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
Scale
- 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