5-Ingredient Vegan Strawberry Cheesecake Tarts
These scrumptious little vegan strawberry cheesecake tarts require only five ingredients and are so easy to make. The perfect healthy Valentine’s Day dessert!
This year will be the second year in a row that my friends and I throw a little “Galentine’s Day” get together. The night is a chance for us to all catch-up, spread some female positivity, and indulge in a few sweet treats.
Each lady brings a (somewhat) nutritious dessert to share with the group, along with the recipe so everyone can make their favorites again at home.
This year, I decided to try my hand at vegan strawberry cheesecake tarts.
I made a really delicious raw vegan strawberry cheesecake for 4th of July last year that was a huge hit, and these tarts were an attempt to recapture that magic — but with a much easier recipe.
Instead of a creamy base made from scratch from cashews and several other ingredients, I decided to keep things as simple as possible and use my favorite non-dairy cream cheese from Kite Hill, which I had delivered straight to my doorstep just in time for Galentine’s Day from Milk & Eggs.
Doesn’t get easier than that!
It worked beautifully and the tarts turned out so tasty.
The best part is they require only five ingredients (other than pantry staples like cinnamon and salt).
The base is made from pecans and dates providing heart-healthy fat and fiber. You could use almonds or walnuts though if you prefer.
The filling is non-dairy cream cheese, made from almonds, fresh strawberries, and a touch of maple syrup. If you’re vegetarian or Predominantly Plant-Based, you could use real cream cheese instead.
Each mini tart is topped with a decorative strawberry heart — major flair with minimal effort.
- 1 cup raw pecans
- 6 dates
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 container dairy-free cream cheese
- ¾ cup strawberries
- 2 tablespoons maple syrup
- extra strawberries for topping
- In a food processor, combine all crust ingredients until they achieve a sticky, crumbly consistency.
- Press 1 heaping tablespoon each of the crust mixture into a mini muffin baking tin.
- In a food processor, puree all filling ingredients.
- Top crusts with approximately 1 tablespoon of the filling.
- Option to decorate the tops of tarts with extra strawberries.
- Place in the freezer for at least 2 hours.
- Use a butter knife to loosen tarts from tin and serve immediately.
After we share our healthy desserts, the gals and I will be making Valentine’s…for ourselves!
I thought it would be a fun way to promote self-love on this holiday that too often leaves many people feeling left out.
Make sure you’re following me on Instagram because I plan on sharing tons of photos and stories from the evening that will hopefully provide some inspiration for your own V-day plans!
PIN the recipe >>
Looking for more ways to have a healthy Valentine’s Day? Check out these posts!
- You Make My Heart Beet Smoothie
- A 5-Minute Couple’s Core Workout
- 2-Ingredient Strawberry Chia Seed Jam
Weigh in: Are you making any Valentine’s Day treats this year? Have you ever had a Galentine’s Day party? Will you try these vegan strawberry cheesecake tarts?
*This post is sponsored by Milk & Eggs but all opinions are my own. Use my code “whitneyerd” for $20 off your purchase of $40 or more.