Name: Easy Vegan Lemon Cheesecake (No-Bake) Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 4 h 55 min
Cuisine: Vegan
Ingredients: ¾ batch vegan lemon curd (prepared up to 2 days ahead, see notes); 140 g vegan cookies (such as digestive biscuits); ½ teaspoon sea salt; 45 g unsalted vegan butter (block-style); 150 g cashews (soaked for 4 hours or quick-soaked in boiled water for 30 minutes, drained); 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 ⅓ cup + 2 tablespoons) lemon curd (from the prepared batch); Remaining lemon curd (about ¼ batch)

Jump to Recipe· 4.4 from 89 reviews

If you’ve ever dreamed of a dessert that combines zesty brightness with creamy indulgence and happens to be completely plant-based and delightfully simple, then this Easy Vegan Lemon Cheesecake (No-Bake) Recipe is your new best friend. It’s a fresh twist on a classic cheesecake that doesn’t require turning on your oven, making it perfect for warm days or when you want something fuss-free yet show-stopping. The tang of homemade vegan lemon curd paired with a smooth cashew-cream filling creates a texture so luscious you won’t believe it’s dairy-free. Trust me, once you try this recipe, it will become a go-to dessert to impress everyone—vegan or not.

Ingredients You’ll Need

The image shows a rectangular lemon dessert on a white rectangular plate, placed on a white marbled surface. The dessert has three visible layers: the bottom layer is a light brown crust with a crumbly texture, the middle layer is thick, white, and creamy, and the top layer is smooth and bright yellow lemon glaze. The lemon glaze looks shiny and evenly spread, covering the entire top of the dessert. In the background, there are fresh lemon halves and green leaves adding a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first exciting step toward creating this masterpiece. Each element plays a crucial role, balancing flavor, texture, and even color to make this Easy Vegan Lemon Cheesecake (No-Bake) Recipe truly shine. From the crunchy, buttery crust to the silky filling and zesty topping, every ingredient is thoughtfully chosen.

Vegan lemon curd (¾ batch): Prepping this ahead adds that perfect bright and tangy lemon flavor.
Vegan cookies (140 g): Digestive-style cookies work wonderfully for a sturdy yet flavorful crust.
Unsalted vegan butter (45 g): Helps bind the crust and adds a rich, buttery taste.
Sea salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
Soaked cashews (150 g): The secret to a smooth, creamy filling without cream cheese.
Vegan cream cheese (300 g): Provides that classic cheesecake texture and tang.
Vegan Greek-style yogurt (80 g): Adds a subtle tanginess and helps lighten the filling.
Vanilla extract (1 teaspoon): Infuses gentle warmth and depth into the filling.
Agave syrup or maple syrup (2 tablespoons): Natural sweeteners that keep this dessert wholesome and balanced.

How to Make Easy Vegan Lemon Cheesecake (No-Bake) Recipe

Step 1: Prepare Your Ingredients

Begin by making your lemon curd up to two days in advance to let those flavors meld beautifully. Soak the cashews in water for at least 4 hours, or use boiling water for a quick soak of 30 minutes—this step is key for a super smooth cheesecake filling. Don’t forget to line your 9-inch loaf pan with parchment paper so it’s easy to remove your cheesecake later.

Step 2: Make the Crust

Pulse the vegan cookies together with salt in a food processor until they’re finely ground. Adding the vegan butter next, blitz again until the mixture becomes clumpy and sticks between your fingers. This perfect crust consistency means it will hold up well once pressed into the base of your pan. Pack it down firmly to create the delicious crunchy foundation your cheesecake deserves, then pop it in the refrigerator to chill while you mix the filling.

Step 3: Blend the Filling

Add one-third of your luscious lemon curd to a high-speed blender, along with the pre-soaked cashews, vegan cream cheese, vegan yogurt, vanilla extract, and agave syrup. Blend everything until it’s silky smooth and velvety—no lumps allowed! Pour this creamy magic over your chilled crust, smoothing it out evenly. This filling is what truly sets this Easy Vegan Lemon Cheesecake (No-Bake) Recipe apart with its dreamy texture.

Step 4: Chill to Set

Refrigerate your cheesecake for a minimum of 6 hours, though overnight is better if you can wait. This wait ensures the filling firms up perfectly while allowing all the flavors to become one harmonious bite of lemony goodness. Patience here pays off movie-style – the anticipation only makes the first bite more satisfying!

Step 5: Add the Lemon Curd Topping

Gently warm the remaining lemon curd until it’s easy to spread but not too runny, then carefully layer it over the set filling. Smooth it out with an offset spatula or the back of a spoon for a glossy, inviting finish. Return your cheesecake to the fridge for at least an hour or freeze it briefly for a convenient setting trick before slicing.

Step 6: Serve and Enjoy

When ready, use a hot, wet knife to cut the cheesecake neatly into slices. This simple technique will give you clean edges, perfect for impressing your guests or savoring every portion of your Easy Vegan Lemon Cheesecake (No-Bake) Recipe like a little slice of lemon heaven.

How to Serve Easy Vegan Lemon Cheesecake (No-Bake) Recipe

A rectangular sliced dessert sits on a white rectangular plate placed on a white marbled surface. The dessert has three visible layers: the bottom layer is a bright yellow smooth jelly-like layer, the middle layer is a thick, creamy off-white layer with a textured, crumbly light brown line in the middle, and the top layer mirrors the bottom with a glossy bright yellow smooth jelly-like finish. The dessert is sliced evenly into several rectangular pieces, showcasing the clean layers. Around the plate, small lemon slices and green leaves add a fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes to your cheesecake elevates the look and flavor even more. Think fresh lemon slices, a sprinkle of finely chopped pistachios for a pop of color and crunch, or a few fresh mint leaves to brighten every bite. A dusting of powdered sugar can mimic a light, snowy effect that looks stunning on any table.

Side Dishes

This cheesecake pairs beautifully with light, refreshing accompaniments. Consider serving it alongside a small bowl of mixed berries or a citrus-infused fruit salad to complement the tart lemon flavor. For a cozy twist, many enjoy it with a cup of herbal tea or a mild coffee blend to balance the richness.

Creative Ways to Present

Presentation matters and adds to the fun. Try serving slices in clear dessert glasses layered with extra lemon curd and crushed vegan cookies for a deconstructed version. Alternatively, cut it into mini squares for parties or press it into a springform pan to create a classic cheesecake look for special occasions.

Make Ahead and Storage

Storing Leftovers

Your Easy Vegan Lemon Cheesecake (No-Bake) Recipe will keep beautifully in the fridge for up to 5 days. Store it in an airtight container to preserve its fresh, creamy texture and lemony brightness. Just be sure to cover it tightly so it doesn’t absorb any other fridge aromas.

Freezing

If you want to enjoy this cheesecake later or have leftovers, freezing is an excellent option. Place it in a freezer-safe container and it will stay good for up to one month. When ready to eat, simply thaw it overnight in the fridge for a perfect texture that’s just as delicious as fresh.

Reheating

Since this dessert is best enjoyed chilled, reheating typically isn’t necessary or recommended. However, if you’d like to take the chill off a slice, let it sit at room temperature for about 15 to 20 minutes before serving to soften the flavors and let the creaminess shine.

FAQs

Can I use other nuts instead of cashews?

While cashews provide the creamiest texture, you can try soaked almonds or macadamia nuts, but the flavor and smoothness may vary. Cashews remain the best choice for this particular cheesecake.

How do I make vegan lemon curd at home?

Vegan lemon curd is typically made from fresh lemon juice, lemon zest, sugar, plant-based butter, and a thickener like cornstarch or agar-agar. Making it ahead enhances the flavor and makes your cheesecake extra special.

Is this recipe gluten-free?

This particular recipe uses vegan cookies that usually contain gluten. To make it gluten-free, substitute with gluten-free vegan cookies or crackers. The rest of the cheesecake remains naturally gluten-free.

Can I substitute the vegan cream cheese?

You could try silken tofu or blended firm tofu for an alternative, but the texture and flavor will change slightly. Vegan cream cheese offers the most authentic cheesecake consistency.

How long does it take to set properly?

A minimum of 6 hours in the fridge is essential, but overnight chilling guarantees the best consistency and allows flavors to fully develop.

Final Thoughts

This Easy Vegan Lemon Cheesecake (No-Bake) Recipe is pure joy in dessert form—bright, creamy, and incredibly satisfying without any baking required. Whether you’re serving it for a special occasion or simply craving a fresh, plant-based sweet treat, this cheesecake delivers on all fronts. I encourage you to whip up a batch, share it with loved ones, and watch it quickly become a household favorite that proves vegan desserts can be just as luscious and indulgent as the traditional kind.