Light and fresh, all the creamy, dreamy tartness of a cheesecake, without the heaviness. Plus, it’s vegan, grain-free, gluten-free, soy-free, and refined sugar free!
I cannot tell you how tempting it was to just go at the cheesecake frosting of this tart with a spoon. It’s that good. (WARNING: FOOD PORN AHEAD)
Oooohhh my GAWD, SWOON, right?!? I had way to much fun shooting the photos for this recipe. Speaking of this recipe…
Rich, thick decadent cheesecake is amazing. The warm summer sun kissing your skin is amazing. However, these two things don’t mix well. Unless you like a crampy, nauseous tummy, which I’m sure you don’t. The solution: this light, fresh cheesecake tart which has the creamy, dreamy tartness of a cheesecake, without the heaviness. Not to mention the buttery base which is like an upgraded version of your classic graham cracker crust. The fruit on the top also adds the perfect juicy and bright touch that makes this the ultimate treat for summer parties.
As you can see, I did mine up with blueberries and strawberries for the 4th of July, but feel free to get creative. Kiwis, blackberries, peaches, bananas. Go wild. Hey, if you throw a few chocolate chips on there too, I won’t tell ;). You may arrange the toppings in any way you’d like too. A heart, an intricate pattern, the bat symbol…
Or, if you’re lazy like me, just sprinkle that fruit allll around and pretend you were going for an effortless, shabby chic look.
And yes, I am the single worst person at slicing things. My wedding’s going to be interesting.
Vegan, Grain-Free Fruit TartPrint Recipe
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil, melted
- 1/4 cup coconut sugar
- 2 TBSP maple syrup OR honey (if not vegan)
- 1 tsp vanilla bean powder OR extract
- 1 tsp cinnamon
- 1/4 tsp salt
- Cheesecake Frosting:
- 1/3 cup Kite Hill almond milk cream cheese*
- 2 1/2 TBSP maple syrup OR honey (if not vegan)
- 1/2 tsp vanilla bean powder OR extract
- 1/2 tsp cinnamon
- Desired fruit, sliced into small pieces
First, preheat the oven to 325 degrees Fahrenheit. Then, in a large bowl, stir all the dry ingredients together. Once thoroughly combined, add the wet ingredients into the bowl and mix until a crumbly dough (the texture of wet sand) forms.
Next, pour the crust dough into a 9" spring form pan. Press the dough into the pan, packing it evenly and tightly. It should be 1/4-1/2 inch thick and there should be no loose crumbles or cracks.
Place the crust into the preheated oven for 15-20 minutes. The edges should be a golden brown when it is done. Once baked, pat down any air bubbles, if needed, and cool crust completely before frosting or removing the hinged frame (this takes at least 20 minutes).
Place all the ingredients in a small bowl and whip together with an electric mixer.
When the crust is completely cooled, remove the hinged frame. Next, pour the frosting over the crust and use the back of a spoon to spread in an even layer. Once evenly frosted, top the tart with the fruit, sliced up, and arrange as desired.
*Note: you can find Kite Hill almond milk cream cheese at various health food stores, but Whole Foods is your best bet. It's life-changing, I highly recommend this brand!
If you make this, be sure to post a picture and tag me 🙂 !
Let me know…
If you make this, what did you top it with?
What is your favorite fruit lately?
Do you have any special plans for the 4th of July?
Enjoy the moment,
xoxo Meah <3