If you're looking for a refreshing dessert, look no further. This easy mixed berry cream cheese tart is perfect for Summer days. The no-bake filling is light and creamy and topped with fresh mixed berries. Plus the crunchy almond tart crust is the perfect compliment to juicy berries.
Customize this berry tart with your favorite fresh fruit - red and blue berries makes a show stopping dessert for your holiday cookouts!
If you still have more delicious berries to use, I suggest my easy berry crisp or this amazing fresh blueberry pie.
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Why You Will Love This Cream Cheese Tart Recipe
- EASE: This impressive looking dessert couldn't be simpler to make!
- VERSATILE: This tart is a great showcase of summer's delicious berries!
- The crisp nutty crust combines perfectly with the creamy filling and sweet berries!
How To Make a Cream Cheese Tart
This cream cheese tart is so easy to make. I do recommend mixing the filling with an electric mixer to get the smoothest consistency.
- STEP 1: Combine the almond meal, sugar, butter and nutmeg in a medium bowl. Mix well then transfer the mixture to your tart pan and press it into an even layer. Bake for 15 minutes.
- STEP 2: Combine the cream cheese, yogurt, maple syrup and vanilla extract in a mixing bowl. Beat with an electric mixer until it's smooth and creamy.
- STEP 3: Once your tart crust has cooled, spread the cream mixture into an even layer.
- STEP 4: Top with your favorite fresh berries and garnish with mint leaves.
Expert Tips & Tricks
- Be sure to mix your filling extremely well. You want it to be as creamy as possible and with no lumps.
- Use fine, unbleached almond flour for best results.
- When pressing the crust into the tart tin, oil your hand a little if you find the mixture is sticking to you.
- Poking the crust with a fork before baking will help to prevent any bubbling during baking.
More tart recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Mixed Berry Cream Cheese Tart
This easy mixed berry cream cheese tart is the perfect light and creamy dessert for Summer. Made with a cream cheese and yogurt filling in an almond crust all topped off with mixed berries and mint!
Equipment
- 1 tart tin
- 1 electric mixer
Ingredients
Crust
- 2 Cups Almond Flour fine
- ⅓ Cup Butter melted
- 3 Tablespoons Sugar
- ½ teaspoon Ground Nutmeg
Filling
- 8 ounces Cream Cheese room temperature
- 1 Cup Plain Yogurt
- ¼ Cup Maple Syrup
- 1 teaspoon Vanilla Extract
Toppings
- ½ Cup Fresh Raspberries
- ½ Cup Fresh Blueberries
- ½ Cup Fresh Blackberries
- Fresh Mint for garnish
Instructions
For The Crust
- Preheat oven to 350 °F (177 °C) and spray a 10″ spring form tart tin with nonstick spray.
- In a small mixing bowl, mix together the almond flour, melted butter, sugar, and ground nutmeg.2 Cups Almond Flour, ⅓ Cup Butter, 3 Tablespoons Sugar, ½ teaspoon Ground Nutmeg
- Add the crust mixture to the prepared pan and spread evenly along the bottom and up the sides. (If the mixture sticks to your hands add some oil to your hands).
- Using a fork, poke the crust all over the bottom and sides. (This will prevent the crust from bubbling up during baking.)
- Bake the crust for 15 minutes, or until the crust is cooked though and lightly golden.
- Remove from oven and let cool before adding the filling.
For The Filling
- In a medium mixing bowl, add the cream cheese, yogurt, maple syrup, and vanilla. Beat with an electric mixer until smooth and creamy.8 ounces Cream Cheese, 1 Cup Plain Yogurt, ¼ Cup Maple Syrup, 1 teaspoon Vanilla Extract
- Pour the mixture over the cooled crust and spread into an even layer using a spoon or spatula.
Assembly
- Arrange the berries on top of the tart and garnish with fresh mint.½ Cup Fresh Raspberries, ½ Cup Fresh Blueberries, ½ Cup Fresh Blackberries, Fresh Mint
- Serve immediately or chill for later serving.
Notes
- Be sure to mix your filling extremely well. You want it to be as creamy as possible and with no lumps.
- Use fine, unbleached almond flour for best results.
- When pressing the crust into the tart tin, oil your hand a little if you find the mixture is sticking to you.
- Poking the crust with a fork before baking will help to prevent any bubbling during baking.
Nutrition
Calories: 420kcalCarbohydrates: 24gProtein: 10gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 54mgSodium: 170mgPotassium: 150mgFiber: 4gSugar: 16gVitamin A: 691IUVitamin C: 5mgCalcium: 148mgIron: 1mg
Tried this recipe?Let us know how it was in the comments below
ANA says
Excellent
Kara says
So good. I’ve made it several times. Has become a go-to recipe!! Friends love it.
Anonymous says
This worked exactly as written, thanks!
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