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Vegan Lemon Cheesecake (No-Bake)

Easy, dairy-free lemon cheesecake with a 'buttery' digestive biscuit crust.

Course Dessert
Cuisine vegan
Keyword vegan lemon cheesecake
Prep Time 30 minutes
Chill time 12 hours
Servings 12
Calories 362 kcal

Ingredients

For the lemon curd:

  • 3 Tablespoons Cornflour/cornstarch
  • 75 ml Fresh lemon juice
  • 200 ml Tinned coconut milk (light or full-fat will work, as long as it's the tinned kind)
  • 60 g Caster sugar
  • Zest ½ Lemon
  • 1 Tablespoon Dairy-free margarine, melted

For the digestive biscuit base:

  • 300 g Digestive biscuits
  • 100 g Dairy-free margarine, melted

For the filling:

  • 400 g Violife cream cheese
  • 80 g Icing sugar
  • 130 ml Dairy-free whipping cream (I used Elmlea plant double cream)
  • 2 tablespoons Lemon zest

Instructions

For the lemon curd:

  1. Prepare the lemon curd first so that it's ready to be chilled at the same time as the cheesecake filling. Mix the cornflour with the lemon juice and mix until smooth (this will prevent it from clumping up so much when it's heated). Place it into a saucepan with the rest of the lemon curd ingredients and mix well.

  2. Turn the heat to high and stir continuously until the mixture becomes syrupy and thick enough to coat the back of a wooden spoon, then remove from the heat.

  3. Strain out the lemon zest (and any lumps of cornflour) using a large sieve and leave it to cool. Once cool, cover it and store it in the fridge until the cheesecake is set.

For the biscuit base:

  1. Blitz the biscuits into very fine crumbs using a food processor or high power blender. Alternatively, use the end of a large rolling pin to crush them in a bowl.

  2. Add the melted margarine to the bowl with the biscuit crumbs. Mix until well coated.

  3. Press the biscuit base into the bottom of a 9-inch springform tin, as tightly as you can.

For the filling:

  1. In a large bowl, mix together the cream cheese and icing sugar until smooth.

  2. Add the whipping cream and use an electric whisk or stand mixer to whisk until thick. It should be a similar consistency to a thick Greek yoghurt.

  3. Stir in the lemon zest.

  4. Spread the filling onto the biscuit base a refrigerate overnight for 12 hours.

Assembly:

  1. When the cheesecake has set, carefully remove it from the springform tin and transfer it to a cake stand or plate.

  2. Take the lemon curd out of the fridge and loosen it up by giving it a good mix. Carefully spread it over the top of the cheesecake using a palette knife.

  3. Cut into slices and enjoy!

Recipe Notes

  • I highly recommend using Violife cream cheese for the best flavour and texture.
  • Store in an airtight container in the fridge for up to 5 days.
  • Any leftover lemon curd can be stored in a sterilised jar in the fridge for 1 week.
Nutrition Facts
Vegan Lemon Cheesecake (No-Bake)
Amount Per Serving (1 slice)
Calories 362 Calories from Fat 216
% Daily Value*
Fat 24g37%
Sodium 241mg10%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.