Vegan lemon cheesecake

Vegan lemon cheesecake

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(12 ratings)

Prep: 15 mins plus soaking and chilling, no cook


Serves 12

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

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal297
  • fat22g
  • saturates8g
  • carbs16g
  • sugars10g
  • fibre1g
  • protein7g
  • salt0.1g
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    For the base

    • 30g coconut oil, plus extra for greasing
    • 100g blanched almonds
    • 100g soft pitted date



      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    For the topping

    • 300g cashew nuts
    • 2 ½ tbsp agave syrup
      Agave syrup

      Agave syrup

      Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

    • 50g coconut oil
    • 150ml almond milk
    • 2 lemons, zested and juiced



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


    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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    Comments, questions and tips

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    13th Jul, 2019
    I’m vegan. I used to love a lemon cheesecake. I made this with high hope but I’m really not sure on it. It didn’t set. I didn’t like the consistency much. The base was nicer but I think would be better if it was a thicker base and ingredients for that were doubled. I’ve stuck the rest of it in the freezer to see if I can set it further. I wouldn’t make it again. Shame.
    juliaprior's picture
    30th Apr, 2019
    I made this recipe for a family gathering, my brother is vegan. He loved it and took the leftovers home. My cheesecake loving non-vegan husband also really enjoyed it. After reading the comments on here, I soaked the cashews for 3-4 hours and then used the liquidiser to whizz up the filling so it was as smooth as possible. Really happy with the result. An indulgent recipe but then so is any cheesecake!
    4th Mar, 2018
    Really easy to make! I used a nutripro blender to wizz all the ingredients up so the texture was quite smooth. Also left the cashews to soak a little longer. I substituted algae syrup with honey as that’s what I had in my cupboard. I’ve been vegan for many years, and it tasted like cheesecake to me, my boyfriend could taste the difference but he said it was better than some of the cheap dairy cheesecake he’d had. We both really enjoyed it and will be a go-to desert recipie for guests. -Would probably make it the day before as tasted better the next day!
    7th Sep, 2018
    Honey isn't vegan...
    1st Oct, 2017
    Cooked this as had vegan friends coming over for supper. Base was pretty tasty but the topping had a weird, slightly grainy consistency (despite having been blitzed for absolutely ages) and didn't set properly. Admittedly, this might be because I'd added juice and zest of 1 more lemon to try to boost the flavour - with just the amount stated in recipe it tasted of very little and was pretty meh. Was ok, but wouldn't bother cooking again.
    Martina Zaťková's picture
    Martina Zaťková
    4th Feb, 2018
    Absf, it's more likely because of the cashews. This recipe is calling for high speed blender as you will struggle to get smooth consistency with traditional food processors. Soaking nuts for 3-4 hours might help.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Julia Ivorra's picture
    Julia Ivorra
    7th Dec, 2019
    You will need a high speed blender. If you haven’t, boil the cashews for 20 minutes or so
    Amy McQuillen's picture
    Amy McQuillen
    21st Jan, 2019
    Any tips for adding Raspberries into this recipie? or could just use as decoration without going soggy?
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