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Prep time
20 minutes
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Cook time
55 minutes
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Serves
8-10
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
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Ingredients
- For the Crust
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1 cup
Almond flour or almond meal
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1/3 cup
Melted butter or coconut oil
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1/2 teaspoon
Salt
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1/4 cup
Unsweetened shredded coconut
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2 tablespoons
Granulated sweetener of choice
- Tart filling
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2
8 oz. pkgs. light cream cheese
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1/2 cup
Granulated sweetener of choice
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3 ounces
Plain Greek yogurt
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1
medium size very ripe banana
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2
large eggs, beaten in, one at a time
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1/4 cup
unsweetened shredded coconut
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1 teaspoon
Vanilla
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1-2
Ripe pears, cored, slice thin for decorating the top
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1/2 teaspoon
Cinnamon for sprinkling on top of pears
Directions
- For the Crust
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Press in a 10" parchment-lined tart pan.
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Bake @350 for 10 min
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Cool slightly before filling. To reduce overall prep time, start the filling as soon as the crust goes in the oven.
- Tart filling
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Beat filling ingredients with a mixer
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Pour filling into prepared crust
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Top with 1-2 (depending on size) thinly sliced pears
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Sprinkle with cinnamon
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Bake @400 for 15 minutes, then reduce temperature to 325
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Bake approx 30 min or until center of cheesecake starts to rise
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