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Desserts

No-bake Raw Lemon Cheesecake Tart

Cheesecake or tart for dessert? Sometimes it's just too hard to choose! That's why we rolled it into one for this No-Bake Lemon Cheesecake Tart. The hint of citrus in our Lemon Cheesecake chocolate gives this rich and creamy dessert a refreshing finish.

No-bake Raw Lemon Cheesecake Tart

Print Recipe

ingredients

Almond and coconut crust
1.5 cups Loving Earth shredded coconut see product
1.5 cups almonds, cashews or walnnuts
1/4 cup finely ground flaxseed
Dash of vanilla
4 tbsp Loving Earth coconut oil, melted and slightly cooled see product
4 tbsp coconut nectar
Cheesecake filling
200ml coconut cream
200g Loving Earth Lemon Cheesecake see product
2-3 tbsp Loving Earth coconut nectar

method

Step 1Lightly grease a tart tin or pan with coconut oil (any other cake pan will do if a tart dish isn't available).
Step 2In a food processor, combine the nuts, coconut and flaxseed meal until coarsley ground Add the vanilla, coconut oil and coconut nectar. Continue to blend until everything is finely ground and the mixture is well combined.
Step 3Firmly press the contents into the bottom and the sides of the prepared dish. Place in the refrigerator to set.
Step 4In a small saucepan, pour out 200ml of coconut cream and gently heat until it just begins to boil. Turn off the heat and add in chopped lemon cheesecake chocolate and let it stand fora few minutes. At this point, add the coconut nectar and stir. Remove the preaperd crust from the refrigerator and pour in the cheesecake filling.
Step 5Place the cheesecake tart into the refrigerator to set and cool completely (at least 1-2 hours. Garnish the top with coconut flakes. Slice and serve! *Note, any reamining cake should be stored in an airtight container as it can last in the fridge for 4 days or freeze for up to 2 weeks.