Go Back
–+ servings

Easy Vegan Lemon Cheesecake (No-Bake)

A refreshing and creamy no-bake vegan lemon cheesecake that's easy to make and delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Almonds or any nuts of choice
  • 1 cup Dates pitted
  • 1/4 cup Coconut oil melted
Filling
  • 2 cups Cashews soaked
  • 1/2 cup Lemon juice freshly squeezed
  • 1/4 cup Maple syrup
  • 1 teaspoon Vanilla extract

Method
 

Prepare the crust
  1. In a mixing bowl, combine the almonds and dates. Blend until crumbly.
  2. Add melted coconut oil and mix until well combined.
  3. Press the mixture into the bottom of a springform pan.
Make the filling
  1. In a blender, combine soaked cashews, lemon juice, maple syrup, and vanilla extract.
  2. Blend until smooth and creamy.
  3. Pour the filling over the crust in the springform pan.
Chill and serve
  1. Refrigerate for at least 4 hours or until set.
  2. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 5mgPotassium: 200mgFiber: 3gSugar: 15gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

For best results, soak cashews overnight.

Tried this recipe?

Let us know how it was!