Gluten Free Cheesecake Tarts Recipe

by Carol Kicinski on September 2, 2018

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Fancy enough for tea with Mom or casual enough for a summer barbecue, these personal-sized (or couple-sized) treats consist of a creamy lemony filling with crunchy graham cracker crust and fresh berries and mint on top. In fact, if you want to take a step out of the ordinary this Labor Day, this lovely Gluten Free Cheesecake Tarts recipe is the way to do a fun and easy dessert!

Start with a simple gluten-free graham cracker crust and fill them up with a cream cheese filling with a special ingredient that gives these a boost of nutrition – NeoCell Super Collagen Powder.

Collagen is great for people of all ages, but is particularly important for those over the age of 25, as our bodies stop producing collagen and that begins to show with signs of aging – wrinkles, joint pain, etc. Collagen supplements help that and can be incorporated into recipes flawlessly, like this cheesecake tarts recipe.

These can be made a day ahead, so they are perfect for entertaining guests. You can top them with any fresh berries of your choice – perhaps use what’s in season or on sale at your local market.


Gluten-Free Cheesecake Tarts Recipe

Gluten Free Cheesecake Tarts


For the crust:

Gluten-free nonstick cooking spray
2½ cups gluten-free graham cracker crumbs
6 tablespoons melted butter

For the filling:

8 ounces cream cheese, at room temperature
¼ cup granulated sugar
6 tablespoons NeoCell Super Collagen Powder
1 lemon, zest finely grated and juiced
2 cups heavy cream

For the topping:

Fresh berries
Mint sprigs


Preheat the oven to 350 degrees.

Spray 6 (4-inch) tart pans with removable bottoms with cooking spray or a 9-inch pie pan with cooking spray. Combine graham cracker crumbs and melted butter in a mixing bowl and mix until fully combined. Press the mixture firmly into the tart pans. Bake for 10 minutes or until golden brown. Let cool.

In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese, sugar, and collagen until smooth. Add the lemon juice and zest and mix well.

In a clean bowl, whip the cream using the whisk attachment until stiff peaks form. Take a big scoop of the whipped cream and stir it into the cream cheese mixture to lighten it up and then gently fold in the rest of the cream cheese mixture. Spoon into cooled tart crusts. Cover lightly with plastic wrap and refrigerate for at least 4 hours. Can be made 1 day ahead.

Before serving, top with berries and mint sprigs.


Serves 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert

{ 4 comments… read them below or add one }

dave laird September 3, 2018 at 9:55 am

can eggs sub for collagen?


Carol Kicinski September 4, 2018 at 10:23 am

Hi Dave,

If you prefer not to use collagen, you can just leave it out without any additional substitution.
Hope you enjoy!



Norah Chinneck September 3, 2018 at 10:32 am

Where can I buy Graham crackers and Neo-Cell Super Collagen Powder in England? We don’t have an American store near us that I am aware of. I live near Canterbury and Folkestone in Kent, S-East England.


Carol Kicinski September 4, 2018 at 10:15 am

Hi Norah,

I don’t know about any particular retail stores in England that might carry these products, but I do know that Neocell and a few brands of gluten-free graham crackers (Kinnikinnick and Schar) are available on Amazon’s UK website. Schar has good distribution throughout Europe, so you might be able to find some graham crackers in that brand at local grocery stores. I hope this helps!



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