Cheesecake Lime Tart

This creamy, citrusy tart is everything you could want in a dessert—light, refreshing and naturally sweetened. It’s gluten-free, easy to make ahead, and has the best combo of textures with its creamy vanilla cheesecake filling and smooth lime curd.

I created this recipe in honour of my friend Kathryn’s wedding celebrations. She’s a big fan of creamy, citrusy desserts, so I made it my mission to come up with "Kathryn’s Dream Dessert." That was actually its name for a few months while I was testing it out. I brought it to her bachelorette weekend, and it was such a hit that I’m pretty sure I’ll be making it for her birthday for years to come.

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Why You'll Love This Recipe

• Naturally sweet!
• Gluten free tart crust made with olive oil
• Light and creamy
• Wholesome ingredients
• Easy to make ahead of time!
• Very beautiful presentation

Ingredients

• Limes - Choose organic limes when using the zest.
• Butter - Either salted or unsalted butter is a good option for this recipe.
• Honey - you can swap the honey for granulated sugar in this recipe if desired.

See the recipe card below for a full list of ingredients and measurements.

How To Make Cheesecake Lime Tart

Here are the step-by-step instructions to make this recipe.

Step 1 & 2: Make the oat flour crust and whip the heavy cream.

Make the Oat Cookie Tart Crust and set aside to cool.

Whip heavy cream to stiff peaks in a medium bowl; transfer to a small bowl and set aside.

Step 3 & 4: Whip the cream cheese and fold in whipped cream.

In the same bowl, beat softened cream cheese, honey, vanilla, and lime zest on high until light and fluffy and no lumps of cream cheese remain.

Gently fold the whipped cream into the cream cheese mixture until combined.

Step 5: Transfer cheesecake mixture to tart shell.

Spread the filling into the cooled tart shell, smooth the top, and refrigerate to firm up while preparing the lime curd.

Step 6 & 7: Whisk the eggs and heat lime juice mixture.

Whisk eggs and egg yolks in a medium bowl until smooth.

In a medium saucepan, combine lime zest, lime juice, honey, and butter. Heat over medium until the butter melts and the mixture begins to bubble at the edges. Remove from heat.

Step 8 & 9: Temper the whisked eggs with the warm lemon mixture and return to the stovetop to thicken.

Gradually whisk ¼ cup of the lime mixture into the eggs to temper them. Then slowly whisk in the remaining lime mixture.

Return the mixture to the saucepan and cook over medium-low, stirring, until thickened and it coats the back of a spoon.

Step 10: Strain and add colour if using.

Strain through a fine mesh sieve into a bowl. If desired, stir in chlorophyll for a green color.

Step 11: Pour lime curd into tart pan and chill.

Pour the lime curd over the cheesecake filling in the tart, smoothing the top.

Refrigerate for 3–4 hours or overnight before serving.

Expert Tips

• Use Fresh Limes: For the best flavor, use fresh lime juice and zest. This recipe is perfect for using up lots of limes.
• Room Temperature Ingredients: Make sure your cream cheese is properly softened at room temperature before mixing with the honey.
• Cook the Lime Curd Slowly: When making the lime curd, use medium-low heat and stir constantly to prevent the eggs from curdling.
• Strain the Lime Curd: For an extra smooth and creamy curd, strain it through a fine-mesh sieve to remove any small bits of cooked egg or zest.
• Adding Green Colour: Adding chlorophyll for colour is entirely optional. Alternatively, you can use a few drops of green food colouring.
• Chill Before Serving: Allow the tart to chill in the refrigerator for at least 3 hours before serving.
• Decorate for Presentation: Garnish with candied lime slices or zest curls if desired.

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