This easy no-bake lemon cheesecake is the perfect dessert for warmer days of spring and summer – for celebrating Easter, Mother’s day, or any special occasion you like. Made with a crunchy walnut and almond base and a deliciously creamy and refreshing lemon cashew cream filling, this cheesecake is totally gluten-free, dairy-free and vegan too, but no one would care!
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My Love for Lemon-Flavored Anything
I’m a big fan of anything lemon – from honey mint lemon tea, to lemon cornmeal cake, to lemon curd, to lemon yogurt cake, there’s just nothing that a burst of citrus lemon can’t brighten up and make better.
One thing I love indulging in is cheesecake – and this delicious no-bake lemon cheesecake is rich, creamy, so simple to make, and best of all, totally gluten-free, dairy-free and vegan! There’s very little hands-on time required, and the rest is letting the freezer do the work!
Now that Easter and Mother’s day and all the spring days are here, this no-bake lemon cheesecake is sure to be a big hit! Make sure you make it because your family is definitely going to love it. (This is very similar to my no-bake pumpkin cheesecake recipe that you’ll also love!)
Ingredients You’ll Need
Here’s a visual overview of the ingredients required for this no-bake lemon cheesecake. For the exact quantities, scroll down to the recipe card at the bottom of this post.
Recipe Notes/Substitutions
- Almonds/Walnuts:Â I used almonds and walnuts because I like the taste they give to the crust. Feel free to use other nuts such as macademia nuts or pecans, or even seeds such as sunflower seeds if you prefer. Alternatively, you can also use crushed graham crackers of choice (make sure to keep them vegan or dairy-free if you are lactose-intolerant or vegan).
- Coconut Oil: I prefer using refined coconut oil because it has a neutral flavor (as opposed to extra virgin coconut oil that has a more pronounced taste and smell).
- Cashews:Â I use cashews for the filling because it creates a creamy smooth texture that is hard to replicate with other tree nuts. I do NOT recommend substituting cashews for other nuts.
- Almond Milk: I used my 5-minute homemade almond milk for this recipe, but feel free to use other non-dairy milks such as cashew milk, rice milk, oat milk, soy milk or even sunflower seed milk. Alternatively, if you are not lactose-intolerant, you can use normal dairy milk if you prefer.
- Agar Agar Powder: I used agar agar powder to keep the recipe vegan. However, if you are not opposed to using gelatin, feel free to go ahead and use it.
How to Make No-Bake Lemon Cheesecake
1. Grease and Line
Grease and line a 7-inch round springform pan with parchment paper (I lined both the bottom and the sides with parchment paper).
2. Prepare the Crust Ingredients
Grind the almond and walnuts in a high-speed blender until you get a fine nut meal. Combine the ground almond and walnuts with 1/2 cup of melted coconut oil and mix very well.
3. Press Crust into Pan and Chill
Transfer the almond-walnut-coconut oil mixture to the springform pan and use the back of a spoon to press down the crust mixture down into the base of the pan as firmly as possible. Let the crust chill in the refrigerator for at least 30 minutes.
4. Prepare the Lemon Filling
As crust is chilling, place soaked cashews in the blender together with almond milk, water, fresh lemon juice, and blend until you get a thick cream. Add in lemon zest and sugar and blend some more.
Dissolve agar agar powder in 1 tablespoon of warm water and add in to the mixture together with the melted coconut oil. Blend until you get a homogeneous mixture.
5. Pour Filling Over Crust and Freeze
Pour lemon cashew cream filling over the prepared crust (which should be extremely firm by now) and freeze for at least 2 to 3 hours until filling is firm before serving.
6. Garnish, Slice and Serve
Remove from freezer 10 minutes before serving to soften slightly and top with blueberries and lemon slices to serve.
Dish by Dish Tips/Tricks
- Use a Springform Pan: I highly recommend that you use a springform pan to make removal of the cake easier.
- Parchment Paper: I recommend that you line both the base as well as the sides of the springform pan with parchment paper to prevent the cheesecake from sticking. This will ensure the sides turn out neat and perfect.
Recipe FAQs:
To store, place the lemon cheesecake in an airtight container and store in the refrigerator for up to a week.
Of course! To freeze, place the cheesecake in a freezer-safe airtight container and freeze for up to 2 months. Let it defrost overnight in the refrigerator before slicing and serving.
Other Lemon Recipes You’ll Love:
- Easy Lemon Yogurt Cake (Gluten-Free)
- Lemon Cornmeal Cake (Gluten-Free, Dairy-Free)
- Microwave Lemon Curd (Gluten-Free, Dairy-Free)
- Honey Mint Lemon Tea (Gluten-Free, Dairy-Free)
Dessert Recipes to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Gluten-free Vegan Lemon Cheesecake
- Prep Time: 15 mins
- Chilling Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 1 medium cheesecake 1x
- Diet: Vegan
Description
This easy no-bake lemon cheesecake is the perfect dessert for warmer days of spring and summer – for celebrating Easter, Mother’s day, or any special occasion you like. Made with a crunchy walnut and almond base and a deliciously creamy and refreshing lemon cashew cream filling, this cheesecake is totally gluten-free, dairy-free and vegan too, but no one would care!
Ingredients
- 1 cup almonds
- 2 cups walnuts
- 1/2 cup coconut oil, melted
- 2 cups cashews, soaked in hot water for 15 minutes and drained
- 1/2 cup almond milk
- 3/4 cup water
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup sugar
- 2/3 cup coconut oil, melted
- 2 teaspoons unflavored agar agar powder
- Berries and lemon slices, for topping (optional)
Instructions
- Grease and Line: Grease and line a 7-inch round springform pan with parchment paper (I lined both the bottom and the sides with parchment paper)
- Prepare the Crust: Grind almond and walnuts in a high-speed blender until you get a fine nut meal. Combine ground almond and walnuts with melted coconut oil and mix very well.
- Press the Crust Ingredients Into Pan and Chill: Transfer the almond-walnut-coconut oil mixture to the springform pan and use the back of a spoon to press down the crust mixture as firmly as possible. Let crust chill in the refrigerator for at least 30 minutes.
- Prepare the Lemon Filling: As crust is chilling, place soaked cashews in the blender together with almond milk, water, fresh lemon juice, and blend until you get a thick cream. Add in lemon zest and sugar and blend some more. Dissolve agar agar powder in 1 tablespoon of warm water and add in to the mixture together with the melted coconut oil. Blend until you get a homogeneous mixture.
- Pour Filling Over Crust: Pour lemon cashew cream filling over the prepared crust (which should be extremely firm by now) and freeze for at least 2 to 3 hours until filling is firm before serving.
- Garnish and Serve: Remove from freezer 10 minutes before serving to soften slightly and top with blueberries and lemon slices to serve.
Notes
Almonds/Walnuts: I used almonds and walnuts because I like the taste they give to the crust. Feel free to use other nuts such as macademia nuts or pecans, or even seeds such as sunflower seeds if you prefer. Alternatively, you can also use crushed biscuits of choice (make sure to keep them vegan or dairy-free if you are lactose-intolerant or vegan).
Coconut Oil: I prefer using refined coconut oil because it has a neutral flavor (as opposed to extra virgin coconut oil that has a more pronounced taste and smell).
Cashews: I use cashews for the filling because it creates a creamy smooth texture that is hard to replicate with other tree nuts. I do NOT recommend substituting cashews for other nuts.
Almond Milk: I used my 5-minute homemade almond milk for this recipe, but feel free to use other non-dairy milks such as cashew milk, rice milk, oat milk, soy milk or even sunflower seed milk. Alternatively, if you are not lactose-intolerant, you can use normal dairy milk if you prefer.
Agar Agar Powder: I used agar agar powder to keep the recipe vegan. However, if you are not opposed to using gelatin, feel free to go ahead and use it.
Springform Pan: I highly recommend that you use a springform pan to make removal of the cake easier.
Parchment Paper: I recommend that you line both the base as well as the sides of the springform pan with parchment paper to prevent the cheesecake from sticking. This will ensure the sides turn out neat and perfect.
Storing/Freezing: To store, place the lemon cheesecake in an airtight container and store in the refrigerator for up to a week. To freeze, place the cheesecake in a freezer-safe airtight container and freeze for up to 2 months. Let it defrost overnight in the refrigerator before slicing and serving.
*This recipe was originally published in 2015, but I’ve republished it to include clearer instructions, recipe notes/substitutions, and helpful tips.
- Category: Dessert
- Method: Blender
- Cuisine: Gluten-free, Vegan
Keywords: no-bake lemon cheesecake, vegan lemon cheesecake
