can make the jam and dough ahead of time.

For the Pasta Frolla Crust:

• Italian 00 flour (or cake flour, or all-purpose)
• Baking powder
• Salt
• Unsalted butter (room temperature)
• Sugar
• Egg and egg yolks
• Pure vanilla extract
• Lemon zest

For the Strawberry Jam Layer:

• Homemade strawberry jam (or your favorite store-bought brand)

For the Strawberry Cheesecake Filling:

• Philadelphia cream cheese (room temperature)
• Sugar
• Egg
• Vanilla extract (sub pure strawberry extract for more intense strawberry tasting filling)
• Strawberry jam (for flavor and pink color)
• Heavy cream (or whole milk)
• All-purpose flour
• Salt

See recipe card for exact quantities.

How to Make Strawberry Cheesecake Tart

This cheesecake tart comes together in stages, but actual hands-on time is about 45 minutes. The rest is chilling and baking. I've broken it down into manageable steps so you can prep ahead if needed.

Step 1: Make the Strawberry Jam (OR Substitute Store-Bought Jam)

If you're making homemade strawberry jam start with this recipe over here, since it needs time to cool. In a heavy-bottomed pot, combine chopped strawberries, sugar, lemon juice, and orange juice. Bring to a boil over high heat and cook, stirring frequently, for 25-27 minutes until the mixture coats the back of a spoon. Transfer to a heatproof jar and cool to room temperature.

Make-ahead tip: The jam keeps refrigerated for up to 2 weeks, so you can make it well in advance.

Step 2: Make the Pasta Frolla Crust

This is where the magic happens. Unlike American pie crust (where you cut cold butter into flour), pasta frolla is made like cookie dough-cream the room-temperature butter with sugar until light and fluffy, then add eggs and flour. The result is a tender, forgiving dough that's a dream to work with.

1. Whisk dry ingredients: Combine flour, salt, and baking powder in a bowl.
2. Cream butter mixture: Using a stand mixer, cream butter, sugar, lemon zest, and vanilla until light and fluffy (about 2 minutes).
3. Add eggs: Add egg and egg yolks one at a time, mixing just until incorporated.
4. Add flour: Turn off mixer, add flour mixture, and fold in with a rubber spatula until no streaks remain.
5. Form disc and chill: Turn dough onto a lightly floured surface, form into a disc, wrap well, and refrigerate at least 2 hours (or overnight).

For complete pasta frolla instructions and troubleshooting tips, see my How to Make Italian Crostata post for specific details, tips, and helpful techniques.

Step 3: Roll and Fill the Crust

1. Prepare pan: Butter and flour an 11-inch (28cm) tart pan.
2. Divide dough: Cut chilled dough into two pieces (one slightly larger for the bottom).
3. Roll bottom crust: Roll the larger piece to ⅛ inch thickness and transfer to prepared pan, pressing into edges.
4. Trim and prick: Trim excess dough, prick all over with a fork, and add to reserved dough.
5. Add jam layer: Spread cooled strawberry jam evenly over the bottom crust.
6. Refrigerate: Chill while you make the cheesecake filling.

Step 4: Make the Cream Cheese Filling

This filling is simpler than traditional cheesecake-no water bath required. The key is having your cream cheese at room temperature for a smooth, lump-free filling.

1. Cream cheese and sugar: Beat until light and fluffy, about 2 minutes.
2. Add eggs and vanilla: Lightly whisk together, then add to cream cheese mixture and blend until smooth.
3. Stir in jam and cream: Add strawberry jam and heavy cream until combined (this creates the pink color!).
4. Fold in flour: Add flour and fold gently until no traces remain. Don't overmix.

Step 5: Assemble and Bake

1. Add cheesecake filling: Pour over the jam layer and smooth evenly.
2. Make lattice: Roll remaining dough into a rectangle, cut into strips, and arrange in a diamond pattern over the filling (no need to weave them unless you want to).
3. Bake: 350°F/180°C for 10 minutes, then reduce to 325°F/170°C for 25-30 more minutes until golden and set.
4. Cool and chill: Cool completely at room temperature, then refrigerate at least 4 hours (overnight is even better).

Holiday tip: Instead of (or in addition to) the lattice strips, use cookie cutters to create hearts, flowers, stars, or any shape that matches your occasion. The decorative possibilities are endless!

Find detailed instructions and measurements in the recipe card below.

Substitutions

• Italian 00 flour: Substitute cake flour or all-purpose flour. The texture will be slightly different but still delicious.
• Homemade strawberry jam: Use your favorite store-bought brand-Rigoni di Asiago, Bonne Maman, or any high-quality preserve works well.
• Heavy cream: Whole milk works as a substitute in the cheesecake filling.
• Lemon zest: Don't skip this-it's essential for authentic pasta frolla flavor. Orange zest works as an alternative.

Cheesecake Tart Variations

Once you've mastered the basic technique, try these flavor combinations:

• Cherry Cheesecake Tart: Swap strawberry jam for cherry jam-gorgeous for Christmas or summer.
• Lemon Cheesecake Tart: Use extra lemon zest in the cheesecake filling and omit the strawberry jam in the cheesecake batter altogether. Also, omit the strawberry jam layer for a citrusy version.
• Mixed Berry Cheesecake Tart: Use raspberry or mixed berry jam for a different fruit profile.
• Nutella Cheesecake Tart: Replace the jam layer with Nutella for a chocolate-hazelnut twist.

Equipment

• 11-inch (28cm) tart pan: Preferably with a removable bottom for easy serving. (a 9 or 10-inch tart pan also works, but you'll end up with leftover dough and filling that you'll need to use up. A 9-10 inch pie plate works in a pinch too.
• Stand mixer or hand mixer: For creaming the butter and making the cheesecake filling.
• Rolling pin
• Pasta wheel or pizza cutter: For cutting lattice strips (optional-a knife works too).
• Cookie cutters: Optional, for decorative shapes instead of lattice.

How to Store Cheesecake Tart

Refrigerator: Store wrapped well or in an airtight container for up to 4 days.

Freezer: Wrap very well in sustainable cling film, then place in an airtight container or freezer bag. Freezes for up to 3-4 months. Thaw overnight in the refrigerator or at room temperature (remove wrapping first to prevent condensation).

Pro tip: This cheesecake tart actually tastes better after chilling overnight-the flavors meld together and the texture firms up perfectly.

More Italian Crostata and Tart Recipes

If you love this strawberry crostata, explore more authentic Italian desserts:

More Favorite Strawberry Recipes

If you love this strawberry as much as we do, here are some of our favorite ways to make the most of strawberry season: