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    Home » Recipes » Dessert

    No Bake Vegan Lemon Cheesecake (raw, gluten-free)

    Modified: Apr 17, 2025 • Published: Jan 23, 2017 by Dr. Erin Carter • This post may contain affiliate links • 33 Comments

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    A lemon cheesecake topped with shredded coconut and raspberries.
    A vegan lemon cheesecake topped with shredded coconut and fresh raspberries.
    A vegan lemon cheesecake topped with shredded coconut and raspberries.

    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 lemon cheesecake topped with lemon slices and raspberries with a piece being taken out of it.

    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:
    • Ingredients and substitutions:
    • How to make vegan lemon cheesecake:
    • Top tips:
    • Vegan lemon cheesecake FAQs:
    • Other vegan desserts you will love:
    • Recipe

    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.
    Bowls filled with different ingredients including cashews, coconut oil, shredded coconut, maple syrup, lemon juice and lemon zest.
    • 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:

    A food processor with cashews, lemon zest and maple syrup in it.

    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.

    A food processor with a thick paste in it.

    Step 2: Blend the ingredients well until you have a smooth texture.

    A large bowl with dough in it coated in shredded coconut.

    Step 3: Transfer the ingredients to a large bowl and stir in the shredded coconut.

    A springform pan with a crust in it with a spatula in the crust.

    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.

    A food processor with cashew and coconut butter in it.

    Step 5: Clean out your food processor between the layers and place all the vanilla layer ingredients into it.

    A food processor with a thick dough in it.

    Step 6: Blend all the ingredients until they are smooth.

    A springform pan with a thick dough in it.

    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.

    A springform pan with a cake in it coated in shredded coconut.

    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.
    A vegan lemon cheesecake topped with shredded coconut and raspberries with a slice being taken out of the cake.

    Vegan lemon cheesecake FAQs:

    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 lemon 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.

    How should I store this cake?

    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:

    • A piece of vegan blueberry cheesecake topped with blueberry sauce and blueberries.
      No Bake Vegan Blueberry Cheesecake (gluten-free, paleo)
    • A stack of vegan peanut butter oatmeal cookies and the top one has a bite out of it.
      Vegan Peanut Butter Oatmeal Cookies (gluten-free, dairy-free)
    • Four key lime pie popsicles stacked on top of each other with lime wedges around them.
      Healthy Key Lime Pie Popsicles (with hidden veggies!)
    • A vegan protein chocolate chip cookie on a baking sheet with cookie crumbs around it.
      Vegan Protein Cookies (gluten-free & dairy-free)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    A vegan lemon cheesecake topped with shredded coconut and raspberries.

    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 minutes
    Freeze: 2 hours hours
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 8 servings
    Calories: 673kcal
    Author: Dr. Erin Carter

    Equipment

    • food processor
    • 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

    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. Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size. 
    3. 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!

     

    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. 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
    2. 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
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    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties 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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