Bright, tangy, and irresistibly creamy, this decadent vegan lemon cheesecake is easy to make (as bars or a round cheesecake), surprisingly wholesome, naturally gluten-free, and a must-try for citrus lovers!
There’s nothing like the warmth of spring/summer to bring out cravings for bright, zesty desserts like a vegan lemon tart, vegan lemon cake, and this dreamy vegan lemon cheesecake. With a melt-in-your-mouth filling made from high-protein, low-fat silken tofu, coconut oil, fresh lemon juice and lemon zest, and a hint of vanilla, it’s rich, smooth, and totally dairy-free. Paired with a wholesome, gluten-free oat-date crust, it’s indulgent yet surprisingly nourishing.
Made with simple ingredients and plenty of room for swaps (sugar-free? soy-free? no problem!), this cheesecake is dairy-free, gluten-free, egg-free, and as versatile as it is delicious. Whether served like creamy lemon bars or as a classic round cheesecake, it’s an easy make-ahead dessert bursting with lemon flavor and ideal for summer gatherings, birthdays, and a citrusy pick-me-up.
You might also enjoy my vegan raspberry cheesecake, raw vegan blueberry cheesecake, or even a rich baked coffee cheesecake.
The Ingredients and Substitutions
Gluten-Free Cheesecake Crust
- Rolled oats: (Gluten-free certified if necessary for a gluten-free lemon cheesecake). For a grain-free version, use buckwheat groats.
- Shredded coconut: Unsweetened is best. Alternatively, use 65g nuts/seeds (e.g., walnuts, almonds, pistachio, sunflower seeds.).
- Dates: Medjool dates work best. Harder/dryer ones require soaking to soften.
- Vanilla extract: Use natural vanilla for the best flavor.
- Milk: Use any unsweetened plant-based milk (I use coconut milk).
- Salt: Just a pinch to enhance/balance flavors.
Vegan Lemon Cheesecake Filling
- Silken tofu: Firm silken tofu provides a perfectly luscious, creamy texture and only mild flavor. See FAQs for soy-free options.
- Lemons: Meyer lemons are sweetest, though any will work. Unwaxed works best; otherwise, you’ll need to remove it before zesting it.
- Sweetener: I made sugar-free lemon cheesecake using xylitol, though regular sugar or maple syrup also works.
- Coconut oil: For richness and a thicker textured vegan lemon cheesecake filling.
- Cornstarch: (or arrowroot starch- both are gluten-free) To thicken the filling.
- Turmeric (optional): To boost the yellow color.
- Vanilla Extract
For the full ingredients list, measurements, complete recipe method, and nutritional information for this recipe, please read the recipe card below.
Recipe Variations
- Other citrus: Use lime, orange, blood orange, or grapefruit instead.
- Lemon curd topping: Spread a thin layer over the top once set.
- Ginger: freshly grated or ground ginger adds fiery zing.
- Soy-free: Refer to the FAQs for silken tofu alternatives.
- Berry sauce/jam: Swirl it into the filling or layer over the crust.
- Alternative crust: Try a classic graham cracker crust or gingersnap crust.
How to Make Vegan Lemon Cheesecake
I recommend using a kitchen scale to measure the ingredients in grams for the best and most accurate results.
Prepare the Gluten-Free Cheesecake Crust
- Process the oats, coconut, and a pinch of salt in a blender/food processor until floury.
- Add the dates, vanilla, and milk. Process until it’s crumbly yet holds together when pressed between your fingers.
If it isn’t sticky enough, add an extra date or some milk.
- Press the mixture into a parchment-lined 7 or 8-inch square pan (or 8-9-inch round pan), using the bottom of a cup to level it.
Prepare the lemon vegan cheesecake filling
- Preheat the oven to 375F/190C. Meanwhile, blend the filling ingredients until smooth.
- Pour the dairy-free lemon cheesecake filling over the crust and tap the pan on the counter to release air bubbles.
Bake and Slice
- Bake the vegan lemon cheesecake for 35-40 minutes or until the edges have set, but the middle is jiggly.
- Let it cool slightly before transferring it to the fridge for a further two hours (or 40-60 minutes in the freezer) until set.
- Use the parchment paper overhang to remove it from the pan, slice to your preferred size, dust with powdered sugar (or xylitol), and enjoy!
You could cut 6 large bars, 8 slightly smaller bars, or even 16 bite-sized pieces. Use a long, sharp knife and wipe it between slices for the cleanest cuts.
Serving Suggestions
Enjoy a slice of lemon vegan cheesecake alone or with:
- Coconut whipped cream
- Candied lemon peel/zest
- A berry compote/sauce (like my strawberry compote)
- Toasted coconut/chopped nuts
- A drizzle of vegan white chocolate or vegan lemon curd
- Vanilla/coconut ice cream
- Fresh berries (raspberries, strawberries, blueberries, etc.)
Storage Information
Refrigerator: In an airtight container for 5-7 days.
Freezer: Flash-freeze the vegan lemon cheesecake bars on a tray until solid. Then, transfer to a freezer-safe container for up to 2 months. Thaw in fridge overnight or enjoy semi-frozen.
FAQs
Can I make a round lemon vegan cheesecake?
Sure! Use an 8 or 9-inch round spring-form pan. Baking time may vary.
Can I make a soy-free version?
Yes! Use 350 g (about 1 ½ cups) vegan curd, or 1 cup (240 g) coconut yogurt or coconut cream (the thick layer from a can of full-fat coconut milk chilled overnight). For the coconut yogurt and coconut cream, add 1 scant cup (120 g) soaked cashews (soaked for 1 hour in hot water or overnight in cold water) and blend everything until smooth.
Pro Recipe Notes
- Use the right tofu: Make sure to use firm silken tofu, not regular tofu.
- Taste and adjust: You can taste the egg-free cheesecake filling, then adjust the sugar and lemon – add more cornstarch if needed.
- Leave to chill: After baking, leave it to cool, then chill it in the refrigerator for 2-4 hours (overnight is even better) to set it fully. It tastes better after chilling, too.
- Adjust the consistency: Prefer a firmer set? Add a little more cornstarch.
- Don’t overdo the turmeric: The color intensifies as it bakes.
More Creamy Vegan Desserts
- Layered mango tart
- Blueberry cheesecake pie
- Chocolate Strawberry Cheesecake
- Caramel apple cheesecake
- No-bake avocado cheesecake
- Vegan no-bake cheesecake
If you try this easy vegan lemon cheesecake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
Lemon Cheesecake Bars
Ingredients
Crust
- 1 cup (90 g) oats gluten-free if needed (see notes)
- 1 scant cup (65 g) shredded unsweetened coconut (see notes)
- 1 Pinch of salt
- ½ cup soft pitted (100 g) dates
- 1 tsp vanilla extract
- 3 tbsp (40 ml) plant-based milk (I used coconut milk)
Filling
- 1 (12.3 oz) package (350 g) firm silken tofu liquid drained (see notes for soy-free alternatives)
- ½ cup (120 ml) fresh lemon juice
- Zest from one lemon
- ½ cup (90 g) Xylitol or sugar
- 3 tbsp (42 g) coconut oil
- 2 tbsp cornstarch or arrowroot starch
- 2 tbsp powdered Xylitol or icing sugar (for dusting)
- 1 tsp vanilla extract
- 1 Pinch of turmeric for color (optional)
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.
Crust
- Process the shredded unsweetened coconut, oats, and salt in a blender or food processor.
- Add the dates, vanilla extract, and plant-based milk and blend again until you have a crumbly mixture which holds together when you press it between your fingers.If it isn’t sticky enough, add an extra date or some milk.
- Press the mixture into a parchment-lined 7 or 8-inch square pan (or 8-inch round pan), using the bottom of a cup to level it.
Filling
- Preheat the oven to 375F/190C. Meanwhile, blend the filling ingredients until smooth.
- Pour the dairy-free lemon cheesecake filling over the crust and tap the pan on the counter to release air bubbles.
Bake
- Bake for 35-40 minutes or until the edges have set, but the middle is jiggly.
- Let it cool slightly before transferring it to the fridge for a further two hours (or 40-60 minutes in the freezer) until set.
- Use the parchment paper overhang to remove it from the pan, slice to your preferred size, dust with powdered sugar (or xylitol), and enjoy!
Notes
- For a grain-free option use buckwheat groats instead of oats.
- Coconut: You can use 65 grams nuts of choice instead of shredded unsweetened coconut.
- For a soy-free version: Use 350 g (about 1 ½ cups) vegan curd, or 1 cup (240 g) coconut yogurt or coconut cream (the thick layer from a can of full-fat coconut milk chilled overnight). For the coconut yogurt and coconut cream, add 1 scant cup (120 g) soaked cashews (soaked for 1 hour in hot water or overnight in cold water) and blend everything until smooth.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
Is there a way to replace the coconut oil(saturated fat) with something healthier?
A no oil version?
Hi Michael, you could try cashew butter for an oil-free version. 🙂
Fab cake. Made it for Father’s Day yesterday. Great success. Thank you 🙂
Hi Airike, I am so glad you liked it! Thanks for your feedback. 🙂
Hi Ela, can I use toaster oven to toaster to toast the cheesecake at a low temperature?
Hi Jessica, I never tried that, so I am not sure. 🙂
Thanks for replying! I plan to try it and shall update here if it’s a success:)
Hi Ela, can I use tapioca starch in replacement for the cornstarch?
Hi Jessica, it might work fine (I never tried it), but the result could be different since tapioca makes everything slightly gummy.
Thank you for getting back! I just tried using 1 tbsp of potato starch & 1 tbsp of tapioca starch to replace cornstarch, i also replaced a few lemon with orange and place it in the toaster. The result was unexpected :(. I guess i would use this recipe on an oven next time 🙂 I toasted it for slightly longer and it turned out like tapioca cake hahahha. however, i was glad at the healthy ingredients used in this recipe, thanks Ela. When i scooped up the cake, it was only slightly oily! healthy! 🙂 oh and i also replaced the sugar with organic cane sugar:) I wish i can post a photo here to send it to you to see!
Wanted to share and add on more of my observation here, in case if there are people like me who are trying out toaster as well. Since we are all learning here :). Hi Ela, I was also wondering if I should toast the crust first since my crust did not turn out crunchy and the filling turned our harder haha. Was thinking to toast the crust first, then separately, add in the filling to freeze. Wondering, if it is necessary to bake/toast the filling? could i put the filling in the freezer immediately after processing it in the blender ? Just some thoughts aloud and hope to get some guidance if possible 🙂
Hi Jessica, I never tried toasting the cake, so unfortunately I really have no idea. I definitely recommend following my instructions and using an oven or trying out a different recipe. 🙂
You have to bake the filling because of the cornstarch. If you want to make a no-bake cream, you can leave out the cornstarch and put the cake in the freezer. However, the cream will be quite soft once thawed. Adding agar powder (boiled with a little water) would help, like I did in this no-bake cheesecake. 🙂
Hello, I’m not vegan, but I’d like to try this. Would this work if I replace the silken tofu with whole fat plain yogurt?
Hi Carolyn, I think it might work.
I have everything for this except for coconut shreds. Think they’d be ok without?
No, you can’t just leave it out. But you can use 65 grams nuts (or seeds) of choice instead of shredded unsweetened coconut, as mentioned in the recipe notes. 🙂
What would you use with the coconut milk instead of cashews? Allergies to both cashews and soy. Would other thickeners (even maybe gelatin –we are not pure vegan, just allergic to eggs), or starches work? Ground chia? Not sure how much to use.
Thanks for the help. We just found you last week, and made your bread, trying again today. Soo excited to put that Bosch to work and have a simple recipe! Do you know if a Bosch can handle a triple recipe? This bread is cheaper and healthier than the one or two commercial breads we can buy without gluten and eggs, so we are very grateful!
Hello Rita, if you just use the coconut cream (the thick part of a chilled can of coconut milk) I would suggest using 350 grams. You should also increase the amount of cornstarch by one tablespoon (use 3 tbsp in total). Please report back if you give it a try. 🙂
Hi Ela, do you think potato or tapioca starch would work the same? I only have these on hand. I googled and it seems like tapioca starch browns baked goods and makes them chewier?
Hello! Correct, tapioca starch makes everything chewier/gummier. You could try 1 tablespoon of tapioca starch and 1 tablespoon of potato starch. I think this combo might work! 🙂
Could I use two tablespoons of tapioca starch?
You need to experiment. As mentioned before, I wouldn’t really recommend it.
Been dying to make these forever! And i finally did it today with a friend. They turned out delicious! So tasty… Only i used coconut sugar in place of Xylitol/regular sugar … they the colour came out caramel looking, but the heavenly lemony taste came out just the same! … I will try to round up this xylitol for next time. Thanks for this awesome recipe!
That’s wonderful, Camellia! I am so glad they turned out amazing. 🙂
I love it ???? making it now for the second time with the silk tofu option. I just use normal vanilla bec its healthier I think ???? my bff also really loves it ????
So glad you liked the bars, Nina. 🙂
Just love, love your recipes! This is my 6th recipe I’ve tried of yours and it turned out great like the others. I used ground up cashew and coconut cream instead of soy. The color turned out to be beige, but it didn’t matter. Loved by the family. Thank you!
Sounds so delicious with cashews and coconut cream. I am glad it turned out amazing, and I am happy you like my recipes. Thanks for your great feedback! 🙂
I was wondering about a sweet potato in this.
I never made the recipe with sweet potato. 🙂
These were sooo delicious! The fresh lemon juice and zest gave this the most fantastic lemon flavor … could’ve eaten the crust without baking it first it was so yummy… mine didn’t come out pretty enough to take pics but they taste amazing and are super easy to make .. had no idea silken tofu could come out like a cheesecake filling .. thank you for this awesome recipe!
That’s awesome! I am so glad you liked the recipe, Corinna. Thank you for your feedback. 🙂
OK – MADE this and it is SUPER easy. I am not a dessert cook but following this recipe was simple and so so so EASY. Thank you Ella.
The lemon slice is DIVINE. I was skeptical but I am a believer! I wish I could post photos.
Glad you enjoyed the recipe, Krizzy! Thanks for your feedback! 🙂
HI ! Lovely recipes however I tried this one using vegan cream cheese (from violife which is coconut based ) and baking it just completely melted the cream! Don’t understand how baking coconut oil and cream can harden at 180 degrees. Thanks for helping me out as I want to serve your dessert at my cafe !
I only made the recipe with silken tofu (and once with yogurt + cashews), however, the cornstarch helps to thicken the filling. Did it not firm up after cooling?
Backst du eigentlich mit Ober-/Unterhitze, oder Umluft? Weiß nicht was der Standard in den USA ist 😉
Ich habe einen Gasofen. 😉
Hey, Ela
This recipe looks amazing and I would love to try it. However, I can’t have dates. Is there anythung else I could use instead?
Thank you and congratulations for your amazing blog!
Hello! You can use any other dried fruit (figs, raisins, apricots etc) instead. 🙂
Hey! Thank you so much for your reply. However, I know realise that I wasn’t clear enough in my comment. I can’t have any dried fruit or any fruit that is too seeet (namely raisins, figs, dates, grapes, bananas and other such).
I was thinking that I could maybe supplement the oats quantity, sweeten it with some erythritol and maybe use some almond buter or some flax seeds to tie it all together.
Do you think it could work like this?
Thank you so much!
Hey! Ok, I understand. So I just tried it out for you! Instead of the 100 g dates, I used 50 grams of Erythritol (about a heaped 1/4 cup) and two flax eggs. To make the flax eggs, mix 2 tbsp ground flax seeds with 1/4 cup water (60 ml) and let it sit for 5 minutes. I left out the plant-based milk because the mixture hold together quite well and wasn’t too dry. Please report back if you give it a try. 🙂
Thank you so much! You truly are a Godsent! I will try it as soon as I can and I will let you know!
Hi, Ela
So I managed to try the recipe yesterday and it is a blast! Even my husband who normally only likes sugar filled, traditional desserts was delighted – I could barely keep him away from the cake long enough for it to cool down.
I did, however, end up using some milk in the mixture too because mine turned out a bit dry without it.
Nevertheless, a complete success!
Wishing you all the best and thank you again for your amazing recipes and support,
Madalina
Terrific! Thanks so much for your great feedback, Madalina! Would you mind leaving a rating as well?
Thanks and much love, Ela 🙂
Sorry, I forgot to rate it – it’s a definite 5 star!
For those checking out the comments, I tried the recipe with the coconut milk and the cashews and it turned out AMAZING! Perfect lemon tarts and this is an all time favourite even for my husband who has had numerous recipes of regular gluten, sugary lemon tarts.
Great recipe iits a must try thank you
You are very welcome! 🙂
These look so good ???? Love fresh desserts with lemon flavor! ❤️
Thank you, Bianca! I hope you will give them a try. 🙂
Hi there, I love your blog. I am not yet vegan, and barely pass at vegetarian but I am trying to get there. I think your website will really help me with making the changes I need to make.
thanks again 🙂
Awesome, Rachel! That makes me so happy. All the best to you! 🙂
Oh I can’t wait to try this recipe! I love lemon so much and since i’m a beginner at plant-based life style due to my health concern i’d love to try this recipe soon, hope i can find lemon in my local market, because I live in a small village in Indonesia where Lemon is quite hard to find ????
Hi Mizra! I hope you will like the recipe. You can use fresh lime juice, however, I would recommend using less because limes are more acidic than lemons. Have fun trying. 🙂