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.
Ingredients
Oat Cookie Crust
- 1 ¼ cup oat flour
- ½ cup almond flour
- 2 tbsp unsweetened shredded coconut medium
- pinch of salt
- 3 tbsp pure maple syrup
- ⅓ cup olive oil
Cream Cheese Filling
- ½ cup heavy cream 35%
- 8 oz cream cheese softened
- ⅓ cup honey or sub for white sugar
- 2 tsp pure vanilla extract
- zest of one lime
Lime Curd
- 4 large eggs
- 2 large egg yolks
- 1 tbsp lime zest
- ½ cup fresh lime juice (about 4 limes)
- ½ cup honey or sub for white sugar
- 5 tbsp butter 75 grams
- 1 tsp unflavored chlorophyll optional for colour
Instructions
Oat Cookie Crust
- Preheat the oven to 350 degrees F.
- In a bowl, whisk together oat flour, almond flour, shredded unsweetened coconut, and a pinch of salt.1 ¼ cup oat flour, ½ cup almond flour, 2 tablespoon unsweetened shredded coconut, pinch of salt
- Add maple syrup and olive oil to the dry mixture, stirring until well combined. Allow the tart mixture to sit for a few minutes, allowing the flours to absorb the liquid.3 tablespoon pure maple syrup, ⅓ cup olive oil
- Press the mixture evenly into the bottom and sides of a 9-inch tart pan.
- Bake for 8-10 minutes and remove from the oven. If the tart shell puffs up slightly, use the base of a glass or measuring cup to gently press it back down into the bottom and sides.
- Allow the tart shell to cool before filling.
Cheesecake Mixture
- Whip heavy cream to stiff peaks in a medium bowl; transfer to a small bowl and set aside.½ cup heavy 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.8 oz cream cheese, ⅓ cup honey, 2 teaspoon pure vanilla extract, zest of one lime
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Spread the filling into the cooled tart shell, smooth the top, and refrigerate to firm up while preparing the lime curd.
Lime Curd
- Whisk eggs and egg yolks in a medium bowl until smooth.4 large eggs, 2 large egg yolks
- 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.1 tablespoon lime zest, ½ cup fresh lime juice, ½ cup honey, 5 tablespoon butter
- 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.
- Strain through a fine mesh sieve into a bowl. If desired, stir in chlorophyll for a green color.1 teaspoon unflavored chlorophyll
- Pour the lime curd over the cheesecake filling in the tart, smoothing the top.
- Refrigerate for 3–4 hours or overnight before serving.
Notes
- 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.