Blueberry cream cheese tart with a gluten-free honey-nut crust – Savory

Don’t stop at blueberries, this cake can be topped with any fruit of the season. Enjoy!

2 ½ cups mixed nuts
½ cup honey
1 tsp baking powder
1 tsp cinnamon
1 tsp sea salt
1 tbsp peanut oil
1 cup low fat cream cheese
2 tbsp lemon juice
1 cup plain yogurt
1 ½ cups blueberries

Preheat the oven to 350°F. Whiz the nuts, half the honey, baking powder, cinnamon and half the salt together in a food processor. Brush a tart pan or pie dish with the oil and work the nut crust into the bottom. Bake for 15 minutes on center rack, until golden brown. Remove the crust from the oven and use the bottom of a spoon to push it back in the pan. Set on a rack to cool for 1 hour.

Cream cheese mixture
Mix the cream cheese, lemon juice, remaining honey yogurt and salt together in a large bowl. Use a hand blender to mix until smooth. Spoon the cheese mixture onto the crust and set to chill in the refrigerator for at least 4 hours. Remove the cheesecake from the refrigerator and arrange the blueberries on top.

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