Easy Vegan Lemon Cheesecake (No-Bake) Recipe
This Easy Vegan Lemon Cheesecake is a delightful no-bake dessert that combines a zesty lemon curd with a creamy, cashew-based filling on a buttery vegan cookie crust. Perfectly tangy and sweet, this cheesecake requires minimal prep and sets in the fridge for a refreshing treat ideal for vegans and anyone looking for a dairy-free option.
- Prep Time: 45 minutes
- Cook Time: 10 minutes (mostly gentle heating for lemon curd topping)
- Total Time: 6 hours 55 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Vegan Lemon Curd
- ¾ batch vegan lemon curd (prep-ahead option, see note 1)
Crust
- 140 g vegan cookies (such as digestives, see notes 2 and 3)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 150 g cashews (soaked ahead of time, see note 4)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt (see note 5)
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup or maple syrup
Topping
- The remaining ¼ batch of vegan lemon curd for spreading
Instructions
- Prepare: Make the vegan lemon curd up to 2 days in advance and refrigerate. 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 a 9-inch loaf pan with parchment paper, covering the base and sides thoroughly.
- Make the crust: Place the vegan cookies and sea salt into a food processor. Blitz until they become finely ground crumbs. Add the vegan butter and pulse again until the mixture holds together when pressed between your fingers, forming a sticky dough.
- Form the crust: Press the cookie mixture firmly and evenly into the base of the parchment-lined pan. Use your fingers or the back of a spoon to compact the crust for a solid foundation. Refrigerate the crust while preparing the filling.
- Make the filling: In a high-speed blender, combine 150 grams (approximately ⅓ cup plus 2 tablespoons) of the lemon curd with the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blend until completely smooth and creamy with no lumps.
- Assemble & chill: Pour the smooth filling over the chilled crust in the pan. Refrigerate for at least 6 hours or overnight to allow the cheesecake to fully set and firm up.
- Add the topping: Warm the remaining lemon curd gently in a saucepan over low heat while stirring continuously, until it reaches a spreadable consistency. Spread this curd evenly over the set cheesecake using an offset spatula or the back of a spoon. Chill the cheesecake again for 1 hour in the fridge or 30 minutes in the freezer before slicing.
- Serve and store: To slice, use a sharp knife dipped in hot water and wiped dry for clean cuts. Store leftovers in a covered container in the fridge for up to 5 days or freeze in a freezer-safe container for up to 1 month. Defrost frozen cheesecake in the fridge overnight before serving.
Notes
- Note 1: Making the vegan lemon curd ahead enhances its flavor and saves time on assembly day.
- Note 2: Digestive biscuits are preferred for their crumbly texture and mild flavor but any vegan cookie can substitute.
- Note 3: Ensure cookies are fully vegan, free from dairy or honey.
- Note 4: Soaking cashews softens them for a creamy texture in the filling without gritty bits.
- Note 5: Vegan Greek-style yogurt adds richness and tanginess, but any unsweetened vegan yogurt can be used.
- Note 6: Refrigeration time is essential for the no-bake cheesecake to set properly and develop flavor.
