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    Home » Sugar Free Cheesecake Recipes

    Mini Raw Lemon Tarts

    LAST UPDATED: June 9, 2020 | PUBLISHED: June 2, 2019 | BY: Kim | 1 Comment

    5 from 5 votes
    Jump to Recipe
    Raw lemon tart - pinterest

    These Healthy Mini Raw Lemon Tarts are easy to make, refined sugar free and have a fresh, zesty and creamy centre with moist nutty base.  It’s a simple raw dessert perfect for making ahead for a dinner party or special occasion, much like this easy Date Sweetened Raw Caramel Slice.

    Mini lemon tarts on a wire rack

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    This recipe makes 4 mini lemon tarts which are a generous serving and I absolutely recommend serving this dessert with blueberries.  The tangy blueberries bursting in your mouth against the soft creaminess of the lemon centre are a great match.

    Whilst this is a generous single serving lemon dessert, for a tiny bite sized lemon dessert, try these Mini Lemon Cheesecake Bites.

    Recipe Tips

    • Get the right mini tart tin: I love the mini metal tart tin with a pop out bottom.  They are a no fail piece of equipment that I use a lot, especially with raw desserts.
    • Use a food processor/high speed blender: For perfectly smooth, luscious and creamy lemon filling, this makes it so much easier and quicker.
    • Use medjool dates over regular dates: medjool dates are sweeter than regular dates, and have a softer skin.  I also find the texture of medjool dates to be better for raw desserts.
    • Use full fat cream cheese instead of reduced fat: Full fat cream cheese thickens up better than reduced fat, which helps your tarts to set in the fridge.  If you use reduced fat, they will be a little softer, but still very nice.

    (Note:  If you’re in Australia, you can also get the mini tart tins from spotlight.  That’s where I got mine from)

    Mini lemon tarts preparation steps 1- 4

    What is A Raw Lemon Tart?

    Raw lemon tart is a tart that does not need to be baked.  Its made with ingredients that set in the fridge.  I particularly love making raw desserts when I can’t be bothered using the oven, or when it’s hot.

    The great thing about making this raw lemon tart, is that it comes together very quickly.  You can make this thing in under 15 minutes, pop it into the fridge and forget about it.  I sometimes even make a double batch when I’m having people over because they’re just so easy to put together, and they look impressive.

    More Raw Dessert Recipes:

    • Womens Day Awarding Winning No Bake Passionfruit Cheesecake
    • No Bake Chocolate Orange Jaffa Cheesecake
    • Super Simple Peanut Butter Bliss Balls
    • After Dinner Choc Mint Bliss Balls
    • Easy Lemon Coconut No Bake Slice
    Mini lemon tarts preparation steps

    I used to shy away from raw desserts as I didn’t really know how to make them, and I thought they were just for vegans.  But, I have made quite a few raw and no bake desserts, and I am a fan!  Basically, they are really hard to get wrong. You don’t need to be overly precise with ingredients, and there is no risk of over or under baking.

    How Long Does Lemon Tart Keep?

    The raw lemon tarts will keep in the fridge in an air tight container for up to 5 days.

    What is Lemon Tart Filling Made Of?

    This lemon tart filling is made of six ingredients.  Full fat cream cheese, lemon juice, lemon zest, raw honey, vanilla essence and sea salt.  These ingredients are whizzed together in a food processor or high speed blender for the ultimate sugar free lemon tart.

    Can you Freeze Raw Lemon Tarts?

    I wouldn’t recommend freezing these mini lemon tarts.  I haven’t done it, but I think the lemon filling would not be as nice as it was when made fresh.  These are so quick to make, it’s easy to make them ahead, even a couple of days ahead.

    two mini lemon tarts on wire rack

    Fridge Time

    At a minimum, 4 to 6 hours, but I would leave it overnight for best results.  The longer you can leave it to firm up in the fridge before diving in the better.

    Serving Options

    • Blueberries (my favourite)
    • Strawberries, finely diced
    • Peaches (either freshedly diced, or drained and diced tinned peaches)
    • Passionfruit, drizzled over
    • Kiwi Fruit, finely diced

    This is a great dessert to make for special occasions, family BBQ’s, date night, or when having friends over.  You can make it upto 2 – 3 days ahead, and it only takes 15 minutes to put together and then it sets in the fridge.

    The are only 2 ingredients to the base (walnuts and medjool dates) and its sweetened with raw honey.

    This is a raw dessert perfectly balanced with sweet, sour, tang and textured nuttiness.  It’s a healthy twist on a classic lemon tart.

    Mini lemon tart with a bite taken out

    If you’ve never made a raw dessert before, this is a super easy one to get started with and I’m sure this no bake lemon tart will soon become one of your favourites.

    one lemon cream cheese cheesecake on a wire rack with a bite taken out

    Mini Lemon Tarts

    Kim MorrisKimKim
    These Raw No Bake Mini Lemon Tarts are easy to make,sweetened with raw honey and have a fresh, zesty and creamy centre with a walnut and date base.
    5 from 5 votes
    Print Save Saved!
    Course Dessert
    Servings 4 mini tarts
    Calories 488 kcal
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    To Set in Fridge 1 day d
    Total Time 15 minutes mins

    Ingredients
     

    Base

    • 1 cup Walnuts
    • 4 Medjool dates - seeds removed

    Filling

    • 1 ½ cup Full Fat Cream Cheese - softened at room temp for 15 min
    • ¼ cup lemon juice - about 1 ½ lemons
    • Zest of 1 lemon
    • ¼ cup Raw honey
    • ½ teaspoon vanilla extract
    • ¼ teaspoon sea salt
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    Instructions
     

    • BASE: Blitz all the ingredients for the base in a food processor of high speed blender until a crumb is formed.
    • Use a mini metal tart tin with a pop out bottom as this will make it easier to get out. Press crumbs into the base of the tart tine and up the sides. Put into the fridge for 1 hour to set. (If it’s stick to your fingers to much, dampen your hands and press in.
    • Wash the food processor/blender.
    • FILLING: place all the ingredients for the filling into a food processor and blitz for about 1 to 2 minutes until smooth and creamy. Scrape down the sides and make sure everything is blended in. Be sure to taste the filling. If you want it sweeter, add a teaspoon more honey.
    • Pour the filling into the tart shell that has been chilling in the fridge. Smooth filling over with the back of a smooth until smooth.
    • Set in the fridge overnight.
    • To Serve, remove tarts from cases by popping u the bottom and removing the sides of the case. Serve with fresh blueberries.

    Notes

    1. The mini tart tins have a non-stick coating to help tarts easily slide out of their cases once set. The loose bases help with easy release and make these non-stick tartlet tins easy to pop in the dishwasher and clean. Just the right size for single servings.
    2. You can get the mini tart tins from amazon here, or from spotlight if in Australia.

    Nutrition

    Calories: 488kcalCarbohydrates: 45gProtein: 13gFat: 33gSaturated Fat: 9gSugar: 25g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

    Wanna learn my secrets to maintaining a Sugar Free Lifestyle for the past 10 years?Get my FREE 5 Day email series where I'll show you how to master sensible snacking, how to create sugar free dessert truffles and how to make the perfect low calorie no sugar banana bread, plus more!

    ★ Did you make this recipe? Don’t forget to give it a star rating below!

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    Comments

      5 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Natalie says

      June 03, 2019 at 1:52 pm

      5 stars
      These mini lemon tarts look so delicious and refreshing! Perfect for the summer!

      Reply

    Hey I'm Kim

    I'm passionate about creating recipes that are lower in sugar and calories without compromising on taste or flavor! My areas of expertise are Dinners Under 500 Calories and Sugar Free Desserts!

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