My favorite Summer berry no bake cheesecake tart! A beautiful and classic fruit tart packed with strawberries, raspberries, and blueberries and a sweet and indulgent cheesecake filling. This gluten free tart is perfect for a crowd, and so easy to make!
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