Gluten-Free Lemon Cheesecake (Vegan)
This easy no-bake gluten-free lemon cheesecake is the perfect combination of sweet and tart. Paired with a buttery graham cracker crust, it's the perfect summer sweet treat.
Ingredients
- cup (113g) vegan salted buttercup (113g) vegan salted butter
- 2.25 cups2.25 cups2.25 cups Graham Cracker Crumbs, gluten-free vegan
- 1 pinch1 pinch1 pinch Salt
- packages (400g) vegan cream cheesepackages (400g) vegan cream cheese
- (120g) icing sugar(120g) icing sugar
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, freshly squeezed
- 2 Tbsp2 Tbsp2 Tbsp Lemon, zest (approximately 2 lemons)
- 1 pinch1 pinch1 pinch Salt
- (120ml) vegan whipping cream(120ml) vegan whipping cream
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium mixing bowl, combine all of the crust ingredients together and mix until a sand-like texture is achieved.
- Pour into the spring-form or pie pan and firmly press the mixture down with a heavy-bottomed glass or measuring cup. Place in the freezer to chill while the filling is prepared.
- In a stand mixer or large bowl with electric mixers, beat the cream cheese on high for approximately 2-3 minutes or until smooth.
- Add in the icing sugar, lemon juice, lemon zest, and salt and combine until smooth. Set aside.
- In a stand mixer or large bowl with electric mixers, beat the heavy whipping cream on high until stiff peaks form.
- Add the whipped cream to the lemon cream cheese mixture and gently fold it together with a spatula. Be very gentle while folding to not beat the air out of the whipped cream.
- Pour the cheesecake into the crust and spread evenly. Place in the fridge and allow chilling for a minimum of 6 hours, but preferably overnight.
- Before serving, top with dollops of whipped cream, lemon zest, and graham cracker crumbs if desired. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
Notes
If you desire a bright yellow cheesecake, add a few drops of yellow gel food color when preparing the lemon cheesecake.
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About This Recipe
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