Lemon Blueberry Tarts

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Springy lemon blueberry tarts with a crispy gluten-free cereal crust, silky sweet-tart no bake lemon filling, and homemade berry jam swirl. These tartlets are a go-to spring/summer sweet treat – the swirls always impress, but the recipe is SO easy to make!


The first official week of summer and I am giving it the BIGGEST baking embrace with as many summer-vibin’ berry treats as possible. In my opinion there is no better fruit flavor combination than lemon + blueberry, and a dreamy little crumb crust meets creamy filling meets berry whirls mini tart situation is the perfect form to enjoy it. I mean just look at those sweet purple swirls…

How To Make These Mini Berry Tarts

These tarts come together in three (easy!) parts: crumb crust, dairy-free lemon filling, saucy blueberry swirl.

Gluten-Free SunButter Cereal Crumb Crust

Forget graham crackers, THIS is the ultimate way to make an easy press-in crumb crust (and it’s a little healthier too!) With brown rice cereal as the crumb base, SunButter instead of butter butter, and the perfect salty-sweet golden result after a quick 12ish minutes in the oven. Let’s break down the ingredient list:

  • Toasted rice cereal. I like to use a brown rice variety, but regular ol’ rice krispies will work like a charm too. What you shouldn’t swap in is puffed rice cereal, the will result in a soft soggy sad crust mess.
  • Agave or maple syrup. Or honey if not vegan, whatever liquid sweetener you got.
  • Coconut oil. Or melted vegan butter will be fine too.
  • SunButter. And for a little extra texture and sunflower crunch, I went with Crunchy SunButter for this recipe. SunButter acts as the binder to hold our crumb crust together enough, but still allows for delicious crumble-ibility when fork hits crust.
  • Vanilla and salt.

Dreamy Dairy-Free Lemon Cream Filling

And just like that, the baking portion of the recipe is done and it’s all blending and no-baking from here. Next up, our TANGY and CREAMY lemon filling. You will need:

  • Raw cashews. Soaked overnight (or if you’re in a hurry 3 hours in boiling water works too), drained, and rinsed. This will blend up to be the creamiest lemon curd-ish texture, just trust me.
  • Coconut milk. We need a little extra liquid to get the cashews blending, so why not go with the milk that will give us maximum creaminess and help our tarts set up in the fridge too? Full fat coconut milk in a can is your best choice, if you opt for anything lighter you may have to freeze your tarts to get the filling sliceable and firm.
  • Agave or maple syrup. Again, whatever liquid sweetener your have/love.
  • Coconut oil. Just a little bit, again this is mostly to help them set just right.
  • Lemon juice. And now we get to the tangy flavor portion of the ingredient list, I did not go light on the citrusy flavor.
  • Lemon zest. More flavah baby!

Quick Blueberry Jam Swirl

Why use a jarred jam when you can whip up this simple sweet blueberry sauce in less than 10 minutes? There will be extra after swirling on top of the tarts, so save it for topping ice cream or yogurt or oats or…anything!

Frozen blueberries, a little sweetener, a dash of vanilla, and a spoonful of starch to thicken – that’s all you need. Combine everything in a small saucepan and cook/stir into a bubbling, beautiful, jammy purple sauce. I like to make this part first actually, and let it cool while prepping the rest. You can even make it the day before.

More Blueberry Recipes You’ll Love

  • Lemon Blueberry Loaf Bread
  • Baked Blueberry Donuts
  • Healthy Blueberry Crumble Bars
  • Tahini Oat Blueberry Crumble


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Lemon Blueberry Tarts

5 from 2 reviews

  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 4 tarts 1x
  • Category: tarts
  • Method: no bake
  • Cuisine: american

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Springy lemon blueberry tarts with a crispy gluten-free cereal crust, silky sweet-tart no bake lemon filling, and homemade berry jam swirl. These tartlets are a go-to spring/summer sweet treat – the swirls always impress, but the recipe is SO easy to make!




  • 3 cups (g) crispy rice cereal
  • 2 tbsp (40g) agave or maple syrup
  • 2 tbsp (25g) coconut oil, melted
  • 1/4 cup (65g) Crunchy SunButter
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Lemon Filling

  • 1 1/2 cups (180g) raw cashews, soaked 3+ hours
  • 1/3 cup (80g) full-fat coconut milk
  • 1/3 cup (105g) agave or maple syrup
  • 2 tbsp (25g) coconut oil
  • 1/3 cup (80g) lemon juice
  • 1 tbsp lemon zest

Blueberry Jam Swirl

  • 1 teaspoon arrowroot or tapioca starch
  • 2 teaspoons lemon juice
  • 1 cup (140g) frozen blueberries
  • 1 tbsp agave or maple syrup


For the crust:

  1. Preheat the oven to 350°F.
  2. Grind the cereal in a food processor to fine crumbs.
  3. Add the remaining ingredients and process to a moist sandy texture.
  4. Lightly grease 4-5 mini tart pans. Press the crust mixture into the bottom of each and up the sides, packing firmly.
  5. Place on a baking sheet and bake 12-14 minutes. Cool.

For the lemon filling:

  1. Drain and rinse the raw cashews. Blend all the ingredients until VERY smooth and creamy.
  2. Pour into the cooled crusts.

For the blueberry jam swirl:

  1. In a small saucepan, combine all the ingredients over medium heat.
  2. Heat until it begins to bubble. Cook 4-5 minutes stirring continuously until blueberries are soft and the mixture starts to thicken.
  3. Transfer to a jar and allow to cool 10-15 minutes.
  4. Then dollop small spoonfuls of jam on top of the lemon filling, and use a chopstick to swirl.
  5. Refrigerate the tarts overnight. Then enjoy!

Keywords: vegan, gluten free, cereal, healthy, spring, summer, lemon, cashew, cheesecake, no bake, easy, sweet, dessert

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