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Home Recipes Desserts No Bake
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Sweet & Tangy Vegan Lemon Cheesecake

3+ hrs
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free
by: Lindsay Grimes
July 12, 2023 (Updated: January 21, 2025)
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This is a vertical image looking at a no bake cheesecake from the side. The cheesecake is cut into and the image focuses on one slice pulled away from the rest of the cake. The slice has a nutty crust and creamy filling. The cheesecake is topped with dollops of whipped cream and wedges of lemon. The cheesecake sits on a white piece of parchment paper on a marble and wood circular cutting board on a white surface.
Vegan lemon cheesecake is sweet, tangy and so easy to prep in just 15 minutes! Set it overnight for a deliciously refreshing lemon dessert.

Vegan lemon cheesecake is about to be your go-to recipe when you want an easy to prep, no oven required, sweet and tangy treat everyone will love!

From the sweet and tangy flavor to the texture combo of nutty crust and creamy filling, this recipe hits all the right lemon-y notes!

Plus, I love a treat that you can prep in 15 minutes and it can hang out in the freezer until you’re ready to dig in.

Why You’ll Love this Vegan Lemon Cheesecake

Taste. The lemon flavor in the cheesecake filling is bright and tangy making for a really refreshing and invigorating dessert. The tartness of the lemon complements the rich creaminess of the cashew center, creating a well-balanced flavor.

Nutty Crust. The nutty crust adds a distinct and satisfying flavor to the cheesecake. The combination of walnuts, almond flour, and dates creates a delightful balance of sweetness and nuttiness that contributes to a delicious and wholesome crust pairing perfectly with the creamy cashew center.

Oh So Creamy. The creamy cashew center provides a smooth and velvety texture that is oh so luxurious. When soaked and blended, cashews turn into a creamy base that resembles the texture of traditional cheesecake. The cashew center is rich, but not overly heavy, allowing the lemon flavor to shine through.

Textures on Textures! The contrast between the nutty crust and the creamy cashew center creates a delicious texture contrast. The crust offers a slightly crunchy and crumbly texture, while the cashew center is smooth and creamy. They pair perfectly!

No Bake! Firstly, the convenience factor is a major plus. With no need for baking or using an oven, this vegan lemon cheesecake can be prepared quickly, easily, and can easily be prepped ahead for any occasion!

Ingredients for Vegan Lemon Cheesecake

Dates

Dates serve as a natural sweetener and provide a sticky texture that helps bind the crust together.

Walnuts

Walnuts add a rich, nutty flavor and provide a crunchy texture to the crust.

Almond Flour

Almond flour, made from finely ground almonds, adds a delicate and slightly sweet flavor to the crust. It also contributes to the crust’s texture, making it tender and crumbly.

Coconut Oil

Coconut oil acts as a binding agent, adding moisture and richness to the crust, and helps solidify the crust when refrigerated.

Cinnamon

Cinnamon enhances the overall taste of the crust by adding warmth and depth. It pairs well with the the creamy cashews and bright lemon and gives a subtle hint of spice.

Salt

A pinch of salt enhances the flavors and balances the sweetness of the dates.

Cashews

Cashews serve as the base ingredient for the cheesecake filling. When soaked and blended, cashews become creamy and smooth, providing a rich and velvety texture. They also offer a mild, neutral flavor that allows the lemon flavor to shine.

Coconut Milk

Coconut milk adds creaminess and richness to the cheesecake filling. It provides a dairy-free alternative to traditional dairy milk.

Coconut Oil

Coconut oil helps solidify the cheesecake filling when chilled. It adds structure and stability to the cheesecake, allowing it to set properly.

Maple Syrup

Maple syrup serves as the sweetener for the cheesecake filling. It offers a natural, unrefined sweetness that complements the tartness of the lemon. Maple syrup also adds depth of flavor and provides a hint of caramel-like notes.

Lemon Juice and Lemon Zest

Lemon juice and lemon zest are the key components for infusing the cheesecake with bright and tangy lemon flavor. The lemon juice provides a refreshing acidity, while the zest adds aromatic oils and intensifies the citrus taste. Together, they create a vibrant and zesty profile.

This is an overhead vertical image of a no bake cheesecake on a piece of parchment paper on a circular wood cutting board. The cheesecake has dollops of whipped cream and lemon slices. More lemon slices are next to the cheesecake to the top left, sitting on the wood cutting board. The cutting board sits on a white surface with two white plates, one in the top left corner and one in the bottom left. On the plates are slices of the cheesecake, each with whipped cream and lemon wedges. A gold fork is on the bottom plate and a gold knife is on the cutting board to the left of the cheesecake.

How to Make Vegan Lemon Cheesecake

Line a springform pan with parchment paper (8 or 9 inch pan works best!). If you want to switch up the shape of this cheesecake, try a loaf pan for cheesecake bars or a square pan for cheesecake squares!

Make the Crust

In a food processor or high speed blender, add all of the crust ingredients and pulse until a chunky, sandy mixture has formed. Some chunks will be visible, but it should mold into a ball when squeezed together.

Place the crust mixture into the springform pan and press it down to form a crust – either fingers or the bottom of a measuring cup work well here! Press the crust about ⅓ of the way up the side of the pan as well, creating a little edge. Place the crust in the freezer while you make the filling.

Make the Vegan Lemon Cheesecake Filling

To make the filling, soak the cashews in boiling water for 5-10 minutes, or until they appear lighter in color and larger in size.

Drain the water from the cashews and add them to a food processor or high speed blender (don’t bother cleaning it from the crust!). Add the rest of the filling ingredients to the blender and blend on high until smooth – up to 2 minutes. The mixture should be thick and silky.

Pour the filling over the crust and place back in the freezer for at least 3 hours, but overnight is best!

Slice and Serve your Vegan Lemon Cheesecake!

Remove from the springform pan – the pan and parchment should make it very easy to remove! Top with coconut whipped cream, if desired, and fresh lemon slices.

Allow to sit at room temperature for at least 15 minutes before slicing and serving.

Tips to Make a Perfect Vegan Lemon Cheesecake

Soak the cashews. Soaking the cashews prior to blending is crucial for achieving a creamy texture. If you’re planning ahead, place the cashews in a bowl, cover them with water, and let them soak for at least 4-6 hours or overnight. This softens the cashews and makes them easier to blend into a smooth and creamy consistency. If you’re in a pinch and forgot to soak your cashews overnight, simply pour boiling water over the cashews and allow them to soak for 5 – 10 minutes until they swell slightly and appear lighter in color.

Use fresh lemon juice and zest. For the best lemon flavor, use freshly squeezed lemon juice rather than bottled juice. Fresh lemon juice provides a vibrant and tangy taste that enhances the overall flavor profile of the cheesecake. Additionally, don’t forget to zest the lemons before juicing them. Lemon zest contains essential oils that intensify the citrus flavor and add aromatic notes to the cheesecake.

Blend thoroughly. To achieve a smooth and creamy texture, blend the soaked cashews, coconut milk, coconut oil, maple syrup, lemon juice, and lemon zest until completely smooth. This may take a few minutes, so be patient and scrape down the sides of the blender or food processor as needed. The goal is to achieve a velvety consistency without any graininess.

Chill for proper setting. After pouring the filling onto the crust, refrigerate the cheesecake for at least 4-6 hours or until it is firm and set. This allows the cashew filling to solidify and develop its characteristic cheesecake-like texture. For the best results, I recommend to refrigerate the cheesecake overnight to ensure a well-set and firm dessert.

Garnish with lemon slices. Before serving, consider garnishing the cheesecake with lemon slices or additional lemon zest to add a touch of freshness and serve as a visual cue to the bright lemon flavor of the cheesecake.

Variations to Try

Berry Swirl

Add a burst of fruity flavor by swirling in a berry sauce or compote into the cheesecake filling before chilling. Raspberry, strawberry, or blueberry would work well and provide a beautiful contrast to the tangy lemon flavor. Try this Gorgeous Glossy 10-Min Blueberry Glaze!

Coconut Lemon

Enhance the tropical undertones by incorporating shredded coconut into the crust and topping the cheesecake with toasted coconut flakes for added texture and flavor.

Lavender Vegan Lemon Cheesecake

Infuse the cheesecake with floral notes by adding dried culinary lavender buds to the crust or steeping them in the coconut milk before blending. This combination offers a unique and fragrant twist to the classic lemon cheesecake.

Ginger Lemon

Add a hint of warmth and spice by incorporating finely grated fresh ginger into the crust or mixing it into the filling. Ginger complements the tanginess of the lemon and adds a zesty kick.

Lemon Blueberry

Add a burst of freshness by scattering fresh blueberries on top of the cheesecake before chilling. The combination of lemon and blueberries is a classic pairing that offers a delightful flavor contrast.

How to Store this Vegan Lemon Cheesecake

Once your cheesecake has set properly in the freezer, it should be firm and well-chilled.

Carefully wrap the cheesecake to protect it from freezer burn and maintain its freshness. Remove the cheesecake from the pan and tightly wrap the entire cheesecake, including the crust, with plastic wrap. Make sure there are no exposed areas.

For added protection, consider placing the wrapped cheesecake inside a resealable freezer bag or wrap it with an additional layer of aluminum foil. This extra layer will provide insulation and prevent any potential odors from seeping into the cheesecake.

It’s a good practice to label the package with the date of freezing. This will help you keep track of its freshness and ensure you consume it within the recommended storage timeframe.

Place the wrapped cheesecake in the coldest part of the freezer, away from any strong-smelling items. Lay it flat to prevent any potential damage or deformation. Ensure it is not stacked or compressed by other items in the freezer.

No-bake lemon cheesecakes can be stored in the freezer for up to 2-3 months. Beyond this time, the quality and texture may start to deteriorate.

When you’re ready to enjoy your frozen lemon cheesecake, remove it from the freezer and transfer it to the refrigerator for about an hour. Then, allow it to sit on the counter for 15 minutes before cutting into it.

This is a vertical image looking at a no bake cheesecake from the side. The cheesecake is cut into and the image focuses on the nutty crust and creamy filling. The cheesecake is topped with dollops of whipped cream and wedges of lemon. The cheesecake sits on a white piece of parchment paper with some lemon wedges in the background and a stack of two white plates with a slice of cheesecake on top.

More Vegan Desserts to Try!

1-Min Fudgey Vegan Mug Brownie

Two-Bite Crispy Chocolate Peanut Butter Banana Bites

5-Min Fluffy Vegan Baked Oats

Rich & Decadent No Bake Vegan Ferrero Rocher Chocolates

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical image looking at a no bake cheesecake from the side. The cheesecake is cut into and the image focuses on one slice pulled away from the rest of the cake. The slice has a nutty crust and creamy filling. The cheesecake is topped with dollops of whipped cream and wedges of lemon. The cheesecake sits on a white piece of parchment paper on a marble and wood circular cutting board on a white surface. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free

Sweet & Tangy Vegan Lemon Cheesecake

Vegan lemon cheesecake is sweet, tangy and so easy to prep in just 15 minutes! Set it overnight for a deliciously refreshing lemon dessert.

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 15 minCook: 3 hoursTotal: 3+ hours
Print recipe Rate recipe Pin Save recipe
Servings: 16 slices 1x

Ingredients

Crust: 

  • 4 Medjool dates, pitted
  • 1 cup raw walnuts
  • 1/2 cup blanched almond flour
  • 2 tbsp melted refined coconut oil
  • 1 tsp ground cinnamon
  • pinch of salt

Cheesecake:

  • 2 cups raw cashews
  • 1/2 cup coconut milk
  • 2 tbsp melted refined coconut oil
  • 1/2 cup maple syrup, agave nectar or honey
  • 1/3 cup lemon juice
  • lemon zest from 2 lemons

Toppers:

  • coconut whipped cream
  • lemon wedges

Instructions

  1. Line a springform pan with parchment paper (8 or 9 inch pan works best!)
  2. In a food processor or high speed blender, add the dates, walnuts, almond flour, coconut oil, cinnamon, and salt. 
    This is an overhead horizontal image looking into a blender. The blender sits on a white surface with ingredients in it. The ingredients appear to be walnuts, almond flour, dates, coconut oil, and cinnamon.
  3. Pulse until a chunky, sandy mixture has formed! Some chunks will be visible, but it should mold into a ball when squeezed together.
    This is an overhead horizontal image looking into a blender. The blender sits on a white surface with a nutty crumble in it.
  4. Place the crust mixture into the springform pan and press it down to form a crust – either fingers or a measuring cup work well here! Press the crust about ⅓ of the way up the side of the pan as well, creating a little edge. Place the crust in the freezer.
    This is an overhead horizontal image of a circular pan with a nutty crumble crust at the bottom. A 1/4 cup dry measuring cup is in the center of the crust. It appears the right side of the crust has been pressed and flattened into the bottom and sides of the pan while the left side is still loose and crumbly. The pan sits on a white surface.
  5. To make the filling, soak the cashews in boiling water for 5-10 minutes, or until they appear lighter in color and larger in size.
    This is an overhead horizontal image of cashews soaking in water in a glass bowl. The bowl sits on a light grey surface.
  6. Drain the water from the cashews and add them to a food processor or high speed blender (don’t bother cleaning it from the crust!). Add the coconut milk, coconut oil, sweetener, lemon juice and zest to the blender.
    This is an overhead horizontal image looking into a blender. The blender sits on a white surface with ingredients in it. The ingredients appear to be cashews, milk, and lemon zest.
  7. Blend on high until smooth – up to 2 minutes. The mixture should be thick and silky.
    This is an overhead horizontal image looking into a blender. The blender sits on a white surface with a light creamy and fluffy mixture in it.
  8. Pour the filling over the crust and place back in the freezer for at least 3 hours, but overnight is best!
    This is an overhead horizontal image of a circular pan with a light colored creamy mixture in it. The pan sits on a light grey surface.
  9. To serve, top with coconut whipped cream if desired, and remove from the springform pan. The pan and parchment should make it very easy to remove! Allow to sit at room temperature for at least 15 minutes before slicing. 
    This is an overhead horizontal image of a no bake cheesecake on a piece of white parchment paper on a circular wood and marble cutting board. The cheesecake has dollops of whipped cream and lemon slices around the edge and two slices of lemon in the center. More lemon slices are next to the cheesecake to the top right, sitting on the cutting board. The cutting board sits on a white surface and a white plate is peaking into from from the bottom left corner.

Tips

Store the leftovers in the freezer!

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 268
  • Sugar: 16.6g
  • Sodium: 43mg
  • Fat: 18.3g
  • Saturated Fat: 6.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24.2g
  • Fiber: 2.1g
  • Protein: 5.2g
  • Cholesterol: 0mg
© The Toasted Pine Nut

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This is a vertical image looking at a no bake cheesecake from the side. The cheesecake is cut into and the image focuses on one slice pulled away from the rest of the cake. The slice has a nutty crust and creamy filling. The cheesecake is topped with dollops of whipped cream and wedges of lemon. The cheesecake sits on a white piece of parchment paper on a marble and wood circular cutting board on a white surface. Text overlay reads "lemon cheesecake vegan no bake!"
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15 no bake desserts

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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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