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
Scale
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.
