More Great Recipes: Cheesecake

The Pure Pantry’s Gluten Free Dairy Free Berry Cheesecake Tartlets

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Serves 12 | Prep Time 30 | Cook Time 15

Why I Love This Recipe

I got this recipe from Elizabeth Kaplan from The Pure Pantry.

This was Recipe #6 in the "Gluten Free Baking With KitchenAid" event.

These Berry Tarlets are a fantastic example of her incredible recipes. She utilizes her sugar cookie mix and whips up a light creamy filling topped with juicy fresh berries to make a delicious refreshing dessert that everyone can enjoy. These little berry tarts are SCRUMDIDILYUMPTIOUS!

Check out Elizabeth Kaplan and The Pure Pantry for more fantastic gluten free products and recipes.

Grab a copy of her book, Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes for Healthy, Delicious Meals.

Ingredients You'll Need

Sugar Cookie Crust:
1 package Organic Sugar Cookie Mix from The Pure Pantry website
1/2 cup Earth Balance or vegan buttery spread, cut into small pieces
1/4 cup organic, non-hydrogenated shortening, such as Spectrum
1 egg
1 tsp cold water (or more if needed)
Filling Ingredients:
1 8 ounce package Tofutti Cream Cheese
1/2 cup raw agave nectar
1 egg or egg substitute, such as 1 tsp Ener-G Foods Egg Replacer mixed with 2 Tbsp water
1 tsp vanilla
2 pints fresh raspberries, blackberries, or blueberries



Preheat oven to 180 / 350˚F.

Prepare pastry crust by placing sugar cookie mix, vegan buttery spread, and shortening into a large mixing bowl.

Blend with pastry blender or fork until mixture is in pea sized bits.

Add egg and water and blend with pastry blender until dough comes together.

Using your hands, pat dough into a flat disk. Cover with waxed paper and place in refrigerator for 30 minutes.

In the stand mixer bowl, beat cream cheese until soft.

Add agave nectar, egg (or egg substitute) and vanilla and beat on low until combined.

Remove pastry dough from refrigerator.

Prepare a work surface by placing a large sheet of parchment paper or waxed paper down and lightly dust it with rice flour or corn starch. Dust rolling pin with rice flour or cornstarch as well.

Roll out dough to 1/4 inch thickness.

Place individual tartlet pans upside down on top of dough and push down. Create 12 tartlets cuts outs. If you have just a few little tartlet pans, you can prepare a few at a time.

With a metal spatula, lift cut out dough up and place in tartlet pan. Press dough down firmly and evenly throughout pan with your fingers.

Poke holes in each pastry with a fork so surface has tiny holes throughout.

Place pans on cookie sheet.

Bake for 5 minutes.

Remove from oven and cool 5-7 minutes.

Meanwhile wash berries and drain in colander.

Fill tarlets with 1/4 cup cream cheese filling.

Return to oven on middle rack and back for 12 minutes.

Remove from oven and cool completely.

Place berries on top of tartlet and dust with powdered sugar. YUMMO!

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