Quick Gluten-Free No-Bake Mixed Berry Tart
A vibrant no-bake tart featuring a gluten-free almond crust and a smooth vanilla cream filling topped with fresh mixed berries. This American-inspired gluten-free recipe, ready in about 15 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 270 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 almond flour
- 1/4 cup, melted coconut oil
- 2 tbsp maple syrup
- 8 oz, softened cream cheese
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 2 cups mixed berries (blueberries, raspberries, strawberries)
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups almond flour, 1/4 cup melted coconut oil, and 2 tablespoons maple syrup. Stir until the mixture holds together.
- Step 2: Press the almond mixture firmly into the bottom and up the sides of a 9-inch tart pan. Refrigerate for 20 minutes to set.
- Step 3: In a separate bowl, beat together 8 ounces softened cream cheese, 1/2 cup Greek yogurt, and 1 teaspoon vanilla extract until smooth and creamy.
- Step 4: Spread the cream cheese mixture evenly over the chilled crust.
- Step 5: Arrange 2 cups fresh mixed berries on top of the filling in an even layer.
- Step 6: Refrigerate the tart for at least 1 hour before serving for best texture.
