Easy Gluten-Free Tart with Cream Cheese Filling and Fresh Berries
This easy gluten-free tart recipe is a celebration of summer. With a buttery almond-graham cracker crust, a silky cream cheese filling, and a crown of juicy berries, it’s an elegant dessert that tastes even better than it looks. And here’s the best part? It skips the usual pastry fuss—no gelatin, no rolling pin, no pastry cream, and zero stress.
What Is a Gluten-Free Tart?
A gluten-free tart is a dessert made with a crust that contains no wheat flour. This version uses almonds and gluten-free graham crackers to create a crumbly, buttery base, filled with a no-bake cream cheese filling and topped with fresh fruit.
Why You'll Love This Gluten-Free Tart
I first made a version of this tart back in college with graham crackers, cream cheese, and strawberries. It wasn’t fancy—just me glowing with pride as I slid the tart out of its ring. This version brings that nostalgic joy into a more polished recipe, with better texture, balanced sweetness, and a creamy filling that still slices clean and holds its shape.
Unlike traditional tarts that rely on pastry dough or cooked custards, this one features a gluten-free tart crust made from simple ingredients—just graham cracker crumbs, sliced almonds, butter, sugar, and cinnamon. It's pressed straight into a non-stick tart pan, baked until lightly golden brown, and filled with a tangy, vanilla-flavored cream cheese mixture.
It’s one of my favorite gluten-free options for a special occasion like a summer dinner party, the Fourth of July, or Mother's Day. The great thing is that it’s also easy enough to throw together midweek with pantry staples.
Want more fruity favorites? Try this Strawberry Galette or these Hazelnut Peach Crisps next.
Nicki's Tip: This tart is perfectly imperfect and that's the beauty of it! Here are a few reasons why I absolutely love this recipe:
- No rolling pin or chilling required, just press the crust into the pan
- The filling is tangy and light, not overly sweet or dense
- The tart looks bakery-worthy, but comes together with minimal effort
- Great for seasonal fruit and festive occasions
If you prefer, you can use this blind baked pie crust.
Ingredients You'll Need
- Sliced almonds: Toasted and ground to add texture and flavor to the crust.
- Graham cracker crumbs: Use gluten-free or regular; they form the crisp base of this tart crust.
- Butter: Melted and slightly cooled; it binds the crust.
- Sugar: A touch of sweetness in both the crust and filling.
- Ground cinnamon: Optional but adds warmth and depth to the crust.
- Cream cheese: Softened for a smooth tart filling—use full-fat for best results.
- Crème fraîche: Lightens the cream cheese for a silkier texture.
- Vanilla bean or extract: Adds aroma and complexity to the filling.
- Almond extract: A little goes a long way in enhancing the berry and cream flavors.
- Fresh berries: Strawberries and blueberries work beautifully here, but any fresh fruit that holds its shape will do.
- Apricot jam: Brushed over the berries for that glistening, bakery-style finish.
How to Make This Gluten-Free Tart
Step 1: Preheat your oven to 350˚F. Toast the almonds until lightly golden and fragrant, about 5 minutes. Let cool. Pulse in a food processor until small pieces are formed. Do the same with the graham crackers.
Step 2: In a large mixing bowl, combine the dry ingredients: ground almonds, graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Press into a 9-inch tart tin with a removable bottom. Bake 8–10 minutes, until golden. Cool on a wire rack (or chill in the fridge for speed).
Step 3: In another bowl, beat the cream cheese, crème fraîche, sugar, salt, and vanilla extract until smooth.
Step 4: Spread the tart filling into the cooled crust using an offset spatula.
Step 5: Arrange fresh berries over the filling. Heat the jam gently, then brush it over the fruit for a glossy finish.
Step 6: Chill the tart until ready to serve—at least 1 hour, or up to 24 hours for best results.
Firsthand Tips from My Kitchen
- I tested this tart with Pamela’s gluten-free graham crackers, which have a great flavor and texture. Use a different brand if you prefer.
- The crust presses in easily, but I like to use the bottom of a measuring cup to smooth it evenly (your hands work too!). No rolling pin needed!
- Make sure your berries are fully dry before arranging them. I once skipped that step and ended up with a soggy layer on top of the filling.
- You can also use regular graham crackers (instead of gluten-free) if preferred.
Serving Suggestions
Serve the tart chilled, either on its own or with a mint spring or even small dollop of whipped cream. A few crushed pistachios or almonds adds a pretty touch if you’re entertaining. This is one of the easiest gluten free fruit tarts to customize—try raspberries, blackberries, or sliced kiwi for variety.
Storage Tips
- The crust can be made 1 day ahead and stored wrapped in plastic wrap at room temperature.
- The full tart can be covered and refrigerated for up to 1 day.
- Leftovers keep well for 2 days in the fridge, though the crust will soften slightly.
Recipe FAQs
Fresh berries are ideal—they’re firm, flavorful, and don’t release too much liquid. Stick to strawberries, blueberries, raspberries, or blackberries.
Use a 9-inch pie plate or an 8-inch square pan. Just press the crust about halfway up the sides.
This one uses ground almonds and graham crackers—just blitz and stir with melted butter and a pinch of sugar and cinnamon. It’s a sturdy, crumbly crust that holds its shape beautifully.
Yes! Assemble it up to 24 hours in advance and chill until ready to serve. Add the jam glaze just before serving for the best shine.
P.S. More Gluten Free Desserts:
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Get the Recipe!
Easy Gluten Free Berry Tart
Ingredients
For the Crust
- ⅔ cup sliced almonds
- 4 ounces (227g) graham crackers (gluten-free or regular) or 1 cup graham cracker crumbs
- 2 tablespoons sugar
- ⅛ teaspoon ground cinnamon
- 4 tablespoons melted butter
- Cooking spray (or oil) for the pan
Filling
- ⅔ cup (144g / 5oz) cream cheese, at room temperature
- ¼ cup (52g) sugar
- 1 teaspoon vanilla paste or the seeds from ½ vanilla bean
- ¼ teaspoon almond extract
- Pinch salt
- ⅓ cup (82g) crème fraiche
Fruit Topping
- Assorted fruits such as: halved strawberries, blueberries, blackberries, sliced kiwi, and/or raspberries
- 2 tablespoons apricot jam
Instructions
Make the graham cracker almond crust
- Preheat the oven to 350˚F (175˚C).
- Spread the almonds on a baking sheet and toast, stirring once or twice, until light golden and fragrant, about 5 minutes. Transfer the nuts to a food processor (leave the oven on), and let cool slightly. Process until coarsely ground. Break up the graham crackers and add them to the food processor along with the sugar and cinnamon. Process until finely ground. Add the melted butter and pulse until the mixture is damp.
- Spray a 9-inch round tart pan with a removable bottom with cooking spray. Press the crust into the bottom and up the sides of the pan (it’s okay if the crust doesn’t go all the way to the top). Bake until lightly browned, about 8-10 minutes. Transfer to a rack and let cool (you can pop it in the fridge to cool it faster). Do Ahead: Once cooled, the crust can be lightly covered and stored at room temperature for up to one day.
Make the filling
- In a medium bowl, beat the cream cheese (using hand beaters) until smooth. Add the sugar, vanilla paste, almond extract, and a pinch of salt. Beat until smooth. Add the crème fraiche and beat until creamy and smooth.
- Scrape the filling into the tart shell and spread in an even layer. Arrange the fruit over top in any design that pleases you (or simply pile it right on top!).
- Thin the apricot jam with about 1 teaspoon of water and microwave it (or heat on the stovetop) until runny. Let it cool, then carefully brush the glaze (or tap it) over the fruit (try not to get it on the filling). Refrigerate the tart for at least 1 hour, or up to 1 day.
- Remove the tart from the pan, cut it into slices, and serve.
- Do Ahead: The tart can be made 1 day before serving.
Notes
- To make the graham cracker crumbs, simply blitz graham crackers (regular or gluten-free) in a food processor until finely ground.
- The crust can be made up to 1 day in advance. Cover and store it at room temperature. The finished tart is best the day it's made, but it can be covered and refrigerated for up to 1 day.
- The tart can also be made in an 8-inch square pan or 9-inch pie plate.
- A vanilla bean is a bit of an extravagance, but the flavor is unparalleled, especially in a dessert as simple as this one. However, you can go for vanilla paste or extract instead!
- You can use any berries you like to decorate the top. If using strawberries, try to buy ones that are evenly sized. Also, make sure the berries are completely dry before arranging them on the tart.
- While I usually include weight measurements in my recipes, this recipe is so simple that I didn’t even add them (you can literally eyeball everything and it will be okay!).
- A 9-inch tart pan with a removable bottom makes for a pretty presentation, and I love how easy it is to slide the tart out of the ring.
- A small off-set spatula makes it easy to spread the cream cheese into the crust. It’s also a great tool for getting muffins out of tins, frosting muffins and cakes, and spreading Nutella on toast (enough said).
- A long, thin utility knife is my tool of choice for slicing the tart. It’s a great everyday knife to have on hand. I call it my “lunch knife” because it’s what I pull out at lunchtime to slice up tomatoes for sandwiches or vegetables for salads.
- A thin pie server takes the stress out of getting perfect slices. You can also simply use a large off-set spatula.
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