This easy Vegan Lemon and Berry Cheesecake has such a creamy texture you wouldn’t’ even know it’s dairy free.
It’s a double nut recipe – almonds and medjool dates for the cheesecake base crust along with cashews combined with gorgeous coconut cream for that super creamy lemon filling which helps make this cheesecake so moorish. And who can resist the jewel in the crown with a bright red fruit compote of made with frozen berries and a little maple syrup.
I just loooove this super simple no bake cheesecake recipe because all you need to do is prep and pop into the freezer. And the best part is that it’s gluten free too.
If you’re always looking for vegan dessert recipes you might like our Easy Dairy Free Mini blueberry Cheesecakes.
Why You’ll Love This Recipe
Searching for a new recipe, especially a vegan one can be a bit hit and miss. I’ve really loved this vegan version as it’s so simple and easy to make. I’ve made it several times and have always had a thumbs up from the family. I hope you enjoy it too.
- You won’t find one dairy product in this amazing recipe.
- Low in sugar but tastes awesome. This vegan lemon cheesecake is a healthier version than normal cheesecake recipes
- High in fibre – 5 gms per serving
- If you’re trying a vegan version for the first time then this is one perfect dessert to start with.
- Change to a regular cake pan, square cake tin or muffin tin to make individual slices or smaller cheesecakes instead of one large one.
So what Ingredients will you need to make this delectable triple layered raw vegan cheesecake recipe?
FIRST LAYER – cheesecake base crust mix
Almonds: Adds a nice nutty flavour
Dates: Medjool date create the right amount of sticky-ness and holds the base together perfectly.
Coconut Oil: This makes the base set nice and firm. You’ll need a nice crust to load your creamy lemon filling upon.
MIDDLE LAYER – cheesecake filling
Cashews: soaked overnight or quick soak. More on soaking cashes below.
Coconut Cream: full fat (if you use a normal can of full-fat coconut milk it may not set as firmly)
Lemon Juice: You’ll need fresh lemon juice for this recipe. Just the right amount for a tiny bit of zing and to help setting agent for this cheesecake
Maple syrup: Sweetens everything up without using a refined sugar
Lemon Zest: zest of one lemon
Salt: just a pinch
TOP LAYER
Frozen Berries: We used red strawberries but any frozen berry would be fine.
Chia Seeds: super food ingredient and acts as a setting agent and texture to the top layer.
Maple Syrup: makes everything even more delish
Lemon Juice: a tangy and lovely natural setting agent
How To Make Vegan Lemon and Berry Cheesecake
STEP 1. Pop all the base ingredients into a high powered food processor and blend till combined. The crust mixture should be the consistency should be that of wet sand. Press mixture into a springform pan with a removable base that is lined with parchment paper. Pop into the freezer.
STEP 2. Clean the food processor bowl and place the ingredients of the lemon layer plus the drained soaked cashews. Pat dry with a paper towel before adding to the food processor. Blitz to a puree and pour the lemon filling into the chilled base and pop back into the freezer. If you need to grab a palette knife to smooth it out evenly.
STPE 3. For best results, allow a little time before doing the berry layer make sure the lemon filling is set first. Pop the frozen berries, maple syrup, lemon juice and chia seeds into the food processor and puree until smooth. Spread over the top of the lemon layer and if you like add more berries for garnish and then back into the freezer.
How to Soak Cashews
If you’ve never soaked cashews before it’s pretty simple There’s three ways of doing this. The overnight soak method, the hot soak method and boiling them. Make sure they are unsalted cashews.
The overnight method
Pop your cashews into a bowl and cover with water. Pop the container into the fridge and allow to soak overnight. In the morning drain your cashews and allow to dry thoroughly or towel or paper dry them off.(its not necessary to place into the fridge but it’s up to you). This does take a bit of time but my preferred way to make this recipe.
Hot water soak
Place your cashews into a heatproof container and pour boiling water onto them. Allow to sit for 45 minutes to an hour.
Boiling
Bring a pot to the boil and place your cashew into it. Allow to cook for around 15 minutes. This is the quickest method by far.
Vegan Cheesecake Recipe Variations
Create a blueberry layer by changing up the fruit and use frozen blueberries instead of red berries if you rather for the final topping.
Swap the maple syrup for honey.
Instead of using a ring spring form cake pan you can make this recipe into smaller individual muffin sized cheesecakes.
How To Store Vegan Lemon and Berry Cheesecake
Store your vegan cheesecake in an airtight container in the freezer. To serve place on the kitchen bench for 20 minutes prior to serving to allow for the cake to soften and become lovely and creamy.
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Recipe Card
This vegan lemon cheesecake is a no bake Summer delight and gluten free.
- ½ cup desiccated coconut
- 1 cup walnuts chopped
- 12 medjool dates
- pinch of salt
- 2 cups raw cashews 230 gm soaked for 4 hours or overnight
- 1 cup coconut cream
- 4 tbs coconut oil soft
- ½ cup maple syrup 120 ml
- zest of 1 lemon
- juice of 1 lemon
- pinch of salt
- 1 cup frozen red berries
- 2 tbs chia seeds
- 2 tbs lemon juice
- 2 tbs maple syrup
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Place all the crust ingredients into a food processor and blitz until a sticky like paste form.
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Transfer the crust into a springform cake tin and press evenly to form the bottom layer. Pop into the freezer while you make the other layers.
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Drain the cashews and pat dry with a kitchen towel. Place all the lemon layer ingredients in a food processor and puree until smooth. Spread over the crust and return to the freezer.
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Prepare the last berry layer by popping all the ingredients into the food processor and puree until smooth. Spread over the top of the cheesecake only when the lemon layer has set completely.
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Garnish with additional berries if you like and return to the freezer until set.
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To serve remove the cheesecake from the freezer about 20 minutes before serving.
NOTE:
Keep your vegan cheesecake in an airtight container in the freezer. When you’re ready to indulge, let it chill out on the kitchen counter for 20 minutes—just enough time for it to thaw and transform into a creamy, dreamy delight!
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