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No-Bake Vegan Cranberry Tart with White Chocolate and Biscoff Cookie Crust Recipe

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4.2 from 73 reviews

This No-Bake Vegan Cranberry Tart features a luscious Biscoff cookie crust, a creamy vegan white chocolate layer made with coconut milk yogurt, and a vibrant, smooth cranberry curd topping. Perfectly balanced sweet and tangy flavors, ideal for festive occasions or everyday indulgence, all without the need for baking.

  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings

Ingredients

Biscoff Cookie Crust

  • 250 grams Biscoff cookies (1 sleeve)
  • 5 tablespoons (70 grams) vegan butter, melted

White Chocolate Layer

  • ½ cup (120 mL) vegan coconut milk-based yogurt
  • 1 cup (170 grams) vegan white chocolate chips

Cranberry Curd Layer

  • ¾ lb (340 grams) frozen cranberries
  • ¾ cup (180 mL) orange juice
  • ¾ cup (148 grams) cane sugar
  • ¼ teaspoon salt
  • ⅓ cup (80 mL) vegan coconut milk-based yogurt
  • 3 tablespoons (21 grams) cornstarch
  • 2 tablespoons (28 grams) vegan butter, at room temperature
  • ½ teaspoon vanilla extract

Instructions

  1. Make the crust: Place all of the Biscoff cookies in the food processor and pulse about 15 times until you have fine crumbs. Pour crumbs into a bowl, add melted vegan butter, and stir until the mixture holds together when pinched. Transfer into a 9-inch tart pan with removable bottom, pressing the crust gently with the bottom of a dry measuring cup to form the base and sides. Chill in the fridge while preparing other layers.
  2. Make the white chocolate layer: Set up a double boiler with simmering water in a small saucepan. Place a medium heatproof bowl on top and add the coconut milk yogurt and vegan white chocolate chips. Stir continuously until melted and smooth. Remove from heat. Pour the white chocolate mixture over the chilled crust and spread evenly. Return tart to the fridge to let the white chocolate layer firm up completely.
  3. Make the cranberry curd layer: In a medium saucepan, combine frozen cranberries, orange juice, cane sugar, and salt. Cook over medium heat until cranberries are soft and easily smashed, about 5-8 minutes. Transfer to a blender and blend on high until smooth. In a small bowl, whisk together coconut milk yogurt and cornstarch until smooth. Return pureed cranberries to the saucepan over medium heat and bring to a gentle bubble. Add the yogurt-cornstarch mixture and stir constantly until thickened, allowing the bottom of the pot to be visible briefly during stirring. Turn off heat and whisk in the vegan butter and vanilla extract. Transfer curd to a shallow bowl and cool.
  4. Assemble and chill: Once the cranberry curd has cooled, whisk it to smooth out any lumps. Remove tart from fridge, spoon the curd over the white chocolate layer, and spread evenly. Refrigerate the tart for at least 3 hours or overnight until fully set before slicing and serving.

Notes

  • A springform pan can be used instead of a tart pan if needed.
  • Use coconut milk-based yogurt with minimal ingredients for the best texture and flavor; recommended brands include Yoggu, Simpla, Culina, and Coyo.
  • A vented, high-speed blender is preferable for blending hot liquids; if your blender is not vented, allow the cranberry mixture to cool before blending.
  • Enjoy Life is the preferred brand for vegan white chocolate chips.
  • Optional garnish ideas include melted white chocolate drizzles and sugared cranberries.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/no-bake-vegan-cranberry-tart-with-white-chocolate-and-biscoff-cookie-crust-recipe/