5.0 from 12 votes
Vegan Lemon Cheesecake (No-Bake)
Easy, dairy-free lemon cheesecake with a 'buttery' digestive biscuit crust.
Prep Time
30 mins
Additional Time
12 hrs
Servings: 12
Calories: 362 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
For the lemon curd:
- 3 Tablespoons cornflour/cornstarch
- 75 ml fresh lemon juice
- 200 ml Tinned coconut milk (light or full-fat will work, as long as it's the tinned kind)
- 60 g caster sugar
- Zest lemon
- 1 Tablespoon Dairy-free margarine, melted
For the digestive biscuit base:
- 300 g digestive biscuits
- 100 g Dairy-free margarine, melted
For the filling:
- 400 g Violife cream cheese
- 80 g icing sugar
- 130 ml Dairy-free whipping cream (I used Elmlea plant double cream)
- 2 tablespoons lemon zest
Instructions
For the lemon curd:
For the biscuit base:
For the filling:
Assembly:
Notes
- I highly recommend using Violife cream cheese for the best flavour and texture.
- Store in an airtight container in the fridge for up to 5 days.
- Any leftover lemon curd can be stored in a sterilised jar in the fridge for 1 week.