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    Home » Course » Dessert

    Vegan Lemon Cheesecake

    Published: Jan 23, 2017 · Modified: Oct 20, 2022 by Erin Carter · This post may contain affiliate links · 33 Comments

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    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.

    A slice of vegan lemon cheesecake on a plate garnished with fresh raspberries and blueberries.

    Why you will love this recipe:

    • This no bake vegan lemon cheesecake has the most incredible flavour!
    • It's easy to make with pantry staple ingredients like cashews, lemons and maple syrup.
    • It's made with no tofu.
    • This raw lemon cheesecake is also dairy free, healthy and paleo.
    • It stores really well and makes great leftovers.
    • This plant based dessert is decadent to serve to guests, but easy enough to make anytime.
    • This dessert is refined sugar free.

    Key ingredients and substitutions:

    • Cashews - cashews 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 for this recipe.
    • 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.
    • 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 - maple syrup is used to naturally sweeten this cheesecake recipe. If you aren't vegan you could also use honey.
    A vegan lemon cheesecake with a slice out of it on a cake stand.

    How to make this recipe:

    To make the lemon layer:

    Step one:

    In your food processor combine all the ingredients, except for the shredded coconut, and blend until smooth.

    Step two:

    Transfer the ingredients to a large bowl and stir in the shredded coconut.

    Step three:

    Then transfer the mix to a round springform cake pan and spread evenly, pressing down so that it's all even.

    Step four:

    Now place the cake pan in the freezer while you move on to the vanilla layer.

    To make the vanilla layer:

    Step one:

    Clean out your food processor between the layers and place all the vanilla layer ingredients into it.

    Step two:

    Blend everything until it's smooth.

    Step three:

    Transfer the ingredients to the cake pan and spread evenly over the lemon layer.

    Step four:

    Place the cake pan back in the freezer for ~2 hours.

    Step five:

    Remove from the freezer and cut into desired sized pieces. Then enjoy!

    Tips and variations:

    • Instead of making a cake, this dessert can also be made into squares. Simply use a 9" x 9" square pan instead of the round cake pan.
    • If you aren't vegan you can use honey instead of maple syrup. 
    • Be sure to clean your food processor between layers.

    How to store:

    Store this cheesecake in the freezer for up to 2 weeks.

    A vegan lemon cheesecake garnished with fresh raspberries and blueberries with a slice out of it.

    Frequently asked questions:

    What if I can't have cashews?

    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.

    Is this cheesecake lactose free?

    Yes! It's dairy free and lactose free.

    Is this lemon cheesecake keto?

    No, this cheesecake is not low carb or keto.

    Other recipes you will love:

    • Lemon macaroons
    • Lemon cranberry bars
    • Vegan blueberry cheesecake
    • Lemon blueberry cookies
    • Vegan protein cookies

    Vegan Lemon Cheesecake

    This is the best vegan lemon cheesecake. A no bake dessert this cake is bursting with flavour and is surprisingly easy to make.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan
    Prep Time: 20 minutes
    Freeze: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 8 servings
    Calories: 673kcal
    Author: Dr. Erin Carter

    Equipment

    • food processor

    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

    1. 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.
    2. If you aren't vegan you can use honey instead of maple syrup. 
    3. Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size. 
    4. Store this cheesecake in the freezer.

    Nutrition

    Calories: 673kcal | Carbohydrates: 45g | Protein: 12g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 81mg | Potassium: 476mg | Fiber: 5g | Sugar: 28g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

     

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Renee @Raising Generation Nourished

      January 23, 2017 at 6:19 pm

      Happy birthday to you! This is the perfect birthday cheesecake! I'm drooling!

      Reply
      • Erin Carter

        January 24, 2017 at 1:54 pm

        Thanks so much Renee!

        Reply
    2. Donna V

      January 24, 2017 at 1:33 am

      Happy Birthday my friend! Cake looks amazing and I was just thinking of this flavor combination yesterday!

      Reply
      • Erin Carter

        January 24, 2017 at 1:54 pm

        Thanks so much Donna! Hopefully you can start tolerating coconut soon so you can try it (oh and cashews too probably??).

        Reply
    3. Michele Spring

      January 24, 2017 at 4:13 am

      How funny that you talk about floating since my husband had just been asking me if I've ever heard of anyone talking about it. Guess I can say yes now! And this cheesecake... so pretty and I will need to make this the next time I need a dessert!

      Reply
      • Erin Carter

        January 24, 2017 at 1:53 pm

        Yes floating is so interesting to me. I think I need to go a few more times to really give it a proper evaluation.

        Reply
    4. Alyssa | EverydayMaven

      January 24, 2017 at 6:38 am

      Happy Belated Bday!

      Reply
      • Erin Carter

        January 24, 2017 at 1:53 pm

        Thank you Alyssa!!!

        Reply
    5. Irena Macri

      January 24, 2017 at 11:07 am

      You had me at vanilla and lemon - such a great combo! This looks gorgeous and I hope you enjoyed it. Happy belated birthday too xo

      Reply
      • Erin Carter

        January 24, 2017 at 1:53 pm

        Thanks so much Irena!

        Reply
    6. cristina

      January 25, 2017 at 6:24 pm

      Anything cashew based and I'm all over it! This looks divine!

      Reply
      • Erin Carter

        January 30, 2017 at 3:27 pm

        Me too!

        Reply
    7. ChihYu

      January 27, 2017 at 6:05 pm

      Oh my goodness ! This cheesecake looks simply AMAZING !! I need to make it !!

      Reply
      • Erin Carter

        January 30, 2017 at 3:26 pm

        Please let me know if you try it!

        Reply
    8. Jessica DeMay

      January 28, 2017 at 2:02 am

      Happy Belated Birthday, Erin! This cheesecake looks so so good and like the perfect birthday treat!

      Reply
      • Erin Carter

        January 30, 2017 at 3:26 pm

        Thanks so much Jessica 🙂

        Reply
    9. Emily @ Recipes to Nourish

      January 28, 2017 at 6:51 am

      This is so beautiful! I love a good lemon cheesecake ... love the ingredients too! Happy Belated Birthday to you!

      Reply
      • Erin Carter

        January 30, 2017 at 3:26 pm

        Thank you Emily!!

        Reply
    10. Get Inspired Everyday!

      January 28, 2017 at 1:50 pm

      Happy Belated Birthday, and floating sounds like a perfect b-day activity along with this decadent cheesecake!

      Reply
      • Erin Carter

        January 30, 2017 at 3:26 pm

        It really was perfect 🙂

        Reply
    11. Becky Winkler (A Calculated Whisk)

      January 28, 2017 at 5:43 pm

      This is so pretty, especially with that berry garnish on top. Love it! Happy belated birthday!

      Reply
      • Erin Carter

        January 30, 2017 at 3:25 pm

        Thanks Becky!!!

        Reply
    12. Holley

      January 30, 2017 at 12:51 am

      I enjoy float tanks. When the world gets to be too much, we all need a little sensory deprivation! Happy belated birthday!

      Reply
      • Erin Carter

        January 30, 2017 at 3:25 pm

        Such an interesting thing that floating hey? I definitely need to go back!

        Reply
    13. Hannah Healy

      January 30, 2017 at 2:24 am

      Omgoodness...this looks like a piece of delicious piece of Heaven...

      Reply
      • Erin Carter

        January 30, 2017 at 3:24 pm

        Thanks so much Hannah!

        Reply
    14. Carrie Forrest

      January 30, 2017 at 2:28 am

      I never thought a dessert could look as delicious as it must taste...

      Reply
      • Erin Carter

        January 30, 2017 at 3:24 pm

        Thank you Carrie!

        Reply
    15. Katja

      January 30, 2017 at 3:41 am

      Lemon cheesecake sounds divine. Like a little ray of sunshine in the deep of winter. Must make this!

      Reply
      • Erin Carter

        January 30, 2017 at 3:24 pm

        Thanks Katja!!! I hope you love it

        Reply
    16. Jocelyn Alisha

      February 18, 2017 at 4:38 pm

      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

      Reply
      • Erin Carter

        February 21, 2017 at 1:11 am

        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!

        Reply
    17. Erin Carter

      June 05, 2017 at 9:28 pm

      Yay! I am so glad you liked it! that topping sounds amazing! I think I need to make another recipe with that idea... hmm...

      Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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