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Maca Strawberry Cheesecake Tart

  • Makes
  • 10
  • Prep Time (min)
  • 20
  • Cook (min)
  • 30
  • Carb Grams (g)
  • 27
  • Cook Difficult
  • 7

Ingredients

  • 6 (2 ½ x 5 inches) graham crackers (or your favorite vegan substitute)
  • ½ cup minced almonds
  • 1 ¼ cup coconut sugar
  • 4 tbsp coconut butter
  • 1 lb vegan cream cheese
  • ½ cup coconut cream
  • ¼ cup applesauce, unsweetened
  • 1 cup strawberries, chopped
  • 1 tsp strawberry extract

Utensils

  • Tart pan
  • Food processor

DIRECTIONS

  • Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with some oil and set aside.

  • Combine crackers, almonds, sugar, and butter in a food processor and process until almost smooth. Transfer to the tart pan and press firmly into the bottom and up sides of the tart pan. Freeze for 10 minutes.

  • Meanwhile, prepare the filling. Combine the remaining ingredients in a food processor and process until smooth. Remove the pan from the freezer and pour in the strawberry mixture.

  • Bake for 30 minutes.

  • When done, remove from the oven and cool to a room temperature and then refrigerate for at least one hour before serving.

Maca Strawberry Cheesecake Tart

maca-strawberry-cheesecake

Nutrition information per serving: Kcal: 335, Protein: 5.6g, Total Carbs: 26.9g, Dietary Fibers: 2.1g, Total Fat: 24.1g

 

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