• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Officially Gluten Free logo

  • Home
  • Recipes
    • Recipe Index
    • Recipe List
    • Keto Recipe List
  • Articles
  • About Me
  • Contact
  • Privacy Policy

Gluten Free Blueberry Cheesecake Tarts

November 18, 2017 by officially gluten free Leave a Comment

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.

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

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.

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

Gluten Free Blueberry Cheesecake Tarts

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Gluten Free Blueberry Cheesecake Tarts. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

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.”

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.

Recipe 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.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>>Click Here To Pin This Recipe<<

Gluten Free Blueberry Cheesecake Tarts

More Easy Gluten Free Recipes:

If you Love this Gluten Free Blueberry Cheesecake Tarts Recipe, check out some of my other Gluten Free Recipes Here:

  • Cookie Cutter Tortilla Chips
  • Easy Gluten Free Pumpkin Pie
  • Gluten Free Perogies
  • Low Carb Pumpkin Cinnamon Rolls 

 

Follow OGF On Facebook, Pinterest & Instagram

Gluten Free Blueberry Cheesecake Tarts

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

 

Gluten Free Blueberry Cheesecake Tarts
 
Save Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Author: Lyndsay Baker
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.
3.5.3228

Still Hungry?

Filed Under: Gluten Free, Recipes Tagged With: baking, delicious, Desserts, easy, Gluten Free, sweets, wheat free

« Cheesy Gluten Free Pizza Buns
Gluten Free Gingerbread Cookies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

Looking For Something?

Recent Posts

  • Salted Caramel Turtle Bark
  • Pineapple Fluff
  • White Chocolate Cherry Fudge
  • Smashed Sweet Potatoes
  • Mexican Street Corn Casserole

Don't Miss A Recipe!

Subscribe To Officially Gluten Free

Meet Lyndsay Baker

Lyndsay Baker

Officially Gluten Free Recipes

GF & Keto Recipe Index

Chocolate Pretzel Toffee Recipe

Chocolate Pretzel Toffee Recipe

White Chocolate Cherry Fudge

White Chocolate Cherry Fudge

Copyright © 2023 Officially Gluten Free on the Foodie Pro Theme