Vegan Lemon Cheesecake
Easy, sweet, and extravagant! These are the perfect words to describe this vegan lemon cheesecake. It looks very simple and it is easy to make, but it tastes incredible and makes the perfect dessert to share with your friends and family! They won’t even know that it’s vegan.
Vegan Lemon Cheesecake
Course: DessertDifficulty: Easy8
servings30
minutes1
hour404.97
kcalIngredients
- For The Crust:
Digestive Biscuits – 10.50 ounces
Vegan Butter, melted – 3.50 ounces
- For The Cheesecake Filling:
Vegan cream cheese – 14 ounces
Vegan whipping cream – ½ cup
Icing sugar, sifted – 3 ounces
Fresh lemon zest, grated – 2 tablespoons
- For The Lemon Curd Layer:
Coconut milk, full fat – ¾ cup
Caster sugar – 2.50 ounces
Fresh lemon Juice – 1/3 cup
Cornstarch – 3 tablespoons
Vegan butter, melted – 1 tablespoon
Fresh lemon zest, grated – 1 tablespoon
Directions
- Start by lining up a 6 inches springform pan with some parchment paper then place it aside.
- To prepare the lemon curd, combine the cornstarch with the lemon juice in a medium saucepan then whisk them well until no lumps are found.
- Add to them the caster sugar with vegan butter, grated lemon zest, and coconut milk then mix them well.
- Place the saucepan over high heat and let it cook while stirring the whole time until the mixture becomes like a syrup.
- Turn off the heat, then use a large sieve to strain the lemon curd. This will remove from it all the big zest pieces and leave it smooth, then place it aside to cool down completely white preparing the cheesecake.
- To prepare the crust, place the digestive biscuits in a food processor then add to them the vegan butter and pulse them several times until they become crumbled like sand.
- Transfer the mixture to the greased pan then press it down to the bottom of the cheesecake pan until covers the whole bottom.
- To prepare the cheesecake filling, place the icing sugar with cream cheese in a large mixing bowl, then beat them until they become smooth and creamy.
- Add in the whipping cream, then mix them well until the mixture becomes smooth and thick.
- Add the lemon zest to the mixture then mix them well until all the ingredients are well incorporated.
- Spoon the cheesecake filling on top of the crust, then level it and smooth it down with the back of a spoon or spatula.
- Place the cheesecake in the fridge and let it sit overnight for 12 hours.
- After the cheesecake sets pour on top of the lemon curd then spread gently until it covers the top of the cheesecake.
- Gently transfer the cheesecake to a serving please, then service it and enjoy!
Nutrition Facts
8 servings per container
Calories404.97
- Amount Per Serving% Daily Value *
- Total Fat
28.91g
45%
- Saturated Fat 14.55g 73%
- Cholesterol 36.17mg 13%
- Sodium 174.85mg 8%
- Amount Per Serving% Daily Value *
- Potassium 140.11mg 5%
- Total Carbohydrate
33.37g
12%
- Dietary Fiber 0.74g 3%
- Sugars 14.61g
- Protein 3.89g 8%
- Calcium 37.87%
- Vitamin D 0.15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- To ensure your lemon curd is ready when cooking it, dip a metal spoon in it then turn it over and see if it sticks to it or not. If it’s stuck to it and covers, then it’s good, if it doesn’t and comes off easily, then you need to cook it a little bit more.
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it a rolling pin several times until the biscuits are crushed.
- When mixing the filling, you need to be gentle and make sure to not overmix it as well because it will cause the cake to crack and not set properly.
FAQ
How Can I Store Vegan Lemon Cheesecake?
You can store this vegan lemon cheesecake in the fridge for up to 5 days since it doesn’t require cooking. If your cheesecake is already sliced, then you simply have to wrap the slices in a plastic wrap gently and cover them with foil, then put them in a heavy container. If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it.
If it’s sliced, the slices will be good for up to 4 weeks, if it is not sliced then the cheesecake could last you up to 2 months.
I highly recommend that you don’t leave the lemon curd on top on if you want to freeze this cheesecake because it might not freeze well, so if you have any leftovers, you can use a knife to scrape off the lemon curd before freezing them, then you can simply decorate them again when you want to serve it with some lemon curd or any other toppings of your choice.
To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.
What Can I Use Instead of Digestive Biscuits to Make Vegan Lemon Cheesecake Crust?
If you can’t get digestive biscuits or if you simply don’t like them, you can always use graham crackers or something similar.
Be careful with the butter though, because may have to adjust the quantity depending on dry the biscuits you are using. Make sure the crust mixture looks like wet sand.
Why Didn’t My Vegan Lemon Cheesecake Set?
If you placed your cheesecake in the fridge for 12 hours or more and it still didn’t set, it’s probably because you either didn’t whip it in enough, or you over whipped it.
You need to make sure that the consistency of the filling is thick and similar to thick yogurt before pouring it into the pan. The best way to save it if it didn’t set is to freeze it, then slice it and service, it will still taste great like ice cream.
Conclusion
I love lemons so much and anything that is zesty, so this vegan cheesecake is up in my top 5 cheesecakes! It’s healthy, tasty, easy to make, and it’s also a great dessert to prepare with your kids and has some family time in the kitchen.
