Mini Chocolate Cherry Cheesecake Tarts

Cherry season is here, and I am so hyped! They are definitely one of my favorite fruits because they taste delicious and are packed with antioxidants and anti-inflammatory properties. These mini chocolate cherry cheesecake tarts are so cute and easy to make! They have a decadent chocolate crust with a creamy, rich, dairy free cherry cheesecake filling. The key is to top them with fresh red cherries, which really brings all the flavors together. They are dairy, grain, gluten, and refined sugar free which makes them great for many dietary needs.

What you will need

For the chocolate crust:

Almond Flour – This is a great gluten/grain free flour alternative. It is higher in fiber and protein than most flours. I know almond flour can be a little pricey, however when you buy it in bulk it is way cheaper!

Coconut Flour – This is another healthy flour alternative that is high in fiber and healthy fats! I usually like to combine this flour with other gluten free flours.

Cacao Powder – I like to use a fair trade organic cacao powder.

Maple Syrup – I find that maple syrup works best to get the right sweetness and texture for the crust. You could substitute with honey or date syrup too.

Coconut Oil – This is a great source of brain boosting healthy fats.

Sea Salt – A touch of sea slat helps balance out the sweetness of the crust.

For the cherry cheesecake filling:

Dairy Free Cream Cheese – My absolute favorite dairy free cream cheese alternative is the one of the brand Kite Hill. It is made with simple clean ingredients and taste like the real deal!

Cherry Jam – You can either use store bought or see my notes below on how to make your own without added sugar.

Coconut Cream – Make sure to use full fat coconut cream from the can(no liquid part.)

DF Yogurt – You can use a plain or cherry flavored yogurt! I personally love the one by Culina.

Coconut Oil – Adding a little melted coconut oil helps the cheesecake stay firm when chilled.

Maple Syrup – I like to use either maple syrup or powdered monk fruit to sweeten my cheesecakes for a refined sugar free alternative.

Almond Extract – This adds a delicious cherry amaretto like flavor to the cheesecake filling.

Toppings – Fresh red cherries and a drizzle of melted chocolate!

How to make the mini chocolate cherry cheesecake tarts

First, In a bowl, whisk together the almond flour, coconut flour, cacao powder and salt. Then incorporate the melted coconut oil and maple syrup and mix until a dough consistency forms. Add the chocolate crust mixture to five 4 x.75 inch tart dishes and press down evenly to coat the bottom and sides of the tart dishes. Place the tart dishes on a sheet pan and set aside.

Next, make your cherry cheesecake filling by adding the coconut cream, cherry jam, cream cheese, monk fruit or maple syrup, melted coconut oil, and almond extract to a blender. Blend until smooth and creamy. Pour the cherry cheesecake filling evenly among each tart crust. Place them in the fridge for a couple of hours or in the freezer to set. When ready to serve, take the cherry cheesecake tarts out and drizzle some melted chocolate on top and add fresh cherry halves and enjoy!

How to make your own cherry jam

In this recipe I made a cherry jam/compote that is made with just 1 ingredient: organic red cherries! All you need is 1 1/2 cups pitted red cherries, and then you will puree them in a small food processor. Add the blended cherries to a small sauce pan on the stove over medium heat. Once the cherry mixture starts to bubble a lot, turn the heat down to low and cover then let simmer for 15 minutes. Once done set aside to cool and the jam will thicken. Store your cherry jam in an air tight container in the fridge until ready to use.

Other recipes you will enjoy

Chocolate Raspberry Yogurt Clusters

Raspberry Cashew Snickers Bars

Chocolate Strawberries N’ Cream Cups

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!