Gluten-Free Lemon Cheesecake (Vegan) (Edit recipe)

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.
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:14 g
Carbohydrates:30 g
Protein:2 g
Cholesterol:0 g
Sodium:392 mg
Fiber:1 g
Sugars:14 g
Calculated per serving.

Serves: 12

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  • cup (113g) vegan salted buttercup (113g) vegan salted butter
  • 2.25 cups Graham Cracker Crumbs, gluten-free vegan
  • 1 pinch Salt
  • packages (400g) vegan cream cheesepackages (400g) vegan cream cheese
  • (120g) icing sugar(120g) icing sugar
  • 2 Tbsp Lemon Juice, freshly squeezed
  • 2 Tbsp Lemon, zest (approximately 2 lemons)
  • 1 pinch Salt
  • (120ml) vegan whipping cream(120ml) vegan whipping cream


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
  1. In a medium mixing bowl, combine all of the crust ingredients together and mix until a sand-like texture is achieved.
  2. 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.
  3. In a stand mixer or large bowl with electric mixers, beat the cream cheese on high for approximately 2-3 minutes or until smooth.
  4. Add in the icing sugar, lemon juice, lemon zest, and salt and combine until smooth. Set aside.
  5. In a stand mixer or large bowl with electric mixers, beat the heavy whipping cream on high until stiff peaks form.
  6. 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.
  7. 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.
  8. Before serving, top with dollops of whipped cream, lemon zest, and graham cracker crumbs if desired. Enjoy!
  9. Store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.


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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