Vegan Lemon Cheesecake

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.

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.

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