Pecan Pie Cheesecake Tart
If you’re looking to mix up your pecan pie recipe this year, then this Pecan Pie Cheesecake Tart is a MUST try! It consists of a delightful date pecan crust and a creamy dairy free vanilla cheesecake filling topped with pecans and a date caramel sauce. You will definitely impress your friends and family this holiday season with this dessert! It’s also gluten, dairy, grain, and refined sugar free! A dessert that’s made with nutrient dense ingredients? I think YES!
What you will need
For the Crust
Artisana Organics Raw Pecan Butter – This pecan butter is absolutely delicious and made with just organic raw pecans which I love! Pecans are a great source of essential minerals like calcium, magnesium, and potassium. They are also rich in protein and healthy fats!
Dates – I love using dates to sweeten recipes and they bind well with the pecan butter and almond flour for the crust texture.
Almond Flour -This is a great nutrient dense low carb gluten free flour to use.
Coconut Oil – This ingredient helps the crust set when chilled.
Vanilla Extract – you can never go wrong with some vanilla flavor!
For the cheesecake filling
Dairy Free Cream Cheese – I use an almond based cream cheese but you can substitute with regular cream cheese if you can tolerate dairy!
Coconut Cream – This makes the cheesecake filling extra creamy!
Maple Syrup – You can substitute with powdered monk fruit if you want less sugar in this recipe.
Coconut Oil – This helps solidify the cheesecake when chilled. It also provides healthy brain boosting fats.
Vanilla Extract – This adds a nice flavor to the cheescake!
For the toppings
Raw Pecans
Date Caramel Sauce(date syrup, coconut cream, coconut sugar, and vanilla extract)
How to make the Pecan Pie Cheesecake Tart
- In a food processor, add the pecan butter, dates, 2 tbsp melted coconut oil, almond flour, and vanilla extract. process until a dough like consistency forms.
- Press crust mixture evenly into the tart dish and then set in the fridge.
- In a blender or food processor, blend the cream cheese, coconut cream, melted coconut oil, vanilla extract, and maple syrup or monk fruit. Pour mixture into the tart and spread evenly. let chill in the fridge for at least a couple hours.
- While the cheesecake tart is setting, make your date caramel sauce for topping the cheesecake by adding the date syrup, coconut cream, and coconut sugar in a small sauce pan over medium heat.
- Bring it to a boil and then turn the heat down to low and simmer for 15 mins. (Stir often to prevent it from burning on the bottom of the pan) let is cool completely and stick in the fridge.
- Drizzle some of your date caramel sauce over the cheesecake and mix the rest of the caramel with the raw pecans. Add the pecan caramel mixture to the edges of the cheesecake tart.
- Serve and enjoy!
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Pecan Pie Cheesecake Tart
Equipment
- 1 Blender or Food Processor
- 1 pie size tart dish
Ingredients
Crust
- 1 cup Artisana Organics raw pecan butter
- 1 1/2 cups pitted dates(room temp)
- 1 1/2 cups almond flour
- 2 tbsp melted coconut oil.
- 1 tsp vanilla extract
Cheesecake filling
- 1 8oz container dairy free cream cheese
- 1/2 cup coconut cream(canned)
- 1/3 cup maple syrup or powdered monk fruit
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
Toppings
- 1 cup pecans
- 1/4 cup date syrup
- 1/2 cup coconut cream
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
Instructions
- In a food processor, add the pecan butter, dates, 2 tbsp melted coconut oil, almond flour, and vanilla extract. process until a dough like consistency forms.
- Press crust mixture evenly into the tart dish and then set in the fridge.
- In a blender or food processor, blend the cream cheese, coconut cream, melted coconut oil, vanilla extract, and maple syrup or monk fruit. Pour mixture into the tart and spread evenly. let chill in the fridge for at least a couple hours.
- While the cheesecake tart is setting, make your date caramel sauce for topping the cheesecake by adding the date syrup, coconut cream, and coconut sugar in a small sauce pan over medium heat.
- Bring it to a boil and then turn the heat down to low and simmer for 15 mins. (Stir often to prevent it from burning on the bottom of the pan) let is cool completely and stick in the fridge.
- Drizzle some of your date caramel sauce over the cheesecake and mix the rest of the caramel with the raw pecans. Add the pecan caramel mixture to the edges of the cheesecake tart.
- Serve and enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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