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No-Bake Apricot Swirl Cheesecake Tarts

  • 1 cup raw cashews , soaked for 6 hours (or overnight), rinsed and drained
  • ½ cup unsweetened plain or vanilla almond milk
  • ¼ cup coconut oil , melted
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons light agave nectar
  • 20-40 drops plain or vanilla liquid stevia , or to taste
  • Finely grated zest of 1 lemon
  • 2 teaspoons vanilla extract
  • Pinch of fine sea salt
  • 1¾ cups raw pecan halves or pieces
  • 2/3 cup raw natural almonds (with skin)
  • 2/3 cup dried unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 1 tablespoon whole chia seeds , ground to a fine powder in a coffee grinder
  • Pinch of fine sea salt
  • 2 tablespoons yacon syrup
  • 1 tablespoon finely grated fresh ginger
  • 50-70 drops plain or vanilla pure liquid stevia
  • Up to 2 tablespoons plain or vanilla unsweetened almond milk , as needed
  • 3-4 small fresh apricots , pitted and cut into quarters
  • 2 teaspoons chia seeds , ground to a fine powder in a coffee grinder
  • 1 tablespoon fresh lemon juice
  • 10-20 drops plain or vanilla pure liquid stevia

Make the filling:

Place all ingredients for the filling into a high-powered blender (such as a Vita Mix) and blend until silky smooth.

This may take a while and you may need to push down the mixture with the tamper, scraping the sides several times.
Transfer to a bowl and allow to sit while you prepare the crust.

Make the crust:

Place the pecans, almonds, coconut, cinnamon, chia meal, and salt in the bowl of a food processor.
Process until it resembles a fine meal.
Add the yacon syrup, grated ginger, and stevia.
Process just until it comes together into dough. Do NOT add the almond milk unless absolutely necessary.
Try pinching the crumbled dough between your fingers. If it sticks together, it's fine, even if it appears a bit dry.


Make the apricot swirl:

Place all of the swirl ingredients into a blender and blend until smooth.
The mixture will be semi-liquid but should firm up as the chia absorbs the moisture.


Assemble the tarts:

Divide the crust dough among 4-6 tart tins (4-6 inches each), pressing into the bottom and up the sides.
Fill with the cheesecake filling, dividing it evenly among the pans.
Using a ½ teaspoon measuring spoon, dollop the apricot spread haphazardly over the top of the cheesecake filling, leaving some white spaces.
Using the tip of a sharp knife, pull it through the apricot mixture in different directions to create a marbled effect.
Place the tarts in the refrigerator and chill for at least 6 hours or overnight to allow the cheesecake filling to firm up. Store in a covered container in the refrigerator for up to 4 days.



Cooking Time: 360
Preparation Time: 30
Yield: 5 Tarts
If you have any leftover apricot spread, save it in a covered container in the refrigerator to use as fresh jam on toast, pancakes, or crackers (it will keep up to 4 days in the refrigerator).
Calories: 770kcal
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