Servings
Font
Back
4.9 from 69 votes

Meyer Lemon Vegan Cheesecake

A rich and creamy, no-bake vegan cheesecake with fresh Meyer lemon juice, a cashew filling and a simple almond-coconut crust. Equipment needed: food processor, blender and 9-inch springform pan; if making the whipped topping you'll also need a mixer

Prep Time
45 mins
Additional Time
4 hrs
Total Time
45 mins
Servings: 16 servings
Calories: 375 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 1 cup pitted medjool dates, about 9 large (160 g)
  • 1 cup raw almonds
  • 1 cup unsweetened coconut flakes
  • 2 tablespoon virgin coconut oil
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
For the filling:
  • 3 ¼ cups raw cashews (16 oz)
  • 1 pound silken tofu, drained (or omit and add an additional cup of cashews)
  • ½ cup maple syrup
  • ½ cup plus 2 Tbsp powdered sugar
  • ⅓ cup melted coconut oil
  • ¾ cup Meyer lemon juice (about 4 lemons)
  • ½ teaspoon Meyer lemon zest
  • 2 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
Optional aquafaba topping:
  • ½ cup liquid from one can of unsalted garbanzo beans (aka aquafaba)
  • 1 teaspoon vanilla
  • ¼ cup powdered sugar, adjust as desired
  • 1 tablespoon Simply Delish Orange Jel Dessert, optional (primarily used for color)
Other garnish:
  • whipped coconut cream or other non-dairy topping
  • Meyer lemon zest
  • Toasted Coconut

Instructions

Quick soak the cashews:
    Cup of Yum
  1. Place the cashews in a large bowl and cover with hot water. Soak 30 minutes to 1 hour, then drain and pat dry.
Make the crust:
  1. Combine the dates, almonds, coconut, coconut oil, vanilla and salt in the bowl of a food processor. Process until the ingredients are a uniform, coarse crumb texture. Stop to scrape down the sides as needed. 
  2. Lightly oil the bottom and sides of a 9-inch (leak-proof) springform pan. Press the crust mixture into the bottom of the pan, packing it down firmly. Refrigerate crust until the filling is ready.
Make the filling:
  1. Combine all of the filling ingredients in a high speed blender and blend until completely smooth. **If you don't have a high speed blender, try blending the filling in batches, or see note above in post about substituting raw cashew butter. 
  2. Taste for sweetness and lemon and adjust as desired. Pour onto the prepared crust. Freeze, uncovered, until completely cool. Then cover and freeze several more hours or overnight.
  3. Straight from the freezer the cheesecake will be very firm. It needs to soften before serving. Let sit at room temperature for 20-30 minutes or in the refrigerator for an hour.
Make the aquafaba whipped topping:
  1. Just before serving:Combine the aquafaba and vanilla in the bowl of a stand mixer and beat on high speed until stiff peaks form, 5 to 7 minutes. With the mixer running, slowly add the sugar one spoonful at a time. Then add the vegan jell-o, if using. Spoon the whipped aquafaba onto the cheesecake just before serving. See Notes for tips on working with aquafaba.

Notes

  • If left to stand at room temperature, moisture will weep from the whipped aquafaba. This is why it's best to dollop it onto the cheesecake just before serving or onto individual slices, just as you would with whipped cream.
  • Avoid freezing the whipped topping.
  • Leftover cheesecake can be stored in an airtight container in the refrigerator for several days or re-frozen for a longer period. 

Nutrition Information

Serving 1slice Calories 375kcal (19%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 10g (50%) Cholesterol 0mg (0%) Sodium 40mg (2%) Fiber 4g (16%) Sugar 21g (42%) Vitamin A 0IU (0%) Vitamin C 6.6mg (7%) Calcium 60mg (6%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 375

% Daily Value*

Serving 1slice
Calories 375kcal 19%
Carbohydrates 33g 11%
Protein 9g 18%
Fat 25g 38%
Saturated Fat 10g 50%
Cholesterol 0mg 0%
Sodium 40mg 2%
Fiber 4g 16%
Sugar 21g 42%
Vitamin A 0IU 0%
Vitamin C 6.6mg 7%
Calcium 60mg 6%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.