Cold Vegan Lemon Cookie Tart (No Oven Required)
🌱 Cold Vegan Lemon Cookie Tart 🍋
This Cold Vegan Lemon Cookie Tart is a no-oven dessert with a crushed-cookie crust and a thick, chilled lemon cream filling. It slices like cheesecake and tastes like lemon mousse in a tart shell. No dairy. No eggs. No turning on the oven.
I love making this the night before. The filling needs a long chill so it stands tall when you cut it. Fresh lemon slices and mint go on right before serving. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Tart 💚
- 🌱 Completely vegan
- ❄️ No oven required
- 🍋 Bright lemon filling
- 🍪 Cookie crumb crust
- 🌿 Fresh lemon and mint on top
- 🎉 Make-ahead dessert
The Secret to a Filling That Slices
Soak the cashews until they’re soft, then blend until the cream is completely smooth. A high-speed blender matters here. Chill at least 6 hours — overnight is better. Wipe the knife between cuts so the slices stay clean.
Frequently Asked Questions ❓
Can I skip the cashews? 🥥
Use extra coconut cream plus 2 tablespoons cornstarch cooked until thick, then chill. The texture will be a little softer.
Which cookies for the crust? 🍪
Vegan vanilla cookies, graham-style crumbs, or shortbread. About 2 cups crushed.
How long does it keep? 🧊
4 days in the fridge. Add the lemon slices only when you serve so they stay bright.
🌱 Cold Vegan Lemon Cookie Tart
Ingredients 🛒
For the Cookie Crust
- 2 cups vegan vanilla cookie crumbs
- 5 tablespoons melted vegan butter or coconut oil
- 2 tablespoons sugar
- Pinch of salt
For the Lemon Filling
- 1½ cups raw cashews, soaked 4 hours or in boiling water 20 minutes
- ¾ cup coconut cream
- ⅓ cup maple syrup or powdered sugar
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping
- 1 cup whipped coconut cream
- Lemon slices
- Extra lemon zest
- Fresh mint
Instructions 👩🍳
- Mix the cookie crumbs, melted butter, sugar, and salt. Press into a 9-inch tart pan. Chill.
- Blend the soaked cashews, coconut cream, maple, lemon juice, zest, coconut oil, vanilla, and salt until completely smooth.
- Pour into the crust and smooth the top. Chill at least 6 hours, or overnight.
- Spread whipped coconut cream over the set filling.
- Top with lemon slices, zest, and mint. Slice cold.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 340 |
| Protein | 5g |
| Net carbohydrates | 26g |
| Total carbohydrates | 28g |
| Fiber | 2g |
| Total fat | 24g |
| Sodium | 120mg |
Estimates based on cookie crust, cashew-lemon filling, and coconut cream topping. Exact numbers may vary by cookie brand.
Notes & Tips 💡
- If the filling looks grainy, keep blending. It should look like frosting.
- A 9-inch tart pan with a removable bottom makes the cleanest release.
- Pat lemon slices dry so they don’t weep onto the cream.
- Freeze leftovers in slices. Thaw 15 minutes before serving.
This Cold Vegan Lemon Cookie Tart is creamy, bright, and made entirely in the fridge. A no-oven lemon dessert that still looks like a bakery tart. 🍋🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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