Strawberry Cheesecake Yogurt Tart with a Granola Crust
This Strawberry Cheesecake Yogurt Tart starts with a granola crust and is filled with a cheesecake/yogurt filling and chopped strawberries.
granola crust
  • 2 cups old fashioned flour
  • ½ cup chopped pecans
  • 2 tsp vanilla extract
  • ½ cup coconut oil, melted
  • ¼ cup brown sugar
  • 1 egg white, lightly beaten
strawberry cheesecake yogurt filling
  • 8oz cream cheese, softened
  • 1½ cups plain Greek yogurt, such as Chobani
  • ¾ cup powdered sugar
  • 1 cup chopped strawberries
  • sliced strawberries for garnish
granola crust
  1. Spray a tart pan with nonstick spray and preheat oven to 300 degrees.
  2. Add old fashioned oats and pecans to a food processor and process until mostly crumbs. The oats can be a little bit bigger than crumbs. Add oat and pecans crumbs to a bowl and stir in vanilla extract, melted coconut oil, brown sugar, and the lightly beaten egg white. Press mixture into the prepared pan and bake for 25 minutes. Let the crust cool completely before adding the cheesecake filling.
strawberry cheesecake yogurt filling
  1. In a medium-sized bowl, beat cream cheese with an electric hand-held mixer until smooth and creamy. Add yogurt and mix well. Next, add the powdered sugar and mix until incorporated. Fold in chopped strawberries and spread the filing into the cooled crust. Chill the tart in the refrigerator for 6-8 hours, or overnight. Garnish with strawberry slices before serving.
Recipe by bethcakes at