Go Back
Print

Dairy & Gluten Free Easy Berry Cheescake Tarts

Course Dessert
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12
Author Domenique Trupia

Equipment

  • 2 Muffin trays *Tip I used Caraway brand muffin tin so it doesn't require any oil or butter to remove the puff pastry from the tray it just slides out
  • 1 Mixing bowl

Ingredients

Puff Pastry

  • 2 Sheets Dairy and gluten free puff pastry, Sweet Loren's Brand or any brand you prefer

Dairy Free Cheesecake Filling

  • 1 C Dairy free greek style yogurt- I used Cocojune plain
  • 2 tbsp Tapioca starch, cornstarch or arrowroot starch
  • 1 Egg
  • 2 tbsp Pure maple syrup
  • 1 tsp Pure vanilla extract
  • 1 pinch Salt

Berries

  • 1/2 C Raspberries Or any berry you choose as long as they're fresh not frozen
  • 1/2 C Blackberries
  • 1/2 C Blueberries

Optional toppings

  • Coconut whipped cream
  • Cinnamon

Instructions

  • Preheat oven to 400F. Remove your puff pastry from the freezer and allow to come up to room temperature. Be sure to unwrap it completely so this step takes only 10-15 min. You can also refrigerator the dough the morning you want to serve these to make it even quicker
  • In a mixing bowl combine, yogurt, cornstarch, egg, maple syrup, vanilla and salt until completely smooth.
  • Lay the two sheets of puff pastry over the first tray leaving enough room for the dough to stretch and sink into the cups. You don't want it to be too tight. Use the bottom of the second tray to push the dough gently into the cups
  • Using a knife or jar cut circle around the muffin edges. Remove the excess dough
  • Fill each muffin cup with about 1 tbsp of the cheesecake mixture
  • Add about 1 tbsp of fruit to each muffin cup (4-5 raspberries, 2 blackberries, 10 blueberries)
  • Bake for 18 minutes or until the edges of the puff pastry are lightly browned
  • Cool on a cooling rack or cutting board for 10 minute before removing from the pan
  • Optional: Once completely cooled top with coconut whipped cream, cinnamon and extra fruit