Easy Vegan Lemon Cheesecake (No-Bake) Recipe
This easy vegan lemon cheesecake is a no-bake, creamy dessert made with a crumbly vegan cookie crust, a smooth cashew and vegan cream cheese filling, and a tangy lemon curd topping. Perfect for a light, refreshing treat that’s free from dairy and gelatin, this recipe requires no oven and comes together quickly with simple ingredients and a blender.
- Prep Time: 20 minutes plus 4 hours soaking time for cashews
- Cook Time: 10 minutes (heating lemon curd for topping)
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Vegan Lemon Curd (Prep-Ahead)
- ¾ batch (450 g) vegan lemon curd (prepare up to 2 days ahead)
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
- Prepare Lemon Curd and Cashews: Make the vegan lemon curd up to 2 days in advance and keep refrigerated. Soak the cashews in water for 4 hours, then rinse and drain. For a quick soak, use boiled water and soak for 30 minutes. Line a 9″ loaf pan with parchment paper on the base and sides.
- Make the Crust: Place the vegan cookies and sea salt in a food processor and blend until finely ground. Add vegan butter and blend again until the mixture sticks together when pressed between fingers. Press the crust mixture firmly into the base of the prepared pan and smooth it out. Refrigerate while preparing the filling.
- Make the Filling: In a high-speed blender, combine 150 g (about ⅓ cup + 2 tablespoons) of the prepared lemon curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup or maple syrup. Blend until the mixture is smooth and creamy without lumps. Pour the filling over the chilled crust and refrigerate for at least 6 hours or overnight until fully set.
- Add the Topping: Gently warm the remaining lemon curd in a saucepan over low heat, stirring until it reaches a spreadable consistency. Spread the warmed curd evenly over the set cheesecake using an offset spatula or back of a spoon. Return the cheesecake to the fridge for 1 hour or place it in the freezer for 30 minutes to set the topping.
- Serve and Store: Use a hot, wet, sharp knife to slice the cheesecake into servings. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Thaw frozen cheesecake overnight in the fridge before serving.
Notes
- You can prepare the vegan lemon curd up to 2 days ahead to save time on serving day.
- Digestive-style vegan cookies give the crust a perfect balance of buttery texture and slight sweetness.
- Use block-style vegan butter for best binding and flavor in the crust.
- Cashews must be soaked ahead of time to ensure a creamy, smooth filling; quick-soaking is an option with boiled water.
- Vegan Greek-style yogurt adds creaminess and tang to the filling, enhancing the cheesecake texture.
- Refrigeration time is essential for setting the filling and achieving the ideal cheesecake consistency.
Keywords: vegan lemon cheesecake, no-bake cheesecake, vegan dessert, lemon curd, cashew cheesecake, dairy-free dessert
