This easy vegan lemon cheesecake has layers of no-bake cookie crust, luscious lemon cream cheese filling, and glossy tangy lemon curd. Made in a loaf pan, it makes a small batch of bars perfect for freezing. It can also be adapted as a full-sized cheesecake for special occasions.
Prepare: Make the lemon curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes. Line the base and sides of a 9" loaf pan with parchment paper.
Make the crust: Add the cookies and salt to a food processor and blitz for a minute or so until finely ground. Add the butter and blend again until the mixture sticks together between your fingers.
Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
Make the filling: Add 150g (about ⅓ cup) of the lemon curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 6 hours (or overnight) until set. *see note 6
Add the topping: Add the remaining lemon curd to a saucepan and gently heat while stirring so that it becomes a spreadable consistency. Top the cheesecake with the curd and smooth it out with an offset spatula or the back of a spoon. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.
Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.
Notes
Vegan Lemon Curd: I recommend making a full batch and saving the rest for other recipes. This can be prepped a couple of days in advance and stored in the fridge.
Vegan Cookies: Use vegan cookies such as digestives, ginger nuts, or vegan graham crackers. Use GF cookies if needed.
Wholefood Crust: Instead of the crust ingredients listed, blend 100g shredded coconut, 100g cashews, ½ tsp salt and 7 medjool dates.
Soaked Cashews: soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes.
Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
Setting Time: If you can't wait overnight, set the cheesecake in the freezer for 3-4 hours. Slice the cheesecake while frozen and let the slices defrost for an hour before serving.