This White Chocolate Lemon Cheesecake Tart recipe is sponsored by Minerva Dairy. All thoughts and opinions are 100% my own.

This White Chocolate Lemon Cheesecake Tart is smooth and creamy with a sweet shortbread crust.   It’s the perfect Springtime dessert centerpiece! 

I just adore a good Springtime dessert and this one is the BEST.

When the flowers begin to bud and the sunshine warms our faces, I’m always drawn to the flavor of lemon.

It’s bright, tart and when paired with a delicious, crunchy shortbread crust and sweet berries, it’s a match made in Heaven.

My son happens to love lemon and cheesecake and this tart has become his new favorite dessert!

The perfect shortbread crust begins with good, quality butter and that’s why I use Minerva Dairy Butter.

Minerva butter is slow churned and 85% butterfat butter which is results in a creamier, richer, and more flavorful butter and cheesecake.  It really shines through and creates a fabulous shortbread crust.

Minerva Dairy has been making since 1894, so when it comes to better butter, there’s no butter better than Minerva.

Grocery list

Here are the ingredients needed for this white chocolate tart

For the crust

• 3/4 cup all purpose flour
• 1 1/2 cups old fashioned oats
• 1/3 cup brown sugar
• 1 teaspoon cinnamon 
• 1 teaspoon salt
• 1 stick of Minerva dairy unsalted butter, softened to room temperature

For the white chocolate lemon cheesecake filling

• 1 (8oz block) cream cheese, softened to room temperature
• 1 teaspoon vanilla
• 8 ounces white chocolate, melted
• 1 tablespoon lemon juice
• zest from 1 lemon
• 1 egg, room temperature
• 1/4 cup heavy whipping cream

Step by step instructions

For the crust

1. Preheat oven to 350 degrees F.
2. Into a food processor add flour, oats, brown sugar, cinnamon and salt and pulse until fine crumbs.  
3. 
4. Add in melted butter and pulse until blended.
5. Press crumbs into bottom and up the sides of tart pan.
   
6. Place into oven and bake for 10 minutes.  Remove and press down the sides and bottom and place back into the oven for 5 more minutes.  Allow to cool.

For the cheesecake filling

1. Reduce oven temperature to 325 degrees F.
2. Into the bowl of your stand mixer, with the paddle attachment, add cream cheese and vanilla and beat to combine.  
3. 
4. Add in slightly cooled white chocolate, lemon juice and zest and mix until just combined.
5. 
6. Add in egg and then slowly the heavy whipping cream.  
7. Pour mixture into tart crust and smooth.  
8. 
9. Place tart pan on a sheet pan and bake in the oven for 25-30 minutes or until the middle is set.  Allow to cool slightly before slicing.
10. Garnish with fresh berries such as strawberries, blueberries and raspberries and additional lemon zest if desired.

Recipe variations and tips

• Do NOT over beat the batter.  You want the batter to be light and fluffy.  Too much air will cause cracks.
• Do NOT overbake the cheesecake. Low and slow is the way to go. I bake at 325° F for 35-40 minutes.  The top of the cheesecake will jiggle some but not be overly liquidly.  
• Allow the cheesecake to cool before removing the base of the tart pan.  This will help with smooth edges while cutting for a clean slice.
• I prefer to use a tart pan, which has a removeable bottom, so I can display on a cake stand for a lovely presentation (which would be perfect for Easter or a Spring time Bridal shower or baby shower.  The pan also works great for quiches and fritattas
• In this cheesecake, I used heavy cream but you can also substitute with sour cream.

Common questions

• Can this be made ahead?
  • Yes, you can make this ahead of time.  However, depending on when you plan on serving the tart, I would make the crust first and refrigerate separate from the cheesecake batter. Allow batter to come to room temperature before placing into the oven.  Then bake either the night before or morning of when you plan to serve it and refrigerate.  Decorate just right before slicing.  The crust will begin to get “soft” and lose some of it’s crunchy texture.
• Can I use low fat cream cheese?
  • I do not recommended using low fat anything for this cheesecake tart.  If you want a smooth, creamy texture, go for the full fat here.
• What is the best topping for this white chocolate lemon cheesecake tart?
  • I topped this tart with strawberries, blueberries and raspberries but it would also be beautiful topped with fresh figs, blackberries and/or herbs.
    • Make it seasonal and add some chopped chocolate creme eggs, mini pastel chocolate eggs and/or toasted coconut.
• How do I store this cheesecake tart?
  • Wrap tightly in saran wrap and place into the refrigerator.  The tart should last 3-5 days.

Serving Suggestions

I love to serve this cheesecake tart with fresh berries, but whipped cream would also be delicious on top!

Enjoy more lemon recipes🍋

Lemon Poppyseed Bread

Lemon Shortbread Bars

Lemon Berry Trifle

I HIGHLY recommend you bring this tart for your Easter and Spring celebrations.  It’s absolutely delicious and so easy and simple to make.

Click here to find Minerva butter near you or simply order online!

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