Easy Vegan Lemon Cheesecake (No-Bake) Recipe
This Easy Vegan Lemon Cheesecake is a no-bake, creamy, and tangy dessert perfect for those seeking a plant-based treat. Made with a buttery vegan cookie crust, a luscious cashew and vegan cream cheese filling blended with a zesty lemon curd, and topped with a smooth lemon curd glaze, it offers bright fresh flavors and a satisfying texture without using any dairy. The recipe requires some advance preparation with soaking cashews and making lemon curd ahead but comes together quickly with simple steps using a food processor and blender.
- Prep Time: 30 minutes (plus 4 hours soaking cashews and 2 days if making lemon curd ahead)
- Cook Time: 10 minutes (heating lemon curd topping)
- Total Time: 6 hours 40 minutes (includes setting time in fridge)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Crust
- 140 g vegan cookies (digestive style)
- ½ teaspoon sea salt
- 45 g unsalted vegan butter (block-style)
Filling
- 150 g cashews (soaked ahead of time)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup (or maple syrup)
- 150 g vegan lemon curd (about ⅓ cup + 2 tablespoons, prep-ahead)
Topping
- Remaining vegan lemon curd (approximately ¾ batch total including filling portion)
Instructions
- Prepare: Make the vegan lemon curd up to 2 days ahead and refrigerate. Pre-soak the cashews in water for 4 hours, then rinse and drain—alternatively quick-soak them in boiled water for 30 minutes. Line a 9″ loaf pan with parchment paper covering the base and sides.
- Make the crust: In a food processor, combine vegan cookies and sea salt. Blitz until finely ground. Add vegan butter and blend again until the mixture sticks together between your fingers.
- Form the crust: Press the crust mixture firmly into the base of the prepared pan, smoothing it out compactly with fingers or a spoon. Refrigerate while preparing the filling.
- Make the filling: In a high-speed blender, combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, agave syrup, and 150 g of the prepared lemon curd. Blend until completely smooth and creamy without lumps. Pour this filling over the crust in the pan. Refrigerate for at least 6 hours or overnight until fully set.
- Prepare and add topping: Gently heat the remaining lemon curd in a saucepan while stirring to reach a spreadable consistency. Spread this topping evenly over the set cheesecake using an offset spatula or the back of a spoon. Place back into the fridge for 1 hour or into the freezer for 30 minutes to firm up before slicing.
- Serving and storage: Use a hot, wet, sharp knife to cut servings cleanly. Store covered in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to 1 month. To serve frozen slices, defrost overnight in the fridge.
Notes
- Lemon curd can be prepared up to 2 days in advance and refrigerated.
- Digestive-style vegan cookies work best for a sturdy crust, but substitute with similar vegan cookies if preferred.
- Soaking cashews is essential for a creamy filling; use the quick soak method if short on time.
- The refrigerator step for setting is crucial for achieving proper cheesecake texture.
- Topping the cheesecake with warmed lemon curd adds an extra tangy layer and beautiful finish.
- Use a hot wet knife for cleaner slices to prevent cracking.
Find it online: https://bitezly.com/easy-vegan-lemon-cheesecake-no-bake-recipe/
