Gluten Free OREO Lemon-Berry Tart

This gluten free lemon and berry tart is such a delicious dessert that your guests won't feel like they're giving anything up when they enjoy a slice.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 25 Gluten Free OREO Cookie s, divided
  • ¼ cup butter, melted
  • 1 cup blackberries, divided
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • ¼ cup sugar
  • 1 container (5.3 oz.) blackberry nonfat Greek-style yogurt
  • 2 tsp. lemon zest, divided
  • 1¼ cups thawed frozen lite whipped topping, divided
  • ½ cup blueberries

Nutrition facts

Recipe Tips


Reserve 1 cookie for later use. Finely crush remaining cookies; mix with butter. Press onto bottom and up side of 9-1/2-inch tart pan.


Refrigerate 20 min.


Blend 1/2 cup blackberries in blender until smooth; set aside.


Beat Neufchatel and sugar in large bowl with mixer until well blended. Add yogurt, puréed blackberries and 1 tsp. lemon zest; mix well. Whisk in 1 cup whipped topping. Spoon into crust.


Top with remaining whipped topping, berries and lemon zest.


Refrigerate 2 hours. Garnish with reserved cookie.