Boysenberry Basil Cream Cheese Tart

Boysenberry Basil Cream Cheese Tart

Boysenberry Basil Cream Cheese Tart

With a Salty Pretzel Crust 

image of Boysenberry Cream Cheese Tart


For the crust:

  • 1 1/2 cups crushed pretzels
  • 1/4 cup melted butter
  • 1/4 cup granulated sugar

For the filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract

For the glaze:

  • 1 jar Berkshire Wine Jelly Boysenberry Basil Wine Jelly
  • 1 tablespoon water
  • 1/4 cup chopped nuts (optional)


  1. Make the crust: Preheat oven to 350°F (175°C). In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix well until evenly combined. Press the mixture evenly into the bottom and sides of a 9-inch pie plate. Bake for 10 minutes, then let cool completely.
  2. Make the filling: In a mixing bowl, cream together softened cream cheese and powdered sugar until light and fluffy. Beat in yogurt and vanilla extract until smooth and well combined.
  3. Assemble the tart: Spread the cream cheese filling evenly over the cooled pretzel crust.
  4. Make the glaze: In a small saucepan, heat Boysenberry Basil Wine Jelly with water over low heat, stirring frequently, until melted and smooth.
  5. Pour the glaze over the cream cheese filling, spreading it evenly to the edges.
  6. Refrigerate the tart for at least 4 hours, or overnight, until set.
  7. Before serving, garnish with chopped nuts (optional).


  • You can use any type of nut you like for the garnish, such as pecans, walnuts, or almonds.
  • If you don't have Boysenberry Basil Wine Jelly, you can substitute it with another flavor variety of Berkshire Wine Jelly.
  • This recipe easily converts to "VEGAN" by replacing the -- butter, cream cheese, and yogurt -- with the plant based equivalents. 
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