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:

Quickview
498k Calories
6g Protein
41g Total Fat
31g Carbs
1% Health Score
Limit These
Calories
498k
25%

Fat
41g
63%

  Saturated Fat
18g
117%

Carbohydrates
31g
10%

  Sugar
24g
27%

Cholesterol
94mg
32%

Sodium
109mg
5%

Caffeine
3mg
1%

Get Enough Of These
Protein
6g
13%

Manganese
0.47mg
23%

Vitamin A
1096IU
22%

Fiber
3g
14%

Vitamin C
11mg
13%

Calcium
90mg
9%

Phosphorus
84mg
8%

Copper
0.15mg
8%

Iron
1mg
6%

Vitamin E
0.89mg
6%

Magnesium
23mg
6%

Vitamin B2
0.1mg
6%

Vitamin K
5µg
5%

Zinc
0.66mg
4%

Potassium
150mg
4%

Vitamin B1
0.06mg
4%

Vitamin D
0.54µg
4%

Vitamin B5
0.36mg
4%

Folate
11µg
3%

Vitamin B6
0.05mg
2%

Vitamin B12
0.14µg
2%

Selenium
1µg
2%

Vitamin B3
0.3mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Pear Cardamom Flip Cocktail
Batty Bats
Seafood Alfredo Stuffed Shells
Pumpkin Spice Cake with Maple Frosting
Autumn chestnut salad
Instant Peach Frozen Yogurt
Cade’s Chicken Fried Rice
Gluten Free Salted Caramel Apple Waffles
Chicken and Black Bean Burritos with Avocado Pineapple Salsa
Zucchini Basil Soup
Food Trivia

It is almost impossible to find out what all the ingredients are that Papa John's uses in its pizzas.

Food Joke

You must be peanut butter because you're making my legs feel like jelly.

Popular Recipes
Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Food and Spice

Chicken Pot Pie IX

Allrecipes

Broccoli Quinoa Casserole

Honey Garlic Chicken

Damn Delicious

Cider-Braised Pork Shoulder with Caramelized Onions

Epicurious