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Vegan Strawberry Cheesecake Tarts for 2. Glutenfree Recipe

Easy Strawberry Cheesecake Tarts for 2 with gluten-free Coconut oat crust. Vegan Gluten-free Recipe.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 2
Calories: 520kcal
Author: Vegan Richa



  • 1/2 cup oat flour
  • 1/2 cup coconut flakes
  • 1 Tbsp ground raw sugar
  • a pinch of salt
  • 1.5 to 2 Tbsp maple syrup
  • 1 tsp oil
  • a few drops of vanilla extract
  • a pinch of cinnamon or other spices optional


  • 1/3 cup firm tofu
  • 1/4 cup cashews soaked for an hour or more
  • 1 tsp cornstarch
  • 1 Tbsp raw sugar
  • 5 juicy strawberries
  • 1 tsp oil optional
  • 1/2 tsp vinegar I use apple cider vinegar
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract


  • Crust: Mix everything under crust in a bowl. Add enough maple so the dough can stay together. Press in the tart pans.
  • Filling: Blend everything under filling. Taste and try to not eat it all. Adjust the salt, sweet and tang (lemon juice) if needed.
  • Fill the crust wit the filling. Tap to eliminate air pockets. Place the tart pans on a baking sheet and bake at pre-heated 350 degrees F for 30 minutes, then reduce temperature to 325 degrees F / 160Âșc and bake for another 15 minutes or until the center is not liquid.
  • Chill for atleast an hour. Drizzle melted chocolate and serve with fresh chopped strawberries


nutritional values based on one serving


Calories: 520kcal | Carbohydrates: 56g | Protein: 11g | Fat: 29g | Saturated Fat: 14g | Sodium: 468mg | Potassium: 492mg | Fiber: 6g | Sugar: 25g | Vitamin C: 18.6mg | Calcium: 58mg | Iron: 3.5mg