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
Scale
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.
