Zesty Vegan Lemon Dream: A Cheesecake That Will Make You Forget Dairy

Zesty Vegan Lemon Dream: A Cheesecake That Will Make You Forget Dairy

14 March 2025

Zesty Vegan Lemon Dream: A Cheesecake That Will Make You Forget Dairy

Hey there, fellow food lovers!

Been a crazy week? I hear you! Sometimes life throws us curveballs, and all we crave is a little sweet escape. That's precisely why I've conjured up this dreamy Vegan Lemon Cheesecake. Yes, you heard right—vegan! And trust me, it's so good, it'll make you forget all about its dairy-filled counterparts.

Spring into Flavor

With spring in the air, there's something about zesty lemons that just feels right. It’s a bit odd that we crave them so much at this time of year when they are not in season locally, but hey, who am I to argue with deliciousness? This cheesecake is all about capturing that bright, vibrant flavour, creating a dessert that's as refreshing as it is indulgent.

Light, Creamy, and Oh-So-Easy

This isn't your typical heavy cheesecake. We're talking a delicate, creamy filling with a perfectly crisp base. You can leave it as is for a simple pleasure, or if you want to get fancy, add a warm blueberry sauce on top. And for those who like a little surprise, sneak some blueberries into the cheesecake before baking. It’s like a flavour treasure hunt!

Seriously though, this is an easy recipe that is simply to die for. It's the perfect way to end a healthy meal.

Recipe:

Yields: 8 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

For the Base

  • 1 tbsp psyllium husks (for GF version)
  • 100g almond flour
  • 125g gluten-free flour mix or all-purpose flour
  • 50g caster sugar or coconut sugar
  • ½ tsp fine salt
  • 65-75g melted coconut oil or vegan butter

For the Cheesecake Filling

  • 200g raw cashews (soaked in boiling water for 30 minutes)
  • 120ml oat milk (or any plant milk)
  • Zest of 2 lemons
  • 90ml lemon juice
  • 250g silken tofu
  • 125g icing sugar or ground coconut sugar
  • ½ tsp lemon extract (optional)
  • 2 tsp vanilla extract
  • Pinch of turmeric (for color)
  • Pinch of kala namak (or regular salt)
  • 16g tapioca starch

Optional Toppings:

  • Fresh blueberries
  • Vegan meringue or whipped cream

Instructions:

Base:

  1. If making the gluten-free version, mix psyllium husks with 2 tbsp water and set aside.
  2. In a bowl, combine almond flour, flour, sugar, and salt.
  3. Add melted fat and activated psyllium (if using). Rub into dry ingredients until crumbly.
  4. Grease and line a springform tin. Press the mixture evenly to create a base.
  5. Bake at 180°C for 30 minutes. Let it cool.

Filling:

  1. Blend drained cashews, oat milk, lemon juice and zest until smooth.
  2. Add the remaining filling ingredients and blend again until smooth.
  3. Pour over the cooled base. Tap the tin to release air bubbles.
  4. Bake at 160°C for 40-45 minutes. The edges should be set, but the middle will still be slightly wobbly. Let it cool completely (preferably overnight).
  5. Decorate with blueberries and dollops of vegan meringue or whipped cream.

Notes:

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Feel free to experiment with other citrus fruits, like lime!

So, there you have it! A delicious, healthy, and incredibly satisfying vegan lemon cheesecake that’s perfect for any occasion. Enjoy, and happy baking! Don't forget to tag me in your culinary creations on instagram!

#healthy #vegan #cheesecake #lemon #dessert