Best 3 Vegan Lemon Cheesecake Recipes

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Unlock the delectable secrets of vegan lemon cheesecake, a delightful dessert that harmonizes the zesty tang of lemon with the creamy smoothness of vegan ingredients. Embark on a culinary journey to discover the perfect balance of flavors and textures, crafted by culinary experts who have meticulously curated a collection of exceptional recipes. Indulge in a symphony of flavors that will tantalize your taste buds and leave you craving for more.

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VEGAN LEMON CHEESECAKE



Vegan lemon cheesecake image

Vegan lemon cheesecake is a plant-based version of this spring classic. Easy to make, delightfully creamy and tangy and can be gluten-free too.

Provided by Ania

Categories     baking     sweets

Yield makes 20 cm / 8"

Number Of Ingredients 18

1 tbsp psyllium husks (for GF version only)
100 g / 1 cup almond flour
125 g / 1 cup GF flour mix (I used this one) or regular all purpose flour
50 g / ¼ cup caster sugar or coconut sugar
½ tsp fine salt
65-75 g / 5-6 tbsp odourless coconut oil or vegan butter, melted
200 g / 1½ cups raw cashews, soaked in boiling water for 30 minutes
120 ml / ½ cup oat milk (or other)
zest of 2 lemons + 90 ml / 6 tbsp lemon juice
250 g / 8¾ oz silken tofu
125 g / ¾ cup icing sugar or ground up coconut sugar
½ tsp lemon extract (optional)
2 tsp vanilla paste or vanilla extract
a generous pinch of turmeric (for colour)
a generous pinch of kala namak (black salt) or regular salt
16 g / 2 tbsp tapioca starch
fresh blueberries
dollops of vegan meringue or vegan whipped cream

Steps:

  • If making GF version, mix psyllium husks with 30 ml / 2 tbsp of water in a small bowl and set aside to hydrate.
  • Place almond flour, GF or regular flour, sugar and salt in a large mixing bowl. Mix well.
  • Add in melted fat and, if making a GF crust, activated psyllium to the dry ingredients and use a little less fat (I found 5 tbsp of melted coconut oil to be sufficient). Rub them into the dry ingredients with your fingers. The mixture should resemble slightly moist crumb by the end.
  • Grease the baking tin (I used a round 20 cm / 8" springform tin) and line the bottom and the sides with baking paper.
  • Using your hands, spread the crumb on the base of your tin and mould it to the bottom and a little to the side using your fingers. Compress the crust using a flat bottomed glass over a piece of baking paper. Pierce the bottom with a fork in a few places.
  • Bake in a 180° C / 355° F oven for 30 minutes. Allow it to cool.
  • Place drained cashews, oat milk, lemon juice and lemon zest in an upright blender. Blend until the mixture is super smooth and there are no lumps or visible grain.
  • Next, add in the rest of the ingredients and blend until smooth again.
  • Pour the mixture over the pre-baked base. Tap the tin against the workbench a few times to burst any air bubbles in the mixture as they will cause cracks after baking.
  • Bake in a 160° C / 320° F oven for about 40-45 minutes - it's ready when the sides are set, but the middle is still a bit wobbly. Cool completely (overnight is best) before cutting.
  • Decorate with blueberries and dollops of vegan meringue or vegan whipped cream. Once cut, store leftovers in an airtight container, in the fridge for up to 5 days.

Nutrition Facts : Calories 234.49 calories, Carbohydrate 25.61 grams, Cholesterol 0 milligrams, Fat 13.54 grams, Fiber 1.86 grams, Protein 4.91 grams, SaturatedFat 4.96 grams, Sodium 84.82 milligrams, Sugar 12.96 grams, TransFat 0 grams, UnsaturatedFat 8.58 grams

VEGAN LEMON CHEESECAKE



Vegan lemon cheesecake image

An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love

Provided by Good Food team

Categories     Dessert

Time 15m

Number Of Ingredients 8

30g coconut oil, plus extra for greasing
100g blanched almonds
100g soft pitted dates
300g cashew nuts
2 ½ tbsp agave syrup
50g coconut oil
150ml almond milk
2 lemons, zested and juiced

Steps:

  • Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz 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 mix into the base and pop in the fridge to set (about 30 mins).
  • Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

Nutrition Facts : Calories 297 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

(VEGAN) LEMON CHEESECAKE



(Vegan) Lemon Cheesecake image

Make and share this (Vegan) Lemon Cheesecake recipe from Food.com.

Provided by swirlycinnacakes

Categories     Cheesecake

Time P1DT10m

Yield 10 serving(s)

Number Of Ingredients 7

1 (14 ounce) package firm silken tofu
1 (8 ounce) package fat free cream cheese (or Better than Cream Cheese)
2/3 cup sugar
1/4 cup lemon juice
1/2 teaspoon almond extract
2 tablespoons cornstarch
1 (9 inch) pie crusts

Steps:

  • Preheat oven to 350°F.
  • Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
  • In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.
  • Allow to cool at room temperature for 2 hours, then refrigerate overnight.

Nutrition Facts : Calories 197.2, Fat 7.4, SaturatedFat 1.9, Cholesterol 1.8, Sodium 231.6, Carbohydrate 25.8, Fiber 0.7, Sugar 14.1, Protein 7.1

Tips:

  • Use ripe lemons: The riper the lemons, the more flavorful the cheesecake will be.
  • Chill the cheesecake base before baking: This will help prevent the crust from becoming too brown.
  • Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving: This will allow the cheesecake to set properly.
  • Top the cheesecake with fresh berries or fruit: This will add a pop of color and flavor.

Conclusion:

This vegan lemon cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, tangy lemon flavor, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it.

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