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Vegan lemon cheesecake tart with granola crust strawberries and lemon slices

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!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10


  • Tart pan*
  • Food processor*
  • Blender*


Granola Crust:

Cream Layer:

  • One 12.3 oz package (350 g) silken tofu firm (*see notes for a soy-free version)
  • 1/3 cup (80 g) coconut butter
  • 1/4 cup (80 g) maple syrup or any other liquid sweetener
  • 3-4 tbsp (40 ml) lemon juice
  • 2 1/2 tbsp (20 g) cornstarch
  • Zest of one lemon


  • I recommend using a kitchen scale for this recipe. This recipe has a video below for easy visual instructions.

Granola Crust

  • 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.

Cream Layer

  • Blend all ingredients in a food processor or blender until smooth and creamy. Pour the cream onto the granola crust and spread it evenly with a spatula.
  • 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
  1. Soak cashews in hot water for about 30 minutes until soft.
  2. Blend all ingredients in a blender until completely smooth and creamy.
  3. 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 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Carbohydrates 28.9g10%
Fiber 19.1g76%
Sugar 17.8g20%
Protein 6.4g13%
* Percent Daily Values are based on a 2000 calorie diet.