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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! 

Cheesecake tart topped with fresh blueberries, strawberries and blackberries sitting on a cake stand. 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’s eyes 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?

Overhead view of a cheesecake tart topped with fresh blueberries, strawberries and blackberries sitting on a cake stand.

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

If you’re looking for a healthy 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!

Glass dish full of fresh strawberries, blueberries and blackberries.

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.

Cheesecake tart topped with fresh blueberries, strawberries and blackberries sitting on a cake stand.

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!

Overhead view of a cheesecake tart topped with fresh blueberries, strawberries and blackberries sitting on a cake stand.

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.

Cheesecake tart topped with fresh blueberries, strawberries and blackberries sitting on a cake stand.

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

Overhead view of a cheesecake tart topped with fresh blueberries, strawberries and blackberries sitting on a cake stand.

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!

Cheesecake tart topped with fresh blueberries, strawberries and blackberries sitting on a cake stand.

 Healthy No Bake Berry Cheesecake Tart

Cheesecake tart topped with fresh blueberries, strawberries and blackberries sitting on a cake stand.

Healthy No Bake Berry Cheesecake Tart (Grain-Free)

Yield: 4-6 slices
Prep Time: 20 minutes
Inactive Time: 20 minutes
Total Time: 40 minutes

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!

Ingredients

For the Crust:

For the Cheesecake Topping:

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

Instructions

  1. Get your springform pan ready by greasing it and set it aside.
  2. 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.
  3. 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. 
  4. 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. 
  5. While the tart chills, wash, dry and prep your fruit.
  6. 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. 
  7. 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 of homemade honey sweetened lemon curd on the top of each slice. 
  • Store any extra slices in the refrigerator for up to 2 days. 
  • Recipe requires a 6" or 7" springform pan. 
  • To make this Dairy-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).

The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please use proper etiquette and provide a link back to my original recipe on my blog with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!

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Nutrition Information:
Yield: 6 Serving 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 circumstances 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.

© Emily Vidaurri
Cuisine: American / Category: Dessert

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Reader Interactions

Comments

  4. This is GORGEOUS! I have a major sweet tooth but try to eat healthy, so I can’t wait to indulge in this healthier treat next time!

    Reply

  10. This is gorgeous and sounds amazing! Cheesecake is one of my favorite desserts because it’s not too sweet and full of good fats so you can eat it, feel really indulged, and not experience a sugar crash. Your recipe sounds so simple, so I’ll have to bookmark it to try soon. 🙂

    Reply

  22. I adore this recipe and how SIMPLE it is! Simple ingredients make a happy dessert if you ask me. Can’t wait to try xx

    Reply

  26. I love a good no bake cheesecake – and this one is so simple too. I love that it can be easily adapted to be keto as well which is great for me! LOVE!

    Reply

  28. This is so beautiful with all those gorgeous berries, and you just can’t beat no bake desserts especially in the summer!

    Reply

  33. This is such a beautiful fresh looking treat. This would be perfect to serve up to guests. And it sounds really easy. Also a plus that it’s refined sugar free and grain free. Definitely my kind of cheesecake!

    Reply

  34. It’s past 10 at night and when I saw this yummy tart I had instant cravings for it!! I can’t wait for full spring season so I can make this tart with all these delicious berries!

    Reply

  35. That’s what I like about tarts. They look colorful and pretty. At the same time they taste great and are light enough but comforting at the same time. Your no bake tart looks like a perfect summer time treat.

    Reply

  37. This is a feast for the eyes! I’m afraid my toddler would be eating the berries faster than I could put them on the tart. This would be beautiful for any occasion in the spring and summer.

    Reply

  38. This is perfect dessert for any party I am person who always look for last minute dessert anything with berry on it kids will love it.

    Reply

  39. You got me at the ‘No Bake’. I am really scared to bake a cheesecake and this is totally up my alley. The fruits look so summer like and I can’t wait for the weather to get better to enjoy a slice of this with my family in the patio!

    Reply

  40. Beautiful photography and those berries are my favorite. Adding fresh fruit to anything makes the dish much better. Love fresh colorful food choices. This definitely would be a dessert that I would serve all the time.

    Reply

  41. Hi Emily, this ‘No-Bake Cheesecake Tart’ looks absolutely beautiful and a perfect dessert for coming spring/summer parties. No-Bake desserts are my Fav and these just fit in all the party themes.

    Reply

  42. I absolutely love this cheesecake, the ingredients used are so healthy, and the berries bring so much flavour and colour. No-bake desserts are so popular, no fuss, yet they taste amazingly well. A great way to welcome Spring!

    Reply

  43. This looks delicious! I love cheesecake but often feel bloated and yucky after eating it. Maybe my slices are too big or some other reason. I think that this tart is the answer! Love all the fresh berries and I know I can find the cultured cream cheese in my store!

    Reply

  44. This is one gorgeous looking cheesecake tart. I love how fresh it is with all that fresh fruit on top. I can’t wait to try this. No bake desserts are my fav and I can’t say NO to cheesecake 😉 Delicious!

    Reply

  46. Supper yummy! I doubled the recipe and added only 2 tbsp maple syrup to the crust and to the cream cheese mixture 2 tbsp maple syrup. I had no berries on hand so I used homemade jam and it was yummy! Thanks for the recipe.

    Reply

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