Almond Berry Cheesecakeish

Fresh berries in the summer time is one of my favorite things.  I'm always looking for new ways to serve them.  This recipes has all the delicious flavors of a cheesecake, but without all the time in the oven.  Perfect for a summer afternoon dessert!

1 Refrigerated Pre-Made Pie Crust 
2 Tbsp Sliced Almonds
8 oz Cream Cheese - Soften
1 Tbsp Amaretto 
1/2 tsp Almond Extract
1/2 c Heavy Cream
1/4 c Powered Sugar
8 - 10 Strawberries - Halved
1/2 c Blueberries
1/2 c Raspberries
​Sliced Almonds for Garnish

Pre-heat oven to 450 degrees.

Roll out the pie crust dough.  Sprinkle the sliced almonds onto the dough.  With your rolling pin press the nuts into the dough.  Transfer the dough to an 8 inch tart pan.  Prick the pie crust a few times.  Place a sheet of foil on top of the crust.  Fill the shell with pie weights.  Bake in the oven 10 12 minutes, or until lightly golden brown.  Remove the pie weights and foil and set aside to cool.

A a medium size bowl combine the cream cheese, amaretto, almond extract and heavy cream using a hand blender.  Slowly add the powdered sugar.  Mix until smooth and light.  Pour into the pie crust and top with plastic wrap.  Refrigerate for at least 2 hours, overnight if possible.

Before serving, remove plastic wrap and top with berries.  Place the strawberry halves along the crust line, followed by a ring of blue berries and fill the center with raspberries.  Top with some of the sliced almonds.  Slice the tart and serve.

Serves 6 - 8 people