Healthy Lemon Cheesecake Tart (Gluten Free)

 This healthy lemon cheesecake tart is half almond cake and half Greek yogurt cheesecake. The combination makes for a creamy delicious lemony dessert!

This cake is the best of both worlds. Its got a gluten free almond flour moist cake base. The topping is a creamy and lemony cheesecake texture. Its a healthy tart that will keep you coming back for more! Bonus: it’s got 12 grams of protein per slice!!

This recipe is super versatile. I used Greek yogurt but you can also use whipped cottage cheese instead. Even sour cream works here too. If you don’t have arrowroot powder, you can use cornstarch or tapioca flour. All are gluten free.

I like to top this with some powdered sugar and lemon zest. You can also serve with ice cream or whipped cream. If you like this recipe you will love my Lemon Olive Oil Cake, Whole Lemon Blender Cake or my Quick Lemon Ricotta Cake.

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healthy lemon cheesecake tart

prep time: 10minutes mins

cook time: 50minutes mins

total time: 1hour hr

This healthy lemon cheesecake tart is half almond cake and half Greek yogurt cheesecake. The combination makes for a creamy delicious lemony dessert!

equipment

• Large mixing bowl
• Wire rack
• 6 inch cake pan

ingredients IC

• 1 egg, lightly beaten
• 2 tbs olive oil
• 3 tbs maple syrup (or honey)
• 2 tbs lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 3/4 cups + 2 tbs almond flour
• 2 tbs coconut flour
• 1/2 tsp baking powder
• pinch of salt

top layer:

• 3/4 cup Greek yogurt
• 2 eggs
• 1/2 lemon, zested
• 1 tbs lemon juice
• 2 tbs granulated sugar of choice
• 3 tbs arrowroot powder

optional topping: powdered sugar + lemon zest

instructions

• Preheat oven to 350℉. Line a round 6 inch cake pan with parchment paper.
• To a large bowl, add the egg, oil and syrup and whisk together. Next, add in the lemon zest, lemon juice, and vanilla and whisk until smooth. Add in the coconut flour, almond flour, baking powder and salt and mix until incorporated. Transfer the mixture to the cake pan and spread out evenly and set aside.

top layer:

• Wipe clean and use the same large bowl. Whisk together the yogurt and eggs until smooth. Then add in your lemon zest and lemon juice and whisk together. Next add in your sugar and arrowroot powder and mix until combined and smooth. Transfer the top layer into the round cake pan (added on top of the bottom layer) and spread out evenly. Tap the pan on your counter to remove any bubbles. Bake for 50 minutes or until toothpick comes out clean and lighty golden brown on the edges. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool completely.

notes

1. Store leftovers in an airtight container in the fridge for up to 5 days.
2. You can sub in cornstarch or tapioca flour for the arrowroot powder.
3. You can sub in melted butter, avocado oil or coconut oil for the olive oil.

nutrition

Calories: 327kcal | Carbohydrates: 24g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 82mg | Potassium: 110mg | Fiber: 4g | Sugar: 13g | Vitamin A: 122IU | Vitamin C: 8mg | Calcium: 138mg | Iron: 2mg

author: Stella Drivas