No-Bake Vegan Tartlets

You have better things to do besides waiting around by the oven.

When coming up for recipes for the blog, I wanted to create not only delicious and healthy recipes, but I wanted to make beautiful dishes too! After all, I am a food stylist at heart. These No-bake vegan tartlets are SO easy and are a total slam dunk. You can make this recipe as one large cheesecake or serve them as individual tarts like the ones pictured above! These tartlets are not nut free, but they are free of gluten, which I know many of you are either trying to avoid or simply can’t tolerate like my friend The Eclectic Kitchen . I hope you enjoy making these creamy, sweet and perfectly tart desserts! Happy “No cooking!”

No-Bake Vegan Vanilla Tartlets

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 2 servings

Prep time: 20 minutes

Cook time: inactive 2 hours


for the crust:

  • ½ cup raw cashews

  • ½ cup chopped pistachios

  • ¼ cup flax meal

  • ¼  teaspoon kosher salt

  • 10 medjool dates, pits removed and chopped

  • ¼ cup freeze dried raspberries

  • 3 tablespoons coconut oil, melted

  • 2 tablespoons maple syrup or agave

    For the filling:

  • 2 cups raw cashews soaked in hot water for 2 hours or overnight

  • ½  cup full fat coconut cream

  • ⅓  cup maple syrup or agave nectar

  • ¼  cup coconut oil, firm (not liquid, chilled if necessary)

  • ⅛ teaspoon kosher salt

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 tablespoon vanilla bean paste or extract

  • ½  teaspoon freshly ground nutmeg


For the crust:

In a the bowl of a food processor, pulse cashews, chopped pistachios, flax meal, salt and dates until well combined and finely chopped. Next, add the freeze dried raspberries, coconut oil and maple syrup and pulse until the mixture resembles wet sand, about 30 seconds.

Firmly press the mixture into the bottom of a springform pan or into the bottoms of 6, 4-inch tartlet pans. Make sure the filling is evenly displaced in the pan/pans. Place in the refrigerator or freezer while you prepare the filling.

For the filling:

In the same food processor bowl (no need to wash), Add the cashews, coconut cream, maple syrup, coconut oil, salt, lemon juice, vanilla and nutmeg. Process the ingredients on high until completely smooth. About 5 minutes. Pour the filling evenly over the crust and freeze the tartlets until completely firm, about 1 hour for mini tartlets and 2 hours if using a larger pan.

Top the tartlets with anything you like! I used fresh fruit, nuts, bee pollen and a drizzle of honey.