I made this vegan lemon cheesecake for my book club last week. The lemon made the cheesecake bright, and three people asked for the recipe before the meeting ended.
Delicious Vegan Lemon Cheesecake Recipe
This vegan lemon cheesecake features a smooth and creamy filling made with cashews and coconut cream, balanced with the tartness of fresh lemon juice. With a buttery crumb crust made from oats and coconut oil, this cheesecake is both indulgent and refreshing. The recipe takes about 60 minutes to prepare and chill, serving 8 people.
Ingredients
- 1 ½ cups oats (or vegan graham crackers, crushed)
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 1 ½ cups raw cashews, soaked for 4 hours
- 1 cup full-fat coconut cream
- ⅔ cup fresh lemon juice
- ⅓ cup maple syrup (adjust to taste)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust: In a bowl, mix the oats (or crushed graham crackers), melted coconut oil, and maple syrup until combined. Press the mixture firmly into the bottom of a springform pan to form an even layer.
- Blend the Filling: Drain and rinse the soaked cashews. In a blender, combine the cashews, coconut cream, lemon juice, maple syrup, lemon zest, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- Assemble the Cheesecake: Pour the lemon filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4-6 hours or until set. For best results, refrigerate overnight.
- Serve: Once set, gently remove the cheesecake from the springform pan and slice into wedges. Enjoy chilled, and garnish with additional lemon zest or fresh berries if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4-6 hours
- Total Time: 4-6 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 21g
- Protein: 4g
- Carbohydrates: 30g
I keep the cheesecake in the fridge for up to five days. The crust stays buttery, and I serve slices chilled.
