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
Scale
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