Lemon Cheesecake Tart
This lemon cheesecake tart with a granola crust 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!
Servings 10
Ingredients
Granola Crust:
- 2 cups (240 g) granola (see notes)
- 4 tbsp (80 g) maple syrup or any other liquid sweetener
- 3 tbsp coconut butter (see notes)
Cream Layer:
- 1 (12.3 oz) package (350 g) silken tofu firm (see notes for a soy-free version)
- ⅓ cup (80 g) coconut butter
- ¼ cup (80 g) maple syrup or any other liquid sweetener
- 4 tbsp (40 ml) lemon juice
- 2 ½ tbsp (20 g) cornstarch
- Zest of one lemon
Instructions
- I recommend using a kitchen scale for this recipe. You can watch the video for visual instructions.
Granola Crust
- Prepare the granola pie crust by processing the granola in a food processor to a coarse crumb, then add the sweetener and coconut butter and process until it starts to clump.
- Transfer the mixture to an 8-inch tart pan (with a removable bottom), pressing it to evenly spread across the bottom and 1 1/2 inches (4 cm) up the sides. Then, set aside.
Cream Layer
- To prepare the lemon tart filling, first zest, then juice the lemon. Then, process all the ingredients (silken tofu, coconut butter, maple syrup, cornstarch, lemon juice, and zest) in a food processor or blender until smooth and creamy.
- Pour it over the crust, then bake the tart at 350℉/175℃ for 30-35 minutes until set with a slight wobble in the middle.
- Let the tart cool completely on a wire rack, then refrigerate until set. Once ready, slice and garnish (I used thin lemon slices and fresh berries). Enjoy!
Notes
- 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.
Nutrition Facts
Lemon Cheesecake Tart
Amount per Serving
Calories
271
% Daily Value*
Fat
13.5
g
21
%
Carbohydrates
28.9
g
10
%
Fiber
19.1
g
76
%
Sugar
17.8
g
20
%
Protein
6.4
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.