Strawberry Cheesecake Tart with Chocolate Crust

Strawberry Cheesecake Tart with Chocolate Crust recipe - gluten-free and vegan-friendly | FitCakery.com

Happy Birthday!

In my family, it’s basically birthdays all around this weekend.  My dad’s birthday is today, the U.S.A.’s is tomorrow, and my mom’s is the next day.  The fireworks celebration between my parents’ birthdays has always seemed very fun and appropriate.  Well, when the rain doesn’t come down and keep the fireworks from happening, anyway!

Unfortunately, for the last few years, I have been unable to visit my parents on their birthdays, so the holiday hasn’t felt quite as celebratory in a while.  What I’m happy about this year?  I’m actually in town for their birthdays!  So even if the rain does come and ruin some of the fireworks, we can plan to have a good time anyway.

Strawberry Cheesecake Tart with Chocolate Crust recipe - gluten-free and vegan-friendly | FitCakery.com

And, what makes both birthdays and Independence Day even more celebratory?  Strawberry Cheesecake Tarts, of course!  This particular one is delicious, AND super healthy.  Oh, you’re not surprised?  What if I told you it was high in protein, too?  Definitely get on this one if you’re a fit foodie – you don’t want to miss out on this cheesecake one more day. 

Oh, and by the way, the crust is gluten-free and vegan already, so if you want to make a completely gluten-free, vegan cheesecake, just sub in vegan versions of the cream cheese and yogurt to make the filling!

Strawberry Cheesecake Tart with Chocolate Crust recipe - gluten-free and vegan-friendly | FitCakery.com

Strawberry Cheesecake Tart with Chocolate Crust

gluten-free and vegan-friendly {makes 8 servings}

Strawberry Cheesecake Tart with Chocolate Crust recipe - gluten-free and vegan-friendly | FitCakery.com

Chocolate Crust:

  • ½ c. oats
  • 1 scoop (45 g) chocolate protein powder
  • 1 T. cocoa powder
  • 3 T. ground flax seed
  • ¼ tsp. salt
  • 3 T. agave syrup

Directions:

  1. Preheat the oven to 350 degrees F. 
  2. In a food processor, combine all the ingredients until it forms a crumbly crust that sticks together when pressed.  Spray or line a springform pan. 
  3. Press the crust mixture into the bottom of the pan and bake for 6-7 minutes and set aside.  (Leave the oven on.)

Cheesecake:

  • 1 c. (8 oz) reduced fat cream cheese (or vegan cream cheese)
  • 1 scoop (35 g) vanilla protein powder
  • ½ c. nonfat plain Greek yogurt (or vegan yogurt)
  • ¼ c. agave syrup
  • 1/2 c. stevia
  • 1 T. arrowroot powder
  • 1 ½ tsp. vanilla extract
  • ¼ tsp. salt
  • -----
  • About 1 cup whole, fresh, strawberries

Directions:

  1. In a food processor or mixer, mix together all the ingredients until thoroughly combined.  Pour the cheesecake batter into the prepared crust, and bake in the preheated oven for 28-30 minutes until set.  Cool to room temperature and then cover and refrigerate up to 2 days before serving.
  2. To serve:  Slice the strawberries into halves or quarters and arrange around the outside of the cheesecake, cut into 8 slices.

Makes 8 slices

Nutrition per slice: 209 calories; 8 g fat; 24 g carbs; 2 g fiber; 12 g protein