This Vegan Lemon Cheesecake (no bake) is sure to become your go-to dessert for any occasion! Imagine sinking your fork into a creamy, zesty slice that feels both refreshing and indulgent. It’s like summer on a plate and will impress everyone, whether they follow a vegan diet or not. The best part? You don’t need to turn on the oven! This no-bake cheesecake comes together with just a handful of ingredients and a bit of patience while it chills in the fridge. So grab your favorite mixing bowls and let’s create a dessert that’s delicious, satisfying, and perfect for sharing (or not!). You’ll find that making this cheesecake is not only simple, but it’s also a treat that brings joy with every bite.
Why This Recipe Works
This Vegan Lemon Cheesecake is a delightful creation that captures the essence of traditional cheesecake while remaining completely plant-based. The no-bake method not only makes it easier to prepare but also locks in the refreshing flavors of lemon, creating a creamy yet tangy dessert. Using simple ingredients like coconut cream and vegan cream cheese, this recipe guarantees you will achieve a rich, satisfying texture without the need for complex techniques or long preparation times.
Why You’ll Love This Vegan Lemon Cheesecake (no bake)
Perfect for warm summer days, special occasions, or a casual family gathering, this Vegan Lemon Cheesecake will wow both vegans and non-vegans alike. Its vibrant flavor and creamy texture will leave your taste buds dancing, and knowing it’s healthy—with no dairy or gluten—makes it even sweeter. Plus, with fewer than 10 ingredients, straightforward steps, and a gorgeous presentation, it’s an easy recipe you’ll turn to again and again.
Ingredients
- ~2 cups (200g) plain sweet cookies, gluten-free if needed
- ⅓ cup (75g) vegan butter, margarine or coconut oil, melted
- 1 cup (240g) thick scoopable canned coconut cream
- ½ cup (100g) granulated sugar, or light-colored sweetener of choice
- ⅓ cup (70g) lemon juice and zest, or to taste (about 2 lemons total, weighed together)
- ¼ cup (30g) cornstarch / corn flour
- ~2 cups (480g) vegan cream cheese, at room temperature (2 regular tubs)
- ½ cup (125g) dairy-free milk
- 1 tablespoon (8g) cornstarch / corn flour
- ¼ cup (50g) granulated sugar
- 2 tablespoons (30g) lemon juice and zest, or to taste (about ½ lemon total, weighed together)
- Pinch of turmeric
Create the Crust
Prepare the Pan
Start by lining an 8-inch (20 cm) spring-form or loose-bottom cake pan with parchment paper. This ensures easy removal of your cheesecake later.
Make the Cookie Crust
Combine the plain cookies in a food processor and pulse until they turn into fine crumbs. Then, add in the melted vegan butter and pulse again until thoroughly combined. You want the mixture to hold together nicely. Next, press this mixture firmly into the bottom of the prepared cake pan and set it aside.
Make the Filling
Combine the Cream Mixture
In a medium-sized saucepan, whisk together the coconut cream, sugar, lemon juice, and cornstarch until smooth. Heat the mixture over medium heat, stirring constantly for about 5 minutes until it thickens like a curd. If it separates slightly, don’t worry!
Add the Vegan Cream Cheese
Remove the saucepan from heat. Add the vegan cream cheese and mix until it’s fully incorporated and smooth, with no lumps remaining. The mixture should be thick and creamy.
Assemble the Cheesecake
Now, pour the filling into the lined cake pan, smoothing the top evenly. Cover the cheesecake and place it in the refrigerator for a minimum of 4 hours, or until it fully sets.
Create the Vegan Lemon Curd (Optional)
Whisk the Curd Ingredients
In a medium-sized saucepan, combine all ingredients for the vegan lemon curd. Whisk until fully combined and there are no lumps.
Thickening the Curd
Place the saucepan over medium heat, stirring constantly for around 5 minutes until it thickens. Remember that the curd will thicken further as it cools down.
Top the Cheesecake
Once the cheesecake is set, carefully remove it from the cake pan. Pour the lemon curd on top for a beautiful finish before slicing and serving.
Serving Suggestions
Serve your Vegan Lemon Cheesecake chilled, garnished with fresh berries or a sprig of mint for an extra pop of color and flavor. Pair with a dollop of dairy-free whipped cream for an indulgent treat, or simply enjoy it as is for a refreshing dessert.
Tips for Success
- Make sure your vegan cream cheese is at room temperature to allow for easier mixing.
- For a firmer cheesecake, let it set for longer in the fridge.
- Experiment by adding more lemon juice for tang or a different sweetener for varying sweetness levels.
Variations
- Try different cookie bases like graham crackers or chocolate cookies for a unique twist.
- Add other fruits like blueberries or strawberries for a mixed berry cheesecake option.
- Incorporate spices such as ginger or cinnamon in the crust for a warm flavor profile.
FAQs
1. Can I make this Vegan Lemon Cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance and stored in the refrigerator.
2. How long does the cheesecake last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for about 1 month.
3. Can I use a different non-dairy milk?
Absolutely! Any non-dairy milk will work, but coconut milk will enhance the creaminess.
4. Is this gluten-free?
Yes, simply choose gluten-free cookies for the crust to keep it entirely gluten-free.
5. What can I substitute for vegan cream cheese?
You can use blended silken tofu as a substitute, but the texture may differ slightly.
This Vegan Lemon Cheesecake (no bake) is not just a dessert; it’s a celebration of flavor and simplicity. With its creamy texture, zesty lemon notes, and the sweetness of the cookie crust, it stands as a perfect plant-based indulgence. Whether you’re sharing it with friends or savoring it on your own, each bite is a reminder that desserts can be both delicious and nourishing. Enjoy this guilt-free treat, knowing you’re making a choice that aligns with a healthy lifestyle without sacrificing taste!
Print
Vegan Lemon Cheesecake
This no-bake Vegan Lemon Cheesecake is a creamy, zesty dessert perfect for any occasion. Easy to prepare with simple ingredients, it’s a delicious treat for all.
- Total Time: 25 minutes
- Yield: 8 servings 1x
Ingredients
- ~2 cups (200g) plain sweet cookies, gluten-free if needed
- ⅓ cup (75g) vegan butter, margarine or coconut oil, melted
- 1 cup (240g) thick scoopable canned coconut cream
- ½ cup (100g) granulated sugar, or light-colored sweetener of choice
- ⅓ cup (70g) lemon juice and zest, or to taste (about 2 lemons total, weighed together)
- ¼ cup (30g) cornstarch / corn flour
- ~2 cups (480g) vegan cream cheese, at room temperature (2 regular tubs)
- ½ cup (125g) dairy-free milk
- 1 tablespoon (8g) cornstarch / corn flour
- ¼ cup (50g) granulated sugar
- 2 tablespoons (30g) lemon juice and zest, or to taste (about ½ lemon total, weighed together)
- Pinch of turmeric
Instructions
- Prepare an 8-inch spring-form pan with parchment paper.
- Make the cookie crust by blending cookies into crumbs, mixing in melted vegan butter, and pressing into the pan.
- Whisk together coconut cream, sugar, lemon juice, and cornstarch in a saucepan and heat until thick.
- Remove from heat, add vegan cream cheese, and mix until smooth.
- Pour filling into the crust and refrigerate for at least 4 hours to set.
- For optional lemon curd, whisk the curd ingredients, heat until thick, then pour over the cheesecake before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure vegan cream cheese is at room temperature for easier mixing.
For a firmer cheesecake, allow longer setting time in the fridge.
Experiment with adding more lemon juice for extra tang.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No bake
- Cuisine: Vegan
Nutrition
- Calories: 280
- Sugar: 10
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 0
