Cheesecake Tart with Popcorn Crust and Berries

Cheesecake Tart with Popcorn Crust and Berries

A whimsical crust for a no bake mascarpone cheesecake is prepared with ground popped popcorn, sugar and floral Herbes de Provence. The tart is serve with lightly cooked sweetened berries.
  • 20m

    prep time

  • 10m

    Cook Time

  • 406


  • 16



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Popcorn Crust

Cheesecake Tart with Berries

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup mascarpone cheese
  • 1 1/2 tablespoons honey
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon McCormick Gourmet™ Organic Herbes De Provence
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • 1 cup blueberries
  • 2/3 cup blackberries
  • 2/3 cup raspberries
  • 2/3 cup strawberries


  • Preheat oven to 350°F. For the Crust, place popcorn, about 1 cup at a time, in bowl of food processor or blender; cover. Process until finely ground. Mix ground popcorn, 1/3 cup sugar, butter and 2 teaspoons Herbes de Provence in medium bowl until well blended. Press mixture firmly onto bottom of foil-lined 9-inch tart pan. Bake 8 to 10 minutes or until lightly browned. Cool completely on wire rack

  • For the Tart, mix cream cheese, mascarpone cheese and honey in medium bowl with electric mixer on medium speed until well blended. Spread evenly in prepared crust. Refrigerate at least 2 hours or until ready to serve

  • Mix 1/4 cup sugar, cornstarch and 1 teaspoon Herbes de Provence in medium saucepan. Stir in water and lemon juice until well blended. Stir in blueberries. Stirring constantly, bring to boil on medium heat and boil 1 minute. Pour into medium bowl to cool slightly. Add remaining berries; toss gently to coat well. Refrigerate until ready to serve. Remove tart from foil-lined pan. Cut into slices to serve. Top with berry mixture

Nutrition information (per Serving)



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