If you’re craving a dessert that’s bright, creamy, and utterly satisfying, this Lemon Cheesecake Tart Recipe is about to become your new favorite go-to. Imagine a crisp, naturally sweet granola crust layered with a luscious, velvety lemon-flavored cheesecake filling that perfectly balances tartness and sweetness. It’s fresh, wholesome, and a delightful way to impress friends or treat yourself on any occasion. This Lemon Cheesecake Tart Recipe feels like sunshine on a plate and brings a refreshing twist to traditional cheesecake that you’ll want to make over and over again.
Ingredients You’ll Need
The magic of this Lemon Cheesecake Tart Recipe comes together with simple, wholesome ingredients that each add their own special touch — from texture and sweetness to that zingy pop of lemon flavor. Every item is carefully chosen, and you might even have many sitting right in your pantry or fridge already!
- Granola (2 cups / 240 g): Provides a nutty, crunchy base that’s naturally sweet and full of texture for the crust.
- Maple syrup (4 tbsp / 80 g): A liquid sweetener that binds the crust and adds subtle caramel notes.
- Coconut butter (3 tbsp): Brings a creamy richness to both the crust and filling, helping everything stick together beautifully.
- Silken tofu (1 package, 12.3 oz / 350 g): Creates the creamy cheesecake layer with a smooth, plant-based texture.
- Lemon juice (4 tbsp / 40 ml): The star ingredient giving the tart its signature zesty tang.
- Cornstarch (2 ½ tbsp / 20 g): Helps the filling set perfectly for that classic cheesecake firmness.
- Lemon zest (from one lemon): Adds vibrant citrus aroma and a burst of fresh flavor.
- Extra maple syrup (¼ cup / 80 g): Sweetens the filling with a gentle, natural sweetness.
How to Make Lemon Cheesecake Tart Recipe
Step 1: Prepare the Granola Crust
Begin by processing your granola in a food processor until it becomes a coarse crumb. This forms the lovely base texture. Then, add the maple syrup and coconut butter and pulse again until the mixture starts to clump together. Press this evenly into an 8-inch tart pan, pushing the mixture up along the sides about 1 ½ inches high. This crust will give you a crunchy, slightly sweet contrast to the creamy cheesecake filling.
Step 2: Make the Lemon Cheesecake Filling
First, zest your lemon to capture those aromatic oils, then juice it. Blend the silken tofu, coconut butter, maple syrup, lemon juice, lemon zest, and cornstarch until super smooth and creamy. This luscious mixture is the heart of your Lemon Cheesecake Tart Recipe, combining tangy citrus with silky tofu for a dreamy finish.
Step 3: Bake the Tart
Pour the creamy filling over your prepared granola crust, smoothing it out with a spatula. Bake in a preheated oven at 350℉ (175℃) for 30 to 35 minutes. Look for a slight wobble in the center—that’s perfect! This gentle baking helps the filling set without losing that velvety texture.
Step 4: Cool and Chill
Allow the tart to cool completely on a wire rack, then pop it into the fridge until fully set. This final chilling step lets the flavors meld together and the texture firm up to that signature cheesecake consistency. After chilling, slice and get ready to enjoy slices of pure lemony bliss.
How to Serve Lemon Cheesecake Tart Recipe
Garnishes
For garnishes, think fresh and zesty. Thin lemon slices add elegance, while vibrant fresh berries like raspberries or blueberries bring a pop of color and a little fruity sweetness. A sprinkle of toasted coconut flakes or a light dusting of powdered sugar can also elevate the presentation and add a textural contrast.
Side Dishes
This tart pairs beautifully with light accompaniments. A crisp green salad with a citrus vinaigrette keeps the meal refreshing. Alternatively, serve alongside a dollop of coconut whipped cream or a scoop of vanilla ice cream for a more indulgent finish.
Creative Ways to Present
Elevate your Lemon Cheesecake Tart Recipe by cutting it into bite-sized squares for a party platter or mini tartlets for intimate gatherings. You could also pipe a swirl of lemon curd or whipped coconut cream on top for a fancy flourish. Don’t forget to add edible flowers or a sprinkling of finely chopped herbs like mint to surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover tart in an airtight container in the refrigerator for up to 4 days. This keeps the crust crisp and the filling fresh, so every bite tastes just as good as the first.
Freezing
You can freeze your Lemon Cheesecake Tart Recipe by wrapping it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before serving for best results.
Reheating
This tart is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer a slightly warmer slice, leave it at room temperature for about 30 minutes to take the chill off — it will soften the texture just enough without losing its creamy charm.
FAQs
Can I use a different crust for this Lemon Cheesecake Tart Recipe?
Absolutely! While the granola crust adds wonderful texture and flavor, you can substitute with a graham cracker or nut-based crust if you prefer. Just make sure the crust is sturdy enough to hold the filling and baked accordingly.
Is this Lemon Cheesecake Tart Recipe vegan?
Yes! This recipe is entirely plant-based, using silken tofu and coconut butter to create a creamy, dairy-free filling and crust. It’s great for vegans or anyone steering clear of animal products.
Can I make this tart soy-free?
Yes, the recipe includes a soy-free cream layer alternative using soaked cashews and coconut milk. This version still delivers the creamy texture and vibrant lemon flavor without soy.
How tart is this Lemon Cheesecake Tart Recipe? Can I adjust the lemon flavor?
The lemon flavor is nicely balanced with a fresh tang and sweetness. If you love a stronger lemon zing, feel free to add more lemon zest or juice to taste. Just be careful not to add too much extra juice or it may affect the filling’s ability to set properly.
Will the granola crust hold together well when sliced?
The granola crust may be a bit crumbly owing to its natural texture. To minimize crumbling, press the crust firmly into the pan and chill it well before filling. You can also experiment with adding a bit more coconut butter or maple syrup to enhance its binding strength.
Final Thoughts
If you’re looking for a dessert that’s both refreshing and comforting, the Lemon Cheesecake Tart Recipe is a must-try. It’s a lovely blend of tangy lemon, creamy cheesecake goodness, and a satisfyingly crisp crust — all made from wholesome ingredients that you can feel great about. Give it a go and watch as it quickly becomes a favorite in your recipe collection and at your dinner table!
PrintLemon Cheesecake Tart Recipe
This delightful Lemon Cheesecake Tart features a crunchy granola crust paired with a creamy, tangy lemon tofu filling. Perfectly baked and chilled, it offers a refreshing dessert that combines wholesome ingredients like silken tofu and natural sweeteners, making it a healthier twist on traditional cheesecake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Soy-Free Cream Layer (Optional):
- 320 ml (1 1/3 cup) canned coconut milk
- 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 for 30 minutes)
- Zest of one lemon
Instructions
- Prepare Granola Crust: Pulse the granola in a food processor to create a coarse crumb. Add maple syrup and coconut butter, then process until the mixture begins to clump together.
- Form the Crust: Press the granola mixture firmly into an 8-inch tart pan with a removable bottom, spreading it evenly across the bottom and about 1 1/2 inches (4 cm) up the sides. Set aside.
- Prepare Lemon Filling: Zest the lemon and then juice it. In a food processor or blender, combine silken tofu, coconut butter, maple syrup, cornstarch, lemon juice, and zest. Blend until smooth and creamy.
- Assemble Tart: Pour the lemon cream filling evenly over the granola crust in the tart pan.
- Bake: Bake the tart at 350℉ (175℃) for 30-35 minutes until it is set but still has a slight wobble in the middle.
- Cool and Refrigerate: Allow the tart to cool completely on a wire rack. Then refrigerate until fully set, typically a few hours.
- Serve: Slice the tart into 10 pieces. Optionally, garnish with thin lemon slices and fresh berries before serving. Enjoy!
- Soy-Free Alternative: Soak cashews in hot water for about 30 minutes. Blend cashews with canned coconut milk, lemon juice, cornstarch, sweetener, vanilla extract, and lemon zest until smooth. Use this mixture as the cream layer and proceed with baking as described.
Notes
- Homemade granola works best, but store-bought granola is a convenient alternative.
- Any nut or seed butter, like cashew or almond butter, can substitute coconut butter unless nut allergies are a concern.
- The granola crust may crumble when slicing; consult the blog post for tips on minimizing crumbliness.
- For a soy-free cream layer, use the provided alternative recipe with cashews and coconut milk.
