This deliciously festive Strawberry Cheesecake 4th of July Tart is so incredibly smooth, creamy and packed with lots of strawberry flavor. It’s got a yummy gluten-free crust, a decadent no-bake cheesecake filling and a super delicious and tangy strawberry puree filling. The super fresh fruit garnish makes for the perfect 4th of July summer dessert.
Heading into the long holiday weekend I feel very confident about this super cute 4th of July dessert this year. This deliciously smooth and creamy strawberry cheesecake tart is everything you need in a festive dessert. It’s easy to prepare, insanely decadent and perfectly sweet for everyones taste.
here are some more 4th of July dessert ideas:
Strawberry Dessert Tacos
Vegan Chocolate Strawberry Cake
Watermelon Salad
Paleo Chocolate & Hazelnut Fudgsicles
How to prepare this yummy strawberry cheesecake tart
For the crust add oats and hazelnuts into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture.
Firmly press dough into the tart and press up on the sides as well.
Bake at 350 degrees Fahrenheit for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
Cheesecake Layer:
For the cheesecake layer add cashews, coconut cream and maple syrup into a food processor or high speed blender. Process until completely smooth. Add melted white chocolate and process for another few seconds.
Pour over the strawberry layer and freeze for another 2-3 hours. Garnish with fresh raspberries, fresh blueberries and cut out pear stars. Serve immediately and store leftovers in the refrigerator for 1-2 days.
Strawberry Puree:
For the puree add strawberries, maple syrup and lemon juice in a small saucepan. Simmer over low heat for about 10-15 minutes until strawberries have broken down.
Puree with a hand mixer. Then add agar powder and keep simmering for 5 minutes while stirring continuously.
Pour into the crust and freeze for about 30 minutes.
As always, if you happen to make this yummy gluten-free strawberry cheesecake tart, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Strawberry Cheesecake 4th of July Tart
This deliciously festive Strawberry Cheesecake 4th of July Tart is so incredibly smooth, creamy and packed with lots of strawberry flavor. It’s got a yummy gluten-free crust, a decadent no-bake cheesecake filling and a super delicious and tangy strawberry puree filling. The super fresh fruit garnish makes for the perfect 4th of July summer dessert.
Ingredients
Crust
- 1 ½ cups gluten-free oats
- ½ cup raw hazelnuts
- 2 tbsp maple syrup
- 5 tbsp coconut oil, melted
Cheesecake Layer
- 1 cup Cashew Nuts, soaked and drained
- 1 can coconut cream
- ¼ cup maple syrup
- 1 cup white chocolate chips, melted
Strawberry Layer
- 3 cups strawberries, quartered
- 2 tbsp maple syrup (optional)
- 1 tbsp lemon juice
- 1 tsp agar powder
Garnish
- ½ cup Blueberries
- ½ cup Raspberries
- 1 Green pear
- Star cookie cutter
Instructions
1. For the crust add oats and hazelnuts into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture.
2. Firmly press dough into the tart and press up on the sides as well.
3. Bake at 350 degrees Fahrenheit for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
4. For the puree add strawberries, maple syrup and lemon juice in a small saucepan. Simmer over low heat for about 10-15 minutes until strawberries have broken down.
5. Puree with a hand mixer. Then add agar powder and keep simmering for 5 minutes while stirring continuously.
6. Pour into the crust and freeze for about 30 minutes.
7. For the cheesecake layer add cashews, coconut cream and maple syrup into a food processor or high speed blender. Process until completely smooth.
8. Add melted white chocolate and process for another few seconds.
9. Pour over the strawberry layer and freeze for another 2-3 hours.
10. Garnish with fresh raspberries, fresh blueberries and cut out pear stars.
11. Serve immediately and store leftovers in the refrigerator for 1-2 days.