This recipe is seriously SO GOOD! Healthy baked lemon cheesecake that doesn’t include any dairy, gluten, oil, or refined sugar, but I swear it tastes every bit as indulgent as the Cheesecake Factory. I’m telling you, you need to try this one! Especially if you’re a fan of 🍋 desserts like me.

Vegan cheesecake sounds like an oxymoron. It can’t be possible to achieve the same creamy tang of cheesecake without dairy, right? Wrong! It is possible to make a vegan cheesecake that tastes exactly like the real thing, and I’m not talking about those raw cashew “cheesecakes” either. While those are delicious, they’re definitely not the same as dairy-based cheesecake. I’d much rather have a baked version, especially if it can be just as healthy as the raw kind!

Before I was vegan, cheesecakes were one of my favorite treats, particularly lemon cheesecakes. So naturally, when I set out to create a baked vegan cheesecake recipe, I had to make it lemon-flavored. And I have to say, I think I really hit the nail on the head with this one! The acidity of the lemon adds just the right amount of tang to the creamy, sweet filling, making for the ultimate dessert. On top of that, I managed to make this recipe relatively healthy: no gluten, dairy, oil, or refined sugar! I didn’t think it was possible, but somehow it happened. And trust me, this recipe does not taste healthy! It tastes every bit as indulgent as a cheesecake from the Cheesecake Factory.

To keep this cheesecake totally oil-free, I used vegan cream cheese from the brand Kite Hill, which is made from almonds. However, I believe this brand is exclusive to Whole Foods, so if you don’t live near one, any other vegan cream cheese will work just fine! Tofutti and  Trader Joe’s both make great ones. And while you’re out shopping for vegan cream cheese, here are two other recipes you can use it in:

Vegan Red Velvet Cupcakes With Cream Cheese Frosting

Carrot Cake Sandwich Cookies With Cream Cheese Filling

How To Make Healthy Baked Lemon Cheesecake (Vegan)

Ingredients

For the Crust:

• 2 cups gluten-free rolled oats
• 1 1/2 cups shredded unsweetened coconut
• 1 large ripe banana mashed
• 6 tbsp pure maple syrup

For the Filling:

• 1 cup raw cashews
• 1 cup heavy coconut cream see notes
• 1 container (8 oz) vegan cream cheese such as Kite Hill to keep it oil-free
• 4 tsp cornstarch
• 1 tsp pure vanilla extract
• 2/3 cup pure maple syrup
• Zest of 1 lemon
• 1/4 cup lemon juice

Instructions

For the Crust:

1. Line a 9″ round cake pan with parchment paper and set aside. (You could also use a springform pan)
2. Add oats to a coffee grinder or food processor and blend into flour.
3. Transfer oat flour to a high-speed blender and add the coconut, mashed banana, and maple syrup. Blend until it forms a crumbly dough that holds together.
4. Press the dough firmly into the bottom and sides of the prepared pan. Place in freezer while preparing filling.

For the Filling:

1. Preheat oven to 350°F.
2. Add the cashews to a small saucepan and cover with water. Bring to a boil and cook for 15 minutes. Drain thoroughly.
3. In a high-speed blender, combine drained cashews, heavy coconut cream, vegan cream cheese, cornstarch, vanilla extract, maple syrup, lemon zest, and lemon juice. Blend on high speed until creamy and smooth.
4. Remove the baking dish from the freezer and pour filling over the crust, tapping on the counter to remove air bubbles.
5. Bake for 40-50 minutes, until the filling has set.
6. Remove from oven and allow to cool for 10 minutes at room temperature. Transfer to refrigerator and allow to finish cooling completely.
7. Once the cheesecake has completely cooled, cover it and place it back in the refrigerator overnight (or at least 5 hours).
8. Use parchment paper to lift the cheesecake out of the pan and slice it into 8 slices.

Notes

• Do your best to find a can of heavy coconut cream, not full-fat coconut milk. If you can’t find it, then chill your cans of full-fat coconut milk, scoop the cream off the top, and use just that (not the liquid portion).
• Leftovers can be stored in the fridge for up to 5 days, covered. Slices also be wrapped and frozen individually for up to 1 month.

FAQ

Can I use regular oats instead of gluten-free rolled oats?

• Yes, you can use regular rolled oats if gluten is not a concern for you.

What’s the purpose of chilling the coconut cream or milk?

• Chilling the coconut cream or milk allows the separation of the cream from the liquid. This helps in using the cream for a richer texture in the filling.

Can I substitute another sweetener for maple syrup?

• While maple syrup contributes to the flavor, you can experiment with other liquid sweeteners like agave syrup or date syrup.

Is there a substitute for vegan cream cheese?

• You can try making a homemade cashew-based cream or use silken tofu blended until smooth as a replacement for vegan cream cheese.

How do I know when the filling has been set?

• The filling is set when it no longer jiggles and has a firm consistency. This typically occurs after 40-50 minutes of baking.

Can I skip the overnight chilling and serve it sooner?

• While chilling overnight enhances the flavor and texture, you can serve the cheesecake after it has cooled for at least 5 hours.

Can I omit the lemon zest and juice for a plain cheesecake?

• Yes, you can omit the lemon zest and juice if you prefer a plain cheesecake. Adjust the vanilla extract to enhance the flavor.

Healthy Baked Lemon Cheesecake (Vegan)

Recipe by Food by AyakaCourse: DessertCuisine: American, VeganDifficulty: Easy

Servings

8

slices

Prep time

35

minutes

Cooking time

50

minutes

Calories

555.9

kcal

Chilling Time

5

hours 

Creamy and sweet, with a little lemony tang… all the elements of a perfect cheesecake! This one also happens to be vegan, gluten-free, oil-free, and sugar-free, but you would never know it.

Ingredients

• For the Crust

• 2 cups gluten-free rolled oats

• 1 1/2 cups shredded unsweetened coconut

• 1 large ripe banana mashed

• 6 tbsp pure maple syrup

• For the Filling

• 1 cup raw cashews

• 1 cup heavy coconut cream see notes

• 1 container (8 oz) vegan cream cheese such as Kite Hill to keep it oil-free

• 4 tsp cornstarch

• 1 tsp pure vanilla extract

• 2/3 cup pure maple syrup

• Zest of 1 lemon

• 1/4 cup lemon juice

Directions

• For the Crust
• Line a 9″ round cake pan with parchment paper and set aside. (You could also use a springform pan)
• Add oats to a coffee grinder or food processor and blend into flour.
• Transfer oat flour to a high-speed blender and add the coconut, mashed banana, and maple syrup. Blend until it forms a crumbly dough that holds together.
• Press the dough firmly into the bottom and sides of the prepared pan. Place in freezer while preparing filling.
• For the Filling
• Preheat oven to 350°F.
• Add the cashews to a small saucepan and cover with water. Bring to a boil and cook for 15 minutes. Drain thoroughly.
• In a high-speed blender, combine drained cashews, heavy coconut cream, vegan cream cheese, cornstarch, vanilla extract, maple syrup, lemon zest, and lemon juice. Blend on high speed until creamy and smooth.
• Remove the baking dish from the freezer and pour filling over the crust, tapping on the counter to remove air bubbles.
• Bake for 40-50 minutes, until the filling has set.
• Remove from oven and allow to cool for 10 minutes at room temperature. Transfer to refrigerator and allow to finish cooling completely.
• Once the cheesecake has completely cooled, cover it and place it back in the refrigerator overnight (or at least 5 hours).
• Use parchment paper to lift the cheesecake out of the pan and slice it into 8 slices.

Notes

• Do your best to find a can of heavy coconut cream, not full-fat coconut milk. If you can’t find it, then chill your cans of full-fat coconut milk, scoop the cream off the top, and use just that (not the liquid portion).
• Leftovers can be stored in the fridge for up to 5 days, covered. Slices also be wrapped and frozen individually for up to 1 month.