Raspberry Sour Cream Tart Recipe

Name: Raspberry Sour Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 8 whole graham crackers, coarsely broken; 1/4 cup packed golden brown sugar; 1/4 cup unsalted butter, melted; FILLING AND TOPPING; 6 ounces cream cheese, at room temperature; 1/3 cup sugar; 1/2 cup sour cream; 2 teaspoons fresh lemon juice; 1/2 teaspoon vanilla extract; 1 pint fresh raspberry (or 2 1/2 pint baskets); 1/4 cup seedless raspberry jam

Servings: persons

CRUST
8 whole graham crackers, coarsely broken
1/4 cup packed golden brown sugar
1/4 cup unsalted butter, melted
FILLING AND TOPPING
6 ounces cream cheese, at room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
1 pint fresh raspberry (or 2 1/2 pint baskets)
1/4 cup seedless raspberry jam

1
For crust; preheat oven to 375*F.
2
Grind crackers and sugar in processor until coarse crumbs form.
3
Add butter and process until crumbs are evenly moistened.
4
Press crumb mixture firmly onto bottom and up sides of 9 inch diameter tart pan with removable bottom.
5
Bake until crust is firm to touch, about 8 minutes.
6
Cool crust on rack.
7
For filling and topping; Using electric mixer, beat cream cheese and sugar in medium bowl until smooth.
8
Beat in sour cream, lemon juice and vanilla.
9
Spread filling in cooled crust.
10
Chill until firm, at least 4 hours.
11
(Can be prepared 1 day ahead. Cover, and keep chilled) Arrange berries over filling.
12
Whisk jam in small bowl to loose consistency.
13
Drizzle over berries.
14
Serve immediately or chill up to 3 hours.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: CRUST, 8 whole graham crackers, coarsely broken, 1/4 cup packed golden brown sugar, 1/4 cup unsalted butter, melted, and more.

Yes, Raspberry Sour Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Sour Cream Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions