Gluten-Free No-Bake Mixed Berry Tart
A fresh tart with a gluten-free nut crust, topped with a vibrant medley of berries and a creamy filling. This American-inspired gluten-free recipe, ready in about 20 minutes, layers almonds, finely ground, medjool dates, pitted, cream cheese, softened 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 1/2 cups almonds, finely ground
- 1 cup medjool dates, pitted
- 8 oz cream cheese, softened
- 1/4 cup honey
- 2 cups mixed fresh berries (blueberries, raspberries, strawberries)
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Instructions
- Step 1: In a food processor, pulse 1 1/2 cups finely ground almonds and 1 cup pitted medjool dates until the mixture sticks together when pressed.
- Step 2: Press this crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Step 3: In a medium bowl, beat 8 oz softened cream cheese with 1/4 cup honey until smooth and creamy.
- Step 4: Spread the cream cheese mixture evenly over the crust.
- Step 5: Arrange 2 cups mixed fresh berries on top decoratively.
- Step 6: Chill the tart in the refrigerator for at least 30 minutes before slicing and serving.
