Vegan lemon cheesecake | Dessert

Updated: Apr 28, 2020

An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert the family will love. Really easy to make! I used a blender to whisk all the ingredients up so the texture was quite smooth. I’ve been vegan for a few years, and it tasted like real cheesecake to me, my girlfriend could taste the difference but she said it was better than some of the cheap dairy cheesecake she’d had. We both really enjoyed it and will be a go-to dessert recipe for guests.


For the base

  • 30g coconut oil, plus extra for greasing

  • 100g blanched almonds

  • 100g soft pitted date

For the topping

  • 300g cashew nuts

  • 2 ½ tbsp agave syrup

  • 50g coconut oil

  • 150ml almond milk

  • 2 lemons, zested and juiced


  1. Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).

  2. Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

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