Name: Vegan Lemon Cheesecake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: PT-490922H48M52S
Cuisine: Vegan
Ingredients: 1 cup (90 g) oats, gluten-free if needed; 1 scant cup (65 g) shredded unsweetened coconut; 1 pinch of salt; ½ cup soft pitted dates (100 g); 1 tsp vanilla extract; 3 tbsp (40 ml) plant-based milk (coconut milk recommended); 1 (12.3 oz) package (350 g) firm silken tofu, liquid drained; 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)

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If you’re looking for a bright and refreshing dessert that’s both indulgent and entirely plant-based, this Vegan Lemon Cheesecake Recipe is your new best friend. It combines a zesty lemon tang with a creamy, silky texture that even cheesecake skeptics will adore. The crust is naturally sweetened and wholesome, while the filling is luscious and perfectly balanced with just the right amount of citrus punch. Whether you’re vegan, dairy-free, or just craving something light and delightful, this cheesecake delivers a stunning dessert experience every time.

Ingredients You’ll Need

A clear round food processor bowl sits on a white marbled surface, shown in four stages: first, light beige oats and white coconut flakes layered evenly inside; second, the same base with dark brown dates and white salt scattered on top; third, the contents ground into a coarse, crumbly brown mixture filling the bowl; and fourth, this mixture pressed flat and packed into a square baking pan lined with parchment paper, showing a rough textured base with light and dark brown bits mixed throughout. Photo taken with an iphone --ar 4:5 --v 7

These simple, wholesome ingredients come together effortlessly to create a cheesecake that’s not only vibrant in flavor but also satisfying in texture. Each component plays an essential role—from the crunchy, slightly sweet crust to the smooth, tangy lemon filling that steals the show.

Oats (1 cup, 90 g): Provides a wholesome, chewy base and works beautifully when blended with coconut for texture.
Shredded unsweetened coconut (1 scant cup, 65 g): Adds natural sweetness and a lovely nutty aroma to the crust.
Pinch of salt: Balances out the sweetness and enhances overall flavor.
Soft pitted dates (½ cup, 100 g): Natural sweeteners that bind the crust ingredients together perfectly.
Vanilla extract (1 tsp): Infuses subtle warmth and depth into both the crust and filling.
Plant-based milk (3 tbsp, 40 ml): Adds moisture and helps form the crust’s doughy consistency—coconut milk is fabulous here.
Firm silken tofu (1 package, 350 g): The creamy foundation of the filling, offering silkiness without dairy.
Fresh lemon juice (½ cup, 120 ml): The star of the filling that delivers bright, zesty flavor.
Lemon zest (from one lemon): Intensifies the citrus notes and provides aromatic oils.
Xylitol or sugar (½ cup, 90 g): Sweetens the filling delicately without overpowering the lemon.
Coconut oil (3 tbsp, 42 g): Gives the cheesecake a luxurious mouthfeel and firmness when chilled.
Cornstarch or arrowroot starch (2 tbsp): Helps the filling set firmly while keeping it smooth.
Powdered xylitol or icing sugar (2 tbsp): For a light dusting on top, adding an elegant finishing touch.
Pinch of turmeric (optional): Adds a subtle golden hue to brighten the filling without affecting flavor.

How to Make Vegan Lemon Cheesecake Recipe

Step 1: Prepare the Crust

Start by combining the shredded unsweetened coconut, oats, and a pinch of salt in your food processor or blender. Pulse these dry ingredients until they’re well mixed and slightly crumbly. Then, add in the softened dates, vanilla extract, and plant-based milk. Blend again until the mixture becomes sticky enough to hold together when pressed between your fingers. If it feels too dry, don’t hesitate to add another date or a splash more milk. Press this crumbly mixture firmly into a parchment-lined 7 or 8-inch pan, using the flat bottom of a cup to create an even, compact crust.

Step 2: Blend the Filling

Preheat your oven to 375°F (190°C). While it warms, gather all your filling ingredients—firm silken tofu, fresh lemon juice, lemon zest, xylitol or sugar, coconut oil, cornstarch, vanilla extract, and the optional turmeric. Blend everything on high speed until your mixture is perfectly smooth and luscious, with no lumps in sight. This silky filling is what makes this Vegan Lemon Cheesecake Recipe truly special.

Step 3: Assemble and Bake

Pour the luscious lemon filling over your prepared crust. Give the pan a gentle tap against the counter to release any stubborn air bubbles, ensuring a smooth, even surface. Bake in your preheated oven for 35 to 40 minutes, watching for the edges to set firmly while the center remains a bit jiggly. This texture is the secret to a creamy cheesecake.

Step 4: Chill and Set

Once baked, let your cheesecake cool slightly at room temperature, then pop it into the fridge for at least two hours to fully set. If you’re short on time, 40 to 60 minutes in the freezer will do the trick. Use the parchment paper overhang to lift your masterpiece from the pan with ease. For a lovely finishing touch, dust the top with powdered xylitol or icing sugar before slicing and serving.

How to Serve Vegan Lemon Cheesecake Recipe

The image shows four steps of making a dessert. The first step in the top left is a clear mixing bowl with different ingredients inside, including white powder, a yellowish substance, and some liquid. The second step in the top right is the same clear bowl with the ingredients mixed into a smooth pale yellow batter. The third step in the bottom left shows a woman's hand pouring the pale yellow batter into a square baking pan lined with brown parchment paper, resting on a crumbly textured crust with a brown color. The fourth step in the bottom right shows the baking pan filled evenly with the smooth pale yellow batter, ready for baking. The background is a white marbled surface, and each step is numbered 5 to 8 in white text at the top right of each photo. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little extra flair can make your Vegan Lemon Cheesecake Recipe shine even brighter. Try adorning it with fresh lemon slices or thin lemon zest curls for a burst of natural elegance. A sprinkle of toasted coconut flakes or finely chopped pistachios not only adds color but also delightful texture contrasts that surprise and delight your palate.

Side Dishes

This cheesecake pairs beautifully with fresh berries like raspberries, blueberries, or strawberries to complement its tangy zest. For a richer experience, serve alongside a dollop of coconut whipped cream or a drizzle of berry compote. These additions create a balanced dessert plate that’s vibrant and satisfying.

Creative Ways to Present

Don’t be shy about showing off your Vegan Lemon Cheesecake Recipe in unique ways. Cut it into bite-size squares for party-friendly finger food, or layer lemon curd and the cheesecake filling into parfait glasses for a fun twist. Another charming option is serving mini cheesecakes in individual ramekins topped with candied lemon peel to impress your guests with style and taste.

Make Ahead and Storage

Storing Leftovers

Once made, this Vegan Lemon Cheesecake Recipe keeps beautifully in the refrigerator for up to 4 days. Store leftovers covered tightly with plastic wrap or in an airtight container to preserve moisture and prevent the flavors from absorbing other fridge odors.

Freezing

You can freeze slices for up to 2 months. Wrap individual pieces carefully in plastic wrap and then foil or place them in freezer-safe containers. Thaw in the refrigerator overnight for best texture before serving.

Reheating

This cheesecake is best enjoyed chilled, so avoid reheating. If needed, allow slices to sit at room temperature for 20 minutes before serving to soften the texture slightly and enhance flavor release.

FAQs

Is this Vegan Lemon Cheesecake Recipe gluten-free?

Yes! Use gluten-free oats if you want a fully gluten-free dessert. You can also substitute buckwheat groats for oats to make it grain-free as well.

Can I make this cheesecake soy-free?

Absolutely! Replace the silken tofu with vegan curd, thick coconut yogurt, or the firm cream from chilled full-fat coconut milk combined with soaked cashews for a silky soy-free filling.

What’s the best way to sweeten this cheesecake?

Xylitol works wonderfully here as a sugar alternative, but you can use regular sugar or powdered icing sugar depending on your preference. Just be sure to adjust sweetness to taste.

Can I use other citrus fruits instead of lemon?

While lemon is ideal for that refreshing zing, you can experiment with lime or even orange zest and juice for a different but just as delightful flavor profile.

Do I need to bake the cheesecake?

Yes, baking helps the filling set properly and develop a nice texture. Don’t skip this step even if the cheesecake looks mostly set before baking.

Final Thoughts

You’re truly going to love how this Vegan Lemon Cheesecake Recipe combines bright citrus flavor with a creamy, indulgent texture all while being completely plant-based and approachable. It’s perfect for impressing friends, treating yourself, or any occasion that calls for something special and light. Give it a try—you might just find your new favorite dessert!

Vegan Lemon Cheesecake Recipe

Ingredients You’ll Need