Mixed Berry No Bake Cheesecake Tart
Mixed Berry No Bake Cheesecake Tart takes approximately 30 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 498 calories, 6g of protein, and 41g of fat per serving. For $1.44 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by Fork Knife Swoon. 154 people have made this recipe and would make it again. Plenty of people really liked this side dish. Head to the store and pick up confectioners sugar, cream cheese, sea salt, and a few other things to make it today. Overall, this recipe earns a not so spectacular spoonacular score of 23%. If you like this recipe, take a look at these similar recipes: No-Bake Mixed Berry Cream Cheese Tart for #SundaySupper, No Bake Cheesecake Triple Berry Star Tart, and Mixed Berry Tart.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
1 cup almond flour
1/2 cup fresh blueberries
1/4 cup pure cane sugar
1 cup confectioners (powdered) sugar, sifted
8 oz cream cheese, softened to room-temperature
1 cup heavy whipping cream, chilled
1/2 cup chopped pecans
1/2 cup fresh raspberries
pinch fine-grain sea salt
3/4 cup fresh strawberries, hulled and sliced
6 Tbsp unsalted butter, melted
2 Tbsp unsweetened cocoa powder
1 tsp pure vanilla extract
Equipment:
baking paper
food processor
tart form
mixing bowl
spatula
Cooking instruction summary:
Line the bottom of a 9-inch round fluted tart pan (with removable bottom) with parchment paper. Lightly grease the parchment and edges with butter.In a food processor, pulse together the almond flour, pecans, cocoa, sugar, and salt until a coarse meal forms. Add the melted butter, and pulse again until the mixture resembles and moist crumb that will hold together when pinched between two fingers.Spoon the crumbs into the prepared tart pan, and press into an even layer along the bottom and sides. Place in the freezer to chill for at least 15 minutes.Add the cold cream to a (chilled) mixing bowl. Use a hand-mixer, and starting on low speed, and gradually increasing, beat until soft, fluffy peaks form. Set aside.In another large mixing bowl, beat together the cream cheese and sugar until smooth and creamy. Use a spatula to gently fold the whipped cream into the cream cheese mixture. Stir in the vanilla.Spoon the cheesecake filling into the chilled crust, smoothing the top into an even layer with a spatula. Top with the mixed berries. Chill until ready to serve.
Step by step:
1. Line the bottom of a 9-inch round fluted tart pan (with removable bottom) with parchment paper. Lightly grease the parchment and edges with butter.In a food processor, pulse together the almond flour, pecans, cocoa, sugar, and salt until a coarse meal forms.
2. Add the melted butter, and pulse again until the mixture resembles and moist crumb that will hold together when pinched between two fingers.Spoon the crumbs into the prepared tart pan, and press into an even layer along the bottom and sides.
3. Place in the freezer to chill for at least 15 minutes.
4. Add the cold cream to a (chilled) mixing bowl. Use a hand-mixer, and starting on low speed, and gradually increasing, beat until soft, fluffy peaks form. Set aside.In another large mixing bowl, beat together the cream cheese and sugar until smooth and creamy. Use a spatula to gently fold the whipped cream into the cream cheese mixture. Stir in the vanilla.Spoon the cheesecake filling into the chilled crust, smoothing the top into an even layer with a spatula. Top with the mixed berries. Chill until ready to serve.
Nutrition Information:
covered percent of daily need
