Vegan Lemon Cheesecake (Gluten-Free, No-Bake)

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.

Our Favorite Lemon Recipes:

• Lemon Poppyseed Bread (Gluten-Free, Dairy-Free)
• Lemon Meringue Pie (Gluten-Free, Dairy-Free)
• Lemon Shortbread Cookies (Gluten-Free, Vegan)
• Easy Lemon Curd (Gluten-Free, Dairy-Free)
• Lemon Yogurt Cake (Gluten-Free, Dairy-Free Option)
• Easy Lemon Muffins (Gluten-Free, Dairy-Free)

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.

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: