Description
Enjoy a luscious and creamy vegan lemon cheesecake made with a gluten-free cookie crust and a smooth cashew-based filling. This no-bake dessert is brightened with fresh lemon juice and topped with tangy lemon curd, perfect for a refreshing treat that everyone can indulge in.
Ingredients
Scale
Crust
- 1 cup Gluten-Free Cookies (Ensure they’re labeled gluten-free)
- 1/4 cup Vegan Butter or Coconut Oil (Melted)
Filling
- 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)
Topping
- 1/2 cup Lemon Curd (Homemade or store-bought)
Instructions
- Prepare the crust: Crush the gluten-free cookies in a food processor until they are fine crumbs. Melt the vegan butter or coconut oil and mix it thoroughly with the cookie crumbs until the mixture has a sandy texture. Press this mixture firmly into the base of a loaf pan to form an even crust. Place the pan in the refrigerator to chill while preparing the filling.
- Make the filling: In a high-speed blender, combine the soaked cashews, vegan cream cheese, fresh lemon juice, and your preferred sweetener (granulated sugar or maple syrup). Blend for 2–3 minutes until the mixture is completely smooth and creamy. Scrape down the sides of the blender as needed to ensure even blending.
- Assemble the cheesecake: Remove the crust from the fridge and pour the cashew cream filling evenly over the crust. Using a spatula, spread the filling smoothly. Next, spoon dollops of lemon curd on top and gently smooth it out to cover the filling.
- Chill the cheesecake: Cover the loaf pan with plastic wrap or an airtight lid and refrigerate it for at least 4 hours to set, though overnight chilling is recommended for the best texture and flavor development.
- Serve and garnish: When ready to serve, carefully lift the cheesecake out of the loaf pan. Slice it into generous portions and garnish with fresh berries or lemon slices for a visually appealing and flavorful finish.
Notes
- Soaking cashews for at least 4 hours or overnight ensures a smoother and creamier filling.
- Adjust the sweetness and lemon juice amount to taste, adding more if you prefer a tangier or sweeter cheesecake.
- Make sure to use gluten-free labeled cookies if you need to keep the recipe gluten-free.
- This cheesecake is best kept refrigerated and consumed within 3-4 days.
- For a firmer crust, you can press the crust mixture into the pan and chill for 15-20 minutes before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan lemon cheesecake, gluten-free dessert, no bake cheesecake, cashew cheesecake, lemon curd dessert, dairy-free cheesecake
