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
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.
