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.
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 with pantry staple ingredients like cashews, lemons and maple syrup. It's also made without tofu.
- Besides being vegan this lemon cheesecake is also gluten-free, dairy-free, healthy, refined sugar free, and paleo.
- 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:
- 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.
- Coconut oil - this helps the cake become firm and give it the perfect texture when it's frozen.
- Shredded coconut - to help form the crust of this homemade cheesecake.
- Vanilla extract - to help enhance all the flavours of this cheesecake.
- 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 while keeping it refined sugar free. If you aren't vegan you could also use honey.
- Sea salt - to help contrast the sweetness of this cake.
How to make (step-by-step):
To make the lemon layer:
Step one:
In your food processor combine all the lemon layer 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 all the ingredients until they are 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 about 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 to sweeten this cake.
- Be sure to clean your food processor between layers.
How to store:
Store this 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.
Frequently asked questions:
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.
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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.
Katja
Lemon cheesecake sounds divine. Like a little ray of sunshine in the deep of winter. Must make this!
Erin Carter
Thanks Katja!!! I hope you love it
Carrie Forrest
I never thought a dessert could look as delicious as it must taste...
Erin Carter
Thank you Carrie!
Hannah Healy
Omgoodness...this looks like a piece of delicious piece of Heaven...
Erin Carter
Thanks so much Hannah!
Holley
I enjoy float tanks. When the world gets to be too much, we all need a little sensory deprivation! Happy belated birthday!
Erin Carter
Such an interesting thing that floating hey? I definitely need to go back!
Becky Winkler (A Calculated Whisk)
This is so pretty, especially with that berry garnish on top. Love it! Happy belated birthday!
Erin Carter
Thanks Becky!!!
Get Inspired Everyday!
Happy Belated Birthday, and floating sounds like a perfect b-day activity along with this decadent cheesecake!
Erin Carter
It really was perfect 🙂
Emily @ Recipes to Nourish
This is so beautiful! I love a good lemon cheesecake ... love the ingredients too! Happy Belated Birthday to you!
Erin Carter
Thank you Emily!!
Jessica DeMay
Happy Belated Birthday, Erin! This cheesecake looks so so good and like the perfect birthday treat!
Erin Carter
Thanks so much Jessica 🙂
ChihYu
Oh my goodness ! This cheesecake looks simply AMAZING !! I need to make it !!
Erin Carter
Please let me know if you try it!
cristina
Anything cashew based and I'm all over it! This looks divine!
Erin Carter
Me too!
Irena Macri
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
Erin Carter
Thanks so much Irena!
Alyssa | EverydayMaven
Happy Belated Bday!
Erin Carter
Thank you Alyssa!!!
Michele Spring
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!
Erin Carter
Yes floating is so interesting to me. I think I need to go a few more times to really give it a proper evaluation.
Donna V
Happy Birthday my friend! Cake looks amazing and I was just thinking of this flavor combination yesterday!
Erin Carter
Thanks so much Donna! Hopefully you can start tolerating coconut soon so you can try it (oh and cashews too probably??).
Renee @Raising Generation Nourished
Happy birthday to you! This is the perfect birthday cheesecake! I'm drooling!
Erin Carter
Thanks so much Renee!