I’ll admit it—cheesecake is one of my guilty pleasures. But after going gluten-free, I struggled to find a version that didn’t feel like I was settling.
So, I started experimenting in my kitchen, determined to get that creamy, tangy goodness with a crust that doesn’t crumble into dry disappointment.
These gluten-free cheesecake tarts were born out of my love for fresh, wholesome ingredients and my refusal to compromise on flavor.
They’re perfect for a snack, a sweet treat after dinner, or impressing guests at a weekend brunch.
Tips & Variations
- For a nut-free crust: Use gluten-free oat flour instead of almond flour and increase the coconut flour by 1 tbsp.
- Dairy-free option: Substitute the cream cheese with a dairy-free cream cheese alternative and use coconut yogurt.
- Sweetness adjustment: If you prefer a sweeter tart, add an extra tablespoon of honey to the filling.
- Make it fancy: Top with edible flowers or a dusting of powdered sugar for a special occasion.
Serving Suggestions
Serve these cheesecake tarts chilled, topped with your favorite fresh berries. I love pairing them with a cup of hot tea or iced coffee, depending on the season.
They also make a great addition to a dessert platter alongside some gluten-free brownies or lemon bars.
Gluten-Free Cheesecake Tarts
- Total Time: 45 minutes
- Yield: 12 tarts 1x
- Diet: Gluten Free
Description
Creamy, tangy cheesecake filling on a buttery gluten-free crust, topped with fresh berries or chocolate. Perfect for any occasion!
Ingredients
For the Crust
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ¼ cup melted butter or coconut oil
- 3 tbsp maple syrup
- A pinch of salt
For the Filling
- 8 oz cream cheese, softened
- ¼ cup Greek yogurt or coconut yogurt (for a dairy-free option)
- ¼ cup honey or agave syrup
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for a fresh citrus kick)
Optional Toppings
- Fresh berries (strawberries, blueberries, or raspberries)
- A drizzle of dark chocolate
- Chopped nuts like pistachios or pecans
Instructions
- Prep the crust: Preheat the oven to 350°F (175°C). In a bowl, mix the almond flour, coconut flour, melted butter, maple syrup, and salt until the mixture holds together when pressed.
- Form the crust: Grease a muffin tin or line with paper cups. Press about a tablespoon of the crust mixture into each cup, spreading it evenly along the bottom and slightly up the sides. Bake for 8-10 minutes or until lightly golden. Let it cool completely.
- Make the filling: In a large bowl, beat the cream cheese and yogurt until smooth. Add the honey, egg, vanilla, and lemon zest (if using). Beat until well combined and creamy.
- Assemble and bake: Spoon the filling into the cooled crusts, filling each cup nearly to the top. Bake for 15-18 minutes, or until the center is set but still slightly jiggly.
- Cool and chill: Let the tarts cool at room temperature before transferring to the fridge. Chill for at least 2 hours, or overnight if you have the patience!
Notes
Store in the fridge for up to 3 days. You can freeze them without toppings for up to a month—just thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 9g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
