This is pure alchemy! Blend and Bake Lemon Cheezecake

Look at this creamy, dreamy, baked cheezecake!

Can you believe this baby is 100% plants?

Blend and bake lemon cheezecake with triple berry sauce.

Blend and bake lemon cheezecake with triple berry sauce.

You’re going to want to make this for an audience, so you can impress them with your alchemy.

Skeptical witnesses will be mooing about the seemingly random array of items that you’re throwing into the blender.

Coconut oil.


Almond flour.

A dash of tapioca flour.


The alchemical-unto-itself aquafaba!

Lemon. Juice and rind.

Cane sugar.

Cocoa butter.

As you toss each item in with a flourish, explain to your onlookers that there’s a method to the madness.

The first four ingredients combine to replicate cream cheese.

The chickpeas and liquid replace the eggs and add body.

The cocoa butter and cane sugar add the creamy mouthfeel and sweet taste.

And the lemon ties it all together, the perfect mediator.

I’m betting that when that blender quits a-twirling, there’ll be some fingers lined up or a taste!

Blend and bake lemon cheezecake with triple berry sauce.

Blend and bake lemon cheezecake with triple berry sauce.

You and your impressed onlookers can enjoy this straight up or topped with Triple Berry Sauce, a jammy, slightly sweet combo of blackberries, blueberries, and raspberries, with a hint of orange. Yum.

Eating together made easy

This lemon cheezecake is 100% vegan. It’s a perfect option for reducetarians {people who aims to reduce their consumption of animal products} because you can easily swap out the cocoa butter and sugar for white chocolate chips, which are usually a bit cheaper and easier to find but also contain some milk. So instead of having your typical dairy and egg-laden cheesecake, you’re only having a teensy amount of dairy, while still enjoying a creamy sweet treat. I’d say that’s a win.

If you have a mixed crowd and want to make both a vegan and vegetarian/reducetarian versions, you can leave the cocoa butter and sugar out of the blender. This recipe makes three 4 1/2 inch cheezecakes, so you can easily make 1 vegan and 2 vegetarian/reducetarian, or vice versa. To do this, blend the filling as in the instructions and then per cheezecake, combine 1/3rd of the filling mixture, with either:

  • vegan – 1/4 cup melted cocoa butter and 1/4 cup cane sugar
  • vegetarian/reducetarian – 1/2 cup melted white chocolate chips


This makes three 4 1/2-inch cheezecakes. I have not tested this in other pan sizes, but the filling recipe makes approximately 5 cups of filling. The crust coverage area is approximately 42 square inches, so for example, it would be more than enough for a 6 inch springform pan. You will need to add at least 10 minute to the bake time if you make it all in one pan.

Lemon Cheezecake Filling

  • 9 tablespoons melted coconut oil {Use flavourless oil and melt before measuring.}
  • 1 1/2 cups almond flour
  • 1 1/2 cups water
  • 3/4 cup lemon juice
  • 1 tablespoon lemon rind
  • 3/4 cup cooked chickpeas
  • 9 tablespoons aquafaba {This is the water from the chickpea can or cooking water}
  • 1 1/2 tablespoons tapioca flour
  • 3/4 cup cocoa butter {Yes, cocoa butter is vegan. If you are vegetarian or reducetarian, you can replace the cocoa butter and cane sugar with 1 1/2 cups of white chocolate chips, melted. Measure before melting.}
  • 3/4 cup cane sugar {See cocoa butter note for replacement if you are a vegetarian or reducetarian.}

Coconut Lemon Crust

  • 1/2 cup blanched almonds
  • 1/4 cup unsweetened coconut flakes
  • 3 tablespoons vegan butter
  • 2 1/2 tablespoons cane sugar
  • 1/3 teaspoon lemon rind


  1. Make the crust:
    • Combine all ingredients in the blender and blend until crumbly and well-combined.
    • Line your springform pan with parchment paper.
    • Press a scant 1/4 cup of crust mixture into each pan.
    • Bake at 350F for 6-7 minutes or until the edge of the crust is just starting to brown. Turn the oven down to 325F for the next step.
  2. Make the filling:
    • Combine all ingredients in a blender. Blend on high for 1 minute then scrape down the sides.
    • Repeat 3-4 more times, until the mixture is quite thick and creamy. It will almost be the consistency of cream cheese.
    • Pour into prepared pans.
    • Bake at 325F for 35 minutes. The top will be slightly brown and the centre should be firm with a bit of spring.
    • Let cool before removing from the pan.
  3. Enjoy topped with Triple Berry Sauce or your favourite fruit sauce. The luscious lemon filling would also pair well with cherries, strawberries, mango, or even pineapple!

Some Cooking Geekery and Thank Yous!

I was inspired to use chickpeas in the filling by this recipe from a Virtual Vegan. Her recipe uses chickpeas but not the liquid.

I make a lot of recipes with aquafaba and I get a lot of good advice and inspiration from the fabulous Aquafaba (Vegan Meringues Hits and Misses) Facebook group.

When I was developing this I did four different tests. While keeping every other ingredient constant, I made one version with just chickpeas, one with chickpeas and aquafaba, and a third one with chickpeas and whipped aquafaba.

Here’s a pic:

blend and bake lemon cheezecake recipe testing

blend and bake lemon cheezecake recipe testing

They were all good. Both aquafaba versions rose nicely in the oven, giving that look of a true baked cheesecake. The version with the whipped aquafaba fell somewhat though and since it was more work, with a less positive result, I went with the unwhipped aquafaba for this recipe.

I was also curious how the recipe would work out if I used soaked cashews instead of almond flour. (I always have almond flour on hand for my 4 minute cheeze sauce mix.) I tried the soaked cashews with the chickpea and aquafaba combination. This version did not get thick and creamy in the blender and did not firm up in the oven. It was more like a lemon pudding. Tasty, but not what I was going for!

PIN it!

Blend and bake lemon cheezecake with triple berry sauce

Blend and bake lemon cheezecake with triple berry sauce.

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PS. It’s hard to believe that this is my 100th post! I’ve got lots of tasty and time-saving recipes in the queue so I’ll hope you’ll keep coming back!

PSS. If you haven’t checked out the crazy versatile, super easy 4 minute cheeze sauce mix, you really, really should!


  1. Pingback: Bliss for berry-lovers! {Triple Berry Sauce} | not not nutritiousnot not nutritious

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