6-ingredient lemon cheesecake tart with a granola crust! This tart is delicious and a perfect dessert for the summer. It’s light, creamy, fresh, sweet, and sour. The recipe is vegan (dairy-free, egg-free), gluten-free, easy to make, and can be made soy-free!
Vegan Cheesecake Tart With Granola Crust
Do you love cheesecakes? If yes, you might love this vegan lemon cheesecake tart. It’s super easy to make and contains just a few ingredients! Give it a try because it is:
- A light summer dessert which isn’t too heavy.
- Vegan, gluten-free, oil-free, and can be made nut-free.
- Creamy, fresh, sweet and sour.
How To Make The Best Cheesecake Tart?
Check the easy step-by-step photos below:
- First, process the granola in a food processor, add the other two ingredients and process again until the mixture slightly sticks together.
- Transfer the mixture into an 8-inch tart pan with a removable bottom.
- Press the crust into the bottom of the pan and up the sides.
- Set aside while you prepare the cream filling.
- Process all cream ingredients in a food processor or blender until very creamy.
- Transfer the cream onto the crust.
- Spread out the cream evenly.
- Bake in the oven, let cool completely and slice.
The granola crust contains only a few ingredients:
- Maple Syrup
- Coconut Butter
You can use store-bought granola or try out my homemade granola recipe which is nut-free.
I prefer maple syrup, however, you can use any other liquid sweetener such as agave syrup, rice malt syrup, etc.
I used coconut butter (not coconut oil). You could use cashew butter or almond butter instead of coconut butter though. I really love the lemon coconut combination, that’s why I prefer using coconut butter.
Please note that the crust is a little crumbly because it contains granola. Be prepared that it will crumble when you cut the tart into slices. You could add one flax egg (or chia egg) to the crust as a binder which should make it less crumbly. I haven’t tried it out because I don’t mind a crumbly crust. 🙂
To make a flax egg simply whisk together one tablespoon ground flax seeds with 2 tablespoons water and set aside for 5 minutes. Then process the flax egg with the other ingredients. I would suggest using only 3 tablespoons maple syrup instead of 4, otherwise, the crust will be too wet.
This lemon cheesecake tart contains only a few simple ingredients which are available in most supermarkets:
- Silken tofu
- Maple syrup
- Coconut butter
- Lemon juice
- Zest of one lemon
I prefer silken tofu because the texture is very smooth, creamy, and it doesn’t taste very much like tofu. You could use regular tofu but the tofu taste is definitely more noticeable. Please check the recipe notes for a soy-free alternative!
As mentioned before, you can use any other liquid sweetener instead of maple syrup.
I once made the cream with cashew butter and it turned out equally delicious. Almond butter should be fine too. I wouldn’t recommend peanut butter though because I don’t like the combo peanut butter and lemon very much. But you can experiment if you like. 🙂
How To Store?
Leftovers can be stored covered in the fridge for up to 6 days. The tart still tasted great after 6 days! 🙂
This Tasty Lemon Cheesecake Tart is:
- Vegan (egg-free, dairy-free)
- Perfect for summer
Should you recreate this creamy vegan cheesecake, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes!
If you love vegan cheesecakes, definitely also check out the following recipes:
- Raw Blueberry Cheesecake
- Strawberry Coconut Cheesecake Bars
- Fruity Cheesecake
- Baked Cheesecake
- Vegan Key Lime Pie
Lemon Cheesecake Tart
- Process the granola in a food processor until crumbly. Add maple syrup and coconut butter and mix again until the mixture slightly sticks together when you press it between your fingers.
- Press the crust evenly into the bottom of a greased 8-inch (20 cm) tart pan (with removable bottom) and about 2 inches (5 cm) up to the sides. Set aside.
- Bake in the oven for about 30-35 minutes at 350 degrees F (175 degrees C). Depending on your oven it might take a few minutes less or more.
- Turn off the oven and let the tart cool at room temperature until it isn't hot to the touch anymore. Then put it into the fridge to set. Decorate with your favorite fruits and/or whipped coconut cream. Store leftovers in the fridge for up to 6 days. Enjoy!
- I used homemade granola but you can use your favorite store-bought granola instead.
- You can use any nut/seed butter of choice, for example, cashew butter, almond butter, etc (if not nut-free) instead of coconut butter.
- Please note that the crust will crumble somewhat when you cut the tart into slices. Read the blog post to find out how to make it less crumbly.
SOY-FREE Cream Layer:
- 320 ml (1 1/3 cup) coconut milk, canned
- 30-40 ml (3-4 tbsp) lemon juice
- 32 g (4 tbsp) cornstarch
- 80 g (7 tbsp) light granulated sweetener (e.g. xylitol, erythritol, white sugar)
- 1 tsp vanilla extract
- 112 g (3/4 cup) cashews (soaked) (*see below)
- Zest of one lemon
- Soak cashews in hot water for about 30 minutes until soft.
- Blend all ingredients in a blender until completely smooth and creamy.
- Follow the other steps of the recipe.
- Recipe makes an 8-inch tart. Nutrition facts are for one slice if you cut the tart into 10 slices. Made with my homemade granola recipe.
If you are using Pinterest, feel free to pin the following photo: