Lemony Cheesecake Tart with Pistachio Crust
Mar 22, 2025 09:24 AM
This cheesecake tart recipe is the best! It's easy to make and tastes gourmet. The lemony flavor and pistachio-oat crust make it extra special.
I’m so excited to share this cheesecake tart recipe with you today! The inside is creamy, lemony, sweet yet tangy, and luscious. The press-in crust is tender, lightly buttery, and punctuated with tiny bits of pistachios. (It happens to be gluten-free, too.)
The combination yields a special-occasion tart that is bright and decadent but not overwhelmingly so. Unlike a giant slice of cheesecake, this cheesecake tart has a low profile and reasonable proportions.
It took me nine tries to perfect this recipe, but it’s an absolute winner—and it’s straightforward to make! Trust me, you can do this.
Ingredients:
Pistachio-oat crust
- ¾ cup (75 grams) old-fashioned oats (certified gluten-free if necessary)
- ¾ cup (100 grams) raw pistachios or hazelnuts
- Scant ¼ teaspoon fine salt
- 6 tablespoons (85 grams) unsalted butter, cut into 1-inch pieces and softened to room temperature
- 3 tablespoons (38 grams) sugar
Filling
- 8 ounces (226 grams) cream cheese, softened to room temperature
- ¼ cup (50 grams) sugar
- 1 tablespoon lemon zest (from about 1 medium lemon)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon vanilla extract
- ⅛ teaspoon fine salt
- 1 large egg
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
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