Ingredients
For the tart base:
- 60 g sunflower seeds
- 60 g pumpkin seeds
- 2 tablespoons sesame seeds
- 2 tablespoons chia seeds
- 80 g fine-cut oats
- 2 tablespoons arrowroot powder (or other plant-based starch or flour)
- Pinch of pure vanilla powder
- 2 tablespoons maple syrup (or honey)
- ¼ cup melted coconut oil (60 g)
For the filling:
- 3 x 150 g tubs plain cream cheese (full-fat)
- 200 g sweetened condensed milk (full-fat)
- 1 organic lemon, zested
To garnish:
- 100 g blueberries, plus extra for garnish
- freshly squeezed juice from 1/2 lemon
- 1 tablespoons sugar
- strawberries, for garnish
- raspberries, for garnish
- 2 plums, quartered, for garnish
Instructions
Prepare the Tart Base:
- Preheat your oven to 355°F (180°C).
- Grease a 24 cm (or 35 x 13 cm) loose-bottomed tart tin with coconut oil.
- In a food processor, blend the seeds (sunflower, pumpkin, sesame seeds, chia) to a fine meal consistency.
- Add the oats and blend until fine. Add the arrowroot powder and vanilla powder, and blend to combine.
- Pour in the melted coconut oil and maple syrup, then pulse until the mixture comes together.
- Firmly press the mixture into the prepared tart tin, covering the bottom and sides evenly.
- Bake in the preheated oven for 15-20 minutes, until light golden brown. Set aside to cool.
Prepare the Filling:
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add the sweetened condensed milk, mixing until well incorporated.
- Fold in the lemon zest.
Assemble the Tart:
- Spoon the cream cheese filling evenly into the cooled tart base.
- Chill the tart in the refrigerator for at least 2 hours.
Prepare the Glazed Blueberries:
- In a saucepan over medium-high heat, combine the blueberries, lemon juice, and sugar.
- Cook for about 5 minutes, or until the blueberries are soft and juicy. Set aside to cool.
Serve the Tart:
- Take the tart out of the refrigerator and carefully remove it from the tin.
- Garnish with the glazed blueberries, fresh strawberries, raspberries, and plums.
- Serve and enjoy!
Nutrition
Notes
By using biscuits for the crust, you achieve an entirely no-bake cheesecake that is quick, easy, and keeps your kitchen cool.
- Tips for preparing a no-bake base: crush 250 g butter biscuits or graham crackers into fine crumbs and mix with 125 g of melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a 24 cm loose-bottomed tart tin to form an even layer, then refrigerate to set. For the filling and topping, refer to the main recipe above.