Lemon Cheesecake Tartlets

As I mentioned in my carrot cake frosting, I ended up making this dessert my accident.  I had planned to try out an apple crumble recipe for my family Sunday lunch, but with a pile of creamy mixture on my hands (from over processing the cream cheese) which I just couldn’t waste, I had a quick change of plan, some added citrus zesty freshness to the cream, and made some tartlets to hold the mixture.  The base is raw dessert inspired – and pretty much the same as my raw brownie / raw energy bar base.

The end result was actually pretty good!  Dates and nuts blended together (as you will have seen in my raw chocolate brownie post are a fail safe combo).

With a trip to the shop to add some raspberries and dark chocolate shavings for decoration a pretty plate was done!

Ingredients (makes 4 tartlets)

NB contains dairy 


  • c.150g dried pitted dates
  • 100g walnuts
  • 3 tablespoons ground almonds
  • 1 tablespoon desiccated coconut


I didn’t quite use all of this mixture to fill the tarts, it will depend on what shape your tarts take.  The rest can be stored for later, or just eaten from a pot…

  • 150g organic cream cheese
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut cream
  • 2 tablespoons sweet freedom
  • Tsp vanilla essence
  • Juice of half a lime
  • Juice of a lemon, lemon zest.


  • Using the s-blade in a food processor blend the walnuts to chunky crumbs and set aside.
  • Blend the dates into tiny sticky pieces and add back in the walnuts, ground almonds and coconut, blend till the mixture forms a dough ball.
  • Divide the dough into 4 and form each one into a tartlet shape.  I used a cookie cutter to help with this.  Place the tartlet cases into the freezer to firm up.
  • Meanwhile make the filling.  I used a food processor to beat the cheese, because I was originally making the cheese for a carrot cake topping.  This made the mixture turn very milky and runny.  I would have thought it would be better to beat all of the ingredients together by hand to create a richer texture!
  • So…. Beat together with a wooden spoon the cheese, oil, cream, sweet freedom,  essence, lime and lemon juice.
  • Remove the tartlets from the freezer, and spoon in the filling, place in the fridge to set.  You could also set the tartlets in the freezer, but they freeze quite solid and will need to be removed from the freezer for at least an hour prior to serving.
  • Decorate with lemon zest, and serve with fresh raspberries and decorate with shavings of 70% dark chocolate.

Not a bad rescue from a carrot cake topping gone wrong!

2 thoughts on “Lemon Cheesecake Tartlets

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