If you're on the lookout for a refreshing, zesty dessert that's completely vegan and requires no baking, this Easy Vegan Lemon Cheesecake is just the ticket. With a creamy, tangy filling and a crunchy cookie crust, it's perfect for any occasion. Plus, the lemon curd adds a delightful burst of citrus flavor that pairs beautifully with the smooth cheesecake filling.
This cheesecake is not only delicious but also quite simple to make. By using pre-made vegan lemon curd and a food processor, you can prepare the crust and filling in no time. The hardest part is waiting for it to set in the fridge! This recipe is versatile and can be adjusted to suit your preferences – whether you prefer a gluten-free crust or need to substitute ingredients, it's all doable.
So, gather your ingredients, and let's get started on making this delightful vegan dessert. Trust me, it's worth the wait!
Ingredients
Vegan Lemon Curd:
- ¾ batch (450 g) vegan lemon curd, prep-ahead option (see note 1)
Crust:
- 140 g (1 ⅔ cups) vegan cookies, I use digestives (see notes 2 + 3)
- 45 g (3 ½ tablespoons) unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling:
- 150 g (1 cup + 2 tablespoons) cashews, soaked ahead of time (see note 4)
- 300 g (10.6 oz) vegan cream cheese
- 80 g (⅓ cup) vegan Greek-style yogurt (see note 5)
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup or maple syrup
Instructions
1. 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, rinse, and drain. Alternatively, quick-soak the cashews by soaking them in boiled water for 30 minutes.
- Line the base and sides of a 9" loaf pan with parchment paper.
2. Make the Crust:
- Add the cookies and salt to a food processor and blitz until finely ground.
- Add the melted butter and blend again until the mixture sticks together when pressed between your fingers.
- Press the crust mixture into the base of the prepared pan, ensuring it's compact. Refrigerate while you make the filling.
3. Make the Filling:
- Add 150 g (about ⅓ cup + 2 tablespoons) of the lemon curd to a high-speed blender along with the soaked cashews, vegan cream cheese, vegan yogurt, vanilla extract, and agave syrup. Blitz until smooth and creamy without any lumps.
- Pour the filling into the pan over the crust and refrigerate for a minimum of 6 hours or overnight until set (see note 6).
4. Add the Topping:
- Heat the remaining lemon curd in a saucepan over low heat until it becomes spreadable.
- Top the cheesecake with the warm lemon curd, smoothing it out with an offset spatula or the back of a spoon. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.
5. Serving and Storage:
- Once set, use a hot, wet sharp knife to cut the cheesecake into servings.
- Store the cheesecake in a covered container in the fridge for up to 5 days. It can also be frozen in a freezer-safe container for up to a month. To serve, defrost in the fridge overnight.
Notes
1. Vegan Lemon Curd: I recommend making a full batch and saving the rest for other recipes. This can be prepped a couple of days in advance and stored in the fridge.
2. Vegan Cookies: Use vegan cookies such as digestives, ginger nuts, or vegan graham crackers. Use gluten-free cookies if needed.
3. Wholefood Crust: Instead of the crust ingredients listed, blend 100 g shredded coconut, 100 g cashews, ½ tsp salt, and 7 Medjool dates.
4. Soaked Cashews: Soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak them by soaking them in boiled water for 30 minutes.
5. Greek-Style Yogurt: Substitute with vegan sour cream, vegan skyr, or very thick coconut yogurt.
6. Setting Time: If you can't wait overnight, set the cheesecake in the freezer for 3-4 hours. Slice the cheesecake while frozen and let the slices defrost for an hour before serving.
Enjoy your no-bake vegan lemon cheesecake bars – a delightful dessert that's sure to impress!