Enjoying my lazy Sunday with these Lemon Cheesecake Tartlets. They are bright, fresh and prefect for Spring!
I’ve really wanted to share a vegan cheesecake recipe that’s classic in flavour for some time now. Typically my cheesecake recipes are flavoured matcha, raspberry or chocolate, (and all are delicious). But, there is something simply nostalgic about a classic cheesecake blend. This lemon cheesecake tartlet is a recipe I was raised on. The only difference is that this one’s vegan.
The filling is made using a blend of cashews, coconut cream, agave, coconut yogurt and lemon. For the crust, I’ve used the same crust mixture as my Matcha Cheesecake recipe. It’s a mix of oats, shredded coconut and almond meal. The recipe isn’t entirely raw because I’ve baked the crust for 8 minutes in the oven. The goal was to recreate that crumbly cookie-like base you typically expect in a classic cheesecake. But if you want to keep the recipe fully raw you can opt-out of baking the crust, and go straight to adding the filling.
For me, I prefer the crumbly cookie base that comes with baking. Combined with the creamy filling takes me right back to my Childhood.
I also decided to make this recipe as tartlets instead of doing one big cake. The recipe can most definitely be used to make a big cheesecake if you prefer (as seen in my Matcha Cheesecake recipe). The fun thing about tartlets is that nobody fights over which slice is better. Everyone gets to enjoy their own mini cake.
I think these tartlets would make a perfect sweet treat for an Easter gathering. Whether it be breakfast, dessert, or an afternoon sweet treat, they are bright, fresh and Springy. I’ve marked this recipe “skeptic approved” as both vegans and non-vegans will enjoy this treat. And as “chef approved” and it’s sure to wow your guests!
If you’ve got a a big crowd to feed than I would recommend doubling the recipe to make 10 tartlets in total – this recipe yields five, 4-inch tarts. (You can modify the size and number of tarts depending on the pans you have available, so don’t worry if your tart pans are bigger than mine. See my notes below for details about tart pans).
Another great thing about these tarts is that they keep well in the freezer. So you can make them in advanced, and freeze any leftovers. My advice is to keep them frozen, and let them thaw 20 minutes before serving for perfect consistency! It’s nicely chilled like a cheesecake should be, yet easy enough to slice into with a fork.
As for toppings, I’ll leave it to your own creative devices. Here, I have topped with blueberries (as it was my favourite as a kid) and kiwi. You could also top with a little coconut whipped cream or yogurt and some fresh berries of your choice.
All-in-all I’m sure you will love these Lemon Cheesecake Tartlets as much as we do. It can be prepared ahead of time, and pulled out of the freezer in a flash. Plus, they are sure to wow your guests by just how chef-worthy they look. It’s perfect for Spring entertaining. I hope you’ll give them a try.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Lemon Cheesecake Tartlets
Ingredients
Crust:
- 1 cup gluten-free rolled oats
- 1/4 cup shredded coconut
- 3/4 cup almond flour (ground blanched almonds)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup coconut oil
- 3 tbsp agave
Filling:
- 3/4 cup raw cashews soaked overnight, strained
- 1/4 can coconut milk
- 8 tsp agave
- 2 tbsp coconut yogurt
- 1 lemon juiced
- 1/2 tsp vanilla extract
- pinch salt
Instructions
- In a food processor add oats, pulse until it's a flour-like substance. Then add shredded coconut, almond flour, cinnamon and salt. Melt coconut oil in saucepan on medium-high heat, add agave and stir to combine. Pour liquid mixture into food processor and blend until combined, and mixture is a dough-like substance.
- Create tart shells by pressing the dough mixture into the bottom of the tart pans and up the sides, to be about 1/2 cm thick. (I used five, 4-inch tart pans with removable bottoms, but you can modify depending on what you have. See notes below on tart pans).
- Preheat oven to 350F/175C and bake crust for 8-10 minutes, or until golden in colour. Let cool.
- In a blender add soaked cashews (strained), coconut milk, agave, coconut yogurt, lemon juice, vanilla extract, and salt. Blend to combine.
- Pour filling into the centre of each tart. Then, gently tap against work surface to release any air bubbles. Place in freezer for approx. 1 hour, or until solid.
- When ready to eat, remove tarts from freezer and let thaw 15 minutes before slicing. Optional to top with your favourite fruits (I used blueberries and sliced kiwi).
Notes
Nutrition
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – REFINED SUGAR FREE
