Description
This Easy Vegan Lemon Cheesecake is a delightful no-bake dessert featuring a crisp cookie crust, creamy cashew and vegan cream cheese filling, and a tangy lemon curd topping. Perfect for a refreshing treat that requires minimal prep time and is suitable for vegans.
Ingredients
Scale
Crust
- 140 g vegan cookies (digestives recommended)
- ½ teaspoon sea salt
- 45 g unsalted vegan butter (block-style)
Filling
- ¾ batch vegan lemon curd (pre-made, about 150 g for filling, remaining for topping)
- 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
Topping
- Remaining vegan lemon curd (gentle heated to spreadable consistency)
Instructions
- Prepare: Make the vegan lemon curd up to 2 days ahead and refrigerate it. Soak the cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak cashews in boiled water for 30 minutes. Line a 9-inch loaf pan with parchment paper, covering the base and sides.
- Make the crust: Place the vegan cookies and sea salt into a food processor and blend until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed.
- Form the crust: Press the cookie mixture firmly into the base of the parchment-lined pan, smoothing it evenly with fingers or a spoon. Place the crust in the refrigerator to chill while preparing the filling.
- Make the filling: In a high-speed blender, combine about 150 g of the vegan lemon curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and agave syrup. Blend until completely smooth and creamy without lumps.
- Assemble and chill: Pour the filling over the chilled crust in the pan and smooth the surface. Refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to set firmly.
- Add the topping: Warm the remaining lemon curd gently in a saucepan while stirring until it reaches a spreadable consistency. Spread it evenly on top of the set cheesecake. 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 cut the cheesecake into servings. Store covered in the refrigerator for up to 5 days or freeze in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.
Notes
- You can prepare the vegan lemon curd up to 2 days beforehand and store it refrigerated.
- Digestive-style vegan cookies provide a great texture and flavor for the crust.
- Soaking cashews improves the texture of the filling, making it smoother and creamier.
- Quick soak cashews by placing them in boiling water for 30 minutes if short on time.
- Refrigerate the assembled cheesecake for at least 6 hours or overnight for best results.
- Use a hot wet knife when slicing to achieve clean, smooth cuts.
