Strawberry Cream Cheese Crumble Tart (Errr…Pie)


This recipe caught my eye as soon as I saw it. It has so many things I adore in a dessert, namely cream cheese and a crumbly streusel topping. This summer, I think I’ve eaten some of the best strawberries of my life (I don’t know what is happening, but thank you, farmers), so another strawberry dessert seemed appropriate to make.

I didn’t make any changes to the recipe, other than making it in a pie pan instead of a tart pan (okay, and adding a little more vanilla to the crust). This worked perfectly fine even though it wasn’t quite as pretty.

This recipe is great on many levels. First of all, though it does take some time overall because the dough needs to chill for the pie crust, all of the pieces come together quickly. You can also make everything in advance and just assemble it shortly before eating it (which is what I did). The fact that the cream cheese filling and strawberries are uncooked makes this dessert feel summery and light (even if it is kinda sorta loaded with butter). And the crust tastes like a sugar cookie. Win.

And can we talk about  how you just bake a pan full of streusel? I mean, seriously. Why have I never thought to do this? You really don’t even need an actual dessert when you can just eat streusel (and eat it we did, since my pie pan had a smaller area than a tart pan would, which meant extra crumble topping. Score!)


Strawberry Cream Cheese Crumble Tart (Errr…Pie)