Vegan Lemon Cheesecake is a delicious dessert that combines zesty lemon flavor with a creamy and delicious texture. This plant-based treat is made entirely without animal products and is a way to satisfy your sweet tooth without feeling guilty. With a buttery graham cracker crust and a delicious lemon filling, every bite is bursting with citrus. Whether you follow a vegan diet or just love refreshing desserts, this recipe is sure to become your favorite. This vegan lemon cheesecake is easy to make and impossible to resist. It’s the perfect treat for any occasion.
- 30 g coconut oil, plus some for greasing
- 100g blanched almonds
- 100 g soft, pitted dates
- 300g cashew nuts
- 2 ½ tbsp agave syrup
- 50g coconut oil
- 150 ml almond milk
- 2 lemons, zested and juiced
- Place the cashews in a large bowl, pour boiling water over them and let them soak for 1 hour.
- In the meantime, puree the ingredients for the base with a pinch of salt in a food processor.
- Grease a 23cm tart tin with coconut oil, then press the mixture into the base and place in the fridge to set (about 30 minutes).
- Drain the cashews and place them in the cleaned food processor.
- Add all remaining topping ingredients, reserving a quarter of the lemon zest in damp paper towels for serving, and puree until smooth.
- Pour into the base and place in the fridge to set completely (about 2 hours).
- Just before serving, sprinkle the reserved lemon peel over the top.
Equipment and tools
To prepare the vegan lemon cheesecake you will need the following equipment and tools:
- A food processor or blender
- A round springform pan with a diameter of 20 cm
- parchment paper
- A mixing bowl
- A spatula or wooden spoon
- A zester or grater
- A juicer or a reamer
This vegan lemon cheesecake contains the following allergens:
- Tree nuts (almonds and cashews)
Please be sure to check ingredient labels if you or anyone consuming the cheesecake has allergies or dietary restrictions.
Storage and leftovers
If you have leftover vegan lemon cheesecake, follow these storage instructions:
- Allow the cheesecake to cool completely.
- Cover the springform pan with plastic wrap or place the cheesecake in an airtight container.
- Store in the refrigerator for up to 5 days.
- Before serving, take the leftovers out of the fridge and let them come to room temperature for about 10-15 minutes.
Enjoy the delicious vegan lemon cheesecake even a few days after preparation!
Health Benefits of Vegan Lemon Cheesecake
Vegan lemon cheesecake not only tantalizes the taste buds with its tangy and creamy taste but also offers several health benefits. This delicious treat is not only a guilt-free treat, but also provides important nutrients and contributes to general well-being. Let’s explore the health benefits of the main ingredients in this recipe.
1. Coconut oil
This recipe calls for 30g of coconut oil for greasing and an additional amount for the cheesecake filling. Coconut oil contains medium-chain fatty acids that are easily metabolized by the body and are a quick source of energy. Additionally, coconut oil has antimicrobial properties and may benefit heart health by increasing good cholesterol (HDL) and lowering bad cholesterol (LDL).
For the base of the vegan lemon cheesecake, blanched almonds weighing 100 g are used. Almonds are packed with essential nutrients including healthy fats, fiber, protein, vitamin E, magnesium and calcium. Including almonds in your diet can help lower cholesterol, reduce the risk of heart disease, support brain health, and contribute to healthy weight management.
Soft pitted dates weighing 100g are also used for the crust of this cheesecake recipe. Dates are a natural sweetener rich in fiber, antioxidants, and various vitamins and minerals. They provide a healthier alternative to processed sugar, adding natural sweetness and promoting digestive health.
With 300g of cashews as the main ingredient in the filling, this vegan lemon cheesecake offers a creamy and velvety texture. Cashews are a good source of healthy fats, plant-based protein, fiber and several essential minerals such as copper, magnesium and zinc. Including cashews in your diet can support heart health, brain function, and promote satiety.
5. Agave syrup
This recipe contains 2 ½ tbsp agave syrup as a natural sweetener. Agave syrup is derived from the agave plant and has a lower glycemic index compared to regular sugar. It provides sweetness without causing a sudden spike in blood sugar levels, making it a suitable option for those with diabetes or those who want to control their sugar intake.
6. Almond milk
For a delicious consistency, the vegan lemon cheesecake filling contains 150 ml of almond milk. This plant-based milk provides a dairy-free alternative while providing important nutrients such as calcium, vitamin E and healthy fats. Additionally, almond milk is naturally low in calories and may be helpful in weight control.
The zest and juice of two lemons add a hint of citrus flavor to the cheesecake filling. Lemons are an excellent source of vitamin C, an antioxidant that supports immune function and collagen production and aids iron absorption. They also contain several beneficial plant compounds that promote heart health, aid digestion, and may have anti-inflammatory properties.