May 28, 2016

Mixed Berry No Bake Cheesecake Tart

Creamy Mixed Berry No-Bake Cheesecake | via

If I could only make – and eat – one dessert for the rest of my life, something along the lines of this no bake cheesecake tart would certainly be a contender (let’s hope it never comes to that!).

Crumbly crust. Light, creamy cheesecake filling. A vibrant topping of fresh mixed berries – you know my berry obsession goes deep – there’s really nothing better.

I got it in my head yesterday to make something red, white, and blue for the upcoming Memorial Day holiday, and this crowd-pleasing beauty seemed like a perfect fit.

Creamy Mixed Berry No-Bake Cheesecake | via forkknifeswoon.comCreamy Mixed Berry No-Bake Cheesecake | via

Creamy Mixed Berry No-Bake Cheesecake | via

Creamy Mixed Berry No-Bake Cheesecake | via

Creamy Mixed Berry No-Bake Cheesecake | via

Though the filling for this no bake cheesecake remains much the same, the crust tends to change with what’s on hand, and the toppings by what’s in season.

Often I opt for a classic graham cracker crust, and during the holiday months a gingersnap crust is lovely – though this time I went with cocoa and almond flour for a nutty (and naturally gluten-free) option.

Like with many of my favorite desserts, it’s flexible.

Creamy Mixed Berry No-Bake Cheesecake | via

Creamy Mixed Berry No-Bake Cheesecake | via


I’d say mixed berries make an appearance more often than not – strawberries, raspberries, and blueberries – but the creamy cheesecake filling makes great company with most fresh fruit. Cherries would be fantastic, as would blackberries, and sliced peaches or nectarines later in the Summer… whatever strikes your fancy.

Creamy Mixed Berry No-Bake Cheesecake | via

Creamy Mixed Berry No-Bake Cheesecake | via

And on a final note, in the midst of enjoying a delicious long weekend, I sincerely hope you’ll join me in taking a few minutes to remember the many men and women in uniform who have made the ultimate sacrifice for our freedom.

We personally had some very real reminders of those sacrifices over the past year, and as a proud Army wife, this is close to my heart. Xoxo

Creamy Mixed Berry No-Bake Cheesecake | via


Mixed Berry No Bake Cheesecake Tart

  • Author: Fork Knife Swoon
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: Makes one 9-inch tart


for the base:

  • 1 cup almond flour
  • 1/2 cup chopped pecans
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup pure cane sugar
  • pinch fine-grain sea salt
  • 6 Tbsp unsalted butter, melted

for the cheesecake filling

  • 1 cup heavy whipping cream, chilled
  • 8 oz cream cheese, softened to room-temperature
  • 1 cup confectioners (powdered) sugar, sifted
  • 1 tsp pure vanilla extract

for the topping

  • 3/4 cup fresh strawberries, hulled and sliced
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries


Make the base:

  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.
  2. 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 a moist crumb that will hold together when pinched between two fingers.
  3. 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.

Make the filling:

  1. Add the cold cream to a (chilled) mixing bowl. Using a stand-up or hand-mixer, and starting on low speed, and gradually increasing, beat the cream until soft, fluffy peaks form. Set aside.
  2. 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.


  1. 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.


For a traditional graham cracker crust, replace the almond flour and pecans with 1-1/2 cups of finely-crushed graham crackers (about 10-11 sheets).

The tart is easier to slice cleanly when it’s very cold – keep refrigerated right up until you’re ready to slice and serve, OR if it’s a very hot day, pop in the freezer for 10-15 minutes prior to slicing.


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  • Reply
    Bianca Campos
    July 3, 2016 at 7:42 pm

    I made this for 4th of July and everyone loved it!
    I kept it in the freezer overnight instead of the fridge so it could survive the one hour drive and that literally saved the dish. The crust had an interesting and soft consistency, not as crunchy as the graham cracker one like I expected but it was still quite delicious.
    Thank you for sharing!

  • Reply
    June 7, 2016 at 7:57 am

    This looks amazing. How long in advance do you think it can be made?

    • Reply
      June 7, 2016 at 8:41 am

      Hi, Kirbi! I’ve made this the morning of before (to serve after dinner), and I would just add the berries shortly before serving. Hope you enjoy!!

  • Reply
    May 31, 2016 at 6:09 pm

    Yum! I love the idea of the no-bake crust with almond flour, pecans and cocoa powder. What a winning combination!

    • Reply
      May 31, 2016 at 6:21 pm

      Thanks so much, Joan!

  • Reply
    Kelly Fitzpatrick
    May 31, 2016 at 10:07 am

    This looks so good. Perfect for summer!

    • Reply
      May 31, 2016 at 6:21 pm

      Thanks so much, Kelly!!

  • Reply
    Lauren @ Living the Savory Life
    May 30, 2016 at 3:58 pm

    It’s just so beautiful! Almost too pretty to eat! Almost…… I have a few friends who are gluten free. Always nice to have a collection of go to desserts that don’t have a long list of specialty ingredients to buy. I’ll add this one to the collection. Thank you.

    • Reply
      May 30, 2016 at 5:39 pm

      Thanks so much, Lauren!! I’m a big fan of *simple* especially when it comes to gluten-free treats. Sometimes the ingredients lists go on forever!

  • Reply
    Katrina @ Warm Vanilla Sugar
    May 29, 2016 at 1:05 pm

    So perfect for this warm weather we’re having! All I want to eat these days seems to be fruit and vegetables! I can definitely see why this is one of your fav desserts too. It looks amazing!

    • Reply
      May 30, 2016 at 9:51 am

      Thank you as always, Katrina!! <3

  • Reply
    Nancy | Plus Ate Six
    May 29, 2016 at 2:27 am

    I love your cheesecake base with the almond flour – it sounds delicious. Gorgeous photos – I would love a slice or two please 🙂

    • Reply
      May 29, 2016 at 11:16 am

      Thank you, Nancy!! 🙂

  • Reply
    Rachel | La Pêche Fraîche
    May 28, 2016 at 9:36 pm

    These photos! My goodness! So so gorgeous. xx

    • Reply
      May 29, 2016 at 11:16 am

      Thank you so much, Rachel!! xo

  • Reply
    Liren Baker
    May 28, 2016 at 12:50 pm

    I have a special place in my heart for cheesecake, especially when it’s no bake! Simply stunning!

    • Reply
      May 28, 2016 at 1:42 pm

      Oh, me too! Thank you, Liren!!