Gluten-Free No-Bake Mixed Berry Cheesecake Tart

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A refreshing no-bake tart with a gluten-free almond crust and creamy cheesecake filling topped with vibrant mixed berries. This American-inspired gluten-free recipe, ready in about 20 minutes, layers almond flour, coconut oil, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups almond flour
• 3 tbsp, melted coconut oil
• 2 tbsp maple syrup
• 8 oz, softened cream cheese
• 1/2 cup Greek yogurt
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)

Instructions

1. Step 1: In a medium bowl, mix 1 1/4 cups almond flour, 3 tbsp melted coconut oil, and 2 tbsp maple syrup until a crumbly dough forms.
2. Step 2: Press the almond mixture firmly into the bottom and up the sides of a 9-inch tart pan. Refrigerate for 15 minutes to set.
3. Step 3: In a large bowl, beat 8 oz softened cream cheese with 1/2 cup Greek yogurt, 3 tbsp honey, and 1 tsp vanilla extract until smooth and creamy.
4. Step 4: Spread the cheesecake filling evenly over the chilled crust.
5. Step 5: Arrange 1 1/2 cups mixed berries on top of the filling decoratively.
6. Step 6: Refrigerate the tart for at least 2 hours before serving to allow the filling to firm up.