Name: Easy Vegan Lemon Cheesecake (No-Bake) Recipe
Prep time: PT-489532H36M18S
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: Vegan
Ingredients: ¾ batch (450 g) vegan lemon curd (prepare up to 2 days ahead); 140 g (1 ⅔ cups) vegan cookies (digestives recommended); 45 g (3 tablespoons) unsalted vegan butter (block-style); ½ teaspoon sea salt; 150 g (1 cup + 2 tablespoons) cashews, soaked ahead of time; 300 g (10.6 oz) vegan cream cheese; 80 g (⅓ cup) vegan Greek-style yogurt; 1 teaspoon vanilla extract; 2 tablespoons agave syrup or maple syrup

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Introduction

This easy vegan lemon cheesecake is a no-bake delight bursting with fresh citrus flavor and creamy texture. Perfect for warm days or anytime you want a light, refreshing dessert without turning on the oven.

The image shows four rectangular slices of lemon dessert bars arranged closely on a white plate. Each bar has three clear layers: the bottom layer is a crumbly brown crust with a rough texture, the middle layer is a creamy off-white filling with a smooth, slightly airy texture, and the top layer is a bright, shiny yellow lemon glaze that looks smooth and glossy. Two of the bars have thin lemon slice pieces placed on top for decoration. The plate sits on a white marbled surface, and there are some lemon slices and crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ batch (450 g) vegan lemon curd (prep-ahead option)
Crust:

140 g (1 ⅔ cups) vegan cookies (digestives recommended)
45 g (3 tablespoons) unsalted vegan butter (block-style)
½ teaspoon sea salt

Filling:

150 g (1 cup + 2 tablespoons) cashews, soaked ahead of time
300 g (10.6 oz) vegan cream cheese
80 g (⅓ cup) vegan Greek-style yogurt
1 teaspoon vanilla extract
2 tablespoons agave syrup or maple syrup

Instructions

Step 1: Prepare the lemon curd up to 2 days ahead and refrigerate until ready to use. Soak the cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak by soaking in boiled water for 30 minutes. Line the base and sides of a 9″ loaf pan with parchment paper.
Step 2: Make the crust by adding the cookies and sea salt to a food processor. Blitz for about a minute until finely ground. Add the vegan butter and blend again until the mixture sticks together between your fingers.
Step 3: Press the crust mixture firmly into the base of the lined pan using your fingers or a spoon to compact it. Refrigerate while you prepare the filling.
Step 4: For the filling, combine about 150 g of lemon curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and syrup in a high-speed blender. Blend until completely smooth and creamy without lumps.
Step 5: Pour the filling mixture over the chilled crust in the pan. Refrigerate for at least 6 hours or overnight until fully set.
Step 6: Warm the remaining lemon curd in a saucepan over low heat, stirring gently until spreadable. Spread it evenly over the set cheesecake. Chill in the fridge for 1 hour, or freeze for 30 minutes before slicing.
Step 7: To serve, use a hot, wet, sharp knife to cut into neat slices.

Tips & Variations

Use digestive-style vegan cookies for a classic crumbly crust, or try ginger snaps for a spicy twist.
Quick-soak cashews with boiled water if short on time, but longer soaking results in a smoother filling.
Swap agave syrup for maple syrup or another liquid sweetener to suit your taste.
For extra tang, add a teaspoon of lemon zest to the filling mixture before blending.

Storage

Store the cheesecake in a covered container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe container for up to one month. Thaw overnight in the fridge before serving. Using a hot wet knife helps achieve clean slices.

How to Serve

The image shows four rectangular slices of lemon cheesecake lined up vertically on a white plate, placed on a white marbled surface. Each slice has three clear layers: a crumbly light brown crust at the bottom, a creamy pale yellow cheesecake layer in the middle with a soft, smooth texture, and a bright yellow glossy lemon topping on top. The lemon layer is shiny and slightly thick, covering the entire top surface. Two slices have a small, thin lemon wedge placed on top for decoration. There are some crumbs scattered around the slices on the plate, and additional lemon slices and green leaves are partly visible around the plate edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without soaking cashews?

Soaking cashews softens them, making the filling creamy and smooth. Quick-soaking in boiled water for 30 minutes works if you’re short on time, but skipping soaking may leave a grainy texture.

Is the lemon curd recipe available?

This recipe references a vegan lemon curd you can prepare up to two days in advance. For a simple recipe, search online for vegan lemon curd using ingredients like lemon juice, sugar, plant-based butter, and a thickening agent like cornstarch or agar powder.