Berry Cheesecake Tart w/ Butter Pecan Cookie Crust - Festive & Delicious

Berry Cheesecake Tart w/ Butter Pecan Cookie Crust - Festive & Delicious

Here's a re-post of one of my favorite dessert recipes that I created a few years ago with Fourth of July celebrations in mind. I have to tell is one of my favorite dessert recipes that I've created. There are a couple of others that rank up there close...but this one is REALLY...REALLY good! 

It's decorated in festive red, white and blue, but you can design yours however you'd like and use whatever fruits that are your favorite. I used sliced strawberries and fresh blueberries on mine. It is AMAZING...and you are going to love this recipe. It is simple to make. The only baking involved is the 20 to 22 minutes it takes to bake the "butter pecan cookie crust." Trust me, it's worth turning on the oven in July for this one! It has an unbelievable no-bake cheesecake topping and then it's topped with fresh sliced strawberries, fresh blueberries and whipped cream. I sweetened the cookie crust base and the cheesecake topping with Swerve (my favorite non-sugar sweetener) but you can substitute your favorite sweetener if you like. I swear that you would never EVER know that this dessert has no added sugar. Trust could fool all the skeptics with this one! Check out the photos and recipe below. Enjoy!

Behind the Scenes...

Crust before baking

Crust after baking

Cheesecake topping has been spread on the cooled cookie crust

This is the pan I appropriate that it's a "USA Pan" to make a Fourth of July dessert!  If you haven't tried these baking pans will love them. I've been using their loaf pan for a while now and picked this jelly roll pan up and absolutely love it.  I liked it so much I went back and bought a 5-piece set, too. They sell these on Amazon (below)...but if you have a Bed Bath & Beyond nearby, you can get them at a great price and even better if you use their 20% coupon that comes out all the time!


  • 2 cups blanched almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder (preferably aluminum free)
  • 1/2 to 3/4 cup Swerve Sweetener, or preferred granular sweetener
  • 1/4 cup butter, softened (1/2 stick)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pecan meal
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla extract
Read the whole recipe on Gourmet Girl Cooks