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The Summer Party Season
I feel like the entire Summer season from Memorial Day through Labor Day should be celebrated with everything red, white and blue. I usually hit several parties during the summer months and this low carb Red White and Blue Cheesecake Tart is always a huge hit.
There’s nothing more festive at a Summer party than a colorful berry dessert. I love that I can whip this one together with minimal ingredients and very little baking. Not only is it pretty, but delicious and low carb.
Dessert for Every Summer Party
I even served this for a Father’s Day BBQ. My father is not a full on keto person and not always a huge fan of low carb desserts, but this time he had TWO pieces of my Red White and Blue Cheesecake Tart. And he took a third piece home with him.
The season starts with Mother’s Day and a lovely LEMON version of this Cheesecake Tart for my mom. Then we have Memorial Day weekend as a celebration and remembrance of our troops and the sacrifice they made with their lives for our country and our freedom.
Red White and Blue Cheesecake
After that we have Father’s Day and the holy grail of Patriotism, 4th of July to celebrate. Of course we have 5 family birthdays to celebrate in July and August. The Red White and Blue Cheesecake Tart makes a presence front and center at all these parties.
We round out the Summer season with a big bash over Labor Day weekend. The dominant colors in my house and my kitchen from May through September are red, white and blue and we are have to make dessert that color, too!
Minimal baking, some chilling
No one really wants to do a whole lot of baking in the Summer time. When the sun is out and the ocean is calling the last thing we want is to be heating up the house and tied to the oven.
The crust just needs 12-15 minutes to toast all the ingredients together and give us a cookie feel. The rest of the time for these Red White and Blue Cheesecake Bars is chill time. It’s best to chill the whole tart for at least an hour but up to 4 hours or more.
Dry the Berries & Spacing
I have found it best to make sure that your berries are wash and FULLY DRY before you place them on your cheesecake layer. You really don’t want the colors of the strawberries or the water droplets to pool on your white cheesecake filling.
And while we are at it, because the Red White and Blue Cheesecake Tart is such a pretty dessert, keep in mind where you are placing the berries. You want the berries to line up with where your knife is going to slice through the tart. This dessert tastes all the same, but looks prettier when the berries aren’t smashed into the cheesecake layer.
The Tart Pan
A simple word about the tart pan, because it’s not a usual size that you would have for this Red White and Blue Cheesecake Tart. You don’t have to use the 8×11″ tart pan size. You can really use any size you want. The usual casserole dish is 9×13″ and is perfectly fine to use.
Just know that your crust and filling will be stretched thin to fit every side and corner of this larger sized dish. You could simply increase the amounts of the ingredients to 1 1/2 the amounts listed above. Of course you would have to adjust your nutritional count as well.
Other Red White and Blue Cheesecake options
I also change it up a bit and I like to make my Strawberry Cheesecake Cups. They are fun and no bake as well. These little delights are also lower carb because there’s no crust. Not only are they pretty easy, but they are also lower carb count because they have no crust. Almond flour is low carb, but not carb free.
- 8 oz cream cheese softened
- 1 ½ cup heavy cream
- ½ cup Lakanto Monkfruit Sweetener
- 1 tbsp lemon juice
- 1 tsp vanilla
- ½ cup blueberries
- 1 cup strawberries
Preheat oven to 350* and prepare 8”x11” tart pan with either oil spray or parchment paper.
In microwave safe bowl melt butter in 30 second increments until melted. Add almond flour, psyllium husk, baking powder, and salt. Mix together all ingredients with the melted butter until thoroughly mixed and slightly crumbly.
Press crust mixture into tart pan making sure to go all up the sides to create a well for your cheesecake mixture. Press crust evenly and firmly into you pan.
Place crust in center of 350* oven and bake for 15mins. Remove from oven when edges start to fully brown. Cool completely on the counter or in the fridge.
Using a hand mixer or a stand mixer with a wire whisk attachment and in a clean bowl whip the heavy cream for about 3 minutes. When the cream starts to thicken add the softened cream cheese, sweetener, lemon juice and vanilla.
Wash, dry and slice strawberries and blueberries to your liking. Set aside the berries.
Whisk together the cheesecake filling for another several minutes until all ingredients are creamed together and thick.
Spoon the cheesecake filling into the cooled crust and tart pan. Smooth the top of the filling to be beautiful and even with the top of the edges of the crust.
Line top of cheesecake filling with DRY berries how ever best and in a decorative style you like. Keep in mind the placement of your berries and where you will be slicing the tart. (You don’t want the berries to go splat into the cheesecake filling when it’s time to cut the dessert.
Cover gently and chill for at least one hour and up to overnight. Keep chilled or in a cool place until ready to serve. Slice and serve.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.