Name: Vegan No-Bake Lemon Cheesecake
Prep time: 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: Crust:; 1 cup raw cashews; 1 cup pitted Medjool dates, chopped; Filling:; 1 block (14 oz) firm silken tofu, drained and rinsed; 1 cup raw cashews, soaked in water for at least 2 hours; ½ cup fresh lemon juice (about 2-3 lemons); ¾ cup agave nectar or maple syrup; 1 tsp lemon zest; ¼ tsp vanilla extract; Pinch of salt; Lemon Curd Topping:; ½ cup fresh lemon juice (about 2-3 lemons); ¾ cup granulated sugar; 2 tbsp cornstarch; 1 tbsp vegan butter

Vegan No-Bake Lemon Cheesecake

Summer is calling, and what better way to cool down than with a refreshing and delicious dessert? This vegan no-bake lemon cheesecake is the perfect answer! It’s bursting with citrusy flavor, creamy and light, and requires no heating up your kitchen.

The crust is made with just two ingredients: cashews and dates. It’s simple to whip up in a food processor and forms a delightful base for the creamy filling. The star of the show is the silken tofu-based filling, blended with soaked cashews,lemon juice, and agave nectar for a smooth and tangy texture.

To complete this citrusy dream, a homemade lemon curd topping is the optional cherry on top. It’s easy to make with pantry staples and adds an extra burst of lemony goodness.

This recipe is not only vegan but also requires no baking! Just a few hours of chilling in the freezer and you’re ready to indulge. It’s perfect for potlucks, barbecues, or simply a delightful summer treat at home. So ditch the oven, grab your blender, and whip up this vegan lemon cheesecake for a taste of sunshine!

Questions I often get asked about this recipe:

Can I use another nut besides cashews?
Yes, you can try almonds, macadamia nuts, or pecans in the crust and filling, but the texture might be slightly different.

I don’t have agave nectar, what else can I use?
Maple syrup or brown rice syrup would work as a substitute in the filling.

I can’t find firm silken tofu, can I use regular tofu?
Regular tofu has a higher water content, so the filling might not set as firmly. You can try pressing out some of the excess moisture before using it.

I don’t have time to soak the cashews, can I skip that step?
The soaked cashews will blend smoother, but you can try using them unsoaked if you’re in a pinch. The filling might be a bit grainier.

What you need to make Vegan No-Bake Lemon Cheesecake:

Crust:

1 cup raw cashews

1 cup pitted Medjool dates, chopped

Filling:

1 block (14 oz) firm silken tofu, drained and rinsed

1 cup raw cashews, soaked in water for at least 2 hours

½ cup fresh lemon juice (about 2-3 lemons)

¾ cup agave nectar or maple syrup

1 tsp lemon zest

¼ tsp vanilla extract

Pinch of salt

Lemon Curd Topping:

½ cup fresh lemon juice (about 2-3 lemons)

¾ cup granulated sugar

2 tbsp cornstarch

1 tbsp vegan butter

How to make it:

Make the Crust: In a food processor, pulse the cashews until finely ground. Add the chopped dates and process until a sticky dough forms. Press the dough evenly into the bottom of a greased 9×5 inch loaf pan. Freeze for at least 30 minutes.

Make the Filling: While the crust chills, drain the soaked cashews and rinse well. In a high-powered blender, combine the drained tofu, cashews, lemon juice, agave nectar, lemon zest, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.

Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Freeze for at least 4 hours, or overnight, until completely set.

Make the Lemon Curd Topping (optional): In a saucepan, whisk together lemon juice, sugar, and cornstarch until smooth. Heat the mixture over medium heat, whisking constantly, until it thickens and becomes translucent, about 5-7 minutes. Remove from heat and stir in vegan butter and salt. Let the curd cool slightly before using.

To Serve: Remove the cheesecake from the freezer and let it thaw for 15-20 minutes at room temperature. Slice and top with the prepared lemon curd. Enjoy!

Tips:

For a richer flavor, soak the cashews for the crust in melted vegan butter or coconut oil.

If the lemon curd seems too thick, add a teaspoon of water at a time until desired consistency is reached.

You can substitute other sweeteners like maple syrup or brown rice syrup for agave nectar in the filling.

Decorate the cheesecake with fresh lemon slices, chopped pistachios, or vegan whipped cream before serving.

Store leftover cheesecake in the freezer for up to a month. Thaw slices in the refrigerator for about 30 minutes before serving.

Latest Reviews:

Wow, this is a keeper! – I’m a huge fan of lemon desserts, and this vegan cheesecake completely blew me away. The crust is so easy to make with just cashews and dates, and it has the perfect balance of sweet and nutty. The filling is incredibly smooth and creamy, and the lemon flavor is just tart enough. I skipped the lemon curd topping because I was short on time, but the cheesecake was still delicious on its own. This is definitely going into my recipe rotation for summer gatherings! – Sarah K.

Perfect for dairy-free friends! – This recipe was a lifesaver for a recent potluck where I had a few dairy-free guests. They were all raving about the cheesecake, and even some of the non-vegans couldn’t tell the difference! The texture is spot-on, and the lemon flavor is very refreshing. I did find the crust to be a bit crumbly, so next time I might try adding a touch of melted coconut oil to help it bind together more. Otherwise, a fantastic recipe! – John M.

Delicious and Easy – I’m not the most experienced baker, but this recipe was so easy to follow, even for someone like me! The no-bake aspect is a huge plus, especially during these hot summer months. I loved that I could use all pantry staples for the most part, and the lemon curd topping adds a nice tangy touch. My family devoured this cheesecake in no time, and I’ll definitely be making it again soon. Thanks for sharing! – Emily L.

Printable Recipe:

Yield: 8-10 slices