Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts

These Gluten Free Blueberry Cheesecake Tarts are made with a melt in your mouth Shortbread Cookie Tart, that’s filled to the brim with Blueberry Pie Filling. Then they’re topped with an irresistibly light and fluffy No Bake Cheesecake Topping.

I used canned blueberry pie filling but you could easily make a homemade version if you prefer to. Just boil down 4 cups of fresh or frozen blueberries, with 3/4 cup of sugar and 2 Tbsp of corn starch. Then let it cool before using.

The thing I love most about this recipe, is that it uses shortbread cookie dough instead of pie crust for the tarts. Shortbread is so much easier to make. You can’t over mix it and it can be rolled out as many times as needed. Just keep putting it back in the fridge between rolling.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another Easy and Delicious Gluten Free Dessert, Try this Baked Apple Fritter Recipe.

Gluten Free Blueberry Cheesecake Tarts

Ingredients

 For the Cheesecake –

1 Package (8 oz.) Cream Cheese

1 Can Sweetened Condensed Milk

1/3 Cup Lemon Juice

1 Cup Whipping Cream

2 Tbsp Icing Sugar

1 Can Blueberry Pie Filling

 For the Tarts –

3/4 Cup Butter

1 Cup Rice Flour

1/2 Cup Icing Sugar

1/2 Cup Potato Starch ( or Corn or Tapioca Starch)

Directions

1. In a large mixing bowl, cut the butter into small pieces.

2. Add the rice flour, icing sugar and potato starch to the butter.

3. Mix together with your hands. It seems to dry at first but keep mixing it, squishing the flour and and butter between your fingers. It will take a few minutes for a dough ball will form.

4. Wrap the dough ball with plastic wrap and put in the fridge for 1 hour or overnight.

5. On a lightly (rice) floured surface roll out the dough, half at a time. If it breaks just press it back together with your fingers. It’s important to keep the dough cold. It’s much harder to work with if it gets warm, so return it to the fridge as often as possible. Use a large round cookie cutter or a large cup to cut out circles.

6. Place the dough circles into the bottom of un-greased muffin tin.

7. Return to refrigerator for another 15-20 minutes.

8. Pre heat oven to 300 F. Bake for 15 – 20 minutes. Leave in the pan and let it cool completely.

9. In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice. In a separate bowl whip the whipping cream and icing sugar until firm. Fold the whipped cream into the cream cheese mixture, until well combined. Place into the fridge for 15 minutes.

10. Fill each of the shortbread cups with 2 Tbsp of blueberry pie filling. Then cover with a small mound of the cheesecake filling.  Place into the refrigerator for 2- 3 hours.

11. Garnish with blueberries and mint or basil leaves.

This Recipe makes 24 Gluten Free Blueberry Cheesecake Tarts.

Gluten Free Blueberry Cheesecake Tarts

If you liked this recipe for Gluten Free Blueberry Cheesecake Tarts, you may also these recipes:

Baked Apple Fritters Gluten Free

Gluten Free Baked Apple Fritters

Baked Apple Pie rice Paper Rolls

Baked Apple Pie Rice Paper Rolls 

Cheesy Gluten Free Pizza Buns

Cheesy Gluten Free Pizza Buns 

Gluten Free Perogies 

Gluten Free Perogies 

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Gluten Free Blueberry Cheesecake Tarts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24 tarts
Ingredients
  • For the Cheesecake –
  • 1 Package (8 oz.) Cream Cheese
  • 1 Can Sweetened Condensed Milk
  • ⅓ Cup Lemon Juice
  • 1 Cup Whipping Cream
  • 2 Tbsp Icing Sugar
  • 1 Can Blueberry Pie Filling
  • For the Tarts –
  • ¾ Cup Butter
  • 1 Cup Rice Flour
  • ½ Cup Icing Sugar
  • ½ Cup Potato Starch ( or Corn or Tapioca Starch)
Instructions
  1. In a large mixing bowl, cut the butter into small pieces.
  2. Add the rice flour, icing sugar and potato starch to the butter.
  3. Mix together with your hands. It seems to dry at first but keep mixing it, squishing the flour and and butter between your fingers. It will take a few minutes for a dough ball will form.
  4. Wrap the dough ball with plastic wrap and put in the fridge for 1 hour or overnight.
  5. On a lightly (rice) floured surface roll out the dough, half at a time. If it breaks just press it back together with your fingers. It's important to keep the dough cold. It's much harder to work with if it gets warm, so return it to the fridge as often as possible. Use a large round cookie cutter or a large cup to cut out circles.
  6. Place the dough circles into the bottom of un-greased muffin tin.
  7. Return to refrigerator for another 15-20 minutes.
  8. Pre heat oven to 300 F. Bake for 15 - 20 minutes. Leave in the pan and let it cool completely.
  9. In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice. In a separate bowl whip the whipping cream and icing sugar until firm. Fold the whipped cream into the cream cheese mixture, until well combined. Place into the fridge for 15 minutes.
  10. Fill each of the shortbread cups with 2 Tbsp of blueberry pie filling. Then cover with a small mound of the cheesecake filling. Place into the refrigerator for 2- 3 hours.
  11. Garnish with blueberries and mint or basil leaves.
  12. This Recipe makes 24 Gluten Free Blueberry Cheesecake Tarts.

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