Healthy No Bake Berry Cheesecake Tart (grain-free)

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No bake desserts are the best! This beautiful, HEALTHY NO BAKE BERRY CHEESECAKE TART is so easy to make! It's overflowing with fresh berries topped on a luscious, cheesecake layer with a grain free crust. It's naturally sweetened too!

this RECIPE

GRAIN-FREE NO BAKE BERRY CHEESECAKE TARTS ARE THE EASIEST, SIMPLE DESSERT AND THE PERFECT SPRINGTIME TREAT!

This no bake berry cheesecake tart is full of REAL FOOD ingredients, healthy fats and only sweetened with natural, unrefined sweeteners. You can’t go wrong with that! Plus, this grain-free berry cheesecake tart brings out all the heart eyes!

My Tiny Love'seyes get so wide when she sees this gorgeous no bake cheesecake tart brimming with beautiful, fresh blueberries, strawberries and blackberries. What kid or adult wouldn’t love this simple, beautiful berry dessert?

Easy, healthy treats that are special and made with love are the best!

If you’re looking for ahealthy dessert that takes little fuss and can curb a sweet craving, then this Healthy No Bake Berry Cheesecake Tart is for you!

This 8-ingredient, grain-free and gluten-free, no bake berry cheesecake tart only takes about 20 minutes to prep and sets up in the freezer in 20 minutes. An extra special dessert that is done from start to finish in under an hour!

HOW TO MAKE THE BEST HEALTHY NO BAKE BERRY CHEESECAKE TART

To make a gluten-free and grain-free no bake berry cheesecake tart, you’ll need a few simple, basic baking ingredients like superfine almond flour, grass-fed butter or ghee and a little bit of maple sugar. You’ll also need some heavy whipping cream, cream cheese, honey, vanilla extract and some fresh berries of course!

The most important part of this tart is the fresh fruit! Choosing fresh berries (preferably organic berries since they’re on the EWG’s Pesticides in Produce Dirty Dozen™ list) for this no bake cheesecake tart is a must!

My family loves to enjoy this no bake cheesecake tart topped with fresh berries like strawberries, blueberries, raspberries and blackberries, but you could choose other seasonal fruit to use instead. Cherries, kiwi and stone fruits would be lovely on the top of the no bake cheesecake tart too!

When you’re ready to make this grain-free and gluten-free no bake cheesecake tart, get your springform pan ready by greasing it and set it aside (I use this 6" or 7" springform pan). Then grab a small mixing bowl and add the superfine almond flour, maple sugar and melted butter or ghee. With clean hands, mix the ingredients until the crust layer is completely combined. Then dump this mixture into your greased springform pan and press down with your fingers, forming a packed "crust" at the bottom of the pan making sure not to allow too much to go up the sides of the pan. When that’s done, pop the springform pan in the freezer while you make the cheesecake filling.

Next up, get a large mixing bowl and make some homemade honey sweetened whipped cream.

Add the cream, 2 tablespoons honey and the vanilla extract to the mixing bowl. With a stand or electric hand mixer, whip the sweetened cream on low speed until it starts to thicken a bit, about 1 minute. Then increase the speed to medium-high and continue to whip the cream until it thickens, about 1-2 minutes.

This only takes a few minutes and before you know it, you’ll have beautiful, thick whipped cream. Then add the remaining honey and the softened cream cheese to the whipped cream and mix it up on low speed until it’s thick, about 1 minute.

Now you can remove the springform pan from the freezer and evenly spoon the cheesecake mixture on top of the chilled tart crust. Then place the springform pan back in the freezer for 20 minutes. While the no bake cheesecake tart chills, wash, dry and prep your fruit.

Then remove the chilled no bake cheesecake tart from the freezer. Very carefully and gently remove the cheesecake tart from the springform pan. Place the cheesecake tart, still on the springform flat bottom, on a pretty serving plate or cake stand and top with the fresh berries. Then cut and slice the no bake berry cheesecake tart and serve immediately!

RECIPE FAQS: TIPS FOR GLUTEN-FREE & GRAIN-FREE HEALTHY NO BAKE BERRY CHEESECAKE TART SUCCESS

Hopefully, the below tips, tricks and substitutions help set you up for success for this recipe.

Can you substitute the almond flour for another gluten-free flour? Unfortunately, no - not in this recipe. Gluten- and grain-free flours (such as coconut flour, tapioca flour, arrowroot flour, almond flour and gluten-free all-purpose flour) behave differently when it comes to structure and how they absorb moisture and usually, like in this recipe, cannot be substituted for one another.
Can you substitute the maple sugar or honey? Most likely, yes. You can try using another granulated sugar to replace the maple sugar, such as coconut sugar, granulated monk fruit or organic cane sugar, however, this recipe has not been tested with those sweeteners. You can also try replacing the honey with maple syrup, however this will change the flavor of the cheesecake layer and has also not been tested in this recipe.
Do you have a preferred brand of almond flour? Yes! I usually purchase what I can find locally - which tends to be Bob’s Red Mill. I also like the King Arthur and Honeyville brands, which you can find on Amazon. Some Costco’s carry their Kirkland brand superfine blanched almond flour. All of these brands create quality gluten-free finely ground almond flour and can be purchased at most natural foods stores and on Amazon. Whatever brand you use, make sure it is labeled as superfine or very finely-ground.
Can this no bake berry cheesecake tart be made dairy-free? Yes! To make this dairy-free no bake cheesecake tart, omit the cream and use coconut cream instead to make whipped coconut cream (coconut cream is the thick white part that settles at the top of a can of coconut milk after chilling in the refrigerator). You will also need to omit the cream cheese and use a cultured cashew cream cheese or other dairy-free cream cheese. If you can tolerate ghee, use this in the crust - otherwise, substitute with refined coconut oil (refined coconut oil usually comes in liquid form and has a neutral aroma and no distinct coconut taste whereas unrefined coconut oil will have a strong coconut flavor and taste).
How long will this no bake berry cheesecake tart keep? This cheesecake tart is best eaten the first day, however, you can store any extra slices in a container in the refrigerator for up to 2 days.
How should I serve this no bake berry cheesecake tart? You can just slice it up and serve it as is. Or - if you'd like, serve each slice with extra fresh berries. It's also delicious served with a dollop of homemade honey sweetened lemon curd on the top of each slice.

IF YOU ENJOY THIS HEALTHY NO BAKE BERRY CHEESECAKE TART RECIPE, YOU MAY ALSO LIKE THESE GLUTEN-FREE DESSERT RECIPES FROM RECIPES TO NOURISH:

Naturally Sweetened Homemade Lemon Jello
Healthy Lemon Squares with Cassava Flour Crust
Honey Sweetened Lemon Curd
Fudgy Grain Free Brownies (Paleo + Nut-Free)
Strawberry Chocolate Chip Cheesecake Cookies
Easy Instant Pot Strawberry Cheesecake (Grain-Free)
Instant Pot Grain Free Peppermint Cheesecake
Paleo Brownie Cheesecake Ice Cream
Blueberry Cheesecake Ice Cream
Real Food Strawberry Ice Cream
Creamy Real Food Watermelon Ice Cream
Blackberry Cheesecake Popsicles
High Protein Raspberry Cheesecake Smoothie
Healthy Grain Free Cranberry Cheesecake Bars

THE NEXT TIME YOU HAVE A SWEET TOOTH, A SPECIAL CELEBRATION LIKE EASTER OR MOTHER’S DAY OR NEED TO SERVE A BEAUTIFUL DESSERT, TRY THIS HEALTHY NO BAKE BERRY CHEESECAKE TART!

Healthy No Bake Berry Cheesecake Tart

Yield: 4-6 slices

Prep Time: 20 minutes

Inactive Time: 20 minutes

Ingredients

For the Crust:

1 cup superfine blanched almond flour
2 tablespoon maple sugar
2 tablespoon grass-fed butter or ghee, melted

For the Cheesecake Topping:

4 oz very cold organic heavy whipping cream
¼ cup + 2 tablespoon light colored raw honey, divided
1 ½ teaspoon vanilla extract
4 oz cream cheese, softened at room temperature
2 cups fresh organic berries - sliced strawberries, blueberries, blackberries or raspberries

Instructions

Get your springform pan ready by greasing it and set it aside.
In a small mixing bowl, add the almond flour, maple sugar and melted butter/ghee. With clean hands, mix the ingredients until the crust layer is completely combined. Then dump this mixture into your greased springform pan and press down with your fingers, forming a packed "crust" at the bottom of the pan making sure not to allow too much to go up the sides of the pan. Place the springform pan in the freezer while you make the cheesecake filling.
In a large mixing bowl, add the cream, 2 tablespoons honey and vanilla extract. With a stand or electric hand mixer, whip the flavor-sweetened cream on low speed until it starts to thicken a bit, about 1 minute. Then increase the speed to medium-high and continue to whip the cream until it thickens, about 1-2 minutes. Add the softened cream cheese and the remaining honey and mix on low speed just until combined, about 1 minute. Set aside.
Remove the springform pan from the freezer and evenly spoon the cheesecake mixture on top of the crust. Place the springform pan back in the freezer for 20 minutes.
While the tart chills, wash, dry and prep your fruit.
Remove the chilled tart from the freezer. Gently remove the tart from the springform pan. Place the tart (still on the springform flat bottom) on a serving plate or cake stand and top with fresh berries.
Cut and slice the grain-free no bake berry cheesecake tart and serve immediately!

Notes

If you'd like, serve each slice with extra fresh berries. It's also delicious served with a dollop ofhomemade honey sweetened lemon curdon the top of each slice.
Store any extra slices in the refrigerator for up to 2 days.
Recipe requires a6" or 7" springform pan.
To make thisDairy-Free, omit the cream and use coconut cream instead to make whipped coconut cream (coconut cream is the thick white part that settles at the top of a can of coconut milk after chilling in the refrigerator). You will also need to omit the cream cheese and use a cultured cashew cream cheese or other dairy-free cream cheese. If you can tolerate ghee, use this in the crust - otherwise, substitute with refined coconut oil (refined coconut oil usually comes in liquid form and has a neutral aroma and no distinct coconut taste whereas unrefined coconut oil will have a strong coconut flavor and taste).

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Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 423Total Fat: 34gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 69mgSodium: 188mgCarbohydrates: 26gFiber: 5gSugar: 19gProtein: 7g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Healthy No Bake Berry Cheesecake Tart (grain-free) | Recipes to Nourish (2024)