This super easy no-bake lemon tart is creamy, lemony, biscuity and totally vegan.

Top it with fresh seasonal fruits for a beautiful no-bake dessert!


vegan Lemon tart topped with raspberries, blueberries and lemon balm, sitting on a glass cake stand.

No-Bake Lemon Tart

Making a Vegan Creamy Lemon Topping

This easy lemon tart is made with fresh cashew cream and flavoured with fresh lemon zest and juice. It is sweetened with a little maple syrup and the set is achieved using coconut oil.

Cashews are soaked in water until soft, drained, rinsed and then whizzed to a smooth cream along with a little plant-based milk. You can use a food processor for this but you will achieve a much smoother topping if you use a high-speed blender. 

Making a Biscuit Base

The base is bashed biscuit crumb – goodness, how I enjoy that process!

Simply pop your biscuits into a plastic bag, seal and then bash them a bit with a rolling pin or wooden spoon until you have a bag of crumbs.

Very satisfying and useful for letting off a bit of steam!

It’s also something children love doing and is a great introduction to the joy of cooking. 

Once you have a nice collection of crumbs all that remains to be done is to stir them into melted coconut oil. Spoon them into a tin and press down well with the back of a spoon so they snuggle up together.

Top the base with your creamy lemon topping and leave it all in the fridge to set.

No Bake Lemon Tart topped with raspberries, blueberries and lemon balm.

Lemon Tart Topping Ideas

The beauty of this no-bake lemon tart is that it can be made throughout the year and jazzed up with seasonal toppings. 

Topped with fresh raspberries and blueberries it makes a wonderful summer dessert to share in the garden with friends. 

But don’t just save it for the summer, lemon tart can be enjoyed all year round! 

You can:

  • Top it with a drizzle of melted chocolate and sprinkle it with blackberries in autumn.
  • Dust it with icing sugar and top it with candied cranberries and lemons at Christmas.
  • Celebrate the spring citrus season by topping it with juicy orange and lemon slices. Blood oranges look fab!
  • Cover it completely with halved cherries or strawberries topped with a squirt of vegan whipped cream.
  • Sprinkle it with chopped nuts – hazelnuts or pistachios work well!


A slice of no bake lemon tart on a flowery plate, the rest of the tart on a cake stand in the background.

More Vegan No-Bake Desserts

If you are in the mood for dessert but you don’t want to put the oven on, you might also like these. They are also great to make with kids!

A slice of no-bake lemon tart on a flowery decorative plate.

Storing No-Bake Lemon Tart

This no-bake lemon tart keeps well, refrigerated, for up to four days. 

No Bake Lemon Tart topped with raspberries, blueberries and lemon balm.

No Bake Lemon Tart

This super easy no-bake lemon tart is creamy, lemony, biscuity and totally vegan.
Top it with fresh seasonal fruits for a beautiful no-bake dessert!
Print Pin Rate
Course: Dessert
Cuisine: International
Diet: Vegan
Keyword: no bake dessert, vegan dessert
Prep Time: 10 minutes
Cook Time: 2 minutes
Soaking Time + Chilling Time: 2 hours
Servings: 12
Calories: 292kcal


  • 20cm/10inch loose bottomed spring form cake tin
  • Non stick baking parchment
  • Large Saucepan
  • Wooden Spoon
  • high speed blender or food processor


For The Lemon Cream Topping

  • 200` g cashew nuts soaked overnight in cold water or for at least one hour in boiling water until soft
  • 3 tbsp maple syrup
  • 200 ml soy or oat milk
  • 40 g coconut oil
  • 3 lemons

For The Biscuit Base

  • 200 g vegan digestive biscuits I use McVities Light (do check packet as manufacturers do make changes to ingredients) If you are in the US you can use Graham Crackers.
  • 100 g coconut oil

To Finish (optional)

  • handful fresh blueberries
  • handful fresh raspberries
  • sprig lemon balm leaves


Prepare The Cashews

  • Soak the cashew nuts in cold water overnight OR in boiling water for at least an hour until softened. Drain and rinse.

To Make The Base

  • Lightly grease and base line your tin.
  • Crush your biscuits in a sealed bag (or between two sheets of baking parchment) - I gently bash mine with a rolling pin.
  • Melt the biscuit base coconut oil, gently, in a small pan. Remove from heat and stir in your biscuit crumbs.
  • Press the mixture, firmly, into your prepared tin and chill while you make the topping.

To Make The Lemon Topping

  • Blend the soaked and drained cashew nuts, maple syrup, coconut oil and milk in a high speed blender until smooth. You can use a food processor but the cream won't be as smooth.
  • Add the zest of three lemons along with 2 tbsp of their juice and pulse to combine.

To Finish

  • Spoon the cream onto the chilled biscuit base, smooth evenly and chill for about an hour.
  • Unclip the tin and either serve the tart on the tin base or transfer carefully to a serving plate.
  • Decorate with fresh fruit and lemon balm leaves.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 292kcal | Carbohydrates: 24g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Sodium: 91mg | Potassium: 205mg | Fiber: 2g | Sugar: 10g | Vitamin A: 72IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg
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Vegan Lemon tart with fresh fruit topping on a glass cake stand.

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