How To Make Gluten Free 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

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.

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.

Almond Extract

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

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.

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.

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.

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.

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.

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.

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.

Sugar

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

Stir

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

Blueberries

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

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.

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.

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.

Add Sugar

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

Mix Until Fluffy

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

Add Vanilla Extract

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

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.

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!

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.

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.

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.

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.

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.

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:

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Here are some other dessert recipes you might like:

• Carrot Cake
• Chocolate Cranberry Fudge Cake
• Decadent Chocolate Mousse

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