If you’re craving a dessert that feels indulgent yet fresh, look no further than this Easy Vegan Lemon Cheesecake (No-Bake) Recipe. It brilliantly combines the zingy brightness of homemade lemon curd with a luscious, creamy filling set atop a crunchy cookie crust. What’s truly wonderful is how no baking is involved, making it an accessible dessert for any season or cook. Whether you’re vegan or simply wanting to wow guests with something light and tangy, this cheesecake brings together simplicity, flavor, and texture in a way that feels like a special treat every single time.
Ingredients You’ll Need
The beauty of this Easy Vegan Lemon Cheesecake (No-Bake) Recipe lies in its straightforward, essential ingredients. Each component plays a vital role, from the buttery cookie base that provides a satisfying crunch to the velvety filling that balances tart and sweet perfectly.
- ¾ batch vegan lemon curd: This adds the star citrusy punch that brightens every bite; prepping it ahead enhances flavor melding.
- 140 g vegan cookies (digestives recommended): They create the perfect crumbly crust—feel free to swap for your favorite variety.
- 45 g unsalted vegan butter (block-style): It binds the crust ingredients together with a rich, creamy bite.
- ½ teaspoon sea salt: Just a pinch to amplify all the flavors, especially balancing the sweetness.
- 150 g cashews (soaked): Soaking softens them for a silky texture in the cheesecake filling without overpowering taste.
- 300 g vegan cream cheese: This provides the classic cheesecake creaminess, essential for that indulgent mouthfeel.
- 80 g vegan Greek-style yogurt: It adds tanginess and lightens the filling for a dreamy, airy consistency.
- 1 teaspoon vanilla extract: A warm background note that rounds out the lemon’s brightness beautifully.
- 2 tablespoons agave syrup (or maple syrup): Natural sweetness to balance the tart lemon curd while keeping it vegan-friendly.
How to Make Easy Vegan Lemon Cheesecake (No-Bake) Recipe
Step 1: Prepare Your Ingredients
Start this Easy Vegan Lemon Cheesecake (No-Bake) Recipe by preparing the lemon curd up to two days ahead if you’d like, as this really allows the flavors to deepen. Don’t forget to soak your cashews for at least four hours or use the quick soak method with boiled water for 30 minutes, so they blend into a silky smooth base. Line your 9″ loaf pan with parchment paper to make removing the cheesecake effortless later on.
Step 2: Create the Crust
Next, blitz your vegan cookies with sea salt in a food processor until you have fine crumbs. Adding the vegan butter at this stage and blending again will help bring everything together. The mixture should hold when pressed between your fingers—that’s the perfect crumbly, buttery crust foundation that gives this cheesecake its satisfying crunch and structure.
Step 3: Press and Chill the Crust
Firmly press the cookie mixture into the base of your prepared pan. Smoothing it out evenly ensures every slice has the ideal crust-to-filling ratio. Pop it in the fridge to chill and harden while you whip up the luscious filling—it’s a simple step but crucial for that perfect no-bake texture.
Step 4: Blend the Creamy Filling
Into a high-speed blender, add a portion of your lemon curd along with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blitz everything until your filling is unbelievably smooth and creamy—no lumps allowed for that classic cheesecake feel. Pour the mixture over your chilled crust and refrigerate the whole cake for at least six hours or overnight to let it set beautifully.
Step 5: Add the Lemon Curd Topping
Gently warm the remaining lemon curd in a saucepan, stirring until it’s spreadable but not too hot. This luscious topping is the cherry on top that makes this Easy Vegan Lemon Cheesecake (No-Bake) Recipe unforgettable. Spread it evenly over the set cheesecake, then chill again for about an hour. If you’re in a hurry, freezing it for 30 minutes works wonders to firm up that glossy topping quickly.
Step 6: Slice and Store
Once set, use a sharp knife dipped in hot water to cut neat slices without cracking. This cheesecake stays fresh for up to five days in a covered container in the fridge and is freezer-friendly too. Just thaw overnight before serving for the best texture and flavor.
How to Serve Easy Vegan Lemon Cheesecake (No-Bake) Recipe
Garnishes
Keeping it simple works marvelously, but you can elevate your Easy Vegan Lemon Cheesecake (No-Bake) Recipe by adding fresh berries, a sprinkle of toasted coconut flakes, or a few mint leaves. These not only add a splash of color but also layers of flavor that complement the tart lemon zing perfectly.
Side Dishes
Pairing your cheesecake with a small bowl of seasonal fruit salad or a berry compote makes for a refreshing palate cleanse. A cup of herbal tea or sparkling water with a lemon slice rounds out the dessert experience without overwhelming the delicate flavors.
Creative Ways to Present
Serve individual slices on pretty plates garnished with lemon zest twists or edible flowers for a wow factor. For gatherings, you could even turn the leftover lemon curd into mini lemon tartlets to accompany each slice—a delightful double lemon treat that’s bound to impress.
Make Ahead and Storage
Storing Leftovers
Your Easy Vegan Lemon Cheesecake (No-Bake) Recipe keeps wonderfully in the fridge for up to five days when covered tightly. Storing it well ensures it stays moist, creamy, and flavorful with no risk of drying out.
Freezing
Freeze individual slices in an airtight freezer-safe container for up to one month. Just wrap each piece in parchment or plastic wrap before placing them together to prevent freezer burn and maintain freshness.
Reheating
This cheesecake is best enjoyed chilled, so simply defrost frozen slices overnight in the fridge. Avoid microwaving or warming, as the texture may become compromised and lose its creamy allure.
FAQs
Can I use a different type of nut instead of cashews in this recipe?
While cashews provide the ideal creamy texture due to their mild flavor, you might experiment with soaked macadamia nuts or blanched almonds. Just keep in mind the flavor and texture may vary slightly from the original Easy Vegan Lemon Cheesecake (No-Bake) Recipe.
Is it necessary to soak the cashews beforehand?
Yes, soaking softens the cashews to blend smoothly and create that luscious filling. Quick-soaking in boiled water for 30 minutes works if you’re short on time, but longer soaking yields the best texture.
Can I make the vegan lemon curd in advance?
Absolutely, in fact, prepping the lemon curd up to two days in advance enhances the flavor depth and allows you to streamline assembly when ready to make the cheesecake.
What if I don’t have a 9″ loaf pan? Can I use another dish?
Definitely! A similar-sized springform pan or any cake pan with comparable dimensions will work. Just remember to line it well with parchment for easy removal of your cheesecake.
How firm will the cheesecake be without baking?
The combination of soaked cashews, vegan cream cheese, and chilling time ensures a firm yet creamy cheesecake that slices beautifully without crumbling—perfect for a no-bake treat like the Easy Vegan Lemon Cheesecake (No-Bake) Recipe.
Final Thoughts
Making this Easy Vegan Lemon Cheesecake (No-Bake) Recipe is more than just preparing dessert—it’s about indulging in a fresh, vibrant flavor that feels homemade and heartfelt. The simplicity of ingredients paired with creamy texture and zesty notes makes it a go-to for anyone seeking a light, delicious vegan dessert without the fuss of an oven. I truly hope this recipe finds a cherished spot in your kitchen and on your dessert table as it has on mine.
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Easy Vegan Lemon Cheesecake (No-Bake) Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 40 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Easy Vegan Lemon Cheesecake is a luscious, no-bake dessert that combines a crunchy vegan cookie crust with a creamy, tangy lemon and cashew filling. Perfect for those seeking a dairy-free, plant-based treat, it’s naturally sweetened with agave syrup and features a bright lemon curd topping that adds a refreshing citrus burst. Ideal for warm days or anytime you want a light yet indulgent dessert without the oven, this cheesecake is simple to prepare ahead and beautifully vegan-friendly.
Ingredients
For the Lemon Curd
- ¾ batch vegan lemon curd (see note 1 for preparation)
For the Crust
- 140 g vegan cookies (such as digestives)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
For the Filling
- 150 g cashews (soaked ahead of time)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup (or maple syrup)
- 150 g vegan lemon curd (reserved portion from above)
For the Topping
- Remaining vegan lemon curd (to spread on top after filling sets)
Instructions
- Prepare: Make the lemon curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews in water for 4 hours, then rinse and drain them well. Alternatively, quick-soak cashews in boiled water for 30 minutes. Line the base and sides of a 9-inch loaf pan with parchment paper to prevent sticking.
- Make the crust: Place the vegan cookies and sea salt in a food processor and blitz until finely ground. Add the vegan butter and blend again until the mixture holds together easily when pressed between your fingers, indicating it’s ready to form the crust.
- Press the crust: Firmly press the cookie mixture into the base of the prepared pan, smoothing it out evenly with your fingers or a spoon. Refrigerate the crust to set firmly while you prepare the filling.
- Make the filling: In a high-speed blender, combine 150 g of the lemon curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blend thoroughly until the mixture is smooth, creamy, and free of lumps. Pour the filling over the chilled crust in the pan and refrigerate for at least 6 hours, or ideally overnight, until fully set.
- Add the topping: Place the remaining lemon curd in a small saucepan and gently heat it, stirring continuously until it reaches a spreadable consistency. Spread the warmed lemon curd evenly over the set cheesecake using an offset spatula or the back of a spoon. Return the cheesecake to the fridge for at least 1 hour, or place it in the freezer for 30 minutes, to firm the topping before slicing.
- Serving and storage: To serve, use a hot wet sharp knife to slice the cheesecake cleanly. Store leftovers in a covered container in the fridge for up to 5 days or freeze for up to one month in a freezer-safe container. To enjoy after freezing, defrost the cheesecake overnight in the refrigerator.
Notes
- Lemon Curd Preparation: To prepare vegan lemon curd, use fresh lemon juice, lemon zest, plant-based butter, sugar or alternative sweetener, and a thickener such as cornstarch or agar-agar, cooked gently until thickened.
- Cookie Options: Digestive biscuits are recommended for a classic flavor, but any vegan cookie with a sturdy texture can be used for the crust.
- Cashew Soaking: Proper soaking of the cashews is crucial for a creamy filling; soak at least 4 hours or use quick soak to save time.
- Vegan Cream Cheese: Choose a quality vegan cream cheese and Greek-style yogurt to ensure a smooth and tangy filling texture.
- Consistency Tips: Warming the lemon curd topping slightly helps to spread it evenly without breaking the cheesecake surface.
- Cutting Tip: Running a sharp knife under hot water and wiping it dry before slicing helps achieve clean cuts without smudging.
