5 from 10 votes
Cherry Cheesecake Tarts Low Carb & Gluten Free
Cherry Cheesecake Tarts Low Carb
Prep Time
15 mins
Cook Time
27 mins
Total Time
42 mins
 

Cherry Cheesecake Tarts are delicious, low carb, gluten free, buttery pie crusts with a cheesecake filling and a sweet cherry topping. 

Course: gluten fee, grain free, low carb
Cuisine: dessert, tarts, treats
Servings: 12
Calories: 251 kcal
Ingredients
  • 36 unsweetened pitted fresh or frozen cherries
  • ½ cup Swerve powdered sweetener
  • 1 tsp arrowroot powder
Tart Crust Ingredients:
  • 2 cups blanched almond flour
  • 2 tbsp Swerve Sweetener or other low carb sweetener equivalent
  • tsp sea salt
  • cup butter melted
  • 1 lg egg
Cheesecake Filling:
  • 8 ounces cream cheese
  • ¼ cup Swerve powdered sweetener or other low carb sweetener equivalent
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 1 lg egg
Instructions
  1. Preheat oven to 375 F (190 C) and grease a 12 cup muffin pan.
  2. In a large bowl combine: pitted cherries, ½ cup sweetener, and arrowroot powder. Stir and set aside.
  3. 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.
  4. 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.
  5. Once the dough is chilled, form dough into 12 balls and place in greased muffin pan.
  6. 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.
  7. Bake the crusts in the oven at 375 F (190 C) for 7 minutes. Remove from oven and cool.
  8. Fill the partially baked tart crusts with cream cheese mixture.
  9. Top the cream cheese filling with the cherries (about 3 cherries per tart).
  10. Place a sheet of baking parchment paper or a sheet of foil over the tarts in the muffin pan.
  11. 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.
  12. 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.
  13. Sprinkle with an optional tiny amount of powdered low carb sweetener to garnish. Serve.
Recipe Notes

*All nutritional data are estimates based on the products I used*

  Yield: 12 tarts, Serving size: 1 tart, Amount per serving below:

Nutrition Facts
Cherry Cheesecake Tarts Low Carb
Amount Per Serving
Calories 251 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.