Vegan Cheesecake Tart With Granola Crust
Do you love cheesecakes? If yes, you might love this vegan lemon cheesecake tart. It’s super easy to make and contains just a few ingredients! Give it a try because it is:
How To Make The Best Cheesecake Tart?
Check the easy step-by-step photos below:
Granola Crust
The granola crust contains only a few ingredients:
Granola Maple Syrup Coconut Butter
You can use store-bought granola or try out my homemade granola recipe which is nut-free. I prefer maple syrup, however, you can use any other liquid sweetener such as agave syrup, rice malt syrup, etc. I used coconut butter (not coconut oil). You could use cashew butter or almond butter instead of coconut butter though. I really love the lemon coconut combination, that’s why I prefer using coconut butter. Please note that the crust is a little crumbly because it contains granola. Be prepared that it will crumble when you cut the tart into slices. You could add one flax egg (or chia egg) to the crust as a binder which should make it less crumbly. I haven’t tried it out because I don’t mind a crumbly crust. 🙂 To make a flax egg simply whisk together one tablespoon ground flax seeds with 2 tablespoons water and set aside for 5 minutes. Then process the flax egg with the other ingredients. I would suggest using only 3 tablespoons maple syrup instead of 4, otherwise, the crust will be too wet.
Cheesecake Ingredients
This lemon cheesecake tart contains only a few simple ingredients which are available in most supermarkets:
Silken tofu Maple syrup Coconut butter Lemon juice Cornstarch Zest of one lemon
I prefer silken tofu because the texture is very smooth, creamy, and it doesn’t taste very much like tofu. You could use regular tofu but the tofu taste is definitely more noticeable. Please check the recipe notes for a soy-free alternative! As mentioned before, you can use any other liquid sweetener instead of maple syrup. I once made the cream with cashew butter and it turned out equally delicious. Almond butter should be fine too. I wouldn’t recommend peanut butter though because I don’t like the combo peanut butter and lemon very much. But you can experiment if you like. 🙂
How To Store?
Leftovers can be stored covered in the fridge for up to 6 days. The tart still tasted great after 6 days! 🙂
This Tasty Lemon Cheesecake Tart is:
Vegan (egg-free, dairy-free) Gluten-free Oil-free Creamy Light Sweet Sour Perfect for summer
Should you recreate this creamy vegan cheesecake, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes!
If you love vegan cheesecakes, definitely also check out the following recipes:
Raw Blueberry Cheesecake Strawberry Coconut Cheesecake Bars Fruity Cheesecake Baked Cheesecake Vegan Key Lime Pie
If you are using Pinterest, feel free to pin the following photo:
