Vegan Lemon Cream Cheesecake — Heaven on a Plate 💛
When my husband took his first bite, he looked at me and said, “This is heaven on a plate.”
My daughter nodded in agreement — and my grandson? He actually cried when we reached the last piece! 🥹💛
This Vegan Lemon Cream Cheesecake is pure magic — rich, silky, and bursting with citrusy flavor. It’s made without dairy or eggs, yet it’s so creamy you’d never believe it’s 100% plant-based. The buttery crust, tangy lemon filling, and juicy berries on top make it an unforgettable dessert for any occasion.
🌿 Ingredients:
For the crust:
- 1 ½ cups vegan biscuits or graham crackers, crushed
- ¼ cup melted vegan butter or coconut oil
- 1 tbsp maple syrup
For the filling:
- 1 ½ cups raw cashews, soaked for 3–4 hours
- ½ cup coconut cream
- ⅓ cup fresh lemon juice 🍋
- ¼ cup maple syrup or agave
- 2 tbsp coconut oil, melted
- 1 tbsp cornstarch (for firmness)
- 1 tsp vanilla extract
Optional topping:
- Fresh raspberries, blackberries, or mint leaves 🌿
👩🍳 Instructions:
- Prepare the crust: Mix crushed biscuits, melted vegan butter, and maple syrup until crumbly. Press firmly into a lined springform pan and chill.
- Blend the filling: In a high-speed blender, combine soaked cashews, coconut cream, lemon juice, maple syrup, coconut oil, cornstarch, and vanilla. Blend until ultra-smooth.
- Assemble: Pour the creamy filling over the crust and smooth the top.
- Chill or bake:
- For a no-bake version — refrigerate for 6 hours or overnight.
- For a firmer, baked texture — bake at 325°F (160°C) for 30–35 minutes, then cool completely before chilling.
- Decorate with fresh berries and a sprinkle of love. ❤️
✨ Why You’ll Love It:
- 100% vegan & dairy-free
- Creamy, rich, and perfectly tangy
- Simple ingredients — no fancy tools needed
- A guaranteed crowd-pleaser (even for non-vegans!)
Every bite of this cheesecake feels like sunshine — bright, smooth, and comforting. It’s the kind of dessert that brings the whole family together around the table, savoring every spoonful. 💛
