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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.

Ingredients

granola crust

  • 2 cups old fashioned flour
  • 1/2 cup chopped pecans
  • 2 tsp vanilla extract
  • 1/2 cup coconut oil melted
  • 1/4 cup brown sugar
  • 1 egg white lightly beaten

strawberry cheesecake yogurt filling

  • 8 oz cream cheese softened
  • 1 1/2 cups plain Greek yogurt such as Chobani
  • 3/4 cup powdered sugar
  • 1 cup chopped strawberries
  • sliced strawberries for garnish

Instructions

granola crust

  • Spray a tart pan with nonstick spray and preheat oven to 300 degrees.
  • 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

  • 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.