This ultra creamy vegan lemon cheesecake is full of zesty lemon dairy free cheesecake batter baked on a graham cracker crust- all without tofu nor nuts!

sliced vegan lemon cheesecake

The cheesecake of the springtime:

If you’re looking for a dessert that’s BURSTING with fresh real lemon, then look no further than this easy vegan lemon cheesecake recipe.

We have a thing for lemon desserts on this site (just see my small batch lemon poppy seed cupcakes, lemon poppy seed cake, lemon sweet rolls, and blueberry lemon coffee cake!). And because cheesecake is just the absolute best dessert, I had to share a full on lemon cheesecake recipe with you.

This is the creamiest, most silky and deliciously rich lemon cheesecake full of fresh lemon juice, zesty homemade lemon sugar, and all baked on a 2 ingredient simple graham cracker cookie crust.

slice of vegan lemon cheesecake

The best part? You only need a food processor and NO eggs, no dairy, no tofu, nor even cashews to make this recipe. And I’m going to show you how!

Ingredients overview:

  • Vegan cream cheese: There are absolutely no cashews nor tofu in this recipe- you can even skip the coconut too! This homemade vegan cream cheese uses pea milk, apple cider vinegar or lemon, and vegan butter. Super simple! You can also use store bought- Oatly is fantastic for a nut free soy free cream cheese. Violife can be hit or miss- it tends to cause separation if you use coconut milk or coconut cream. If you aren’t nut free, Kite Hill is a great option as it’s almond based. 
  • Vegan heavy cream: I really like Silk or Plant Crock here. I’m also releasing an oat-based vegan heavy cream soon so stay tuned! You can also use coconut cream or full-fat coconut milk if you are not coconut free. Sometimes the coconut oil will separate from the liquid though if you use certain cream cheeses, like Violife. 
  • Cornstarch: This helps bind the cheesecake together, sort of like our egg replacement. When used with the dairy free yogurt, it’s perfect! I use Edward & Sons organic cornstarch, but you can also use arrowroot starch.
  • Lemon juice & lemon zest: Fresh lemon zest rubbed into the sugar will help release the lemon oils and add more lemon flavor to the cheesecake.
  • Sugar: Make sure that your sugar is vegan! If it’s organic or certified vegan then you’re good to go 🙂 Florida Crystals or Wholesome Sweets is great for that!
  • Dairy free yogurt: This is our vegan egg replacement– my favorite for cakes, cookies, and cheesecakes!
  • Graham crackers or vegan biscuits: Now, most store bought graham crackers are not vegan so when I use them, I always make them homemade (see recipe card for notes on how!). However, I usually just use Biscoff cookies as they’re very similar (and sweet!), making them perfect for a 2 ingredient cookie crust.
sliced lemon cheesecake with lemon curd on marble plate

The only piece of equipment you need:

What I love most about this zesty vegan lemon cheesecake is that you don’t need a stand mixer and whisk nor even a hand mixer to make the cheesecake.

You only need a food processor or high speed blender.

I’m serious!

Here’s what you’ll do:

lemon sugar
First, we’ll start with the crust, which we blend in a food processor. Then move on to rubbing the lemon zest into the sugar. This creates our lemon sugar that releases the lemon oils- making our lemon cheesecake even brighter!
cheesecake batter
Blend all of the remaining ingredients in a food processor until creamy.
cheesecake before baking
Pour into the crust, and we’ll bake again!
cheesecake after baking
Once baked, allow the cheesecake to cool fully before topping with our lemon curd on top!

Can I make this a no bake lemon cheesecake?

Absolutely! So because there are no eggs in this cheesecake, you could easily just skip the baking process all together- yes, even for the crust!

However, I would recommend omitting the cornstarch- it’s really only in there to help thicken the cheesecake as it bakes. If you omit the cornstarch, then you simply need to chill the cheesecake in the freezer. 

Then thaw for 20 minutes before serving!

bitten slice of vegan lemon cheesecake

Can I make this lemon cheesecake gluten free?

Absolutely! You can use my gluten-free vegan graham cracker recipe found in my pistachio cheesecake recipe. Or if you have a gluten-free vegan store bought graham cracker that you like, feel free to use that here. 

That’s the only component that you would need to be vegan! You could also use a gluten-free vegan shortbread biscuit cookie as well.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced lemon cheesecake with lemon curd on marble plate

Easy Vegan Lemon Cheesecake with Lemon Curd – No nuts, no tofu!

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  • Author: Britt Berlin
  • Prep Time: 10
  • Cooling Time: 240
  • Cook Time: 60
  • Total Time: 5 hours 10 minutes
  • Yield: 10 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This ultra creamy vegan lemon cheesecake is full of zesty lemon dairy free cheesecake batter baked on a graham cracker crust- all without tofu nor nuts!

Ingredients

Scale
  • 1 sleeve (250 g) Biscoff cookies or homemade graham crackers 
  • 1/3 cup (75 g) vegan butter, melted
  • 32 ounces vegan cream cheese
  • 1 cup (200 g) sugar
  • 1 tbsp lemon zest (about 1 lemon)
  • 1 cup (240 g) dairy free yogurt
  • 3/4 cup (180 mL) vegan heavy cream
  • 1/2 cup + 1/2 tbsp (85 g) cornstarch
  • 1/2 cup (120 mL) fresh lemon juice, about 3-4 lemons
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1 batch vegan lemon curd

Instructions

  1. Prep: Line a 9″ springform pan with parchment paper, and preheat the oven to 400F. Measure out all ingredients. Read through all instructions.
  2. Make the crust: In a large food processor, pulse the cookies until they resemble a fine crumb. Add in the melted vegan butter, and pulse again until combined. Pour the cookie crumbs into the prepared springform pan and use a spatula to press the crust into the bottom of the pan, and slightly up the walls. Bake the crust for 10 minutes in the oven. Once baked, remove the crust from the oven and lower the temperature to 350F.
  3. Rub the zest into the sugar: In a small bowl, rub the lemon zest into the sugar to release the oils. Set aside.
  4. Make the filling: Wash out the food processor, then add to it the vegan cream cheese, lemon sugar, dairy free yogurt, vegan heavy cream, cornstarch, lemon juice, vanilla extract, and vanilla bean paste. Blend until creamy and consistent.
  5. Bake the lemon cheesecake: Pour the cheesecake filling into the baked crust. Place the cheesecake onto a baking sheet and into the oven to bake for 60-65 minutes.
  6. Cool: Once baked, turn off the oven and leave the oven cracked with the cheesecake still inside. Cool for 1 hour in the oven. Then remove the cheesecake, cover, and chill for 4 hours in the fridge or overnight.
  7. Make the lemon curd: While the vegan cheesecake is cooling, make the lemon curd according to instructions. Cool the dairy free lemon curd.
  8. Top the cheesecake: Once the cheesecake is cooled, you can carefully remove the springform pan and plate the cheesecake. Spread the lemon curd topping on top.
  9. Serve and enjoy! Slice the cheesecake, serve with fresh berries and vegan whipped cream, and enjoy! Store in an airtight container and in the fridge for up to 5 days.

Notes

See blog post for no bake option!