This Vegan Cherry Cheesecake Tart is perfect for the warm weather and summer months when you do not want to turn on the oven yet have a delicious treat waiting for you in the fridge. It is creamy and made gluten-free, oil-free, and refined sugar-free. Even better, it requires 10 ingredients to make!
In my parents’ home, we have several pear trees, 2 peach trees and a cherry tree that always get plenty of flowers during the spring when they are blossoming, but we never get many at the end. I have to admit I was not the biggest fan of cherries until now. Growing up, I always prefer strawberries or other berries over cherries, not only because they taste sweeter to me but also easier to eat.
I didn’t like anything with seeds in them and don’t like that cherries contain little to eat yet have a large seed inside. Also, I didn’t like the tartness of cherries and they sometimes remind me of the cherry flavored over-the-counter cold medicine which I never ever liked.
However, right now with summer being in full-force, cherries are everywhere. I can see cartons and cartons of them at the farmers’ markets every week I go. I finally relented and bought myself one pint a couple weeks ago and couldn’t believe I waited so long to buy some. They were all so sweet and juicy, I ate the entire pint right when I got back home.
I bought some more the following weeks before the season runs out. Wanting to bake something sweet yet, not wanting to turn on the oven, I realized I haven’t made much no-bake recipes for a while. To change this, I decided to make a Cherry Cheesecake Tart requiring no baking, that is gluten-free, oil-free and refined sugar-free. You will also need 10-ingredients only!
If you are like me and do not want to turn on the oven to bake and love cherries and tarts, this recipe is for you. Here are the ingredients you will need to make this Vegan Cherry Cheesecake Tart:
-gluten-free rolled oats
-unsweetened, shredded coconut
-unsalted, peanut butter
-vegan cream cheese
-vegan condensed milk
-pure vanilla extract
-unsweetened, plant-based milk of choice
Ready for this delicious tart? Let’s start baking!Print
This Vegan Cherry Cheesecake Tart is perfect for the warm weather and summer months when you do not want to turn on the oven yet have a delicious treat waiting for you in the fridge. It is creamy and made gluten-free, oil-free, and refined sugar-free. Even better, it requires 10-ingredients to make!
-1 ½ gluten-free rolled oats
-⅓ cup unsweetened, shredded coconut
-½ tsp ground cinnamon
-⅓ cup maple syrup
-¼ cup unsalted, peanut butter
-2 8-ounce vegan cream cheese
-1 can (7.4 oz) vegan condensed milk
-½ tsp pure vanilla extract
-1 tbsp unsweetened, plant-based milk of choice
-1 cup fresh, cherries
- Make the crust. Combine all the ingredients for the crust into a food processor and blend until all the ingredients come together. Pour the crumbs into an 8-inch tart pan and spread evenly. Place in the fridge while you make the filling.
- To make the filling, add the cream cheese into a large mixing bowl. Using a hand mixer, whip the cream cheese. Gradually add in the condensed milk, vanilla extract, and milk of choice. Mix until smooth.
- Pour the filling into the tart pan and smooth. Place in the refrigerator for 5-6 hours or overnight for it to set. Top with cherries when ready. Serve and enjoy!
Keywords: no-bake, cherries, tart, cheesecake, seasonal