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
- Prep: Line a 9″ springform pan with parchment paper, and preheat the oven to 400F. Measure out all ingredients. Read through all instructions.
- 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.
- Rub the zest into the sugar: In a small bowl, rub the lemon zest into the sugar to release the oils. Set aside.
- 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.
- 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.
- 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.
- Make the lemon curd: While the vegan cheesecake is cooling, make the lemon curd according to instructions. Cool the dairy free lemon curd.
- 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.
- 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!
