You are going to love this vegan lemon cheesecake! This no bake, raw cheesecake is made without tofu and instead uses cashews to give it the most decadent, creamy texture. This dessert tastes amazing and has the most delicious, refreshing flavour.
Lemon desserts like my lemon cranberry bars and lemon macaroons are some of my all time favourite because they taste so good! That is why I can't wait for you to try the dairy-free lemon cheesecake recipe I am sharing with you today.
Table of Contents
Why you will love this recipe:
- This no bake vegan lemon cheesecake has the most incredible flavour! it is slightly sweet with hints of lemon and is so refreshing.
- It's easy to make!
- Besides being vegan this lemon cheesecake is also gluten-free, dairy-free, healthy, refined sugar free, and paleo. Just like my easy vegan strawberry milkshake.
- It stores really well and makes great leftovers.
- This plant based dessert is decadent enough to serve to guests, but easy enough to make anytime.
If you are a fan of lemon desserts you also need to try the best lemon lavender cookies recipe and the best gluten-free lemon pop tarts.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Raw Cashews - these are used instead of cream cheese or tofu to make this vegan cheesecake so rich and creamy. I recommend using raw cashews, not roasted cashews.
- Coconut butter - coconut butter blends perfectly with the raw cashews to help create the decadent cream cheese like texture while keeping this cheesecake recipe dairy-free. You can use coconut butter, coconut manna or coconut cream concentrate.
- Coconut oil - this helps the cake become firm and give it the perfect texture when it's frozen.
- Finely shredded coconut - to help form the crust of this homemade cheesecake. Be sure to use finely shredded coconut and not coconut flakes.
- Lemons - fresh lemons are used for both the lemon juice and lemon zest to give this lemon cheesecake the most refreshing lemon flavour.
- Maple syrup - to naturally sweeten this cheesecake recipe while keeping it refined sugar free. If you aren't vegan you could use honey instead.
How to make vegan lemon cheesecake:
Step 1: First you will make the lemon layer. To do so, put all the lemon layer ingredients, except for the shredded coconut into your food processor.
Step 2: Blend the ingredients well until you have a smooth texture.
Step 3: Transfer the ingredients to a large bowl and stir in the shredded coconut.
Step 4: Then transfer the mix to a round springform cake pan and spread evenly, pressing down so that it's all even. Transfer the pan to the freezer and then make the vanilla layer.
Step 5: Clean out your food processor between the layers and place all the vanilla layer ingredients into it.
Step 6: Blend all the ingredients until they are smooth.
Step 7: Transfer the ingredients to the cake pan and spread evenly over the lemon layer. Place the cake pan back in the freezer for about 2 hours.
Step 8: Remove the cake from the freezer and add any garnishes such as shredded coconut, then cut the cake into pieces and enjoy!
Top tips:
- Instead of making a cake, this dessert can also be made into squares. To make this dessert into vegan lemon cheesecake bars use a 9" x 9" square pan instead of the round cake pan.
- Be sure to clean your food processor between the layers.
Vegan lemon cheesecake FAQs:
I have personally not tried making this cheesecake with any other nuts but if you do want to try it I would suggest trying pine nuts.
Yes! It's dairy free and lactose free.
No, this cheesecake is not low carb or keto.
Store this vegan lemon cheesecake in the freezer for up to 2 weeks. Once it has been cut up you can store it for longer in the freezer in an airtight container for up to 3 months.
Other vegan desserts you will love:
Recipe
Vegan Lemon Cheesecake
Equipment
- 10 inch springform pan
Ingredients
Lemon Layer
- 2 cup cashews
- 1/4 cup coconut manna (or coconut butter or coconut cream concentrate)
- 1/4 cup coconut oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup maple syrup (or honey if you aren't vegan)
- 1 tablespoon lemon zest
- 1 pinch sea salt
- 1 package shredded coconut
Vanilla Layer
- 1 1/2 cups cashews
- 1/3 cup coconut manna
- 1/4 cup coconut oil
- 2 tablespoon maple syrup (or honey if you aren't vegan)
- 1 tablespoon organic vanilla extract
Instructions
Lemon Layer
- In your food processor combine all the ingredients, except for the shredded coconut, and blend until smooth.
- Transfer the processed ingredients to a large bowl and stir in the shredded coconut.
- Transfer the mix to a round cake pan and spread evenly, pressing down so that it's all even.
- Place the cake pan in the freezer while you move on to the vanilla layer.
Vanilla Layer
- Place all the ingredients in your food processor (clean it between the two layers).
- Blend until smooth.
- Transfer the ingredients to the cake pan and spread evenly over the lemon layer.
- If you are adding the shredded coconut for garnish, add that now.
- Place the cake pan back in the freezer for ~2 hours.
- Remove from the freezer and cut into desired sized pieces.
- Serve and enjoy!
Notes
- Instead of making a cake, this dessert can also be made into squares. Simply use a 9"x9" square pan instead of the round cake pan.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size.
- Store this cheesecake in the freezer.
Erin Carter
Yay! I am so glad you liked it! that topping sounds amazing! I think I need to make another recipe with that idea... hmm...
Jocelyn Alisha
Yummy! I was at the self love event and I found your lovely blog. I think I might just make this for my birthday too 🙂 xo Jocelyn
Erin Carter
Oh Jocelyn! So glad you found my blog. I had such a good time at the event. I hope you did too! If you make the cake let me know 🙂 I hope you like it as much as I do!