Strawberry Yogurt Cheesecake Tarts

Who can resist a dessert when it comes in such a cute little package? These mini yogurt tarts have everything: a chocolatey nutty base crust, a creamy cashew and coconut yogurt filling and, best of all, a hidden pocket of strawberry chia jam. Pure heaven!

New favorite dessert recipe coming right up!

You will not believe how delightful these little strawberry tarts are. AND, they’re easy to make.

If you love cheesecake but have been a little reluctant to try and make a full-sized one, making mini cheesecakes in a muffin pan for individual ready-to-go single servings is the way to go.

There are few things that go together better than a chocolatey base topped with cashew cream filling and a bonus of chia strawberry jam so if you are craving something delish, these small but mighty slices of heaven will definitely hit the spot.

This strawberry chia jam is so delicious and easy to make, but also really nutritious and healthy. You can even serve it on its own or top smoothie bowls or desserts with a dollop for a extra fruity kick.

This is one of the yummiest and easiest mini cheesecake recipes ever! Luxurious, creamy, sweet and seriously amazing.

It delivers the classic after-dinner treat you’re craving but in a satisfying yet nutrition-packed treat. A delight for the eyes as its sure to wow, as well as your taste buds.

 

 

Course Dessert, Snack

Keyword healthy cheesecake tarts, mini strawberry yogurt cheesecake tarts, no bake cheesecake tarts, strawberry cheesecake cups

Servings 12

Ingredients

Base Crust

• 1 cup almonds, or walnuts or a mix
• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup desiccated coconut
• 1 tablespoon cocoa or cacao powder
• 1 teaspoon vanilla extract

Strawberry Chia Jam

• 1 cup strawberries, fresh or frozen
• 1 tablespoon chia seeds
• 1 tablespoon water
• 2 teaspoons teaspoons of honey or maple syrup

Yogurt Cashew Cream Filling

• 1 1/2 cups cashews, soaked 3+ hours and drained
• 1/2 cup coconut yogurt
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1 lemon, juice and zest
• 1 teaspoon vanilla extract

Topping

• Sliced fresh strawberries

Instructions

Base Crust

• Line a 12-cup muffin pan with cupcake liners, or use silicone baking cups or a silicon muffin pan.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, cocoa powder and vanilla and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your cheesecake tart base.

  Spoon teaspoons of the mixture into cupcake liners and gently press down with the back of a teaspoon until smooth and even.

  Refrigerate while you prepare the filling.

Strawberry Chia Jam

• Chop the strawberries and place in a small saucepan with the water.

  Simmer on a low heat for 3-4 minutes.

  Remove from the stove and add the chia seeds and honey. Stir to combine and then set aside for 15 minutes to cool and thicken up jam consistency.

  Add a teaspoon full of chia jam to the centre of each tart base and then set aside to make the cashew filling

Yogurt Cashew Cream Filling

• Combine all the filling ingredients (except the strawberries) in food processer and process until smooth and creamy. You may need to stop and scrape down the sides.

  Spoon the coconut yogurt, cashew cream mixture into the bases. When the whole tray is full, lightly tap the trays to ensure the mixture has completely filled the cases and to remove air pockets.

  Garnish with a slice of strawberry and return to the fridge for 2 hours to set.

  Push the tarts out of the trays and store in an airtight container in the fridge for 1 week.

  Enjoy straight from the fridge as tarts quickly become soft in warm weather.

   

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites