No-Bake Sugar-Free Strawberry Cheesecake Tart

This recipe is from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other delicious low-carb recipe ideas.

Servings: 10

Equipment needed: a tart pan or a 14″x6″x1″ rectangular tin (a large round or several small round tins will also work).

Ingredients:

For the walnut hemp seed crust:

• 1 cup walnut pieces, toasted (directions below)
• ½ cup Bob’s Red Mill Hemp Seed Hearts
• 2 tablespoons coconut oil, melted
• 1 tablespoon Sukrin Fiber Syrup Gold or Clear (or Vitafiber Syrup)

For the no-bake cheesecake filling:

• 4 oz goat cheese, softened
• 4 oz cream cheese, cold
• 4 oz heavy cream, cold
• ¼ cup low-carb powdered sugar
• 1 tablespoon lemon juice
• zest from the lemon
• 6 oz strawberries, sliced
• optional: 2 teaspoons fresh thyme or rosemary, finely chopped

Directions:

For the toasted walnuts:

1. Preheat the oven to 350 degrees F. Spread the walnuts on a sheet pan and toast for 15 minutes or until they are golden in color. Let cool.
2. Rub walnuts in a tea towel to remove much of the loosened skin.

For the hemp walnut crust:

1. Place the hemp seeds and walnuts into a food processor and process until finely ground. Add the melted coconut oil and fiber syrup and pulse to distribute the ingredients. (This also makes a great snack if rolled into balls).
2. Line a tart pan with parchment paper. (I used a 14x6x1 rectangular tin, but a large round or several small round tins will work). Distribute the crust mixture into the pan and then press it into the crust making sure the sides are strong.  Wrap tightly and place in the freezer until set and the filling is ready, or place in the refrigerator until needed. It thaws quickly.

For the cream cheese and goat cheese filling:

1. Add the cream cheese and sweetener to a bowl and whip with a hand mixture until loosened. Add the heavy cream and whip until light and fluffy. Add the goat cheese and whip again. Use right away or cover and place into the refrigerator until needed. If keeping in the refrigerator overnight, whip to loosen before spreading into the tart crust. (If piping, place ⅓ of the filling into a piping bag to decorate the top. I place the strawberries first and decorate around them).
2. Slice the strawberries and place on the filling. Serve right away. If serving at a later time, add the sliced strawberries just before serving to prevent them from getting soggy.

Nutritional Information for 1 Serving:

Calories: 306, Fat: 28g, Carbohydrates: 5g,  Fiber: 3g, Protein: 10g