- Opt for gluten-free biscuits to make this recipe gluten-free.
No-Bake Lemon Cheesecake
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Ingredients
- 300g vegan biscuits
- 3 tbsp coconut oil, melted
- 450g raw cashews
- 75ml maple syrup
- 1 tsp vanilla extract
- 5 lemons
- 2 x 400ml tins good quality coconut milk
- Pinch of salt
Instructions
- Place the 2 tins of coconut milk in the fridge to set the cream. This can take between an hour and three hours depending on much fat is in the coconut milk.
- Soak the cashews in hot water for 1 hour.
- Process the vegan biscuits and coconut oil in a food processor until fine. Then transfer to a cake tin and press down with a glass for an even and firm base. Leave the cake tin to one side.
- Remove the coconut tins from the fridge and scoop out the coconut cream that has settled on the top. Transfer the coconut cream to a blender and discard the coconut water or use it in another recipe.
- Add the cashews, maple syrup, juice of 4 lemons, zest of 4 lemons, vanilla extract, and salt to the blender, and blend until smooth. You may need to do this in two batches if your blender is too small to contain all the ingredients.
- Pour the cheesecake mix on top of the biscuit base and tap the tin to level out the mixture.
- Place the cheesecake in the freezer for two hours so it becomes nice and firm.
- Meanwhile prepare the lemon decoration by peeling the remaining lemon, then slicing the peel into 1 mm thick slices.
- Remove the cheesecake from the freezer 20 minutes before serving,
- Gently remove the cheesecake from the tin and place on a serving plate. Then sprinkle the slices of lemon peel on top.
24 comments
This looks amazing and SO yummy.
Thank you!
How much grams/cups goes into the cake if you use coconut cream out of a tin?
you can easily check the nett weight of the cream written on the tin can. 🙂
bonjour ,j”aimerai bien recevoir les recettes en français ?
es ce possible,merci
Bonjour,
Si vous me donnez votre mail, je vous envoie cette recette de cheesecake en français. Testée : délicieux vraiment !
[email protected]
For us on the other side of the pond, would you also add the conversion from metric to English? The recipies all sound so yummy — thanks in advance.
Hi Rita, thanks for reaching out. All our latest recipes have both conversions! Yay! All the best, Roxy
What is the size of the cake?” I.E. the circumference?
Hi Donn, we use a 23cm springform cake tin. Thanks, Roxy
I also would like to know how much coconut cream is expected to be obtained from the 2 tins as it is possible to buy tinned coconut cream anyway.
i would also like to know this, as we have cans of pure coconut cream here in the states. thx!
what kind of cookies (biscuits) do you use (out of curiosity)?
Hi, we use hobnobs. Cheers, Roxy
I need to make this and leave it for 4 days before it’s eaten. After freezing it for 2 hours, should I leave it it in freezer or put it in the fridge? I’m afraid it will get hard/icy in the freezer or super soft in the fridge.
I too would like to know if I want to make in advance if I can leave in the freezer for a couple of days and then just take out of the freezer maybe an hour or so before eating?
Hi Guys – I made this last night to bring to work to show my colleagues how tasty vegan sweet treats are! They love it and can’t believe it’s vegan. I’ve had a piece and it really is super tasty. Thank you so much! 🙂 x
Thanks so much Lu!
If I make this today, how many days will it last in the fridge? I have a dinner on Friday and would love to make it for my non-vegan friends.
Thanks Jenna! This will last only 1-2 days in the fridge, but really should be eaten with a day.
Hi, what can be used instead of cashew nuts for those of us with nut allergies?
Hey Helen. Unfortunately you can’t really substitute the cashews in this recipe. However you can make cheesecake using tofu – we just don’t have a recipe for one on our website.
Hi,
I love this recipe I used it several times but I was wondering if we can use something else to replace the lemons? Like Raspberries, Strawberries, Oranges…?
Thanks for this recipe! It was fun to try. Unfortunately it didn’t work for me – I found the texture to be grainy, despite blending for a good while (I’d soak the nuts for longer than an hour next time maybe), and the overall flavour was bland. I’d even added an extra tbsp of maple syrup and an extra tsp of vanilla, but it’s still a little flat. I far prefer the rich, slight sharpness that you get from cheesecakes made from vegan cream cheese, so I’ll stick to those in future. I couldn’t help but notice I was eating a big slice of blended cashew nuts, so it was missing the indulgence that I look for in desserts.