This yummy gluten-free lemon cheesecake is bright, creamy, and totally vegan! Made with simple ingredients like cashews and fresh lemon juice, it’s sure to please everyone.
And let’s be real, who can resist that zesty flavor? When I make it, I always have to hide a slice in the fridge for myself. Shhh, don’t tell anyone! 😉
I love how easy this cheesecake is to whip up. Just blend, chill, and enjoy! It’s a perfect treat for any gathering or just a sweet moment at home.
Key Ingredients & Substitutions
Graham Cracker Crumbs: Use gluten-free graham crackers or gluten-free digestive biscuits for the crust. If you can’t find these, crushed nuts like almonds or oats mixed with some coconut oil can also work well!
Coconut Oil: This adds richness to both the crust and filling. If you don’t have coconut oil, you can use vegan butter or another neutral oil like canola or vegetable oil, but the flavor will be slightly different.
Raw Cashews: Soaking the cashews softens them, making it easier to blend into a creamy filling. If cashews are a no-go, try using silken tofu as a replacement. You’ll get a different taste but still a smooth consistency!
Coconut Cream: For the filling, you can get coconut cream by chilling a can of full-fat coconut milk and using the thick part. If you’re not a fan of coconut, plain almond milk or silken tofu may work, but adjust the sweetness accordingly.
How Do I Get a Smooth and Creamy Filling?
The key to a beautiful, creamy filling is the blending process. Here are some tips to achieve the best texture:
- Make sure to soak the cashews for at least 4-6 hours. This softens them significantly and helps achieve a creamy texture.
- Use a high-speed blender or a strong food processor to mix the filling. Start blending at a low speed, gradually increasing to high until it’s completely smooth.
- Don’t rush! Scrape down the sides of the blender as necessary. Keep blending until you have a silky consistency, which can take a few minutes.
Trust me, a little patience goes a long way here!
How to Make Gluten-Free Lemon Cheesecake (Vegan)
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups gluten-free graham cracker crumbs (or gluten-free digestive biscuits, finely crushed)
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup or agave nectar
For The Filling:
- 2 cups raw cashews, soaked in water for 4-6 hours and drained
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest (from 1 lemon)
- 1/2 cup coconut cream (thick part from chilled coconut milk can)
- 1/3 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful cheesecake requires about 15-20 minutes of preparation time and needs to chill for at least 6 hours, preferably overnight. So, while it’s quick to prepare, you’ll need to plan ahead to let it set properly. It’s all worth the wait for that creamy, zesty taste!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the gluten-free graham cracker crumbs, melted coconut oil, and maple syrup. Mix well until the crumbs are evenly coated and hold together when pressed. It should resemble damp sand.
2. Form the Crust:
Firmly press the crust mixture into the bottom of a 9-inch springform pan. Make sure it’s even and packed down well. Once that’s done, pop the pan in the fridge while you prepare the filling. This helps it firm up a bit.
3. Make the Filling:
Now for the fun part! In a high-speed blender or food processor, add the soaked and drained cashews, fresh lemon juice, lemon zest, coconut cream, maple syrup, melted coconut oil, vanilla extract, and salt. Blend everything until completely smooth and creamy. You’ll want to scrape down the sides as needed to ensure a silky texture. This might take a minute or two!
4. Pour and Smooth:
Once the filling is smooth, pour it over your chilled crust in the springform pan. Use a spatula to smooth the top out so it’s nice and even.
5. Chill and Set:
Cover the cheesecake with plastic wrap or a lid and refrigerate it for at least 6 hours, or overnight if you can. This allows the filling to firm up nicely.
6. Serve and Enjoy:
When you’re ready to serve the cheesecake, carefully remove it from the springform pan. You can garnish the top with extra lemon zest and thin lemon slices or add some vegan whipped cream if you like. Slice it up and enjoy each creamy, zesty bite of your gluten-free vegan lemon cheesecake!
This cheesecake is a hit with everyone, not just those avoiding gluten and dairy. Trust me, it’s a crowd-pleaser!
Can I Use Different Sweeteners?
Absolutely! If you prefer another sweetener, feel free to substitute maple syrup with agave nectar, coconut sugar, or even a sugar substitute like stevia. Just keep in mind that sweetness levels may vary, so adjust according to your taste.
How Can I Thaw Soaked Cashews Quickly?
If you’re short on time, you can quickly soak the cashews by placing them in a bowl and covering them with boiling water. Let them sit for about 30 minutes, then drain and rinse. They’ll be softened and ready to use!
Can I Freeze Leftovers?
Yes! You can freeze the cheesecake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the fridge overnight before serving again!
How Can I Make This Cheesecake Nut-Free?
If you need a nut-free alternative, try using silken tofu in place of cashews! Blend it with the remaining filling ingredients, and you’ll still get a smooth, creamy cheesecake. Just remember that the flavor will be a bit different, but still delicious!