Vegan No-Bake Lemon Cheesecake

Prep time: 15 mins + chilling time
Serves: 12


For the base

  • 30g coconut oil, plus extra for greasing 
  • 100g blanched almonds
  • 100g soft pitted dates
For the cheesecake mixture
  • 300g cashew nuts
  • 2½ tbsp agave syrup
  • 50g coconut oil
  • 150ml almond milk
  • Zest and juice of 2 lemons


Step 1: Place your cashews in a large bowl, then pour over boiling water and leave to soak for 1 hour. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor.

Step 2: Grease a 23cm tart tin with your coconut oil, then press the mixture into the base and before placing it in the fridge to set (this should take around 30 minutes). 

Step 3: Drain the cashews and pour into the clean food processor. Add all the remaining ingredients for your cheesecake mixture, keeping about a quarter of the lemon zest serve.

Step 4: Blitz the mixture until smooth, before spooning in onto the base and placing in the fridge to set completely (this should take around 2 hours). Sprinkle over the remaining lemon zest and serve!

Recipe inspired by BBC Good Food 

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