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No-Bake Flower Garden Cheesecake Tart

Prep Time
Total Time

12 servings

Satisfy your sweet tooth with our No-Bake Flower Garden Cheesecake Tart. This cheesecake tart includes berries, COOL WHIP and more!

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What You Need

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Make It

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  • Sprinkle gelatine over 1/2 cup soda in small bowl. Bring remaining soda to boil in saucepan. Add to gelatine along with 2 Tbsp. sugar; stir 3 min. until gelatine is completely dissolved. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate 45 min. or until slightly thickened, stirring occasionally.
  • Combine graham crumbs, butter and 2 Tbsp. of the remaining sugar; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
  • Beat cream cheese, lemon zest and remaining sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP; spread over crust.
  • Decorate top of tart with fruit and mint to resemble flowers as shown in photo. Cover with gelatine mixture. (If necessary, gently press fruit into surface of tart to ensure all fruit is completely covered with gelatine mixture.)
  • Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen tart; remove rim of pan before serving.

Special Equipment Needed


Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Food Facts

Do not use fresh pineapple, papaya or kiwi fruit to garnish the tart since the enzymes in these fruits will prevent the gelatine from setting.

Keeping it Safe

Refrigerate any leftovers.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 230
Total fat 13g
Saturated fat 8g
Cholesterol 30mg
Sodium 150mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 18g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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