I remember the first time I tasted an apricot tart—sweet, tangy, and just the right kind of creamy.
It was a sunny day at a local farmer’s market, and ever since, I’ve been hooked on using fresh apricots in desserts.
This recipe is my way of bringing that bright, summery flavor into something rich yet light, gluten-free, and no-bake.
These tarts are perfect for hot days when turning on the oven feels like a punishment.
Plus, they’re packed with flavor, simple to make, and good for you too!
Tips
- Make it Nut-Free: Swap almond flour for oat flour in the crust and use sunflower seed butter instead of cashews.
- Substitute Apricots: No apricots? Try peaches, mangoes, or even berries!
- Extra Creamy: For a richer texture, chill the coconut cream overnight and scoop out only the thick part.
Serving Suggestions
I love serving these tarts straight from the fridge with a sprinkle of toasted coconut on top. They pair perfectly with a glass of iced green tea or lemonade. If you’re feeling fancy, a drizzle of melted dark chocolate makes them next-level good!
No-Bake Apricot Swirl Cheesecake Tarts
- Total Time: 30 minutes
- Yield: 4 small tarts 1x
- Diet: Gluten Free
Description
Sweet, tangy, creamy, and gluten-free! These no-bake apricot swirl cheesecake tarts are made with fresh apricots, a smooth cashew filling, and a coconut-almond crust. Perfect for summer!
Ingredients
For the Crust
- 1 cup almond flour
- ½ cup unsweetened shredded coconut
- 2 tbsp maple syrup
- 3 tbsp coconut oil, melted
- Pinch of salt
For the Cheesecake Filling
- 1 cup raw cashews (soaked in hot water for 30 minutes, drained)
- ½ cup coconut cream
- ¼ cup fresh lemon juice
- ⅓ cup maple syrup
- 1 tsp pure vanilla extract
For the Apricot Swirl
- ½ cup fresh apricots, chopped
- 1 tbsp lemon juice
- 2 tbsp maple syrup
Instructions
Step 1: Make the Crust
- Mix the almond flour, shredded coconut, maple syrup, melted coconut oil, and a pinch of salt in a bowl.
- Press the mixture evenly into the bottom of 4 tart molds or a muffin tin. Use your fingers or the back of a spoon to get a firm base. Chill in the fridge while you prep the filling.
Step 2: Make the Cheesecake Filling
- Blend the soaked cashews, coconut cream, lemon juice, maple syrup, and vanilla in a high-speed blender until smooth and creamy. Set aside.
Step 3: Prepare the Apricot Swirl
- In a small saucepan, combine the chopped apricots, lemon juice, and maple syrup. Cook on medium heat until the apricots soften (about 5 minutes).
- Blend into a smooth puree and let cool slightly.
Step 4: Assemble the Tarts
- Pour the cheesecake filling into the chilled crusts.
- Add a spoonful of apricot puree on top of each tart. Use a toothpick or skewer to gently swirl the puree into the filling for a marbled effect.
- Chill in the fridge for at least 4 hours or until set.
Notes
- Can be stored in the fridge for up to 5 days.
- Freezer-friendly for up to a month.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for apricot puree)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 12g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
