Vegan No Bake Lemon Cheesecake

Every now and then, you stumble upon a recipe that becomes an instant hit with your family. This Vegan No-Bake Lemon Cheesecake was precisely that discovery for us. One sunny afternoon, I found myself craving a dessert that could capture the brightness and warmth of spring while still being indulgent enough to feel like a treat. That’s how this cheesecake made its way into my kitchen and, ultimately, into our hearts.

The vibrant lemon flavor is balanced perfectly with a creamy, smooth filling and a crisp, buttery crust that no one would ever believe is vegan. As soon as I set this cheesecake on the table, my kids’ eyes lit up, and my husband immediately reached for a slice. Each bite brings a delightful tanginess, softened by the sweetness of the filling, and it feels like eating a slice of sunshine.

What’s also great about this recipe is that it requires no baking—perfect for those hectic days when the oven just feels like too much. Instead, you simply chill the cheesecake and let it set. The simplicity of the process makes it a perfect dessert for both special occasions and ordinary weeknights. Trust me, once you make this, you’ll have people asking for the recipe over and over again, and it will quickly become one of your most requested desserts!

Questions I Often Get Asked About This Recipe

Can I make this cheesecake ahead of time?
Yes, you can! In fact, this cheesecake tastes even better when it’s made a day ahead, allowing the flavors to meld beautifully. Just keep it refrigerated until you’re ready to serve.

Can I use a different citrus fruit instead of lemon?
Absolutely. While lemon provides a lovely zing, you can easily swap it for lime, orange, or even grapefruit for a different flavor profile.

What can I substitute for the crust?
If you’re not a fan of graham cracker crusts, feel free to use crushed digestive biscuits, Oreos (if you want a chocolate twist), or a nut-based crust for a gluten-free option.

How long does it take for the cheesecake to set?
Generally, it needs about 4-6 hours to set in the refrigerator, but overnight is ideal for the perfect texture.

Is there a way to make this recipe soy-free?
Yes! Just ensure you use a soy-free vegan cream cheese, which is widely available in most grocery stores.

What You Need to Make Vegan No-Bake Lemon Cheesecake

Ingredients:

2 cups crushed graham crackers (or your preferred crust base)

½ cup melted coconut oil or vegan butter

2 cups vegan cream cheese

1 cup coconut cream

¾ cup powdered sugar

1 tablespoon vanilla extract

Zest and juice of 3 large lemons

Fresh lemon slices and mint leaves for garnish

Equipment:

9-inch springform pan

Food processor

Mixing bowls

Rubber spatula

How to Make Vegan No-Bake Lemon Cheesecake

Prepare the Crust: Combine the crushed graham crackers and melted coconut oil or vegan butter in a bowl. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan and refrigerate to set.

Make the Filling: In a food processor, blend the vegan cream cheese, coconut cream, powdered sugar, vanilla extract, lemon juice, and zest until smooth and creamy. Taste the filling to adjust the lemon flavor if necessary.

Assemble the Cheesecake: Pour the filling over the crust, smoothing out the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4-6 hours or overnight.

Garnish and Serve: Once set, remove the cheesecake from the pan and garnish with fresh lemon slices and mint leaves. Slice and serve chilled for the best experience!

Tips for Making the Best Vegan No-Bake Lemon Cheesecake

Use Full-Fat Coconut Cream: This ensures the filling is luxuriously creamy and sets well. Light coconut milk won’t yield the same results.

Adjust the Sweetness: If you prefer a sweeter cheesecake, add an extra ¼ cup of powdered sugar.

Zest First, Juice Later: It’s much easier to zest the lemons before juicing them, and it captures more of the essential oils for better flavor.

Chill the Mixing Bowl: For an ultra-smooth filling, chill the mixing bowl and beaters before whipping the filling ingredients.

Reader Reviews

🌟🌟🌟🌟🌟 “This was a showstopper at my family’s potluck! No one believed it was vegan. I’ll be making this again soon!” — Amy S.

🌟🌟🌟🌟 “Loved the flavor, but next time I might try adding a bit more lemon zest for an extra punch.” — Jen B

🌟🌟🌟🌟🌟 “Perfect for a hot day when you don’t want to turn on the oven. The texture was spot-on!” — Mark P.

🌟🌟🌟🌟 “It was tasty, but I had a little trouble with the crust sticking to the pan. Next time, I’ll use parchment paper.” — Karen D.

🌟🌟🌟🌟🌟 “My kids devoured this in minutes! It’s now a family favorite.” — Rachel M.

Printable Recipe

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