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–+ servings
Photo shows a blueberry cheesecake tart decorated with strawberry slices, mint and edible flowers
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5 from 1 vote

Gluten Free Blueberry Cheesecake Tart With Almond Crust

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.
Prep Time2 hours
Active Time1 hour
Total Time3 hours
Course: Dessert
Cuisine: Gluten Free
Keyword: Blueberry, cheesecake, Tart Crust
Yield: 8 servings
Calories: 478kcal
Author: 2 Cooks in the Kitchen

Materials

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
  • 3 Tbls Cornstarch
  • 2/3 Cup Sugar
  • 3 Cups Blueberries
  • 1 tsp Vanilla
  • 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

  • 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.
  • Bake the Crust. Spread the dough into a tart pan. You want it somewhat thin so spread it evenly on the bottom and up the sides of the pan. 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish and serve.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Notes

You can substitute frozen blueberries in this recipe.

Nutrition

Calories: 478kcal | Carbohydrates: 56g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 236mg | Potassium: 152mg | Fiber: 4g | Sugar: 39g | Vitamin A: 893IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg