No Bake Lemon Tart


Crust

1 1/2 cups graham cracker crumbs (10 to 12 whole crackers)

1/4 cup packed light or dark brown sugar

Pinch of salt

1/4 cup + 2 tablespoons Vegan Butter Olive Oil

Filling

8 oz cream cheese, softened

1 can (14 oz) sweetened condensed milk

1/2 cup Sicilian Lemon White Balsamic Vinegar

In medium bowl, mix graham crackers, brown sugar, salt and Vegan Butter Olive Oil. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.

In large bowl, beat softened cream cheese, sweetened condensed milk and Sicilian Lemon White Balsamic Vinegar until smooth. Spread evenly in crust. Refrigerate 4 hours but no longer than 8 hours (so your crust doesn't get too soft or soggy.)

Serve with whipped cream and top with fresh berries if desired.

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