Apricot Swirl Cheesecake Tarts 330x450 1.jpg

No-Bake Apricot Swirl Cheesecake Tarts

These rich little bites provide the perfect combination of tart, sweet, creamy and chewy.

5 from 1 vote
Apricot Swirl Cheesecake Tarts 330x450 1.jpg
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No-Bake Apricot Swirl Cheesecake Tarts

Prep Time30 mins
Freeze Time6 hrs
Course: Dessert
Servings: 5 Tarts
Calories: 770kcal
Author: Ricki Heller

Ingredients

For the filling:

  • 1 cup raw cashews , soaked for 6 hours (or overnight), rinsed and drained
  • ½ cup unsweetened plain or vanilla almond milk
  • ¼ cup coconut oil , melted
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons light agave nectar
  • 20-40 drops plain or vanilla liquid stevia , or to taste
  • Finely grated zest of 1 lemon
  • 2 teaspoons vanilla extract
  • Pinch of fine sea salt

For the crust:

  • cups raw pecan halves or pieces
  • 2/3 cup raw natural almonds (with skin)
  • 2/3 cup dried unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 1 tablespoon whole chia seeds , ground to a fine powder in a coffee grinder
  • Pinch of fine sea salt
  • 2 tablespoons yacon syrup
  • 1 tablespoon finely grated fresh ginger
  • 50-70 drops plain or vanilla pure liquid stevia
  • Up to 2 tablespoons plain or vanilla unsweetened almond milk , as needed

For the apricot swirl:

  • 3-4 small fresh apricots , pitted and cut into quarters
  • 2 teaspoons chia seeds , ground to a fine powder in a coffee grinder
  • 1 tablespoon fresh lemon juice
  • 10-20 drops plain or vanilla pure liquid stevia

Instructions

Make the filling:

  • Place all ingredients for the filling into a high-powered blender (such as a Vita Mix) and blend until silky smooth.
  • This may take a while and you may need to push down the mixture with the tamper, scraping the sides several times.
  • Transfer to a bowl and allow to sit while you prepare the crust.

Make the crust:

  • Place the pecans, almonds, coconut, cinnamon, chia meal, and salt in the bowl of a food processor.
  • Process until it resembles a fine meal.
  • Add the yacon syrup, grated ginger, and stevia.
  • Process just until it comes together into dough. Do NOT add the almond milk unless absolutely necessary.
  • Try pinching the crumbled dough between your fingers. If it sticks together, it’s fine, even if it appears a bit dry.

Make the apricot swirl:

  • Place all of the swirl ingredients into a blender and blend until smooth.
  • The mixture will be semi-liquid but should firm up as the chia absorbs the moisture.

Assemble the tarts:

  • Divide the crust dough among 4-6 tart tins (4-6 inches each), pressing into the bottom and up the sides.
  • Fill with the cheesecake filling, dividing it evenly among the pans.
  • Using a ½ teaspoon measuring spoon, dollop the apricot spread haphazardly over the top of the cheesecake filling, leaving some white spaces.
  • Using the tip of a sharp knife, pull it through the apricot mixture in different directions to create a marbled effect.
  • Place the tarts in the refrigerator and chill for at least 6 hours or overnight to allow the cheesecake filling to firm up. Store in a covered container in the refrigerator for up to 4 days.

Notes

If you have any leftover apricot spread, save it in a covered container in the refrigerator to use as fresh jam on toast, pancakes, or crackers (it will keep up to 4 days in the refrigerator).

Nutrition

Nutrition Facts
No-Bake Apricot Swirl Cheesecake Tarts
Amount Per Serving
Calories 770 Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 21g105%
Sodium 48mg2%
Potassium 601mg17%
Carbohydrates 38g13%
Fiber 10g40%
Sugar 16g18%
Protein 14g28%
Vitamin A 425IU9%
Vitamin C 7.3mg9%
Calcium 152mg15%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almonds Apricots Cashews Cheesecake Dairy Free Magazine No-Bake Pecans Tart
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