This Vegan Lemon Cheesecake (No-Bake) is a delightful dessert that’s perfect for any occasion. With its creamy lemon filling, crunchy cookie crust, and a tangy lemon curd topping, this cheesecake brings a refreshing burst of flavor to your table. Whether you’re celebrating a birthday or simply treating yourself, this easy recipe can be made in a loaf pan for bars or adapted into a full-sized cheesecake for special moments.
Why You’ll Love This Vegan Lemon Cheesecake (No-Bake)
This cheesecake stands out for several reasons.
- Easy to Make: With simple steps and no baking required, this recipe is beginner-friendly.
- Delicious Flavor: The combination of lemon and creamy textures creates a tasty balance that everyone will love.
- Versatile: Perfect as bars or a full cheesecake, it suits various occasions and gatherings.
- Freezer-Friendly: Make ahead and freeze for later enjoyment without losing quality.
- Dairy-Free Delight: Enjoy all the flavors of cheesecake without any animal products.
Tools and Preparation
Before you start making your vegan lemon cheesecake, gather the necessary tools to ensure a smooth process.
Essential Tools and Equipment
- Food processor
- High-speed blender
- 9 loaf pan
- Parchment paper
- Saucepan
- Offset spatula or spoon
Importance of Each Tool
- Food processor: Essential for creating a fine cookie crust quickly.
- High-speed blender: Helps achieve a smooth and creamy filling without lumps.
- Loaf pan: Perfect size for making small batches of cheesecake bars.
Ingredients
To create this delicious vegan lemon cheesecake, you will need the following ingredients:
For the Crust
- ¾ batch vegan lemon curd (prep-ahead option see note 1)*
- 140 g vegan cookies (I use digestives see notes 2 + 3)*
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
For the 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)
How to Make Vegan Lemon Cheesecake (No-Bake)
Step 1: Prepare the Ingredients
Begin by preparing your ingredients.
- Make the lemon curd up to 2 days ahead and refrigerate until ready to use.
- Pre-soak the cashews in water for at least 4 hours; rinse and drain. Alternatively, quick-soak them in boiled water for about 30 minutes.
- Line the base and sides of your 9 loaf pan with parchment paper.
Step 2: Make the Crust
Create the crust by following these steps:
- Add the vegan cookies and sea salt to your food processor.
- Blitz the mixture until finely ground (about one minute).
- Add unsalted vegan butter and blend again until it sticks together when pressed.
Step 3: Press the Crust into the Pan
Next, press your crust into the loaf pan:
- Use your fingers or a spoon to compact the mixture evenly across the base of the pan.
- Place it in the refrigerator while you prepare the filling.
Step 4: Make the Filling
Now it’s time to make your luscious filling:
- In a high-speed blender, combine 150g of lemon curd with soaked cashews, vegan cream cheese, yogurt, vanilla extract, and agave syrup.
- Blend until completely smooth and creamy without lumps.
- Pour this filling over your prepared crust in the loaf pan.
Step 5: Add Topping
Add that beautiful lemon curd topping:
- Heat any remaining lemon curd in a saucepan over low heat while stirring until it’s spreadable.
- Carefully spread it over the set cheesecake using an offset spatula or spoon.
Step 6: Chill Before Serving
Finally, chill before serving:
- Allow to set in the fridge for at least one hour or freeze for about 30 minutes before slicing.
- Use a hot wet sharp knife to cut into servings once set.
Store leftovers in a covered container in the fridge for up to five days or freeze them for up to one month! Enjoy taking this easy treat out whenever you need something sweet!
How to Serve Vegan Lemon Cheesecake (No-Bake)
Serving your Vegan Lemon Cheesecake (No-Bake) is just as important as making it. Here are some creative ways to enjoy this delicious dessert, making it perfect for any occasion.
Individual Dessert Cups
- Serve the cheesecake in small cups for a fun and elegant presentation. Top each cup with extra lemon curd and a sprinkle of zest for added flair.
Fresh Berries
- Add a side of fresh berries like strawberries, blueberries, or raspberries. The tartness complements the sweetness of the cheesecake beautifully.
Coconut Whipped Cream
- Top with homemade coconut whipped cream for a rich and creamy finish. This adds an extra layer of flavor that pairs well with the lemon.
Mint Leaves
- Garnish each slice with fresh mint leaves. This not only looks appealing but also adds a refreshing touch to every bite.
Crushed Nuts
- Sprinkle crushed almonds or walnuts on top for added crunch. This texture contrast enhances the overall experience of the cheesecake.
Lemon Zest
- A sprinkle of lemon zest on top adds color and intensifies the lemon flavor, making every slice even more inviting.
How to Perfect Vegan Lemon Cheesecake (No-Bake)
Creating the perfect Vegan Lemon Cheesecake (No-Bake) is all about technique and attention to detail. Here are some helpful tips to ensure your cheesecake turns out amazing every time.
- Use soaked cashews: Soaking cashews helps achieve a creamy texture. Aim for at least 4 hours for best results.
- Blend until smooth: Ensure you blend the filling ingredients thoroughly until completely smooth to avoid any lumps in your cheesecake.
- Chill properly: Allow enough chilling time in the fridge or freezer. This will help your cheesecake set correctly and make slicing easier.
- Adjust sweetness: Taste your filling before pouring it into the pan and adjust sweetness as needed with additional agave syrup or maple syrup.
- Serve cold: For best flavor and texture, serve your cheesecake straight from the fridge after it has fully set.
Best Side Dishes for Vegan Lemon Cheesecake (No-Bake)
Pairing side dishes with your Vegan Lemon Cheesecake (No-Bake) can elevate your dessert experience. Here are some delightful options to consider:
- Fruit Salad
A light and refreshing fruit salad balances the richness of the cheesecake. - Herbal Tea
A warm cup of herbal tea like chamomile or mint provides a soothing contrast to the dessert’s tanginess. - Vegan Ice Cream
Serve alongside a scoop of vegan ice cream for a decadent treat that complements the flavors beautifully. - Chocolate Sauce
Drizzle some dairy-free chocolate sauce over each slice for a rich addition that many will love. - Granola Parfait
Layer granola with yogurt and berries in glasses for a crunchy, fruity side that pairs well with lemon flavors. - Lemon Sorbet
A scoop of lemon sorbet can enhance the citrus experience while providing a cool refreshment between bites of cheesecake.
Common Mistakes to Avoid
When making your Vegan Lemon Cheesecake (No-Bake), it’s easy to overlook some important steps. Here are some common mistakes and tips to avoid them.
- Skipping the cashew soak: Soaking cashews is crucial for a creamy texture. Always soak them ahead of time for at least 4 hours.
- Not lining the pan: Failing to line your loaf pan with parchment paper can make it hard to remove the cheesecake later. Use parchment to ensure easy removal.
- Using unchilled ingredients: Ingredients like vegan cream cheese should be chilled for the best results. Make sure they are cold before mixing.
- Rushing the setting time: Allowing the cheesecake to set for at least 6 hours (preferably overnight) is essential for firm bars. Patience is key!
- Skipping the lemon curd topping: The topping adds flavor and visual appeal. Don’t skip this step; it enhances your cheesecake’s taste and presentation.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep in a covered dish to prevent drying out.
Freezing Instructions
- Freeze in a freezer-safe container for up to one month.
- Ensure each piece is well-wrapped or separated with parchment paper to prevent sticking.
Reheating Instructions
- Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and warm for about 10 minutes.
- Microwave: Heat individual slices on medium power for 15-20 seconds until just warm.
- Stovetop: Use a non-stick skillet over low heat, cover, and warm slices gently, checking frequently.
Frequently Asked Questions
Can I use regular cream cheese instead of vegan cream cheese?
Yes, but this will no longer be a vegan recipe. If you want a dairy-free option, stick with vegan cream cheese.
How can I make my Vegan Lemon Cheesecake (No-Bake) more tangy?
You can add extra lemon juice or zest into the filling for more tartness, adjusting it according to your taste preference.
Is this cheesecake gluten-free?
Yes, as long as you use gluten-free cookies. Check labels when choosing your cookies.
Can I make this recipe nut-free?
To make it nut-free, replace cashews with silken tofu blended until smooth. This will alter the flavor and texture slightly but will work as an alternative.
How do I serve leftovers?
Leftovers can be served chilled directly from the fridge or slightly warmed using the reheating methods outlined above.
Final Thoughts
This Vegan Lemon Cheesecake (No-Bake) is not only delicious but also versatile. You can customize it by adding different flavors or toppings such as berries or chocolate drizzle. Whether you’re serving it at a gathering or enjoying it as a treat at home, this cheesecake is sure to impress!
Vegan Lemon Cheesecake (No-Bake)
- Total Time: 0 hours
- Yield: 12 servings 1x
Description
Indulge in a refreshing Vegan Lemon Cheesecake (No-Bake) that is as delightful as it is simple to prepare. This creamy, dairy-free dessert features a zesty lemon filling paired with a crunchy cookie crust and a luscious lemon curd topping. Perfect for any occasion, from birthday celebrations to casual weeknight treats, this versatile cheesecake can be made in a loaf pan for bars or as a full-sized cake. It’s ideal for those seeking a light and tangy dessert without the hassle of baking. Plus, it’s freezer-friendly, allowing you to enjoy its deliciousness whenever the craving strikes!
Ingredients
- ¾ batch vegan lemon curd
- 140 g vegan cookies (digestives recommended)
- 45 g unsalted vegan butter
- 150 g soaked cashews
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup
Instructions
- Prepare ingredients: Make lemon curd ahead of time and soak cashews for at least 4 hours.
- Make the crust: Blend cookies and sea salt in a food processor, then mix with melted vegan butter until crumbly. Press into a lined loaf pan.
- Create the filling: In a high-speed blender, combine lemon curd, soaked cashews, vegan cream cheese, yogurt, vanilla extract, and agave syrup until smooth.
- Assemble: Pour the filling over the crust in the loaf pan and chill for at least one hour or freeze for 30 minutes.
- Top with additional lemon curd and slice before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Desserts
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
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