Throughout my young adulthood, I remember so many adults older than me telling me that their sweet tooth had diminished over the years. Coworkers, family members, I was hearing this all around. And with the characteristic ignorance of that age I thought, “How sad! But obviously that won’t happen to me.” Well joke’s on me because my sweet tooth certainly isn’t what it used to be. I still love to bake and enjoy beautifully made desserts, but I just don’t crave them. The over the top, uber indulgent things I used to find appealing don’t catch my interest anymore.

When I saw this dessert while flipping through Nothing Fancy, I am quite sure I let out some sort of jubilant exclamation. THIS is the kind of dessert I can get on board with. What’s not to love? Sweet and salty dessert? Heck yes, please! Cheesecake-esque filling? Drool. Ritz cracker (or Nilla wafer) crust? RIP Annie.

When we took our first bites, my friend Tracy said, “It’s almost like a savory dessert” and she was right! It is basically a tart format version of a classic cheese course dessert, and it is brilliant. A small sliver with a glass of something delicious is a perfect end to a fabulous meal. And I do mean a small sliver, probably half the size you see pictured here. It is quite rich and a little bit goes a long way.

  • Prep 20 minutes
  • Cook 35-50 minutes
  • Yield 10-12 servings


For the crust:

  • 5 oz. (142 grams) Ritz crackers or Nilla wafers
  • 2 tbsp. (27 grams) light brown sugar
  • 4 tbsp. (56 grams) unsalted butter, melted
  • Pinch of kosher salt

For the filling:

  • 16 oz. (454 grams) full fat cream cheese, at room temperature
  • 1 cup (227 grams) sour cream or full-fat Greek yogurt
  • ½ cup (99 grams) granulated sugar
  • 2 large eggs
  • 3 tbsp. (42 grams) fresh citrus juice (grapefruit, lemon, lime or orange)
  • Flaky sea salt, such as Maldon, for finishing


  • 01

    Heat the oven to 325˚ F. To make the crust, pulse the crackers or wafers in a food processor until they reach a fine crumb. (I left mine a bit coarse on purpose because I wanted the crumbly texture and appearance.) Alternatively, you can place the crackers in a sealed plastic bag and use a rolling pin or skillet to smash them. Once they reach the desired texture, combine them in a bowl with the brown sugar, butter, and salt. Mix with a fork to combine until everything is evenly mixed and the crumbs have a slightly wet texture.

  • 02

    Transfer the crumbs to a 9-inch tart or springform pan. Use the flat bottom of a measuring cup or drinking glass, carefully and tightly press the crumbs around the edges and over the bottom of the pan in an even layer.

  • 03

    Place the tart pan on a rimmed baking sheet. Bake the crust until it is light golden brown at the edges, 10-15 minutes.

  • 04

    To make the filling, combine the cream cheese, sour cream, and sugar in the bowl of a food processor. Process until completely smooth and well blended, scraping down the sides of the bowl as needed. Add in the eggs, citrus juice, and a pinch of salt. Keep processing until fully smooth and silky.

  • 05

    Pour the filling into the pre-baked crust, gently spreading with a spatula if needed to create an even layer that reaches all edges. Bake until the filling is set and no longer jiggles when tapped, 25-35 minutes. (It should not brown at all.)

  • 06

    Turn the oven off and open the oven door a crack. Let the tart sit about 15 minutes before transferring to a wire rack on the counter to cool completely. Once it has cooled, transfer to the fridge and chill at least 1 hour.

  • 07

    Sprinkle with flaky sea salt before slicing and serving.