Description
This Vegan Lemon Cheesecake is a creamy, tangy, and dairy-free dessert made with a gluten-free oat and coconut crust and a smooth lemon filling using silken tofu and fresh lemon juice. Baked to perfection, it’s a refreshing treat perfect for spring and summer gatherings, offering a delicious plant-based alternative to traditional cheesecakes.
Ingredients
Crust
- 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)
Filling
- 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)
Instructions
- Measure Ingredients: Use a kitchen scale to accurately measure all ingredients in grams for the best results.
- Prepare Crust Mixture: In a blender or food processor, process the shredded unsweetened coconut, oats, and salt until finely combined.
- Add Sticky Ingredients to Crust: Add the pitted dates, vanilla extract, and plant-based milk to the blender, then blend again until the mixture becomes crumbly yet holds together when pressed between fingers. Add an extra date or more milk if needed to achieve the right consistency.
- Form Crust in Pan: Line a 7 or 8-inch square or an 8-inch round pan with parchment paper. Press the crust mixture firmly and evenly into the pan using the bottom of a cup to level it.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cheesecake.
- Blend Filling Ingredients: Combine the silken tofu, fresh lemon juice, lemon zest, Xylitol or sugar, coconut oil, cornstarch or arrowroot starch, vanilla extract, and turmeric (if using) in a blender. Blend until the filling is completely smooth and creamy.
- Assemble the Cheesecake: Pour the blended lemon tofu filling over the prepared crust in the pan. Tap the pan gently on the countertop to release any trapped air bubbles for an even bake.
- Bake the Cheesecake: Bake in the preheated oven for 35-40 minutes. The edges should be set and the center slightly jiggly when done.
- Cool and Chill: Let the cheesecake cool slightly at room temperature. Then transfer it to the refrigerator for at least 2 hours or place it in the freezer for 40-60 minutes until fully set.
- Serve: Use the parchment paper overhang to lift the cheesecake from the pan. Slice to preferred sizes, dust the top with powdered Xylitol or icing sugar, and enjoy your refreshing vegan lemon cheesecake.
Notes
- For a grain-free crust, substitute buckwheat groats for the oats.
- If you prefer, substitute 65 grams of nuts for shredded unsweetened coconut in the crust.
- For a soy-free filling option, replace silken tofu with 350 g vegan curd, or 1 cup (240 g) coconut yogurt or thick coconut cream (from refrigerated canned full-fat coconut milk). Blend with 1 scant cup (120 g) soaked cashews (soaked for 1 hour in hot water or overnight in cold water) until smooth.
