A Versatile Lemony Cheesecake Tart with Gooseberry topping

OK, so this was the best description I could write for this recipe: A Lemony Gooseberry Cheesecake / or Tart / or Fridge tart (yskastert) … 🙂 The idea with this very delicious recipe is to play around, add fruit you love, etc., but we are going to give you the basic recipe and then some options.

So keep reading to the end.

Check it out!

No Bake – But delicious (No oven needed)
Easy to make (even for beginners)

Reviews: We received great reviews – Everyone loved it.
Made with: Lemons and Cape Gooseberries

Tip: You can use this crust for almost any fridge tart you ever need to make.

Ingredients for the crust:

200 g Coconut biscuits or Digestive biscuits (finely crushed)
60 ml Butter (melted)

To make the crust is easy:

Mix the biscuit crumbs with the butter and press into the base of a 23 cm dish. (That’s it.)

Tip: You can use margarine if you don’t have butter, but then use low-fat margarine.

Tip: The filling is actually a basic lemon-flavored filling, so you can easily turn this into a “lemon tart/cheesecake” by just changing your choice of topping.

See why I’m calling it my Lemony Cheesecake Tart with Gooseberry topping? 🙂

For the filling:

80 g Lemon jelly
250 ml Boiling water
500 g (2x 250g tubs) of smooth cottage cheese
125 ml Castor sugar
The juice of 2 lemons
250 ml Fresh cream

To make the filling:

Dissolve the jelly in the hot water and allow it to cool to room temperature. (Don’t let it set.)
Mix the cottage cheese, castor sugar, and lemon juice together until well combined.
Slowly add the cooled jelly while still mixing.
Whip the cream until it forms soft peaks and then gently fold it into the cheese mixture.
Pour the mixture into the crust and cool until firm.

Now your Lemony Cheesecake Gooseberry Tart is all done, and the fun of decorating can start.

Here you have options. You can decorate it with just gooseberries, or gooseberries combined with other berries that you love, like raspberries. Or you can decorate with lemons. Actually it is all up to your imagination and taste buts.

Option 1: (Preferred Option)

Make a gooseberry topping with:

Fresh gooseberries
3 ml gelatin
125 ml white grape juice

To make the topping:

Arrange the gooseberries on top of the tart so that the whole tart is covered.
Dissolve the gelatin in a bit of the grape juice and then gently heat until melted.
Gradually add the rest of the grape juice.
Pour over the filling and cool until firm.

Option 2:

Just decorate the tart with a mix of fresh berries and dust with some castor sugar.
Top it off with a few mint leaves as decoration.

(Tip: Cut with a very sharp knife.)

For my Lemony Cheesecake Tart with Gooseberry topping, I used bright yellow Cape Gooseberries.

DID YOU KNOW:

“Physalis peruviana, is a South American plant native to Colombia, Ecuador and Peru in the nightshade family, commonly known as Cape gooseberry or goldenberry.” – Wikipedia

Inspiration for our Lemony Cheesecake Gooseberry Tart

Our Lemony Cheesecake Gooseberry Tart is inspired by the Lake District in the UK.

Picture this tart served in a tearoom with lace curtains and wooden tables, steam rising from a pot of tea while rain taps softly on the window. Outside, stone walls trace the hills, sheep move slowly across the grass, and time feels unhurried. The dessert mirrors that mood.

The Lake District feels like the natural home for a Lemony Cheesecake Gooseberry Tart because everything about this landscape supports the flavours on the plate. This is a place shaped by soft rain, rolling green hills, and gardens that quietly flourish without fuss. Gooseberries grow exceptionally well here, thriving in the cool, damp air that defines northern England, and they have long been part of everyday home baking. You find them tucked into cottage gardens, sold at local farm shops, and turned into simple desserts that celebrate sharp, honest flavour rather than heavy sweetness.

Love Anna C

I hope you enjoy it. Let us know what you think on our new Facebook page: Reis en Huis

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