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Mini Gluten Free Fruit-Topped Cheesecakes

These are simple, with a no-bake cheesecake, and a roasted pecan crust, topped with your favorite late summer fruit
Prep Time40 minutes
Cook Time20 minutes
Cooling time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: butter pecan, cheesecake, fruit, gluten free, no bake, pecan crust, tart, tarts
Servings: 4 tarts
Calories: 500kcal
Author: Amelia Farber

Equipment

  • Four 4-inch tart shells
  • Small saucepan

Ingredients

For the pecan crust:

  • 1 Cup finely ground roasted pecans instructions below
  • 1 Cup blanched almond flour
  • 1/8 tsp salt
  • 3 Tbsp white sugar
  • 8 Tbsp melted salted butter

For the cheesecake filling:

  • 1/4 Cup white sugar
  • 2 large eggs
  • 1/8 tsp salt
  • 1/2 Cup milk
  • 1/2 Cup cream
  • 1/4 Cup corn starch
  • 2 Tbsp sour cream
  • 1 8 oz pack cream cheese room temperature
  • 1 tsp vanilla extract
  • 1 tsp balsamic vinegar
  • 1/8 tsp lemon zest

For the topping:

  • sliced fruit (figs, strawberries, oranges, blueberries, raspberries, etc)

Instructions

To make the crust:

  • First, preheat the oven to 350° Fahrenheit, and line a cookie sheet with parchment paper. Spread raw pecans on sheet and roast for 10-12 minutes or until nutty-smelling and slightly darker. Let cool completely before grinding for the crust. Once cool, blitz up nuts until they're a fine flour.
  • Lower oven temp to 325° F and lightly spray your four 4-inch tart pans with cooking spray. In a medium bowl, combine all of your crust ingredients and stir to combine - it should look like wet sand. Press crust dough into your four tart pans, making sure to press firmly along the sides to ensure a thick enough crust to hold the filling. Bake tart shells for 20-22 minutes or until golden brown, then remove and let cool completely before filling.

To make the cheesecake filling:

  • While crusts are cooling, make the filling. In a small saucepan, combine the sugar, egg, milk, cream, salt, and corn starch and simmer, stirring constantly, until smooth. Continue to simmer on low for 10-15 minutes until much thicker and totally smooth. Remove from heat and stir in the sour cream, cream cheese, balsamic vinegar, lemon zest, and vanilla until cream cheese melts (I recommend whisking to ensure every bit of cream cheese is combined). Let the filling chill, covered with plastic wrap, in the fridge for at least 30 minutes before filling tarts.
  • Once filling is chilled, spoon into tart shells to the edge, and smooth with a spoon. Then, decorate with sliced fruit! Filling will not set completely, but will become firmer if chilled for longer. Release tarts from tart pans while the crust is still room temp (otherwise the crust will harden and stick to the pan). Then serve!