Go Back

Strawberry Cheesecake Tarts

A healthy, dairy-free version of a strawberry cheesecake tart layered in a crispy baked oat and pine nut crust with a dark chocolate drizzle.
Cook Time14 mins
Author: Nikole Goncalves

Ingredients

Ingredients

  • Makes 3 tarts

Filling

  • 1 cup frozen strawberries
  • 1 ½ cups raw cashews
  • ¾ cup full fat coconut milk from can
  • ¼ cup maple syrup
  • 2 tbsp. coconut oil solid
  • 1 lemon juiced
  • 1 tsp. Vanilla
  • 1/4 tsp Sea salt

Crust

  • 2/3 cup old-fashioned oats
  • ½ cup almond flour
  • ½ cup raw pine nuts
  • 2 tbsp. coconut oil melted
  • 2 tbsp. maple syrup
  • 1 tsp. molasses
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1/4 tsp. sea salt

Strawberry Coulis

  • 1 cup fresh strawberries chopped
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice

Chocolate Drizzle

  • 1 cup dark chocolate chopped
  • 1 tsp coconut oil

Instructions

Directions

    Crust

    • Pre heat oven to 350F.
    • 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).

    Strawberry Coulis

    • 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.

    Filling

    • 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.

    Chocolate Drizzle

    • 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.

    Notes

    *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.