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Lemon Cheesecake Tartlets

Lemon Cheesecake Tartlets. A classic cheesecake recipe that's creamy and light, with a crumbly cookie crust. Perfect for Spring time.
Category Dessert, Snack, Sweets
Cuisine gluten-free, refined-sugar free, soy-free, vegan
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 5 tartletts
Author Hannah Sunderani

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:

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

Crust can be made 1 day in advanced. Keep covered and chilled in fridge
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 cover tightly in a tea towel, or air-tight container (after frozen solid).
Allow 15 minutes for the tarts to thaw for easier slicing. Thawing will also allow for the flavours to come through.
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.
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. 

Nutrition

Calories: 472kcal | Carbohydrates: 41g | Protein: 8g | Fat: 34g | Saturated Fat: 17g | Sodium: 135mg | Potassium: 283mg | Fiber: 4g | Sugar: 27g | Vitamin A: 16IU | Vitamin C: 30mg | Calcium: 58mg | Iron: 3mg