Cold Vegan Lemon Cookie Tart (No Oven Required)

ByHannah Peterson

This no-bake vegan lemon cookie tart is creamy, zesty, and refreshingly light. With a crunchy cookie base and silky lemon filling, it’s the perfect easy dessert—no oven, no fuss!

🛒 Ingredients

For the Crust:

  • 1 ½ cups vegan cookies (or oats + dates blended)
  • ¼ cup melted coconut oil

For the Lemon Filling:

  • 1 cup raw cashews (soaked 2–4 hours)
  • ½ cup coconut cream
  • ¼ cup fresh lemon juice
  • Zest of 1–2 lemons
  • ¼ cup maple syrup (or sugar-free syrup)
  • 1 tsp vanilla extract

Optional Toppings:

  • Lemon slices
  • Fresh mint
  • Coconut whipped cream

👩‍🍳 Instructions

  1. Make the Crust
    Crush cookies into fine crumbs and mix with melted coconut oil.
    Press firmly into a tart pan. Chill in fridge for 20–30 minutes.
  2. Blend the Filling
    Drain cashews and blend with coconut cream, lemon juice, zest, maple syrup, and vanilla until silky smooth.
  3. Assemble
    Pour filling over the chilled crust and smooth the top.
  4. Set
    Refrigerate for at least 4 hours (or overnight) until firm.
  5. Decorate & Serve
    Add lemon slices, zest, and mint before slicing.

🍽️ Serving Suggestions

  • Serve chilled for best texture ❄️
  • Pair with berries for extra freshness
  • Add a light coconut yogurt on the side

📊 Nutrition (Approx. per slice)

  • Calories: ~280
  • Carbs: ~20g
  • Fiber: ~2g
  • Fat: ~20g
  • Protein: ~5g

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