Tart Cheesecake Tart

Prep & Cook Time 4 h 30 min
Serves 8

Ingredients

Crust:

  • 1    package coconut macaroon cookies (or cookie, without filling, of your choice)
  • 6    tablespoons unsalted butter, melted
  • ½    teaspoon salt

Filling:

  • 2    packages cheesecake pudding mix
  • 3    cups whole milk
  • 1    cup fresh lime juice
  • 1    tablespoon lime zest
  • 8-ounce block cream cheese, softened

How to

Crust:

  • Place cookies into the bowl of a food processor. Grind cookies into a fine meal.
  • If you don’t have a food processor, place cookies in a gallon-sized zip-top bag and seal shut. Using a rolling pin or heavy pan, crush the cookies into a fine meal.
  • Measure out 1½ cups of crumbs and place them in a medium-sized bowl, then mix in butter and salt.
  • Press crust mixture into a pie, tart or springform pan. Using a flat-bottomed measuring cup, press crust evenly into place and up against the sides of the pan.

Filling:

  • In a large bowl, whisk together pudding mix and milk until smooth.
  • Add in lime juice, zest and cream cheese. Using a handheld mixer, beat until cream cheese is combined and mixture is slightly fluffy.
  • Slice and serve.

Recipe and image provided by Half & Half Magazine.