Banana, Coconut, Cheesecake Pear Tart

By • March 31, 2018 1 Comments

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Author Notes: I wanted to make a light, pretty and gluten free dessert for a meeting. This is what I came up with and everyone loved it. Diane


Serves 8

For the Crust

  • 1 cup Almond flour or almond meal
  • 1/3 cup Melted butter or coconut oil
  • 1/2 teaspoon Salt
  • 1/4 cup Unsweetened shredded coconut
  • 2 tablespoons Granulated sweetener of choice
  1. Press in a parchment-lined tart pan.
  2. Bake @350 for 10 min
  3. Cool slightly before filling

Tart filling

  • 2 8 oz. pkgs. light cream cheese
  • 1/2 cup Granulated sweetener of choice
  • 3 ounces Plain Greek yogurt
  • 1 medium size very ripe banana
  • 2 large eggs, beaten in, one at a time
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon Vanilla
  • 1-2 Ripe pears, cored, slice thin for decorating the top
  • 1/2 teaspoon Cinnamon for sprinkling on top of pears
  1. Beat filling ingredients with a mixer
  2. Pour filling into prepared crust
  3. Top with 1-2 (depending on size) thinly sliced pears
  4. Sprinkle with cinnamon
  5. Bake @400 for 15 minutes, then reduce temperature to 325
  6. Bake approx 30 min or until center of cheesecake starts to rise

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