Description
This easy vegan lemon cheesecake is a no-bake delight combining a crunchy cookie crust with a creamy, tangy lemon-flavored filling made from cashews, vegan cream cheese, and lemon curd. Perfectly refreshing and light, it’s a great plant-based dessert option that requires minimal effort and can be prepared ahead of time.
Ingredients
Scale
Crust
- 140 g vegan cookies (digestives recommended)
- ½ teaspoon sea salt
- 45 g unsalted vegan butter (block-style)
Filling
- 150 g cashews (soaked ahead of time)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup (or maple syrup)
- 150 g vegan lemon curd
Topping
- Remaining vegan lemon curd (about ¾ batch from the initial lemon curd)
Instructions
- Prepare: Make the vegan lemon curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews in water for 4 hours, then rinse and drain. For a quicker soak, use boiled water and soak for 30 minutes. Line the base and sides of a 9″ loaf pan with parchment paper.
- Make the crust: Place the vegan cookies and sea salt into a food processor and blitz until finely ground. Add the unsalted vegan butter and blend until the mixture is sticky and holds together when pressed between fingers.
- Press the crust: Transfer the crust mixture to the loaf pan, pressing it firmly and evenly into the base with your fingers or a spoon to form a compact layer. Refrigerate to set while preparing the filling.
- Make the filling: In a high-speed blender, combine 150 g of the prepared lemon curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blend until the mixture is completely smooth and creamy with no lumps. Pour the 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 frequently until it reaches a spreadable consistency. Spread the warm lemon curd evenly over the chilled cheesecake surface 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 to set the topping before slicing.
- Serve and store: Use a hot, wet, sharp knife to slice the cheesecake cleanly into servings. Store leftovers in a covered container in the refrigerator for up to 5 days, or freeze for up to 1 month. To serve after freezing, defrost overnight in the fridge.
Notes
- Make the vegan lemon curd in advance for best flavor and ease of preparation.
- Digestive-style vegan cookies give a great texture and flavor for the crust.
- You can quick-soak cashews by soaking them in boiled water for 30 minutes instead of 4 hours.
- Use a high-speed blender to achieve a smooth, creamy filling without lumps.
- If you want a firmer cheesecake, refrigerate overnight.
- Use a hot wet knife to cut the cheesecake cleanly and prevent cracking.
