A creamy vegan tart with a sweet and savory crust – topped with super sweet cherry preserves and sliced almonds…yes, that’s what this beauty is!

It’s simple and it’s so satisfying in every way.

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Vegan Cherry Almond Tart

Crust:
6oz. Cranberry Hazelnut Raincoast Crisps, processed into a fine crumb
6 oz. graham cracker crumbs
1 cup vegan butter, melted

Filling:
16 oz. vegan cream cheese, room temperature
10 oz. vegan vanilla buttercream

Topping:
16 oz. Bonne Maman Cherry Preserves
1/2 cup sliced almonds

Preheat the oven to 375 degrees.
Line a cheesecake or tart pan (I used two smaller ones) with parchment paper.

Mix together the cracker crumbs (raincoast crisps and grahams) and melted butter. Press into the bottom of the pan (or two) and up the sides. Bake for 15 minutes, until fragrant and golden brown.

Cool thoroughly.

Meanwhile, mix together the cream cheese and buttercream until smooth and well combined.

Pour over the cooled crust.

Chill.

Top with the cherry preserves and almonds. Chill again before slicing.