Vegan Lemon Cheesecake (Gluten-Free & Sugar-Free)
This lemon cheesecake is simple, cozy, and made for a blog-style bake that feels homemade without being too heavy. It uses plant-based ingredients, lighter swaps, and balanced sweetness or seasoning so the final dish feels satisfying but not overwhelming.
The texture is comforting and practical: soft where it should be tender, lightly crisp where it should be golden, and easy to serve for a weekend baking plan or a prepared-ahead meal.
Lemon Cheesecake
⏱️ Time & Prep
Prep time: 15 minutes
Bake time: 25–40 minutes
Cooling time: 10 minutes
Total time: 50–65 minutes
Yield: 8 servings
Ingredients
Oat-Coconut Base
- 1½ cups rolled oats, blended into a coarse flour
- ½ cup coconut flour
- ½ cup erythritol
- 1 tbsp ground flaxseed
- 3 tbsp water
- ½ cup unsweetened plant-based milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Lemon “Cheese” Layer
- 200 g firm or silken tofu, drained
- 3 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- ¼ cup erythritol, or more to taste
- 2 tbsp cornstarch
- ¼ cup unsweetened plant-based milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Heat the oven to 180°C (350°F).
- Line a small square baking dish or loaf pan with baking paper.
- Make the flax egg: combine the ground flaxseed and water, then leave for 5 minutes to thicken.
- For the base, mix the oat flour, coconut flour, erythritol, baking powder, and salt.
- Stir in the flax egg, plant milk, and vanilla until a thick, pressable dough forms.
- Press the mixture firmly and evenly into the lined pan. Bake for 12–15 minutes, until the edges look dry and lightly golden.
- While the base bakes, prepare the lemon layer. Add the tofu, lemon juice, zest, erythritol, cornstarch, plant milk, vanilla, and salt to a blender or food processor. Blend until completely silky and smooth.
- Pour the “cheese” mixture over the warm baked base and smooth the top. Return the pan to the oven and bake for 20–25 minutes until the edges are set and the center has only a slight wobble.
- Cool fully at room temperature, then refrigerate for at least 2 hours before slicing into 8 portions. This chilling step helps the “cheese” layer become firm and creamy.
Notes & Variations
- Add cinnamon, vanilla, lemon zest, or cocoa depending on the flavor.
- For a softer texture, add 2 tbsp unsweetened applesauce to the base.
- Store leftovers in the fridge for up to 3 days.
Nutrition (per serving)
| Nutrient | Per Serving |
|---|---|
| Calories | 115 kcal |
| Protein | 5 g |
| Carbs | 15 g |
| Fiber | 5 g |
| Fat | 4 g |
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