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.
This cheesecake tart recipe was inspired by my favorite local dessert, the goat cheese and pistachio tart at French Market. I’ve always wanted to recreate it.
This recipe is not an exact copy—it’s more lemony and made with cream cheese instead of goat cheese—but it’s an equally satisfying homemade alternative. My family adores it, toddler included, and my in-laws were thrilled to inherit several iterations.
This tart would be the perfect dessert for any special occasion, including Valentine’s Day, Mother’s Day, and Easter. I might even request it for my birthday this year. Why not?
Before You Get Started
Required equipment
To make this recipe, you’ll need a 9-inch tart pan with a removable base, a food processor for the pistachio-oat crust, and a hand mixer for the filling (if you don’t have a hand mixer, you can probably use a stand mixer, food processor, or immersion blender).
Don’t let it stick to the pan
To ensure that your tart doesn’t stick to the pan, heavily grease your tart pan with butter and cut a round of parchment paper to fit neatly inside the base.
Chill before serving
Once baked, you’ll need to let the tart chill before slicing. If you try to cut it too soon, the filling won’t be fully set. This is a great recipe to make the night before or several hours in advance.
How to Make Cheesecake Tart
You’ll find the full recipe below. Here’s a brief preview, plus a step-by-step video.
1) Make the crust
I’m delighted with how the crust comes together in the food processor. First, you’ll process old-fashioned oats into flour, then add pistachios and process until the mixture looks sandy. Pour this mixture into a bowl, then combine softened butter and sugar and process until the sugar has dissolved into the butter. Pour the pistachio-oat mixture back in and process until combined.
2) Bake the crust
Pour the dough into the tart pan and press it evenly across the base and sides. Prick the bottom all over with a fork to prevent it from bubbling excessively in the oven. Bake until firm.
3) Make the filling
Use an electric mixer to whip cream cheese, sugar, lemon zest and juice, vanilla, and salt until it’s smooth and fluffy. Mix in the egg, then pour the mixture into the cooled tart crust.
4) Bake, then cool
Bake until the tart is set around the edges and slightly wiggly in the center. Let it cool at room temperature, then transfer it to the refrigerator to chill thoroughly.
Watch How to Make Cheesecake Tart
More Creamy Desserts to Try
If you love this tart, you’ll also enjoy these dessert recipes:
Please let me know how your tart turns out in the comments! I hope you love it as much as I do.
Lemony Cheesecake Tart with Pistachio Crust
This cheesecake tart recipe is the best! It’s easy to make and tastes gourmet. The homemade pistachio-oat crust happens to be gluten free. Recipe yields one 9-inch tart, enough for 8 medium slices.
Pistachio-oat crust
Filling
- To make the crust: Preheat the oven to 350 degrees Fahrenheit. Use butter to heavily grease a 9-inch tart pan with a removable base. Line the base of the pan with parchment paper cut into a circle to fit.
- Pour the oats into a food processor and process until the oats are ground so finely that they look like fine sand. Add the pistachios and salt. Process the mixture until the pieces resemble coarse sand. Pour the mixture into a bowl for the time being.
- Combine the butter and sugar in the food processor and process until the butter is smooth and the sugar has dissolved, about 30 seconds. Pour the flour mixture back into the food processor and process just until blended, about 30 seconds to 1 minute.
- Scoop the dough into your prepared tart pan and fold in any crumbs remaining in the food processor. Press the dough into the tart pan evenly, using the heel of your hand to press the bottom smooth, which will help push the crust up the sides. Aim for even thickness across the bottom and up the edges. Prick the base of the crust all over with a fork. (If the dough isn’t cooperating, set the crust in the refrigerator for 10 minutes to firm it up before baking.)
- Bake the unfilled tart crust for 10 to 14 minutes, until the center is firm to the touch. (The sides won’t look as neat and tall as before baking, but don’t worry.) Place it on a cooling rack until cooled, about 30 minutes.
- While the shell cools, make the filling. In a large bowl, combine the cream cheese, sugar, lemon zest and juice, vanilla, and salt. Use an electric mixer to whip the mixture until it’s smooth and fluffy, about 3 to 4 minutes. Add the egg and continue mixing until it’s completely incorporated, scraping down the sides of the bowl with a spatula if needed. Gently tap the bowl on the counter a few times, then stir the mixture a few times to release any remaining air bubbles.
- Pour the mixture into the crust, smooth the top and bake for 15 to 20 minutes, until it’s set around the edges and slightly wiggly in the center.
- Let the tart cool to room temperature on a baking rack, then transfer it to the refrigerator to cool completely (if you try to slice it before chilling, the filling will be too soft). When you’re ready to serve, remove the outer ring. Slice with a warm knife, wiping the knife with a damp towel in between cuts for the tidiest slices. Serve cold or at room temperature. This keeps well in the fridge, covered, for up to 4 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
