This bright lemon cheesecake has no dairy and needs no oven. Soaked cashews give a creamy texture, while a graham‑cracker crust adds crunch. Fresh raspberries sit on top for a sweet finish.
Active time: 15 minutes | Total time: 15 minutes plus 3–4 hours soaking and 4 hours chilling
No‑Bake Vegan Lemon Cheesecake
Ingredients
- Cooking spray
- 2 cups (260 g) raw, unsalted cashews
- 6 graham crackers, broken into pieces
- Zest of 1 lemon
- ½ tsp cinnamon
- ¼ cup + 2 tbsp coconut oil, divided
- ⅓ cup + 1 tbsp plain oat milk
- ¼ cup (62 g) lemon juice
- 2 tsp vanilla extract
- 2 tbsp maple syrup
- Pinch of salt
- ½ cup (75 g) fresh raspberries
Directions
1. Spray an 8‑inch springform pan with cooking spray and line the bottom with parchment paper.
2. Put the cashews in a heat‑proof bowl. Pour 4 cups (946 ml) boiling water over them, stir, cover, and let them sit for 3–4 hours until soft.
3. While the cashews soak, make the crust. Pulse the graham crackers, lemon zest, and cinnamon in a food processor until fine. Melt 2 Tbsp coconut oil, add it to the crumbs, and pulse again until the mixture looks like wet sand. Press the crumb mixture firmly into the bottom of the prepared pan. Chill the crust while you finish the filling.
4. Drain the soaked cashews. In a high‑speed blender, combine the cashews, the remaining coconut oil, oat milk, lemon juice, vanilla, maple syrup, and a pinch of salt. Blend until completely smooth, stopping to scrape the sides as needed.
5. Spread the smooth filling over the chilled crust. Smooth the top with a spatula. Cover the pan and refrigerate for at least 4 hours, or up to overnight, until firm.
6. Before serving, arrange fresh raspberries on the surface. Cut the cheesecake into ten wedges and enjoy.
Serves: 10 people | Serving size: 1/10 of the cheesecake
Nutrition (per serving): Calories 251, Total Fat 18 g, Saturated Fat 7 g, Sodium 90 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 7 g, Protein 6 g.
Nutrition bonus: Calcium 4 %, Iron 11 %, Potassium 229 mg, Vitamin C 8 %.