How To Make Gluten Free Blueberry Cheesecake Tart

Blueberry Cheesecake Tart

Freshly picked summer blueberries, a layer of cheesecake filling and a gluten free almond crust make this Blueberry Cheesecake Tart fantastic and a real crowd pleaser.

This recipe is gluten free by using one-to-one gluten free flour for the crust.

Watch A Video

Here is a video of 2 Cooks in the kitchen making a Blueberry Cheesecake Tart:

Ingredients For Blueberry Cheesecake Tart

The Crust:

  • 1 Cup Gluten Free Flour
  • 1/2 Cup Sliced Almonds, Toasted
  • 1/4 Cup Sugar
  • 6 Tbls Cold Butter
  • 1/2 tsp Almond Extract
  • 1/4 tsp Salt
  • 3 Tbls Cold Water

Blueberry Topping

  • 1/2 Cup Water
  • 1/4 Cup Lemon Juice
  • 1 tsp Vanilla
  • 3 Tbls Cornstarch
  • 2/3 Cup Sugar
  • 3 Cups Blueberries
  • 1 Tbl Lemon Zest

Cream Cheese Filling

  • 8 oz Cream Cheese, softened
  • 1/2 Cup Powdered Sugar
  • 1 Tbls Vanilla
  • 1/2 Cup Heavy Whipping Cream
Photo shows the ingredients for Blueberry Cheesecake Tart
Blueberry Cheesecake Tart Ingredients

Make The Crust

We’ll start the crust by putting the gluten free flour and the sliced almonds into the food processor. We use Bob’s Red Mill Gluten Free Baking Flour because we can get that in the bulk section of our local food co-op but you can use a different brand of gluten free flour.

Photo shows the flour and almonds in the food processor
Flour and Sliced Almonds

Sugar and Salt

Next we’ll add the rest of our dry ingredients. We’ll add the sugar and salt and then pulse this to mix and get the almonds chopped up.

Photo shows the sugar and salt in the food processor
Add Sugar and Salt

Almond Extract

Now we’ll add our almond extract. This really picks up the almond flavor in this crust.

Photo shows the almond extract being added to the gluten free tart crust
Almond Extract

Cold Butter

Next we add our cold butter. A helpful trick for the butter is we cut it into pieces and then put it back in the refrigerator so it is really cold when we add it to our flour mixture.

Photo shows the cold, sliced butter from the refrigerator
Cold, Sliced Butter

Water

Now we turn on the food processor and let it run until the butter is in small pieces. Then, with the machine still running, we’ll add the water.

Photo shows the water being added while the food processor is running
Add Water

Dough Forms A Ball

We’ll let the food processor run until the dough forms a ball. This doesn’t take long and you’ll see the ball form.

Photo shows the dough ball in the food processor
Dough Ball

Press Dough Into Tart Pan

Now we will press the dough into our tart pan. A tart pan is a special pan that has a removable side. These pans are usually round but we also have a square one. For this recipe we are using a 9 1/2 inch round tart pan. You want to work the dough into a fairly thin layer that extends up above the sides a little.

Photo shows the dough being pressed into the tart pan
Press the Dough Into the Pan

Pre Bake the Crust

We’ll bake the crust at 400° for 15 to 20 minutes. We find it usually takes the full 20 minutes. When it is done it will be browned a bit and then we’ll put it on a cooling rack to cool completely before we fill it.

Photo shows the cooked crust
Browned Crust

Make the Blueberry Topping

We’ll start the topping by putting our water and lemon juice into a medium saucepan. This recipe is best with fresh squeezed lemon juice.

Photo shows water and lemon juice being put into a medium saucepan
Water and Lemon Juice

Vanilla and Corn Starch

Next we’ll add the vanilla and cornstarch. We will be stirring this while it cooks so we won’t bother making a slurry with the cornstarch first and just add it in.

Photo shows the cornstarch being added to the saucepan
Add Vanilla and Corn Starch

Sugar

We will add the sugar and put the pan on the stove over medium heat.

Photo shows the sugar being added to the saucepan
Granulated Sugar

Stir

We’ll whisk this mixture until the sugar and cornstarch are fully dissolved. We don’t want any lumps!

Photo shows whisking the mixture
Whisk Well

Blueberries

Now we’ll add our blueberries and stir them in to coat with the cornstarch mixture.

Photo shows the blueberries in the saucepan
Blueberries

Lemon Zest

Before we juiced our lemon we zested it and set the zest aside. To zest a lemon, you first wash it and then run the outer skin over a microplane or fine grater. You really want just the yellow part and not the white, more bitter pith beneath it. We’ll add our lemon zest now.

Photo shows lemon zest being added to the saucepan
Lemon Zest

Boil the Berries

Now we will let this mixture boil for a while, stirring frequently, until it thickens and turns the color of the blueberry juice. We want the berries to pop so the juices run out. This can take 5 to 10 minutes and you need to stir it a lot so it doesn’t burn onto the bottom of the pan. Once it has thickened we’ll set it aside to cool.

Photo shows the berry mixture cooked
Berries Cooking

Make the Cheesecake Filling

We’ll start the filling by putting the cream cheese in the bowl of a stand mixer with the paddle attachment.

Photo shows the cream cheese going into the stand mixer
Cream Cheese

Add Sugar

We’ll add the sugar and turn on the mixer.

Photo shows sugar going into the mixer
Sugar

Mix Until Fluffy

We’ll let the mixer run until the cream cheese is light and fluffy, about 5 to 10 minutes.

Image shows the mixed cream cheese
Light and Fluffy

Add Vanilla Extract

Now we’ll add the vanilla extract and let the mixer run some more.

Photo shows the vanilla extract being added to the mixer
Add Vanilla Extract

Whip the Cream

We will whip the heavy cream with a hand mixer in a small mixing bowl. You’ll want to beat this until it’s really stiff.

Photo shows stiff whipping cream
Whip the Cream Until Stiff

Fold Together

Next we’ll fold the whipping cream into the cream cheese mixture with a flexible spatula. We want to do this gently to preserve as much of the air we’ve put in these ingredients as possible. You want to make sure to get this very well mixed so some air loss is inevitable. It will still be great!

Photo shows the mixtures being folded together
Fold Together

Fill the Tart Crust

We’ll put the cheesecake filling into our cooled tart crust. You want to be sure the crust is completely cooled to room temperature.

Photo shows the cheesecake filling going into the tart crust on the cooling rack
Fill the Tart Crust

Spread Evenly

We want to get the cheesecake filling spread evenly over the crust all the way to the edge. Then we’ll put it in the refrigerator for 30 minutes to chill. This will give us a nice base for our blueberry topping.

Photo shows the filling spread evenly
Spread Evenly

Blueberry Topping

Once the filling has chilled we will put on our blueberry topping. You’ll want to make sure the topping has cooled to room temperature before putting it on the tart.

Photo shows the blueberry topping going on the filling
Blueberry Topping

Spread Evenly

We’ll spread the topping evenly over the tart. We want to get this spread nicely as it will be our finished product.

Photo shows the topping spread over the blueberry cheesecake tart
Blueberry Cheesecake Tart

Remove the Pan Side

Before serving our tart we need to remove the side of the pan. We do this by putting the pan on an inverted bowl and gently loosening the side all around until it falls off. We find a combination of pulling down on the side and pushing up on the bottom of the pan releases even the most stubborn crusts.

Photo shows the tart being moved to the inverted bowl
Inverted Bowl
Image shows the pan side falling off
Release the Side

Garnish

We have fun garnishing this tart. We like using strawberry slices as they contrast beautifully with the blueberries. There are lots of edible flowers you can use to add to the effect. Here are a few ideas:

Photo shows Blueberry Cheesecake Tart decorated with a nasturtium and mint leaves
Nasturtium and Mint Leaves
Photo shows a blueberry cheesecake tart decorated with strawberry slices, mint and edible flowers
Strawberries and Borage Flowers
Blueberry Cheesecake Tart decorated with a Viola and mint leaves
Viola and Marigold Petals

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Photo shows a blueberry cheesecake tart decorated with strawberry slices, mint and edible flowers

Gluten Free Blueberry Cheesecake Tart With Almond Crust

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  • Author: 2 Cooks in the Kitchen
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 8 servings 1x
  • Category: dessert
  • Diet: Gluten Free

Description

Freshly picked summer blueberries, a layer of cheesecake filling and a gluten free almond crust make this Blueberry Cheesecake Tart fantastic and a real crowed pleaser.


Ingredients

Units Scale

The Crust:

  • 1 cup Gluten Free Flour
  • 1/2 cup Sliced Almonds, Toasted
  • 1/4 cup Sugar
  • 1/2 tsp Almond Extract
  • 1/4 tsp Salt
  • 6 Tbls Cold Butter
  • 3 Tbls Cold Water

Blueberry Topping

  • 1/2 cup Water
  • 1/4 cup Lemon Juice
  • 1 tsp Vanilla
  • 3 Tbls Cornstarch
  • 2/3 cup Sugar
  • 3 cups Blueberries
  • 1 Tbls Lemon Zest

Cream Cheese Filling

  • 8 oz Cream Cheese, softened
  • 1/2 cup Powdered Sugar
  • 1 Tbls Vanilla
  • 1/2 cup Heavy Whipping Cream

Instructions

  1. Make the crust. Put the gluten free flour, sliced almonds and sugar into the bowl of a food processor and pulse to chop the almonds. Add the almond extract and salt. Pulse to combine. Add the cold butter and pulse until the butter is chopped up to the size of a pea or smaller. With the food processor running, add the water. Run until the dough forms a ball.
  2. Bake the Crust. Put the crust in a 400 oven on a baking sheet for 15 to 20 minutes until it is nicely browned. Set on a cooling rack to cool.
  3. Make the blueberry topping. In a saucepan combine the water, lemon juice, cornstarch and sugar. Heat over medium heat, stirring until everything is dissolved. Add the blueberries, vanilla and lemon zest. Let boil lightly, stirring frequently until the sauce thickens and turns the color of the berry juice, about 5 to 10 minutes. Remove from heat and let cool.
  4. Make the cheesecake filling. In the bowl of a stand mixer with the paddle attachment combine the cream cheese and sugar. Mix until light and fluffy. Add the vanilla extract and mix some more. In a small bowl whip the heavy cream until stiff. Fold the whipped cream into the cream cheese mixture.
  5. Assemble the tart. Spread the cheesecake filling evenly over the tart shell. Put in the refrigerator for 30 minutes. Spread the blueberry topping evenly over the cheesecake filling. Put the completed tart in the refrigerator for at least 30 minutes.
  6. Remove the side from the tart pan by placing the pan on an inverted bowl and working gently to release the pan side all the way around.
  7. Garnish and serve.

Notes

You can substitute frozen blueberries in this recipe.

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