Lemon Cheesecake Tartlets
Lemon Cheesecake Tartlets. A classic cheesecake recipe that’s creamy and light, with a crumbly cookie crust. Perfect for Spring time.
Servings Prep Time
5tartletts 30minutes + 1 hour chill time
Cook Time Total Time
8minutes 1h10 minutes
Servings Prep Time
5tartletts 30minutes + 1 hour chill time
Cook Time Total Time
8minutes 1h10 minutes
  • 1cup (105g) gluten-free rolled oats
  • 1/4cup (20g) shredded coconut
  • 3/4cup (100g) almond meal*(ground blanched almonds)
  • 1/2tsp (2.5ml) cinnamon
  • 1/4tsp (1.25ml) salt
  • 1/4cup (60ml) coconut oil
  • 3tbsp (45ml) agave
  • 3/4cup raw cashewssoaked overnight, strained
  • 1/4can (100ml) coconut milk
  • 2 tbsp + 2 tsp (40ml) agave
  • 2tbsp (30g) coconut yogurtor other plain plant-based yogurt of choice
  • 1 lemonjuiced
  • 1/2tsp (2.5ml) vanilla extract
  • pinch salt
Topping (optional)
  • 1/2cup (125g) blueberries
  • 1 kiwi, chopped
  1. In a food processor add oats, pulse until it’s a flour-like substance. Then add shredded coconut, almond meal, 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.
  2. Create your tart shells by pressing the dough mixture into the bottom of the tart pans and up the sides, to be about 1/2 cm in thickness. (I used five, 4-inch tart pans with removable bottoms, but you can modify the size and number of tarts depending on what you have. See notes below on tart pans).
  3. Preheat oven to 170C/340F and bake crust for 8-10 minutes, or until golden in colour. Let cool.
  4. In a blender add your soaked cashews (strained), coconut milk, agave, coconut yogurt, lemon juice, vanilla extract, and salt. Blend to combine.
  5. Pour filling into the centre of each tart. Then, gently bang against work surface to release any air bubbles. Place tarts in freezer for approx. 1 hour, or until solid.
  6. When ready to eat remove tarts from freezer and let thaw 15-20 minutes before slicing. Optional to top with your favourite fruits (I used blueberries and sliced kiwi).
Recipe Notes

Crust can be made 1 day in advanced. Keep in tart pans and cover with tea towel at room temperature.

Filling can be made 1-2 days in advanced. Keep stored in fridge in air-tight container.

Cheesecake tartlets will keep in freezer for up to 10 days, but best served fresh. To ensure freshness wrap tightly in a tea towel or tin foil when storing in fridge, (after frozen solid).

Allowing 15-20 minutes for the cheesecake tartlets to thaw makes it easer to cut into.Thawing will also allow for the flavours to come through. I find 20 minutes the perfect consistency.

You do not need tart pans to make this recipe. Alternative is to use a muffin tin. Cut thin pieces of parchment paper and layer each muffin cavity with an X. This will help you to pull out the tarts when finished. Follow instructions from my Mini Pink Cheesecakes for this. I find a tart pans with removable bottoms easiest to pop out of the tin. For this recipe I used 4-inch tart pans with removable bottoms

Recipe can also be made as a cheesecake instead of tartlets, follow instructions from my Matcha Cheesecake recipe for this.