Cherry Cheesecake Tarts Low Carb-
Cherry Cheesecake Tarts Low Carb and gluten-free, buttery pie crusts with a cheesecake filling and a sweet cherry topping.
I have to confess that I have never baked a cherry pie from scratch, and now that I’m eating lower carb, a whole cherry pie may contain too many cherries and slightly over my carb limit for the day.
So I decided to make a lower-carb version of a cherry pie, but with fewer cherries and some cheesecake filling added to the crust to lower the number of cherries and also lower the carbs.
I also decided to make tarts because I’m a sucker for small-sized, pretty treats, and it also keeps me from eating a huge portion.
These turned out fantastic and were a big hit with the family.
The main reason I have not made a cherry pie in my past stems from a funny story about my mom’s first attempt at baking a cherry pie when I was a kid.
In the early 70's, my family had company visiting for a barbecue and my mom baked a lovely looking cherry pie from scratch (her first pie, I think).
Well, she forgot to remove the pits from the cherries and for some reason, the crust turned out to be hard & tough. It looked yummy, but after it was served to the company, everyone had a taste and my mom soon became upset, because
One very nice child who was visiting tried to make my mom feel better and said to her: “ Don't feel bad, your pie was just fine, once you spit out the pits and give the crust to the dog.”
It did not make her feel better about the pie, but it sure made her laugh. Kids say the darndest things!
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This Keto Caramel Candy recipe would also be a great holiday recipe to make!
Watch The Recipe Video Below: Press Arrow to Watch
Cherry Cheesecake Tarts Low Carb Recipe-
Ingredients:
- 36 unsweetened pitted fresh or frozen cherries
- ½ cup sweetener of choice: Swerve powdered sweetener for low carb
- 1 tsp arrowroot powder
Tart Crust Ingredients:
- 2 cups blanched almond flour
- 2 tablespoon Swerve Sweetener or other low carb sweetener equivalent
- ⅛ teaspoon sea salt
- ⅓ cup butter melted
- 1 lg egg
Cheesecake Filling Ingredients:
- 8 ounces cream cheese
- ¼ cup Swerve powdered sweetener or other low carb sweetener equivalent
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 1 lg egg
Directions:
- Preheat oven to 375 F (190 C) and grease a 12 cup muffin pan.
- In a large bowl combine: pitted cherries, ½ cup sweetener, and arrowroot powder. Stir and set aside.
- In a large mixing bowl combine all the tart crust ingredients. Mix and press with a fork until a dough forms. Put dough in the bowl in the freezer for 10 minutes.
- While dough is chilling, In a stand mixer or mixing bowl with a hand mixer combine all cheesecake filling ingredients. Mix until blended and creamy. Set aside.
- Once the dough is chilled, form dough into 12 balls and place in greased muffin pan.
- Using a small glass, press dough down and turn glass to form a tart crust in each muffin cup in the pan. * as seen in the video above.
- Bake the crusts in the oven at 375 F (190 C) for 7 minutes. Remove from oven and cool.
- Fill the partially baked tart crusts with cream cheese mixture.
- Top the cream cheese filling with the cherries (about 3 cherries per tart).
- Place a sheet of baking parchment paper or a sheet of foil over the tarts in the muffin pan.
- Bake for 20 to 25 minutes. Let muffin pan of tarts cool. Refrigerate tarts in pan for 2 hours, or until cheesecake filling is set.
- Remove tarts from pan by sliding a knife in between the crust and the muffin pan and slide around edges of tart and lift out tart. * See the video above for example.
- Sprinkle with an optional tiny amount of powdered low carb sweetener to garnish. Serve.
Nutritional Data: Yield:12 tarts, Serving Size: 1 tart, Amount per serving- Cal: 251, Total Carbs: 11 g, Net Carbs: 8 g, Fiber: 3 g, Protein: 6 g, Fat: 21 g, Saturated Fat: 8 g, Sugars: 5 g.
Cherry Cheesecake Tarts Low Carb
Ingredients
- 36 unsweetened pitted fresh or frozen cherries
- ½ cup Swerve powdered sweetener
- 1 teaspoon arrowroot powder
Tart Crust Ingredients:
- 2 cups blanched almond flour
- 2 tablespoon Swerve Sweetener or other low carb sweetener equivalent
- ⅛ teaspoon sea salt
- ⅓ cup butter melted
- 1 lg egg
Cheesecake Filling:
- 8 ounces cream cheese
- ¼ cup Swerve powdered sweetener or other low carb sweetener equivalent
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 1 lg egg
Instructions
- Preheat oven to 375 F (190 C) and grease a 12 cup muffin pan.
- In a large bowl combine: pitted cherries, ½ cup sweetener, and arrowroot powder. Stir and set aside.
- In a large mixing bowl combine all the tart crust ingredients. Mix and press with a fork until a dough forms. Put dough in the bowl in the freezer for 10 minutes.
- While dough is chilling, In a stand mixer or mixing bowl with a hand mixer combine all cheesecake filling ingredients. Mix until blended and creamy. Set aside.
- Once the dough is chilled, form dough into 12 balls and place in greased muffin pan.
- Using a small glass, press dough down and turn glass to form a tart crust in each muffin cup in the pan. * as seen in the video.
- Bake the crusts in the oven at 375 F (190 C) for 7 minutes. Remove from oven and cool.
- Fill the partially baked tart crusts with cream cheese mixture.
- Top the cream cheese filling with the cherries (about 3 cherries per tart).
- Place a sheet of baking parchment paper or a sheet of foil over the tarts in the muffin pan.
- Bake for 20 to 25 minutes. Let muffin pan of tarts cool. Refrigerate tarts in pan for 2 hours, or until cheesecake filling is set.
- Remove tarts from pan by sliding a knife in between the crust and the muffin pan and slide around edges of tart and lift out tart. * see the video for example.
- Sprinkle with an optional tiny amount of powdered low carb sweetener to garnish. Serve.
Video
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Notes
Nutrition
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Carol Little R.H. @studiobotanica
These look delicious! I am going to try with frozen berries and think they may just be the perfect tiny bites to share with friends over the holidays!!
Zuzana
Fabulous idea. I love those little mini tarts you have made. So delicious.
Jennifer Fisher
SO delicious! I'm adding this to my dessert collection on Christmas ... I like to make little mini portions, but lots of things -- so guests can have all the yummy things!
Jess
Not only are these adorable, they fit the bill for the way my hubby has been eating lately. He's going to be thrilled with this recipe. Thank you so much!
Donny
These are so cute! And I love anything cherry so this will be perfect for parties!
Jessica
Mini desserts are such a favorite of mine. It's really helpful portion control!
Jean Choi
Individual serving sized desserts are the best! These are so delicious and addicting.
Heather H
Oh yes, I can already envision myself eating the whole tray!
Cathy
Oh, your poor mother! I hope she made more attempts at pie baking.
Stacey
That was her first pie, but she is an expert at pie baking now.
Carina
These tarts look delicious! I love cherries, always have a frozen supply in the freezer!
Erin
Tarts are the perfect way to secretly say bite-sized whole pie for myself! These look delicious!
Gillian Didier Serre
Hi there The tart recipe is easy and delicious do you think frozen raspberries would work..I am in Toronto Canada and in winter it's difficult getting cherries and unfortunately I am unable let to find the frozen ones
Stacey
Frozen raspberries would work in this recipe and so would blueberries.
Becky Winkler
These are so cute and I bet they're even more delicious!
Stacey
thank you so much.
Stacey
They were so yummy! Thanks, Becky
Holley @ The Primal Desire
These are adorable, glad you found a recipe the kids like, "great" when they give you honest feedback. 🙂
Stacey
Thank you Holley
Katja
These are so cute. And they look delish. I want one NOW!!!!
Stacey
Thank you Katja 🙂
ChihYu
These tarts look so good !! They remind me of hong kong style egg custard tart. My favorite !
Stacey
Thank you ChihYu 🙂
cristina
These are beautiful! Perfect for the holiday's!
Stacey
Thank you 🙂
Stacey
Thank you, Cristina 🙂
Melissa~Realnutritiousliving
What dreams are made of! Thanks Stacey!
Stacey
Awe, Thank you Melissa.
Irena Macri
I always look forward to mini cheesecakes during the holiday with those juicy, ripe cherries! I love the idea to make it bite-sized to make it low-carb. Perfect way to indulge in some fruity flavour!
Stacey
Thank you Irena 🙂
Carrie
I love almond flour treats. These are so pretty for the holidays!
Stacey
Thank you, Carrie
Renee
Cheesecake is my weakness! These look SO good! Thanks!
Stacey
Thank you, Renee 🙂
Jessica DeMay
What a fun little treat! Love the story about your mom 🙂
Stacey
Thank you, Jessica. Hope she does not get upset I shared it 😉
Megan Stevens
Love that flaky crust and the sweetener being sprinkled over the top! Such a lovely holiday recipe; thank you!
Stacey
Thank you, Megan 🙂
tina
these look delish! also - love that they are low carb / keto! thanks for sharing!
Jean
I NEED these in my life! I love mini versions of cakes and these tarts are so fun and cute!
Stacey
Thank you Jean 🙂
Kari - Get Inspired Everyday!
I love cherry and almond together, and I can never turn down cheesecake, so I'm pretty sure I couldn't be trusted around these little beauties!
Stacey
Thank you so much Kari 🙂
Emily @ Recipes to Nourish
Yes please!!! I LOVE cherry cheesecake, these little tarts look amazing!
Stacey
Thank you Emily 🙂