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Berry Cream Cheese Tart

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Cook Time 35 minutes
Total Time 35 minutes
Course All Recipes, Dessert
Cuisine All
Servings 12
Calories 184 kcal



  • 1/4 cup almond meal
  • 1 tbs Splenda brown sugar
  • 2/3 cup walnut pieces
  • 1/4 tsp salt
  • 1 tsp coconut oil melted
  • 1 egg white
  • 1 tbs water


  • 8 oz fat free cream cheese room temp
  • 2/3 cup half and half
  • 1/2 cup C&H light sugar (sugar-stevia blend found at most grocery stores)
  • 3 eggs
  • 1/2 tsp vanilla
  • 3 tbs lemon juice
  • zest of one lemon
  • 4 oz blueberries
  • 4 oz raspberries
  • 4 oz blackberries


  • Preheat the oven to 350 degrees F.
  • In a food processor, pulse the almond meal, brown sugar, walnuts, salt and coconut oil until the mixture is finely processed.
  • Press evenly into a 9-inch tart dish.
  • Mix the egg white and water together and lightly brush the crust with it.
  • Bake for 15-18 minutes or until golden brown.
  • Remove from the oven, cool slightly, and place in the freezer for 15 minutes.
  • Reduce the oven heat to 325 degrees F.
  • For the filling, beat the cream cheese until smooth.
  • Add the light sugar and mix until thoroughly combined.
  • Mix in eggs, one egg at a time.
  • Slowly add the half and half, vanilla, lemon juice and lemon zest and mix until well incorporated.
  • Pour into the prepared crust and bake for 30-35 minutes, or until it doesn't move hardly at all when you gently shake the dish.
  • Cool completely in the refrigerator.
  • Top with berries when ready to serve.



Calories: 184kcalCarbohydrates: 15gProtein: 6gFat: 13gSodium: 207mgFiber: 1g
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