Valentines Day is around the corner so I thought what better way to get prepared then by baking up some cute desserts like these strawberry cheesecake tarts. Whether you are making these for yourself, a crush or just someone special in your life, it’s the perfect sweet treat to serve on February 14th.
This is a special dessert because it actually contains three aphrodisiac foods, which you may or not heard of before. Two of them are probably no surprise since they are strawberries and chocolate… I know you’re shocked right? Haha The one ingredient in these tarts that also have special aphrodisiac properties are pine nuts, who knew! You bet I snuck these into the crust. Pine nuts are no longer just for pestos 😉
Now let’s be honest, the only thing not cute about Valentines Day is overindulging in a dinner and dessert that’s going to make you feel tired and bloated… not very sexy if you ask me. That’s exactly why I made these strawberry cheesecake tarts with no processed sugars, dairy or gluten. So even though this Valentines Day treat feels decedent, sweet and delicious, you won’t be regretting your decision half way through dessert. If anything feel free to enjoy a whole tart to yourself because when it comes to dessert I’m not a giver 😉
The strawberry cheesecake filling is made with cashews (the best thing in the world), coconut oil and coconut milk as the base with lemon and sea salt to give it that tangy cheesy taste without the dairy.
Then for the baked crust I used a combination of rolled oats, almond flour and pine nuts with some maple syrup and coconut oil to help it stick together and crisp up when baked.
In a food processor, add oats, almond flour, pine nuts, cinnamon, nutmeg, sea salt, molasses and process for 10-15 sec until you reach a crumble mixture. Then Stop and scrape down sides.
Next, while processing add in coconut oil and maple syrup for another 10-15 seconds until everything is well mixed.
Next, spoon 3 tbsp. worth of crust mixture into 3, 4inch removable bottom tart pans and press down firmly with your fingers making sure to bring the crust up all the sides so your filling doesn’t pour out.
Using a fork, poke a few air holes into the crust to allow steam to escape so your crust doesn’t puff up too much while baking.
Bake your tart pans for 12-14min until golden brown.
Remove from oven and allow cooling fully on a wire rack (about 30 min).
In a saucepan on low-med heat, add in strawberries with maple syrup and lemon juice and simmer on low for 5-8 min while stirring until you reach a jam consistency. Set aside.
For the filling, in a high-speed blender, add in all ingredients starting with the liquids first and blend for 30-60 seconds until smooth.
Transfer filling into cooled crust and spoon in 2-3 tsp. of strawberry coulis and swirl with a chopstick or butter knife.
Place cheesecake tarts in the freezer for 2 hours to set.
Fill a small saucepan with 2 inches of water, then place a larger glass-mixing bowl on top big enough so that the bottom isn’t touching the water.
Bring to stove top on low-med heat and melt chocolate and coconut oil in glass bowl while stirring constantly to prevent burning.
Once melted set aside to cool slightly before drizzling it on top of the set cheesecake tarts. If you want a pretty design I recommend using a squeeze bottle.
Allow cheesecake to thaw for about 20 min before serving or *freezer for later.
*You can store cheesecakes in the freezer for 1 month wrapped in plastic wrap and in an air tight container to keep its freshness. When ready to serve simply take it out of the freezer and allow to thaw for 25-30 min before enjoying so its soft enough to cut into.