If you’re craving a dessert that feels indulgent but is completely plant-based and refreshingly light, you have to try this Easy Vegan Lemon Cheesecake (No-Bake) Recipe. Creamy, zesty, and boasting that perfect melt-in-your-mouth texture, this cheesecake is a true celebration of vibrant lemon flavor combined with a smooth vegan cream cheese base. Best of all, it requires no oven and comes together with surprisingly simple ingredients, making it an absolute winner for impressing friends or brightening up any occasion with a tangy, dairy-free twist.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in creating the ideal balance of creaminess, tang, and a crisp, buttery texture for the crust. They’re straightforward, easy to find, and come together effortlessly to deliver big flavor.
- ¾ batch vegan lemon curd: Provides the signature bright, zesty punch essential to the cheesecake’s flavor.
- 140 g vegan cookies: Using vegan digestives creates a sturdy, crumbly base that holds the cake beautifully.
- 45 g unsalted vegan butter: Adds richness and helps the crust bind perfectly without overwhelming buttery notes.
- ½ teaspoon sea salt: Enhances all the flavors and balances the sweetness perfectly.
- 150 g cashews (soaked ahead): The secret to a silky and creamy filling texture when blended.
- 300 g vegan cream cheese: Delivers that classic cheesecake tang and luscious mouthfeel in a plant-based form.
- 80 g vegan Greek-style yogurt: Adds a subtle tang and helps with smoothness in the filling.
- 1 teaspoon vanilla extract: Brings depth and warmth to the mix, complementing the lemon beautifully.
- 2 tablespoons agave syrup (or maple syrup): Sweetens the filling naturally without overpowering the lemon’s brightness.
How to Make Easy Vegan Lemon Cheesecake (No-Bake) Recipe
Step 1: Prepare Your Ingredients and Pan
Begin by making the vegan lemon curd ahead of time, up to two days before, so those zesty flavors have time to develop fully. Don’t forget to soak your cashews for at least four hours; this step is crucial for achieving the cheesecake’s famously creamy texture. Meanwhile, line a 9-inch loaf pan with parchment paper to ensure your cheesecake releases cleanly after it has chilled.
Step 2: Create the Perfect Crust
Pop the vegan cookies and sea salt into your food processor and blitz until they become fine crumbs. Add in the vegan butter and pulse again until the mixture sticks together once you press it between your fingers. Press this mixture firmly into the base of your lined pan, smoothing it out evenly to create that wonderfully buttery and crumbly foundation everyone loves. Pop it in the fridge while you get started on the filling.
Step 3: Blend the Silky Filling
For the filling, take about one-third of your lemon curd and add it into a high-powered blender alongside the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blend everything until completely smooth and velvety, ensuring there are no lumps. Pour this creamy mixture onto your chilled crust, spreading it evenly.
Step 4: Chill Until Perfectly Set
Place your cheesecake in the fridge and let it chill for a minimum of six hours, or ideally overnight. This waiting time lets all the flavors meld together while the filling firms up just right, so patience here truly pays off.
Step 5: Add the Lemon Curd Topping
Warm the remainder of your lemon curd gently on the stove until it reaches a spreadable consistency, then carefully spread it over the top of your set cheesecake. This final citrus layer adds a fresh, glossy finish. Return the cake to the fridge to chill for at least another hour, or you can speed things up by putting it in the freezer for thirty minutes before slicing.
How to Serve Easy Vegan Lemon Cheesecake (No-Bake) Recipe
Garnishes
The beauty of this cheesecake’s zesty lemon flavor is that it shines on its own, but feel free to dress it up with a few extra touches. Fresh lemon zest, thin lemon slices, or even edible flowers can add eye-catching elegance. For a bit of a textural contrast, sprinkle some crushed vegan cookies or toasted coconut flakes atop before serving.
Side Dishes
Pairing this Easy Vegan Lemon Cheesecake (No-Bake) Recipe with fresh fruit is always a winner. Bright berries like raspberries or blueberries complement the citrus notes beautifully, while a dollop of coconut whipped cream can introduce an extra layer of silky indulgence. For a simple tea party vibe, serve alongside a pot of freshly brewed herbal or green tea.
Creative Ways to Present
Think outside the loaf pan box by using individual mini jars or clear cups to layer the crust, filling, and lemon curd topping. This makes for adorable servings at parties and allows guests to see all the vibrant layers. You can also jazz up the look with thin sprigs of fresh mint or a sprinkle of poppy seeds for texture and visual pop.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Easy Vegan Lemon Cheesecake (No-Bake) Recipe keep wonderfully in an airtight container in the fridge. They stay fresh and delicious for up to five days — perfect for enjoying throughout the week as a refreshing treat.
Freezing
If you want to prepare in advance or save some for later, freezing is a great option. Store the cheesecake in a freezer-safe container, tightly covered, and it will maintain its quality for up to one month. Just thaw it slowly in the refrigerator overnight before serving to preserve that smooth texture.
Reheating
Since this is a no-bake cheesecake, reheating is generally unnecessary and not recommended. The best way to enjoy it is chilled straight from the fridge or after thawing if frozen. This ensures you get the full creamy, refreshing lemon flavor every time.
FAQs
Can I use a different nut if I don’t have cashews?
Cashews are ideal for their creaminess, but you can try soaked macadamias or blanched almonds. Keep in mind the texture might vary slightly, and cashews usually provide the smoothest result.
Is it possible to make the vegan lemon curd from scratch?
Absolutely! Homemade vegan lemon curd made from fresh lemon juice, sugar, plant-based butter, and a thickener like cornstarch really elevates the cheesecake. It’s worth the extra step if you want that true freshness.
How can I quick-soak cashews if I forget to soak overnight?
You can soak cashews in boiling water for 30 minutes to soften them enough for blending. This method works well when you’re short on time but still want that creamy filling texture.
Can I substitute the vegan cream cheese with something else?
Vegan cream cheese provides that signature tang and texture, but you can experiment with more vegan yogurt or silken tofu. Just be aware it might affect both texture and flavor slightly.
What if I don’t have a food processor or high-speed blender?
A food processor is essential for processing the crust crumbs properly, but if you don’t have a high-speed blender, try blending the filling in smaller batches. Alternatively, some regular blenders can work, just blend longer to avoid lumps.
Final Thoughts
There is nothing quite as satisfying as a slice of this Easy Vegan Lemon Cheesecake (No-Bake) Recipe—it’s the perfect blend of creamy richness and bright citrus that feels special yet simple to make. Whether you’re a seasoned vegan or just curious to try a plant-based dessert that truly delights, this cheesecake is a fantastic choice that never disappoints. I can’t wait for you to give it a try and share it with your favorite people—it just might become your new dessert obsession!
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Easy Vegan Lemon Cheesecake (No-Bake) Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes (including soaking and chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Easy Vegan Lemon Cheesecake is a refreshing and creamy no-bake dessert that combines a crunchy cookie crust with a smooth, tangy lemon-flavored filling. Made entirely from plant-based ingredients, including soaked cashews and vegan cream cheese, this cheesecake is perfect for those seeking a dairy-free, egg-free treat. With a bright lemon curd topping, it’s a delightful dessert that requires minimal preparation and refrigeration time.
Ingredients
For the Lemon Curd
- ¾ batch vegan lemon curd (prep-ahead option, see notes)
For the Crust
- 140 g vegan cookies (such as digestives)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
For the Filling
- 150 g cashews (soaked ahead of time for a minimum of 4 hours or quick-soaked for 30 minutes)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup or maple syrup
For the Topping
- Remaining lemon curd (to top the cheesecake)
Instructions
- Prepare Ingredients: Make the vegan lemon curd up to 2 days in advance and refrigerate until needed. Soak the cashews in water for at least 4 hours, then rinse and drain. Alternatively, quick-soak by soaking them in boiled water for 30 minutes. Line a 9-inch loaf pan with parchment paper covering the base and sides for easy removal.
- Make the Crust: Place the vegan cookies and sea salt in a food processor and pulse until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between your fingers. Press this crumb mixture firmly into the base of the prepared pan, smoothing it evenly with your fingers or a spoon. Refrigerate the crust while preparing the filling.
- Prepare the Filling: Measure out approximately 150 g of the prepared lemon curd and add it to a high-speed blender along with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blend until the mixture is completely smooth and creamy, ensuring there are no lumps.
- Assemble and Chill: Pour the creamy filling over the chilled crust in the loaf pan, spreading evenly. Refrigerate for at least 6 hours or ideally overnight to allow the cheesecake to set firmly.
- Add the Topping: Gently heat the remaining lemon curd in a saucepan while stirring until it reaches a spreadable consistency. Spread the warmed lemon curd evenly over the set cheesecake using an offset spatula or the back of a spoon. Return the cheesecake to the fridge for 1 hour or place it in the freezer for 30 minutes before slicing to set the topping.
- Serve and Store: When ready to serve, use a hot, wet, sharp knife to cut the cheesecake into slices cleanly. Store in a covered container in the refrigerator for up to 5 days or freeze in an airtight container for up to 1 month. To serve from frozen, defrost overnight in the fridge.
Notes
- The vegan lemon curd can be made up to 2 days ahead and kept refrigerated.
- Digestive-style vegan cookies provide a sturdy and flavorful crust base.
- If vegan butter is not available, coconut oil can be used as an alternative but may slightly alter the flavor.
- Soaking the cashews is essential to achieve a smooth, creamy filling; quick soak with hot water if pressed for time.
- Using vegan Greek-style yogurt enhances the tang and creaminess but can be substituted with plain vegan yogurt if needed.
- The cheesecake needs at least 6 hours to set properly but overnight chilling yields the best texture.
