Vegan Lemon Cheesecake

Creamy, zesty, and utterly indulgent, this Vegan Lemon Cheesecake is a guilt-free dessert masterpiece that’s as refreshing as it is satisfying. Crafted with a luscious cashew and coconut cream base, this no-bake recipe combines the tangy brightness of freshly squeezed lemon juice and zest with the natural sweetness of maple syrup. The crust, made from a simple blend of raw almonds and Medjool dates, offers a subtly nutty, chewy foundation to the silky, citrus-infused filling. Perfect for plant-based eaters and dairy-free dessert lovers, this cheesecake delivers all the decadence without the dairy. Plus, with just 30 minutes of hands-on prep time and a freezer doing the rest, it's an easy yet impressive treat for any occasion. Serve a slice with fresh berries or a sprinkle of lemon zest for a show-stopping finale to your meal.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup Raw almonds
• 1 cup Medjool dates, pitted
• 0.25 teaspoon Sea salt
• 2 cups Raw cashews, soaked overnight
• 0.5 cup Coconut cream
• 0.5 cup Coconut oil, melted
• 0.5 cup Maple syrup
• 0.75 cup Lemon juice, freshly squeezed
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract

Directions

Step 1

Begin by soaking the raw cashews overnight in plenty of water. Drain and rinse them before using.

Step 2

To make the crust, add the almonds, medjool dates, and sea salt into a food processor. Blend until the mixture forms a sticky, crumbly texture.

Step 3

Press the almond-date mixture evenly into the bottom of an 8-inch springform pan or pie dish, forming the base of the cheesecake.

Step 4

In a high-speed blender, combine the soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract.

Step 5

Blend the filling mixture on high until smooth and creamy, pausing to scrape down the sides as needed.

Step 6

Pour the lemon cashew filling over the prepared crust, spreading it evenly with a spatula.

Step 7

Cover the cheesecake with plastic wrap or a lid and freeze it for at least 4 hours, or until firm enough to slice.

Step 8

Before serving, allow the cheesecake to thaw for about 15-20 minutes at room temperature. Serve slices with additional lemon zest or fresh berries if desired.

Nutrition Facts

Serving size	1242.9 grams (1242.9g)

Amount per serving	% Daily Value*
Calories	5109

Total Fat 346.40g	444%
Saturated Fat 146.40g	732%
Polyunsaturated Fat 17.50g
Cholesterol 0mg	0%
Sodium 677mg	29%
Total Carbohydrate 489.20g	178%
Dietary Fiber 45.80g	164%
Total Sugars 357.50g
Protein 90.80g	182%

Vitamin D 0IU	0%
Calcium 676mg	52%
Iron 28mg	157%
Potassium 5092mg	108%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 6.7%

Carbs: 36.0%