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Article: Cappadona Ranch Shortbread Cheesecake Tart

Cappadona Ranch Shortbread Cheesecake Tart

Everyone claims to have the best cheesecake recipe, but we here at Cappadona Ranch have the health friendliest, most delicious and most portable Cappadona Ranch Shortbread Cheesecake Tart that'll make the perfect Back 2 School lunchpail snack. Whether it's homework, science projects, practice or a band concert, there's no shortage of things to do once the school year is in full swing -and the only way to keep up with them all is to make sure everyone in your family is fueled and ready to take on the day. For some of us that means rushing to get everyone out the door in time while filling their lunchboxes with the perfect midday meal. For others, it's all about gathering everyone for dinner where the perfect dessert beckons everyone to share the events of their day aka quality family time. And wouldn't you know it, ourCappadona Ranch Shortbread Cheesecake Tart gets an A+ for every occasion.

Yes, everyone knows no one turns down cheesecake, but it's also such a PAIN to make. They either turn out under baked, over baked, over mixed, or cracked on top. You just can't win. So we made it our personal mission to create a simple and delicious Cappadona Ranch Shortbread Cheesecake Tart recipe that'll keep your Back 2 School stress at an all time low when it comes to dessert.

Cappadona Ranch Shortbread Cheesecake Tart

For the Shortbread Crust:

  • ½ cup all-purpose flour
  • ½ cup white whole wheat flour
  • ¼ cup Cappadonna Ranch Mesquite Bean Flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cut into cubes

For the Greek Yogurt Cheesecake:

  • 2 cups plain Greek yogurt full-fat
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • zest of 1 lemon

For Topping

  • 1 fresh peach thinly sliced


  1. Preheat oven to 350 degrees F. Place a 9-inch tart pan or cheesecake pan with a removable bottom on a baking sheet.

Make the Shortbread Crust:

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, white whole wheat flour, Cappadonna Ranch Mesquite Bean Flour, sugar and salt. Add in the butter pieces and mix on low speed for 3 minutes, then increase speed to medium and mix for 2 more minutes, until dough holds together when you press it with your fingers.
  2. Use your fingers to press the dough into the bottom and up the sides of the tart pan, pressing it down firmly. Bake crust for about 15 minutes, until barely golden. Place on a wire rack to cool slightly while you make the filling.

Make the Greek Yogurt Cheesecake:

  1. Wipe out the mixer bowl and return it to the stand mixer. Place Greek yogurt and sugar in the mixer bowl and mix until well combined. Add in eggs, vanilla and lemon zest and mix until smooth.
  2. Pour the cheesecake mixture into the tart crust and smooth into an even layer. Bake for 35-40 minutes, until cheesecake is just set.
  3. Let cheesecake cool on a wire rack for 1-2 hours, then transfer to the refrigerator to chill for at least 4 hours before serving. Arrange peach slices on top of cheesecake, slice and serve.

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