Description
Indulge in the refreshing taste of our Vegan Lemon Cheesecake (No-Bake), the ultimate dessert that perfectly balances creamy richness and zesty citrus flavor. This delightful cheesecake is not only easy to make, but it also requires no baking, making it a fantastic choice for warm days or spontaneous sweet cravings. Whether you’re hosting a special gathering or enjoying a cozy night in, this versatile treat can be made as bars or a full-sized cheesecake to suit your occasion. With a rich filling made from dairy-free ingredients and a crunchy cookie crust, this dessert is both satisfying and guilt-free.
Ingredients
Scale
- ¾ batch vegan lemon curd
- 140 g vegan cookies (e.g., digestives)
- 45 g unsalted vegan butter
- 150 g cashews (soaked)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 2 tablespoons agave syrup
Instructions
- Prepare lemon curd up to two days ahead and refrigerate.
- Soak cashews for 4 hours or quick-soak in boiled water for 30 minutes.
- Line a 9″ loaf pan with parchment paper.
- Blitz cookies and salt in a food processor; add butter until combined.
- Press cookie mixture into the prepared pan; refrigerate while making the filling.
- Blend cashews, lemon curd, cream cheese, yogurt, vanilla extract, and agave in a high-speed blender until smooth. Pour over crust and refrigerate for at least 6 hours or overnight.
- Top with warm lemon curd before serving; chill again for an hour.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Desserts
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg