Vegan Lemon Cheesecake
Blog Vegan Desserts

When Life Gives You Lemons – Make Vegan Lemon Cheesecake

Is it a vegan lemon pie….or is it a vegan lemon cheesecake?!

I guess really, it could be either, but since don’t care for meringue topping and would rather use a vegan whip cream – I call it Cheesecake! Now, if you would rather top with a Vegan meringue run over to A Little Insanity and check out their recipe.

So, it’s time to hit the backyard and start bring in those lemons …or off of the trees hanging over your fence line…or that your co-workers bring in to share -> let’s make something good! This recipe is very easy and can be made into one large Cheesecake or into mini muffin size Cheesecakes too if you’d like.

Vegan Lemon Cheesecake

Print Recipe
Serves: 8 Cooking Time: 2 hours


  • 2 cups Mixed Raw Nuts (Almonds, Walnuts, Cashews)
  • 2 cups Dates, pitted
  • 1 tps Cinnamon
  • 1/8 tps Salt
  • 1 tsp Vanilla
  • 1 cup Cashews (soaked in water over night if you do not have a high speed blender)
  • 1 cup Freshly Squeezed Lemon Juice
  • 4 tsp Cornstarch
  • 8 tbsp of Sugar, Agave or Maple Syrup
  • 1/8 tsp Turmeric (or yellow food coloring) - optional
  • Vegan Coconut Whip Cream



To make the crust, place nuts in food processor and pulse until finely chopped up. Pour into a large mixing bowl and set aside.


Remove pits from dates and place into the food processor, pulse until well chopped up and forms a ball.


Pour date mixture in with nuts, add cinnamon, salt and vanilla. Mix all together.


Lightly grease a pie pan and pour in crust mixture. Using your hands start forming the pie crust into the pan, I find spraying my hands with a little cooking spray helps keep the crust from sticking to my hands.


Set in freezer to firm up for about 30 minutes.


While crust is setting up start your lemon filling by placing in a blender the 1 cup of cashews (drain from water first), lemon juice and cornstarch. Blend until creamy and smooth.


Place a medium size pot on the stove at medium-high heat and add lemon mixture.


Using a whisk slowly add the sweetener of your choice (I like to use a mixture of the three), taste as you're adding to your liking. Remember you do want a slight tart taste.


Keep whisking until mixture comes to a boil, boil for two minutes and then remove from heat.


Slowly whisk in the turmeric or yellow food coloring to your liking.


Remove crust from freezer and pour in lemon mixture.


Place in refrigerator for 1-2 hours to chill.


Top with Coconut Whip Cream and serve!


Keep covered in the refrigerator.

New week new goals!

If you are a pure barre junky like I am, hopefully your barre is partaking in March’s 20 Classes in 31 Days Challenge!!  I am so ready for a new challenge and start getting ready for Spring and shorts season!!  After tonights class I will be at the 150 mark, just 100 more classes to the 250 Club!!

This week there will be new recipes up, so please check back often and follow me on Instagram!

Stay healthy…but have fun while doing it!

XO Kate

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