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Easy Strawberry Cheesecake Tarts for 2 with gluten-free Coconut oat crust. Vegan Gluten-free Recipe.
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So I was thinking of making something spectacular, or vegan-izing some difficult to make vegan dishes. I tried a few times to make a vanilla souffle. It never really came out to be a souffle. but it was darndelicious. One of the results almost like a moist pound cake. ha!
I thought of pots de creme. The cream and egg filled baked up in a bath custardy thingamajig. Well, the filling of the cheesecakes will work as is for that. Just blend up, let it chill and serve. 🙂
I baked up this berry creamy filling into two 4.5 inch tarts. The smaller tarts are much easier to handle and the cheesecake filling does not need to bake for hours and is more forgiving. The tart crust and filling both can be made oil-free. The whole tart with the crust and the filling can be served up as is without baking as well. Omit the cornstarch and let it chill. Top with strawberries and other fruit and serve. The crust is a simple coconut oat crust with maple. Use any crust of choice like graham cracker crumbs and oil or a ginger snap crumb crust.
I baked the tarts to get the gorgeous purple color and a delicious treat for today. Well we actually ate both the tarts yesterday, so I might have to make something today. or pick up an awesome boston cream cake from Violet Sweet Shoppein Seattle. I got one for a dinner last Monday. Gosh that cake was soo amazing!
If you missed the Valentines day round up. see it here – 25 Vegan Breakfasts (Sweet and savory) and Desserts!
Also this Chocolate Overload round up.
For dinner, make these Harvest chickpea stuffed Portabellas, or this pretty quinoa, orange, jalapeno aioli pizza, or this one with almond feta, shrooms and olives.
Look at that creamy filling!
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Vegan Strawberry Cheesecake Tarts for 2. Glutenfree Recipe
Easy Strawberry Cheesecake Tarts for 2 with gluten-free Coconut oat crust. Vegan Gluten-free Recipe.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: American
Servings: 2
Calories: 520kcal
Author: Vegan Richa
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Ingredients
Crust
- 1/2 cup (60 g) oat flour
- 1/2 cup (42.5 g) coconut flakes
- 1 Tbsp ground raw sugar
- a pinch of salt
- 1.5 to 2 Tbsp maple syrup
- 1 tsp oil
- a few drops of vanilla extract
- a pinch of cinnamon or other spices optional
Filling
- 1/3 cup (82.67 g) firm tofu
- 1/4 cup (32.25 g) cashews soaked for an hour or more
- 1 tsp cornstarch
- 1 Tbsp raw sugar
- 5 juicy strawberries
- 1 tsp oil optional
- 1/2 tsp (0.5 tsp) vinegar I use apple cider vinegar
- 1 tsp lemon juice
- 1/4 tsp (0.25 tsp) salt
- 1/2 tsp (0.5 tsp) vanilla extract
Instructions
Crust: Mix everything under crust in a bowl. Add enough maple so the dough can stay together. Press in the tart pans.
Filling: Blend everything under filling. Taste and try to not eat it all. Adjust the salt, sweet and tang (lemon juice) if needed.
Fill the crust wit the filling. Tap to eliminate air pockets. Place the tart pans on a baking sheet and bake at pre-heated 350 degrees F for 30 minutes, then reduce temperature to 325 degrees F / 160ºc and bake for another 15 minutes or until the center is not liquid.
Chill for atleast an hour. Drizzle melted chocolate and serve with fresh chopped strawberries
Notes
nutritional values based on one serving
Nutrition
Nutrition Facts
Vegan Strawberry Cheesecake Tarts for 2. Glutenfree Recipe
Amount Per Serving
Calories 520Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Sodium 468mg20%
Potassium 492mg14%
Carbohydrates 56g19%
Fiber 6g25%
Sugar 25g28%
Protein 11g22%
Vitamin C 18.6mg23%
Calcium 58mg6%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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« 25 Valentines Day Breakfast and Dessert Recipes. Glutenfree and Soyfree Options
Hemp Tofu Scramble Breakfast Pizza topped with Hash Brown Potatoes. Vegan Recipe »
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Reader Interactions
Comments
Damaries Cruz
Hi Richa, first let me say that I just got your second book, love it!!! I have a question, Im allergic to cashews, what can I use instead? thank you.
Reply
Richa
Awesome! Thanks for getting the book! Are you ok with almonds? then a combination of smooth almond butter, almond yogurt and vegan cream cheese will work
Reply
Richa
Also see the almond butter cheesecake in the book
Reply
Dee
Thank you so much Richa. Yes, Im good with almonds. hmm, Im gonna have to try that almond butter cheesecake 😉
Reply
Coulinjo
Is there anything I could use instead of cashew or is it those tha give it the creaminess? Almonds? Pistachios?
Reply
Richa
pistachio should work, the color will be totally different though
Reply
Coulinjo
Thanks. I did go to shops and get cashews though and the trouble I’m having now is getting enough out of the blender and into the cases – I just want to eat it all off the spoon!!! I think I’d better get it in to the oven quickly :/
Reply
Diane
I am so intrigued by the quest to reproduce hard-to-make dairy items in a clean, vegan version! I loooove custards, flans, cream filling, pudding, etc, but won’t eat the real thing. I love using almond milk and have had some good successes with coconut milk. I am still learning, and am inspired to try to recreate some of the recipes from “The Great British Bake Off”, in a vegan version. I’m going to try this cheesecake too, it looks delicious! I will keep watching for more experiments with soufflees, custards, etc. We can do it! 🙂
Reply
Jimie Gibbon
Love to cook n bake always looking for new recipes to make,vegan dishes,n yours are always amazing, n my friends n neighbors thank you,cause i love to share,making this awesome strawberry cheesecake today,thank you love,by the way my favorite food is Indian,love cooking it eating it smelling all those wonderful aromes.
Reply
Michelle Fahrner
Do you use firm silken tofu or regular tofu? The recipe doesn’t say.
Reply
Richa
firm regular.
Reply
Corrin Radd
We made this for breakfast today and we loved it.
Reply
Richa
<3
Reply
Marcela Očenášová
I cooked this cheesecake at the weekend and everybody love it! It was so delicious! Thank you for this and another beautiful recipes. You are amazing 🙂
Reply
Richa
thank you!! so glad you tried it and loved it!!
Reply
Larissa Burgess
Oh my goodness these looks delicious, I love tofu in desserts. I do try to avoid coconut though because I find it makes my throat a little itchy. Do you think you could just use all oat flour?
Reply
Richa
you can add a Tablespoon or so almond flour to add more texture and the rest as oat flour. also add a pinch of favorite spices or zest. Just Oat flour might taste too earthy 🙂
Reply
Larissa Burgess
awesome thanks 🙂
Reply
Rekha Vengalil
Looks really delicious 🙂
Reply
Cristina Rose
oh my goodness, yum!
Reply
Weight loss tea
Vegan recipes have the best of both worlds – delicious and healthy. They have something in them that makes them a favorite. You can also give a try with the Swami Mami Tea because it is effective in detoxifying our body.
Reply
Gabby @ the veggie nook
Looks absolutely delicious Richa!
Reply
veganmiam.com
I love making smaller tarts, especially mini cheesecakes! Look so delicious, richa!
Reply
Annie
Tres romantic!!
Reply
suzi
what type of vinegar do you suggest?
Reply
Richa
i use apple cider vinegar
Reply
suzi
thats what i used too but havent tasted it yet! used raspberries and blueberries cuz i had no strawberries : )
Reply
Richa
hope it turned out great!
Reply
fittingintovegan
Another great one I need to try!
Reply
Caitlin
the texture looks lovely. what a great valentine’s day treat for two!
Reply
Richa
i wasnt a cheesecake lover in my pregan days. it would just be too heavy and stale most of the time. fresh home made no dairy version is far far better and i love it 🙂
Reply
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