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.
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.
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.
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
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:
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.