Description
This Easy Vegan Lemon Cheesecake is a delicious no-bake dessert featuring a buttery vegan cookie crust, a creamy cashew and vegan cream cheese filling infused with lemon curd, and a tangy lemon curd topping. Perfect for a refreshing, plant-based treat that sets in the fridge without any baking required.
Ingredients
Crust
- 140 g vegan cookies (digestive style)
- ½ teaspoon sea salt
- 45 g unsalted vegan butter (block-style)
Filling
- ¾ batch vegan lemon curd (prep-ahead)
- 150 g cashews, soaked for 4 hours and drained
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup or maple syrup
Topping
- Remaining lemon curd (¼ batch)
Instructions
- Prepare Ingredients: Make the vegan lemon curd up to 2 days ahead and refrigerate it. Soak 150 g cashews in water for 4 hours, then rinse and drain. Alternatively, quick soak by soaking cashews in boiling water for 30 minutes. Line a 9-inch loaf pan with parchment paper on base and sides.
- Make the Crust: Place the vegan cookies and sea salt into a food processor and blitz until finely ground. Add the vegan butter and blend until the mixture sticks together when pressed between your fingers.
- Form the Crust: Press the crust mixture firmly into the base of the parchment-lined pan, smoothing it out evenly with your fingers or a spoon. Refrigerate the crust while preparing the filling.
- Prepare the Filling: Add about 150 g of the lemon curd along with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup to a high-speed blender. Blend until smooth and creamy with no lumps. Pour this filling over the crust in the pan and refrigerate for at least 6 hours or overnight until fully set.
- Add the Topping: Gently heat the remaining lemon curd in a saucepan, stirring until it reaches a spreadable consistency. Spread it 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 the freezer for 30 minutes to set the topping.
- Serve and Store: Use a hot, wet, sharp knife to slice the cheesecake into servings. Store leftovers in a covered container in the fridge for up to 5 days or in a freezer-safe container in the freezer for up to 1 month. Defrost in the fridge overnight before serving if frozen.
Notes
- Lemon curd can be made ahead and stored refrigerated for up to 2 days.
- Digestive style vegan cookies are recommended for best crust texture and flavor.
- Cashews must be soaked before blending to ensure a smooth filling.
- Vegan Greek-style yogurt helps add creaminess and a slight tang to the filling.
- The cheesecake requires at least 6 hours to set properly, but overnight chilling yields the best texture.
- Using a hot, wet knife helps achieve clean cheesecake slices.
