Red, White and Blue Cheesecake Tart

Red, White and Blue Cheesecake Tart

With very little baking involved you can whip this fun and low carb Red, White and Blue Cheesecake Tart for your Summer party in no time.

Course Dessert

Cuisine American, Holiday

Keyword almond crust, cheesecake, keto dessert, Low Carb Dessert

Prep Time 15

Cook Time 15

Chill Time 4

Total Time 4 30

Servings

Calories 243kcal

Author The Kellie Kitchen

Equipment

8x11" tart pan

Ingredients

Crust

1 1/2 cup almond flour
2 tbsp psyllium husk
5 tbsp butter melted
1 tsp baking powder
1 tbsp Lakanto Monkfruit Sweetener
¼ tsp salt

Filling

8 oz cream cheese softened
1 ½ cup heavy cream
½ cup Lakanto Monkfruit Sweetener
1 tbsp lemon juice
1 tsp vanilla

Topping

½ cup blueberries
1 cup strawberries

Instructions

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.

Notes

**the tart pan is not fully necessary as you can do this in really any type of pan, however you will need to adjust your crust measurements. You will need to have enough crust to go up the sides of the pan as well as covering the bottom of the pan.

For instance if you use a 9x13" pan, which is more standard in size, I would do the entire recipe at 1 1/2 of all the measurements.

Of course you will need to adjust the nutrition calculations to accommodate for the extra ingredients and number of servings of the bars.

Nutrition