Dragonfruit-Pomegranate Cheesecake Tarts

Cheesecake Tart

Dragonfruit-Pomegranate Cheesecake Tarts

Ingredient List:

2   8 oz bricks of cream cheese at room temperature

1 can sweetened condensed milk

4 Tbsp heavy whipping cream

1 tsp vanilla extract

1 tsp almond extract

1 box shortbread tart cups ( I bought tart cups for this dessert, alternatively you could make a graham cracker crust and use a lined mini muffin tin, see my previous blog post https://kaceytess.com/2013/07/25/no-bake-raspberry-cheesecake/ )


1/2 dragon fruit


Pomegranate seeds

Sliced almonds


Place shortbread cups on a baking sheet

With an electric mixer blend cream cheese until soft and whipped (about 2-3 minutes)

Add sweetened condensed milk and continue mixing

Add whipping cream and mix until thoroughly combined and creamy (about 2 minutes)

Add vanilla and almond and mix until just combined

Scoop cheesecake mix into a ziplock bag, cut a corner out and squeeze mixture into shortbread cups

In a different ziplock bag spoon 1/2 dragon fruit into bag and squeeze until soft, cut a corner out of the bag and squeeze a dime size amount on to each tart

Top with blueberries, pomegranate and almond slices

Cover baking sheet with plastic wrap and refrigerate for at least 3 hours

You can also freeze these tarts and let defrost in the fridge the night before you are ready to use


Blueberry almond cheesecake tart

blueberry almond cheesecake tart

Blueberry Green Tea Tarts


What you’ll need:

1/2 C rolled oats
1/2 C walnuts
6 dried dates
3 Tbsp maple syrup

2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C green tea
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1 package of fresh blueberries (about 1 cup)
6 pieces of dried pineapple

What you’ll do:
Heat oven to 350

Grease a muffin pan (I use extra virgin olive oil spray)

In a food processor combine oats and walnuts until fine

Add dates and maple syrup

Blend until thoroughly combined

Spoon mixture evenly in the muffin pan

Bake for 5-10 minutes until golden brown and let cool

In a blender combine cashews, green tea, vanilla and salt (I use a Blendtec)

Add coconut butter and mix

Add coconut oil and mix

Add maple syrup and agave and mix

Add blueberries and mix

Pour mixture on to cooled crust

Cover with plastic wrap and freeze for 2 hours

Garnish with more fresh blueberries and one dried piece of pineapple for each tart

Eat or place in the refrigerator for up to 2 days