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Fresh summer fruit is the perfect pairing for cheesecake, so why not add it as a swirl!

This recipes uses peaches, however, you can use whatever fruit you prefer. (tip: if using a seedy fruit like raspberries, be sure to strain the puree)

Tart form makes this cheesecake the perfect serving size to enjoy at a pool party.

Let me know what you think in the comments!


Peach Swirl Cheesecake Tart

Prep Time: 2 minutes

Cook Time: 42 minutes

Total Time: 9 hours

Yield: 1 (11") tart

Peach Swirl Cheesecake Tart


  • 1 1/2 sticks butter, softened
  • 1/2 C Sugar
  • 1 x-large egg yolk
  • 1 t vanilla
  • 1 1/3 C flour
  • 1/2 t salt
  • Peach Puree
  • 6 oz peaches, peeled and pitted
  • 1 T cornstarch
  • Cream Cheese Batter
  • 2 (8oz) packages cream cheese
  • 2/3 C sugar
  • 1 T cornstarch
  • 2 t vanilla
  • 1 x-large egg
  • 1/2 C heavy whipping cream
  • +fresh fruit for topping (optional)


Wrap outside of an 11" tart pan in foil.


In a large bowl combine butter and sugar on high until creamy.

Add in yolk and vanilla until blended

Reduce to low and add flour and salt. Mix until dough forms

Form dough into a ball, wrap and chill for 20-30 min.

Press dough into the pan evenly and up the sides. Prick the bottom with a fork. Chill again for 20-30 min.

Preheat oven to 350*

Bake until golden brown (approximately 12 minutes)

allow to cool on counter.

Peach Puree

In a food processor combine peaches and cornstarch until smooth. Chill until ready to use.

Cream Cheese Batter

On low, combine 1 package of cream cheese, cornstarch, and 1/3 C of sugar until creamy (approximately 3 minutes)

Beat in remaining cream cheese. scrape down bowl.

Increase to medium and add remaining sugar and vanilla. scrape down bowl.

Blend in egg and cream just until combined.

Spoon batter into cooled crust, alternating with puree.

Swirl around.

Place into shallow pan of water in the oven (water should come halfway up sides of tart)

Bake for about 30 minutes. (To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.))

Allow to cool on counter for 2 hours before placing in fridge for at least 4 hours.

Decorate with fresh fruit.


feel free to substitute any other fresh fruit for puree

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My Tart Pan 


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