A dessert that happens to be healthy for you and no oven required, this easy to make No Bake Cheesecake Fig Tart is perfect for using up the latest bounty of fresh figs from the tree. Oh and this is gluten free too if that interests you. Sound good?
I mean, it’s still warm out and the oven is something I turn on only if I have to, although summer is ending and lots of meals will be coming from there soon enough. Until then this dessert is no bake, delicious and so easy to put together.
Some might say a tart? But this is no bake? Well yes, a tart typically is a baked dish with a filling over a pastry base. The open top is not covered with any pastry, too. This though, is no bake for ease and since it’s open with no pastry on top I decided to keep tart in the name. More for recognition purposes really.
The wonderful gluten free base is made up of nuts and dates, like in my No Bake Blackberry Tarts with Blueberry Cashew Cream. The no bake cheesecake filling is the same one I used in my No Bake Peach Cheesecake Bars, too. I added some oats to this base for some added structure and taste.
We have a fig tree that’s just bursting with sweet, delicious figs and I needed to use them in a new way. I mean the birds and other critters have been chomping at the beak to eat these too!
The nuts and oats are put in a food processor and pulsed for two minutes to start breaking down to a meal like consistency. Next I add the soaked dates, water, salt and pulse again for a minute or two until the dough comes together. Easy peasy. I use a non-stick springform pan and press the nut mixture down and up the sides slightly to completely cover the tart pan. Refrigerate for 10 minutes to firm up.
The filling for this No Bake Cheesecake Fig Tart is as easy as it gets using whipped cream, cream cheese, a bit of sugar and some vanilla.
Slicing the figs vertically to show them off, I arranged them on top of filling and brushed them with a simple apricot jam and water glaze. Refrigerate for 30 minutes to firm up and get ready for one incredible and might I say, eye catching, delicious dessert. If making ahead of time or the day before cover when refrigerating.
This went over BIG with family and friends over the holiday weekend. Nobody even knew it was gluten free and asked for the recipe to make again.
The fresh, sweet figs were put to good use in this, and as a no bake recipe, it was a hit. Creamy cheesecake filling without all the baking fuss. Enjoy!
- Tart Shell
- 1 cup raw unsalted almonds
- 1/2 cup raw unsalted walnuts
- 1/2 cup raw unsalted pecans
- 1/2 cup oats
- 1/2 tsp kosher salt
- 12 Medjool dates pits removed
- 2 tbsp water
- 2 tbsp apricot jam
- 1 tbsp water
- Cheesecake filling
- 8 ounces cream cheese
- 1/4 cup white sugar
- 1/2 tsp vanilla
- 1/2 cup heavy whipping cream
- Remove the pits from the dates and discard. Soak the dates with enough hot water to just cover, set aside for 5 minutes.
- Place the almonds, walnuts and pecans in a food processor and pulse for two minutes to start breaking down the nuts to a meal like consistency. Add the drained dates, water and kosher salt and pulse again for a minute or two until the dough comes together.
- Press the nut dough into the bottom of a non-stick 9" round springform pan, pressing down and up the sides slightly to completely cover the tart pan (see Note 1). Refrigerate for 10 minutes to firm up.
- In a small microwave safe bowl add apricot jam and water. Microwave for 20 seconds to melt and stir to mix. Set aside.
- Whip the heavy cream and set aside. Whip the cream cheese, vanilla and sugar for a minute until fluffy. Fold in the whipped cream and spread over chilled nut tart shell.
- Arrange sliced figs on top of filling and brush figs with glaze. Refrigerate for 30 minutes.
- Slice and serve chilled.
1. I use a 9-inch non-stick springform pan typically used for cheesecakes. If you don't, grease the springform pan with a little oil or vegetable spray.