Life is about enjoying and finding balance

Mini Cheesecake Tarts

Mini Cheesecake Tarts

These mini cheesecake tarts are the perfect individual dessert. Made with Kates Real Food granola bars, cashews, lemon, and coconut milk for the perfect gluten-free, nondairy treat.

I am a huge fan of cheesecake but as with most desserts, it is usually loaded with tons of processed sugar and high in fat. So why not make a healthy version you can enjoy anytime without any guilt?

These mini cheesecake tarts are one of my favorite summer treats. You can also add some fresh fruit such as blueberries or raspberries before you freeze them. Or just add some fresh fruit or berry jam when you are about to eat them.

How to Make the Perfect Cheesecake Tart

  1. Soak cashews overnight.
  2. For the base: Add Kates Real Food Granola to a food processor along with dates and blend until small bits remain and it forms into a ball. Remove and set aside.
  3. In a blender add the soaked cashews, lemon juice, coconut oil, coconut milk, and agave. Blend until smooth.
  4. Place your paper muffin cups a standard, 12 slot muffin tin. Scoop in heaping 1 Tbsp of crust and press with fingers.
  5. Divide filling evenly among the muffin tins and freeze until hard – about 4-6 hours.

Mini Cheesecake Tarts

These mini cheesecake tarts are the perfect individual dessert. Made with Kates Real Food granola bars, cashews, lemon, and coconut milk for the perfect gluten-free, nondairy treat.
Servings: 4

Ingredients

  • 1 cup soaked cashews
  • 1 cup coconut milk
  • 1 tbsp lemon juice
  • 1/4 cup agave
  • 1/4 cup dates
  • 2-3 Kates Real Food Granola

Instructions

  • 1. Soak cashews overnight.
    2. For the base: Add Kates Real Food Granola to a food processor along with dates and blend until small bits remain and it forms into a ball. Remove and set aside.
    3. In a blender add the soaked cashews, lemon juice, coconut oil, coconut milk, and agave. Blend until smooth.
    4. Place your paper muffin cups a standard, 12 slot muffin tin. Scoop in heaping 1 Tbsp of crust and press with fingers.
    5. Divide filling evenly among the muffin tins and freeze until hard – about 4-6 hours.


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