Vegan Lemon Cheesecake Pie Recipe
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!
Equipment
- 8-inch springform pan
Ingredients
Pie Crust
- 1 ⅔ cups all-purpose or spelt flour or gluten-free flour
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- ⅓ cup sugar variety to taste
- ⅓ cup vegan butter cold & finely diced
- 2 tablespoon water cold
Cheesecake Filling
- 1 cup silken firm tofu or soy quark at room temperature
- 10.6 oz vegan cream cheese at room temperature
- ½ cup dairy-free cream or coconut cream at room temperature
- ¼ cup lemon juice
- zest of 1 lemon
- 5 tablespoon cornstarch or 1 package vanilla pudding powder
- 2 teaspoon vanilla extract
- ¾ cup sugar see notes
- pinch turmeric optional for a more yellow color
Lemon Curd
- ½ recipe vegan lemon curd
To Garnish (optional)
- dairy-free whipping cream or whippable coconut cream
- berries e.g. blueberries and blackberries
- lemon slices
- mint
Instructions
Preparation
- Preheat the oven to 360°F (180°C). Lightly grease an 8-Inch springform pan and line the bottom with parchment paper.
- Whisk 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.
- Roll out the dough between two layers of cling foil or on a piece of parchment paper. 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.
- Mix the silken firm tofu (or soya quark), vegan cream cheese, dairy-free cream, lemon juice, lemon zest, cornstarch, vanilla extract, sugar and a pinch of turmeric until creamy and add it into the pie crust.
- Bake the cheesecake in the preheated oven for about 60 minutes. Then turn off the oven and leave the cheesecake in the oven for another 10 minutes. Remove, let cool completely, and refrigerate overnight.
- Prepare the lemon curd according to this recipe. 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.
- Decorate your lemon cheesecake with pipes of whipped cream, lemon slices, blueberries, blackberries and mint as desired.
Notes
You can also use a store-bought pie crust or make a simple cookie crust with homemade oatmeal cookies or any other cookies you have on hand. To make this cake gluten-free, substitute with a gluten-free flour blend 1:1. Use your favorite sugar variety. The cheesecake will keep in the refrigerator for up to 5 days and can be frozen for up to 2 months.
Nutrition
Serving: 1ServingCalories: 276.9kcalCarbohydrates: 37.4gProtein: 6.8gFat: 11.9gSaturated Fat: 4.1gSodium: 194.7mgPotassium: 76.1mgFiber: 0.8gSugar: 23.1gCalcium: 47.4mgIron: 1.2mg
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