Name: Creamy Vegan Lemon Cheesecake Bliss Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Vegan
Ingredients: 1 cup Gluten-Free Cookies (Ensure they’re labeled gluten-free); 1/4 cup Vegan Butter or Coconut Oil (Melted); 8 oz Vegan Cream Cheese; 1 cup Cashews (Soaked for at least 4 hours); 1/2 cup Fresh Lemon Juice (Adjust to taste); 1/2 cup Granulated Sugar or Maple Syrup (Tailor to sweetness preference); 1/2 cup Lemon Curd (Homemade or store-bought)

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Introduction

This creamy vegan lemon cheesecake is a delightful treat that combines tangy lemon flavors with a smooth, dairy-free texture. Made with gluten-free cookies and cashews, it’s perfect for those seeking a refreshing, plant-based dessert that’s both satisfying and vibrant.

A slice of lemon cheesecake is shown with four distinct layers. The bottom layer is a crumbly, light brown graham cracker crust. Above it is a thick, creamy off-white cheesecake layer. The middle layer features thin, curved slices of bright yellow lemon, arranged in a row. On top of the lemon slices is a smooth, pale yellow lemon glaze. The cheesecake slice is garnished with fresh green mint leaves and multiple thin lemon slices standing upright on the glaze. The slice sits on a round wooden board, with a lemon wedge and a spoon nearby, set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup gluten-free cookies (ensure they’re labeled gluten-free)
1/4 cup vegan butter or coconut oil (melted before mixing)
8 oz vegan cream cheese
1 cup cashews (soaked for at least 4 hours)
1/2 cup fresh lemon juice (adjust to taste)
1/2 cup granulated sugar or maple syrup (tailor to sweetness preference)
1/2 cup lemon curd (homemade or store-bought)

Instructions

Step 1: Crush the gluten-free cookies in a food processor until they resemble fine crumbs. Melt the vegan butter or coconut oil and mix it thoroughly with the crushed cookies until the mixture reaches a sandy texture. Press this firmly into the base of a loaf pan to form an even layer. Refrigerate while preparing the filling.
Step 2: In a high-speed blender, combine soaked cashews, vegan cream cheese, fresh lemon juice, and your choice of sweetener. Blend until smooth and creamy, about 2–3 minutes. Scrape down the sides as needed to ensure an even blend.
Step 3: Remove the crust from the fridge and pour the creamy filling over it, spreading it evenly with a spatula. Dollop the lemon curd on top and gently smooth it out to cover the surface.
Step 4: Cover the loaf pan with plastic wrap or a lid and chill in the refrigerator for at least 4 hours. For best texture and flavor, let it set overnight.
Step 5: When ready to serve, carefully lift the cheesecake from the pan and slice into generous pieces. Garnish with fresh berries or lemon slices if desired.

Tips & Variations

Soak cashews overnight for an even creamier texture and smoother blend.
Use maple syrup instead of sugar for a natural, richer sweetness.
Add a teaspoon of lemon zest to the filling for an extra punch of citrus flavor.
Swap the lemon curd topping for a berry compote to vary the flavor profile.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, allow the cheesecake to come to room temperature for 10–15 minutes for the best texture. Avoid freezing as it may alter the creamy consistency.

How to Serve

A slice of lemon cheesecake is shown with four distinct layers: the bottom layer is a crumbly brown crust with a rough texture; above it is a thick, smooth white cheesecake layer; next is a middle layer with alternating white cream and bright yellow lemon curd in a striped pattern; the top layer is a thin, glossy pale yellow jelly. On top of the slice, there are several semi-circular lemon slices stacked vertically, with two green mint leaves as garnish. The cake is on a round wooden board, placed on a white marbled surface, with lemon wedges and green mint leaves scattered around, and a spoon to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake nut-free?

Yes, you can substitute the cashews with silken tofu or a vegan cream cheese alternative made from seeds, but the texture may vary slightly.

Is this cheesecake suitable for gluten-free diets?

Absolutely. Just ensure the cookies are labeled gluten-free to keep the crust safe for gluten-sensitive individuals.