Cream cheese fridge tart
Easy, full-bodied, creamy cheese tart.
Recipe type: Cold dessert or teatime treat
  • 1½ packs (of three) in the 14.4 ounce box of Graham crackers, approximately 2 cups
  • ¾ stick (3 ounces) butter
  • 1 envelope (¼ ounce) gelatin, approximately 2 teaspoons
  • ¼ cup cold water
  • 1 14-ounce can sweetened condensed milk
  • ¼ cup lemon juice
  • 2 8-ounce packets cream cheese, room temperature
  • 1 cup heavy whipping cream, whipped
  1. Crumb the crackers in a blender or place them a plastic bag and use a rolling pin to crumb.
  2. Mix the crumbs and melted butter and press into a non-stick 9-inch spring-form pan. (If you think it may stick, line the base and sides with parchment paper). Use the base of a measuring cup or similar item to compact the crumbs in an even layer on the base.
  3. Bake at 350˚F for 10-15 minutes. Set aside to cool (see Notes).
  1. Sprinkle the gelatin over the cold water and set aside for 2-3 minutes to sponge.
  2. Set over a little hot (boiled and turned off) water, to clarify. (see Notes
  3. Mix the condensed milk with the lemon juice in a large bowl, until thick.
  4. Add the cream cheese and beat for 2-3 minutes until quite smooth.
  5. Add the gelatin and mix well.
  6. Fold in the whipped cream.
  7. Scrape onto the prepared base and refrigerate for 10-12 hours or overnight.
Decorate as wished or serve plain, with fresh berries and whipped cream.
It is not essential to bake the base, but I believe it is much improved by baking – both texture and flavor-wise.
Recipe by Cape Point Press at