Gluten Free Cheesecake Tarts Recipe
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 nonstick cooking spray
- 2½ cups gluten-free graham cracker crumbs
- 6 tablespoons melted butter
- 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
- 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.
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