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 cheesecakes 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.
Equipment
- 1 food processor or blender
- 5 4 x .75 inch tart dishes
Ingredients
For the chocolate crust
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup cacao powder
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1/8 tsp sea salt
For the cherry cheesecake filling
- 1/4 cup coconut cream from the can(no liquid)
- 8 oz dairy free cream cheese(room temp)
- 4 tbsp maple syrup(room temp) or powdered monk fruit
- 1/2 cup cherry jam(room temp)
- 1/3 cup melted coconut oil
- 1 tsp almond extract
Toppings
- Drizzle of melted chocolate
- Cherry halves
Instructions
- 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.
- 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!
Notes
You can store these in the fridge for up to one week or in the freezer for a few months.