Description
This Easy Vegan Lemon Cheesecake is a refreshing no-bake dessert perfect for a light, citrusy treat. Made with a crunchy vegan cookie crust and a smooth, creamy filling of cashews, vegan cream cheese, and lemon curd, it offers a delightful tangy flavor. It requires minimal prep and no oven, making it an accessible recipe for any home cook craving a dairy-free, delicious cheesecake.
Ingredients
Vegan Lemon Curd
- ¾ batch vegan lemon curd (prepared up to 2 days ahead, see notes)
Crust
- 140 g vegan cookies (such as digestive biscuits)
- ½ teaspoon sea salt
- 45 g unsalted vegan butter (block-style)
Filling
- 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)
Topping
- Remaining lemon curd (about ¼ batch)
Instructions
- Prepare lemon curd and cashews: Make the lemon curd up to 2 days ahead and refrigerate. Soak cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak cashews in boiled water for 30 minutes. Line a 9″ loaf pan with parchment paper, covering base and sides.
- Make the crust: Place vegan cookies and sea salt in a food processor and blitz until finely ground. Add vegan butter and blend until the mixture sticks together when pressed between fingers.
- Press crust into pan: Transfer crust mixture to the lined loaf pan and press down firmly with fingers or spoon to compact it evenly. Refrigerate while preparing 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 lemon curd. Blend until smooth and creamy without lumps. Pour filling over the crust in the pan, smoothing the surface. Refrigerate for at least 6 hours or overnight to set.
- Add the topping: Gently heat the remaining lemon curd in a saucepan over low heat while stirring until it reaches a spreadable consistency. Spread this topping evenly over the set cheesecake. Return to the fridge for 1 hour or freeze for 30 minutes to set before slicing.
- Serve and store: To serve, use a hot wet sharp knife to cut clean slices. Store cheesecake in a covered container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to 1 month. Defrost in the refrigerator overnight before serving.
Notes
- Prepare the lemon curd up to 2 days ahead for best flavor and convenience.
- Use vegan digestive-style cookies for a neutral, crumbly crust; other vegan cookies can be substituted but may alter flavor and texture.
- If cashews are not soaked properly, the filling may not blend into a smooth, creamy texture.
- The filling requires blending in a high-speed blender to achieve a smooth consistency without lumps.
- Refrigeration time is crucial; the cheesecake should be set for at least 6 hours or preferably overnight to firm up.
- Heating the topping lemon curd improves its spreadability for an even layer.
- Prep Time: 40 minutes (including cashew soaking time excluded)
- Cook Time: 15 minutes (mainly for heating lemon curd topping)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
