Blend and Bake Vegan Lemon Cheesecake
[Editorial Note: This recipe was updated Dec 12, 2019 to adjust the amount of water, as well as to clarify the longer bake time if made in a single large pan.] This makes three 4 1/2-inch cheesecakes. 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. Baking the cheesecake in a larger pan will add to the bake time. It may take 50 minutes to an hour depending on the pan size and your oven.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 9 servings
Lemon Cheesecake Filling
- 9 tablespoons melted coconut oil (Use flavourless oil and melt before measuring.)
- 1 1/2 cups almond flour (Ground skinless blanched almonds)
- 3/4 cup lemon juice
- 1 tablespoon lemon rind
- 3/4 cup water* (Start with this amount and add more by the tablespoon if needed for your blender.)
- 3/4 cup cooked chickpeas, unsalted
- 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, this is vegan)
- 3/4 cup cane sugar
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
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. Make the filling:Combine all ingredients in a blender. Blend on high for 1 minute then scrape down the sides.Repeat 3-5 more times, until the mixture is quite thick and creamy. It will be the consistency of a very thick cream soup. 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. (If you are using only 1 pan, this will take longer to bake. Start checking around 45 minutes, but it may take 50 or 60 minutes.) Let cool before removing from the pan. 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!
Replacement for Vegetarians/Reducetarians/Flexitarians
If you are vegetarian or reducetarian, you can replace the 3/4 cup cocoa butter AND 3/4 cup of cane sugar with 1 1/2 cups of white chocolate chips.
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 cheesecakes, 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 cheesecake, 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
Nutrition information is an estimate, based on each serving being about 1/3rd of a 4 inch pan. This is a rich dessert, so this is a generous serving. It is based on using white chocolate chips, not cocoa butter.
Serving: 9servings | Calories: 489kcal | Carbohydrates: 39g | Protein: 7g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 3mg | Sodium: 86mg | Potassium: 142mg | Fiber: 3g | Sugar: 30g | Vitamin A: 180IU | Vitamin C: 8.8mg | Calcium: 93mg | Iron: 1.2mg