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DessertsParty

No Bake Lemon Cheesecake

by Roxy, So Vegan July 20, 2018December 27, 2021
July 20, 2018December 27, 2021
No-Bake Lemon Cheesecake

This cheesecake is so simple. No baking, no complicated steps and easy-to-find ingredients.

  • It’s important to use tins of full-fat coconut milk because the cream is more likely to set in the tin. To be extra sure, we usually shake the tin before we buy it – if it feels like the cream has already mostly set, then it’s likely to fully separate in the fridge.
  • Opt for gluten-free biscuits to make this recipe gluten-free.

 

No-Bake Lemon Cheesecake

No Bake Lemon Cheesecake

Serves: 12 slices Prep Time: 1-2 hours
Nutrition facts: 200 calories 20 grams fat

Ingredients

No-Bake Lemon Cheesecake

  • 450 g (15.8 oz) cashews
  • 2 x 400ml (13.5 fl.oz) tins of full-fat coconut milk, see notes
  • 300 g (10.6 oz) vegan biscuits
  • 3 tbsp coconut oil, melted
  • 75 ml (2.5 fl.oz) maple syrup
  • 5 lemons
  • 1 tsp vanilla extract
  • pinch of salt

Method

  1. Soak the cashews in hot water for 1 hour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the cheesecake mix on top of the biscuit base and tap the tin to level out the mixture.
  7. Place the cheesecake in the freezer for two hours so it becomes nice and firm.
  8. Meanwhile prepare the lemon decoration by peeling the remaining lemon, then slicing the peel into 1 mm thick slices.
  9. Remove the cheesecake from the freezer 20 minutes before serving,
  10. Gently remove the cheesecake from the tin and place on a serving plate. Then sprinkle the slices of lemon peel on top.
Did You Make This Recipe?
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cashewscheesecake recipeeasy cheesecakeeasy cheesecake recipeno bake cheesecakeso veganvegan cheesecake
24 Comments
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24 Comments

Ri Campbell July 21, 2018 - 12:15 pm

This looks amazing and SO yummy.

Reply
Ben, So Vegan July 21, 2018 - 3:10 pm

Thank you!

Reply
Evelyn July 22, 2018 - 10:47 am

How much grams/cups goes into the cake if you use coconut cream out of a tin?

Reply
Joshua September 16, 2018 - 6:26 am

you can easily check the nett weight of the cream written on the tin can. 🙂

Reply
babette July 23, 2018 - 7:08 pm

bonjour ,j”aimerai bien recevoir les recettes en français ?
es ce possible,merci

Reply
Adelaïde November 3, 2018 - 8:57 pm

Bonjour,
Si vous me donnez votre mail, je vous envoie cette recette de cheesecake en français. Testée : délicieux vraiment !
[email protected]

Reply
Rita August 2, 2018 - 2:40 pm

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.

Reply
Roxy, So Vegan September 17, 2018 - 10:18 am

Hi Rita, thanks for reaching out. All our latest recipes have both conversions! Yay! All the best, Roxy

Reply
Donn August 16, 2018 - 8:26 pm

What is the size of the cake?” I.E. the circumference?

Reply
Roxy, So Vegan September 17, 2018 - 10:18 am

Hi Donn, we use a 23cm springform cake tin. Thanks, Roxy

Reply
Claire December 12, 2018 - 2:25 am

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.

Reply
reon December 12, 2018 - 7:35 pm

i would also like to know this, as we have cans of pure coconut cream here in the states. thx!

Reply
reon December 12, 2018 - 7:33 pm

what kind of cookies (biscuits) do you use (out of curiosity)?

Reply
Roxy, So Vegan December 16, 2018 - 11:35 am

Hi, we use hobnobs. Cheers, Roxy

Reply
Nicole December 20, 2018 - 6:39 am

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.

Reply
Fiona May 20, 2019 - 9:21 am

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?

Reply
Lu. June 13, 2019 - 11:24 am

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

Reply
Ben, So Vegan January 28, 2020 - 11:54 am

Thanks so much Lu!

Reply
Jenna July 9, 2019 - 12:19 pm

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.

Reply
Ben, So Vegan January 28, 2020 - 11:54 am

Thanks Jenna! This will last only 1-2 days in the fridge, but really should be eaten with a day.

Reply
Helen January 24, 2020 - 3:11 pm

Hi, what can be used instead of cashew nuts for those of us with nut allergies?

Reply
Ben, So Vegan January 28, 2020 - 11:55 am

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.

Reply
Virginie June 22, 2020 - 12:10 am

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…?

Reply
Donna November 1, 2020 - 10:23 am

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.

Reply

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