Gluten Free Blueberry Cream Cheese Tart

This is a great recipe. The flavour of the nut crust, the cream cheese layer, and the homemade blueberry sauce is AMAZING! I do think I would do 1 1/2 times the crust though, for the pan that I used, so that it would be a little thicker. I also think I would up the cornstarch by 1 or 2 Tbsp so that it would set up faster (we only had 1 hour to complete the recipes for the Real Women of Philadelphia contest). But, considering my first time making it was when I was filming it, I think it turned out really well. And anyway, I can never make the same recipe twice, without ANY changes. I’m always tweaking and trying to improve it. Now you know what I would do next time, so you can either do it as written, or take these suggestions and try to improve upon it. :)

Gluten-free Blueberry Cream Cheese Tart with a naturally gluten-free Nut Crust | The Baking Beauties
4 more sleeps until the final two dessert finalists are announced. Yes, I’m still hoping, wishing and praying for a trip to Toronto to join the 15 other ladies for a cook-off. It would be something so out of the ordinary for me, I think it would be a fantastic experience. Plus, how good would that look on a resume, huh? I think it would perk it up a bit. :)

This Gluten Free Blueberry Cream Cheese Tart is naturally gluten-free and filled with wonderful flavours. You ‘can’ use a bought pie filling instead of the blueberry sauce, but I don’t think it would taste as good. The cream cheese layer in this tart is so light, and so creamy, and it pairs perfectly with the homemade blueberry sauce.

Gluten Free Blueberry Cream Cheese Tart
Serves: 10
You 'can' use a bought pie filling instead of the blueberry sauce, but I don't think it would taste as good. The cream cheese layer in this tart is so light, and so creamy, and it pairs perfectly with the homemade blueberry sauce.
  • 2 cups chopped pecans
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 2 cups blueberries (defrosted if frozen)
  • 1/2 teaspoon almond extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dream Whip powder
  • 1/4 cup heavy whipping cream
  • 2 tablespoons toasted almond slivers
  • 2 tablespoons toasted coconut
  • 2 tablespoons melted white chocolate
  1. Preheat oven to 350 degrees F.
  2. In a food processor, pulse the chopped pecans until they are about the size of a lentil. Add the brown sugar and 1 tsp cinnamon. Pulse again until well blended. While the food processor is running, pour the melted butter into the mixer, and run until the mixture is all wet and well blended.
  3. Press mixture into the bottom and up the sides of a 6x10-inch tart pan (or an 8" pie plate). Bake in preheated oven for 10-12 minutes. Cool for 10 minutes in the fridge.
  4. In a small saucepan, stir to combine 1/2 cup white sugar and cornstarch. Add the water, and bring to a boil. Add the blueberries, and over medium heat, while stirring, let the mixture boil until thickened. Stir in the almond extract. Transfer to another bowl and place in the fridge to chill, stirring occasionally.
  5. In a large mixing bowl, using a hand mixer, beat the softened cream cheese, 1/4 cup granulated sugar, lemon juice, Dream Whip powder and heavy cream until smooth and creamy.
  6. Once the tart shell is cooled, carefully spread the cream cheese mixture evenly over the bottom of the tart.
  7. Top the cream cheese layer with the cooled blueberry sauce.
  8. Sprinkle the top with toasted almond slivers, toasted coconut, and drizzle with melted white chocolate. (Optional)
  9. Refrigerate for another 30 minutes. Carefully remove from tart pan, and place on serving tray. Slice, serve and enjoy.



  1. Sue J. says

    I was just writing my sister about going to pick fresh blueberries before our trip to the beach. This would be a wonderful dish to make there. Thank you!!

  2. Carolyn says

    Jeanine, it looks amazing! Good luck with the contest. For what it's worth, I thnk you are a shue in!

  3. charlotte mgcc says

    Jeanine, I am increasing impressed at you ability to come up with beautiful and creative ideas for this contest. If you don't win, I don't know what else they could possibly be looking for. I wish you much success in what you are trying to achieve and I hope you are one of the finalists.
    Good luck with everything. I have referred you to many people who are following a gluten free diet. I think your is one of the best out there!! Hands down.

  4. ~ Lyndsay The Kitchen Witch says

    Jeanine, this is a recipe I will definitely be making – AMAZING! I love blueberries. I am hoping, and sending good TOWANDA that we get to meet in TO.


  5. betty r says

    Oh so many great recipes, Jeanine..those cinnamon buns you made smelled heavenly but I resisted and never had a bite..I shall not be so generous next time and will sample!! lol
    Hope you are one of the dessert've got my vote!!

  6. Anonymous says

    I just picked up a 5 lb box of saskatoon berries at the farmers market. Will try this recipe using saskatoons!

  7. Jeanine - The Baking Beauties says

    @betty r, Betty, you were able to resist cinnamon buns…I knew you were a strong woman, but Wow! Good for you! 😉

  8. Laurel says

    Hi, Jeanine: I realize this is an old recipe but I’ve been studying it trying to decide if I could adapt it to the vegan ingredients I’ve got on hand. I may have missed it but I don’t see where ingredients 5 and 6 (whipping cream and water) come into play?

    Thanks for always having the most outstanding ideas.

    • says

      Ack! I believe that those sneaked their way in there when I copied & pasted this from the contest entry that I had filled out. 😛 So sorry for that, Laurel! Good catch! :)

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