Description
This Easy Vegan Lemon Cheesecake is a delightful no-bake dessert that combines a crunchy vegan cookie crust with a creamy, tangy lemon-flavored filling made from cashews and vegan cream cheese. The luscious vegan lemon curd topping adds a bright citrus note, making this cheesecake perfect for a refreshing and satisfying plant-based treat. With simple prep steps and no baking required, it’s ideal for making ahead and impressing guests with a dairy-free, vegan dessert.
Ingredients
Scale
For the Vegan Lemon Curd (Prep-Ahead)
- ¾ batch vegan lemon curd (see note 1)
For the Crust
- 140 g vegan cookies (digestives recommended)
- ½ teaspoon sea salt
- 45 g unsalted vegan butter (block-style)
For the Filling
- 150 g cashews (soaked for 4 hours or quick-soaked for 30 minutes in boiled water)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup or maple syrup
- 150 g (about â…“ cup + 2 tablespoons) of vegan lemon curd
For the Topping
- Remaining ¾ batch vegan lemon curd (to gently heat and spread on top)
Instructions
- Prepare: Make the vegan lemon curd up to 2 days ahead and refrigerate until ready to use. Pre-soak cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak cashews by soaking them in boiled water for 30 minutes. Line the base and sides of a 9-inch loaf pan with parchment paper for easy removal.
- Make the Crust: Place the vegan cookies and sea salt in a food processor and blitz until finely ground. Add the vegan butter and blend again until the mixture holds together when pressed between fingers.
- Form the Crust Base: Press the crust mixture firmly into the base of the lined loaf pan, smoothing it out with your fingers or the back of a spoon to make a compact layer. Refrigerate while you prepare the filling.
- Prepare 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 vegan lemon curd. Blend until the mixture is smooth, creamy, and free of lumps. Pour the filling over the crust in the pan and refrigerate for at least 6 hours or overnight until set.
- Add the Topping: Gently heat the remaining lemon curd in a saucepan while stirring to reach a spreadable consistency. Spread this lemon curd evenly over the chilled cheesecake using an offset spatula or spoon. Return the cheesecake to the refrigerator for 1 hour, or place it in the freezer for 30 minutes to help the topping set.
- Serve and Store: Use a hot, wet, sharp knife to slice the cheesecake for clean servings. Store any leftovers covered in the fridge for up to 5 days or freeze in an airtight container for up to one month. Defrost frozen cheesecake overnight in the fridge before serving.
Notes
- Note 1: The vegan lemon curd can be prepared ahead of time and kept refrigerated for up to 2 days.
- Note 2: Digestive-style vegan cookies are recommended for the crust, but any vegan cookie works well.
- Note 3: Ensure cookies are finely ground to create a consistent crust texture.
- Note 4: Soaking cashews softens them to blend into a creamy texture essential for the filling.
- Note 5: Vegan Greek-style yogurt adds creaminess and slight tang to the filling, enhancing flavor complexity.
- Note 6: Chilling the cheesecake for at least 6 hours (or overnight) allows it to set properly for slicing.
