Vegan Lemon Cheesecake

This Vegan Lemon Cheesecake with lemon curd topping and crispy pie crust is creamy, delicious, wonderfully refreshing and the perfect dessert recipe for spring and summer!

📝 Ingredients

• 1 2/3 cups all-purpose or spelt flour (or sub gluten-free flour*)
• 1 tsp baking powder
• 1/3 tsp salt
• 1/3 cup sugar (variety to taste)
• 1/3 cup vegan butter (cold & finely diced)
• 2 tbsp water (cold)
• 1 cup silken firm tofu or soy quark (e.g. Alpro Skyr (at room temperature))
• 10.6 oz vegan cream cheese (at room temperature)
• 1/2 cup dairy-free cream (or coconut cream (at room temperature))
• 1/4 cup lemon juice
• zest of 1 lemon
• 5 tbsp cornstarch (or 1 package vanilla pudding powder)
• 2 tsp vanilla extract
• 3/4 cup sugar (*see notes)
• pinch of turmeric (optional for a more yellow color)
• 1/2 recipe vegan lemon curd (see vegan lemon bars recipe)
• dairy-free whipping cream (or whippable coconut cream)
• berries (e.g. blueberries and blackberries)
• lemon slices
• mint

👨‍🍳 Instructions

1. 1--- *Note: Be sure to check out the recipe video + step-by-step pictures at the top of the post! Also, I recommend measuring the ingredients in grams. ---
2. 2Preheat the oven to 360°F (180°C). Lightly grease an 8-Inch springform pan and line the bottom with parchment paper. (Tip: Then place the pan in the freezer for a few minutes. If using a chilled springform pan, the dough stays cool, making it easier to shape an even crust).
3. 3--- Pie Crust ---
4. 4Whisk together the flour, baking powder, salt and sugar in a bowl. Add the cold diced vegan butter and non-dairy milk and quickly knead everything into a dough.
5. 5Roll out the dough between two layers of cling foil (or on a piece of parchment paper) as shown in the step-by-step pictures or in the video. Then place it in the prepared springform pan and press it evenly on the bottom and sides. Lastly, prick the bottom a few times with a fork and refrigerate until ready to use.
6. 6--- Cheesecake Filling ---
7. 7Mix the silken firn tofu (or soya quark), vegan cream cheese, dairy-free cream, lemon juice, lemon zest, cornstarch, vanilla extract, sugar and a pinch of turmeric (optional) until creamy and add it into the pie crust.
8. 8Bake the cheesecake in the preheated oven for about 60 minutes (if the top or the edges get too dark, you can loosely cover it with a piece of parchment paper).
9. 9Then turn off the oven and leave the cheesecake in the oven for another 10 minutes. Then remove, let cool completely, and refrigerate overnight (it's okay if the cheesecake seems a little wobbly after baking, as it will firm up in the fridge).
10. 10--- Lemon Curd ---
11. 11For the topping, prepare the lemon curd according to this recipe (I used only 2 tbsp of sugar). Then let it cool a bit and slowly pour it on top of the chilled cheesecake. Let set in the refrigerator for about 1 hour.
12. 12Decorate your lemon cheesecake with pipes of whipped cream, lemon slices, blueberries, blackberries and mint as desired. Enjoy! 😊