This easy no-bake vegan lemon cheesecake is the perfect dessert for the holidays -whether Thanksgiving, Christmas, New Year’s, 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!
Jump to:
- My Love for Lemon-Flavored Anything
- Our Favorite Lemon Recipes:
- The Perfect No-Bake Vegan Cheesecake
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes/Substitutions
- How to Make No-Bake Lemon Cheesecake
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Gluten-Free Cake Recipes You’ll Love:
- Dessert Recipes to Indulge In:
- Gluten-free Vegan Lemon Cheesecake
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.
The Perfect No-Bake Vegan Cheesecake
One thing I love indulging in is cheesecake – however, traditional cheesecake is made with cheese, which means that those with lactose intolerances cannot eat classic cheesecake.
That’s why we’re making a vegan cheesecake recipe that is rich, creamy, so simple to make, and best of all, totally gluten-free and dairy-free!
No matter whether it’s for the holidays (think Thanksgiving, Christmas or New Year’s), or a special occasion (such as Easter, Mother’s Day, Father’s Day or a birthday) , this vegan lemon cheesecake is sure to be a big hit!
Be 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!)
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for this vegan lemon cheesecake recipe are easily accessible at the local grocery stores (nothing fancy required).
- Easy to Make (No Baking Needed!): There’s no need to switch on your oven for this creamy vegan cheesecake. With very little hands-on time required, all you need is a few minutes with a high-speed blender or food processor to get the base and the filling, which will chill in the freezer until set!
- Amazing Texture: With an unbelievably creamy texture thanks to the cashews, this vegan lemon cheesecake is so good you’ll want to eat it over and over again.
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this cheesecake is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease, or gluten and lactose intolerances, or those simply on a gluten-free or vegan diet, can enjoy it without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this no-bake lemon cheesecake.
(For exact quantities and measurements, please scroll down to the recipe card at the bottom of this post.)
Recipe Notes/Substitutions
- 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 macadamia 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). Alternatively, you may also use melted vegan butter if you prefer.
- Cashew Nuts: I use unsalted raw cashews for the filling because it creates a creamy smooth texture that is hard to replicate with other tree nuts. For best results and perfect consistency, 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, tigernut milk, rice milk, oat milk, soy milk or full-fat coconut milk, or even sunflower seed milk). Alternatively, if you are not lactose-intolerant, you can use normal dairy milk if you prefer.
- Sugar: I used normal white sugar, but you can also use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I strongly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).
- 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 (you’ll get the texture of wet sand).
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 Cheesecake 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 hot water and add in to the mixture together with the melted coconut oil. Blend until you get a homogeneous creamy filling.
5. Pour Filling Over Crust and Freeze
Pour the 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 fresh lemon slices to serve.
Dish by Dish Tips/Tricks
- Use a Springform Pan: I highly recommend that you use a 7 inch spring form 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.
- Use a Graham Cracker Crust: Alternatively, you may also use gluten-free and vegan graham crackers instead of the nuts to make the crust.
- Make it Fancier: If you want even more lemon flavor, you can spread a lemon curd topping on top of the cheesecake.
Recipe FAQs:
To store, place the lemon cashew cheesecake in an airtight container and store in the refrigerator for up to a week.
Of course! To freeze, place this dairy-free 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 Gluten-Free Cake Recipes You’ll Love:
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!
PrintGluten-free Vegan Lemon Cheesecake
- Total Time: 3 hours 15 minutes
- Yield: 1 medium cheesecake 1x
- Diet: Vegan
Description
This easy no-bake vegan lemon cheesecake is the perfect dessert for the holidays -whether Thanksgiving, Christmas, New Year’s, 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 raw unsalted 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 macadamia 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 unsalted raw 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, tigernut 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.
Sugar: I used normal white sugar, but you can also use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I strongly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).
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.
- Prep Time: 15 mins
- Chilling Time: 3 hours
- Category: Dessert
- Method: Blender
- Cuisine: Gluten-free, Vegan
Keywords: no-bake lemon cheesecake, vegan lemon cheesecake
Thank you again Felicia for modifying your earlier recipe with great ingredient option alternatives for our consideration.
I just love your work and do greatly appreciate every effort you put into each blog post.
Keep up your good work and be blessed in all that you do 🙂
Love and blessings always!
Mum
★★★★★
Hi mummy, so glad you enjoy the recipes and the updates I’m making to them! So many older recipes to update with more tips and better instructions, so one recipe at a time 🙂 Love you too!!
Hey Felicua,
I will try this recipe soon and let you know.
I am trying to start a blog . Hope I won’t put it off too long! Thanks for sharing your journey! God bless!
Hi Wendy, I hope you’ll enjoy blogging as much as I do!! If you need any tips on starting a blog, here are two posts I recommend:
1) Start a Blog in 5 Steps, 15 Minutes
2) Food Blogger Resources
All the best in your blogging journey & thanks so much for stopping by!
Hi Felicia,
This recipe looks great, but I wanted to let you know that if you use gelatin, it won’t be vegan– gelatin is made from animal collagen. There are some vegan alternatives to gelatin that would work really well with this, though!!
★★★★
Hi Kate! Thanks so much for the note! I’ve changed the recipe to use agar agar instead of gelatin – since they can be substituted in equal amounts!! Thank you!! 🙂
Hi Felicia,
Thanks for sharing your life journey (all your struggles and how you have done well to overcome them ) through your writing. Indeed, writing is a good media for expression of thought and emotions .
Your story is a great inspiration and gives hope to those of us who may be on similar journey and experiencing rejection and poor self-worth along the way.
Thank God for who you are now and continue to be a blessing and an inspiration to us who follow you on your blog. 🙂
Love and blessings always!
Mum
★★★★★
Hi Mummy 🙂 I guess I wanted my story to help people who might be in the same situation as I was before.. hopefully it gives them hope and strength that things can get better!! Love you too!