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Lemon Cheesecake Tart Recipe

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3.9 from 58 reviews

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.

  • Author: Sarah
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Assemble Tart: Pour the lemon cream filling evenly over the granola crust in the tart pan.
  5. Bake: Bake the tart at 350℉ (175℃) for 30-35 minutes until it is set but still has a slight wobble in the middle.
  6. Cool and Refrigerate: Allow the tart to cool completely on a wire rack. Then refrigerate until fully set, typically a few hours.
  7. Serve: Slice the tart into 10 pieces. Optionally, garnish with thin lemon slices and fresh berries before serving. Enjoy!
  8. 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.

Find it online: https://cookingwithsarah.com/lemon-cheesecake-tart-recipe/