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This Gluten Free Raspberry Tart Recipe will complete any holiday meal! A buttery gf tart crust filled with whipped vanilla cheesecake and topped with fresh raspberries. An easy, festive and delicious holiday dessert!

Gluten Free Raspberry Tarts

This Gluten Free Raspberry Tart Recipe will complete any holiday meal!
5 from 1 vote
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Servings: 10
Author: Nicole Harris

Ingredients

Crust

  • 4 Boxes Walkers pure butter Gluten Free Shortbread Rounds 36 cookies
  • 1/2 Cup Melted Butter

Filling

  • 8 ounces Cream Cheese - softened
  • 1/4 Cup Powdered Sugar
  • 1/2 teaspoon Vanilla Bean Paste
  • 1/2 Cup Frozen Whipped Topping - thawed

Toppings

  • 12 ounces Fresh Raspberries
  • Fresh Mint
  • Powdered Sugar

Instructions

Crust

  • Preheat oven to 325°F
  • In large food processor, pulse cookies to fine crumbs. Add melted butter and pulse until incorporated.
  • Press mixture into 5 (4 inch) tart pans with removable bottoms. Use fingers to carefully form crust to sides of pans.
  • Transfer tarts to baking sheet and bake for 13-15 minutes. Remove from oven and allow to cool completely before filling.

Filling

  • Using hand mixer; whip cream cheese, powdered sugar and vanilla for 1 minute.
  • Add frozen whipped topping and mix until fully incorporated.
  • Divide filling between tarts and spread evenly inside crusts.
  • Gently remove tarts from pans.

Toppings

  • Top each tart with raspberries.
  • Immediately before serving, generously dust with powdered sugar and garnish with fresh mint leaves.
  • Store tarts in refrigerator until serving.
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