This Dairy Free Cheesecake Tart tastes just like the real thing, without a drop of milk. It comes together in minutes, and is perfect for entertaining, holidays, or just because you have a craving. The texture and flavor are so similar to real cheesecake that no one will know it's not real cheese!
The tart features beautiful, bursting blueberries making this the perfect recipe to use up those freshly picked summer berries. Flavors of fresh, bright lemon add a bit of tartness that pairs beautifully with the sweetness of the berries. It's silky in the center with a bit of crunch from the sugary crust, hitting all those notes of sweet, sour, smooth, and crisp.
You'll need one premade pie crust that's made for a 9 inch pie. I used this dairy free crust that I get from Whole Foods, and it was perfect for this recipe. A nine inch graham cracker crust would also work great for this, or your favorite dairy free pie crust recipe.
Cream Cheese Alternatives
I used the plant based cream cheese alternative from Kite Hill in my tart, and I was pleasantly surprised at how similar it tasted to real cheesecake. Flavors and textures vary by brand, and if you make this with a different cream cheese your results may differ a bit from mine. Some other dairy free cream cheeses I like are Toffuti, Violife, Miyokos, and Daiya.
Best Served Cold
Cheesecake is best served cold, so be sure to allow ample time for the tart to cool in the refrigerator for a few hours. I like to prepare mine the day before so it can cool overnight. The tough part is not eating it all for breakfast!
Want more lemon & blueberry flavor?
Try my Lemon Blueberry Muffins
Dairy Free Lemon Blueberry Cheesecake Tart
- Preheat your oven to 350°F.
- Prepare your pan. You can use a tart pan or a 9 inch pie dish (I used a pie dish). I like to place a round of parchment paper at the bottom of the dish to help prevent sticking. Spray or grease your pan on the sides and over the parchment.
- Gently lay your pie crust in the pan, laying excess dough up and over the sides.
- In a small bowl, combine the blueberries, 1 tablespoon sugar, lemon juice, and cornstarch. Give it a gentle stir and set it aside.
- In a large bowl, beat the cream cheese with one whole egg and one egg white. Save the egg yolk for a step coming later. Beat the mixture until it's light and fluffy, about four minutes. Some brands of dairy-free cream cheese won't fluff up like regular cream cheese. Don't worry about it, as long as you beat it for about four minutes.
- Beat in 7 tablespoons sugar (just under half a cup), lemon zest, vanilla, and salt until combined.
- Pour your cheesecake batter in to your dish in to the pie crust.
- Gently spoon your blueberries and any juice from the bowl over the cheesecake filling.
- If you have extra dough overhanging your dish, you can gently pinch it in to pretty creases and/or fold it over your filling. Don't press down on the top of your filling though, or it may spill out of your crust.
- Combine the remaining egg yolk with ½ teaspoon water, and gently brush it over of the outside of the crust with a pastry brush. Sprinkle the crust with your course sugar.
- Bake the tart for about 40 minutes, or until a tester inserted in to the middle of the tart comes out clean. Let the tart cool in the pan on a rack.
- Cheesecake is always best served cold, so refrigerate it for a few hours or overnight before serving. Once it's rested in the refrigerator and cooled for a few hours, you can try to very carefully remove it from your pan and place it on to a serving dish if you'd like.