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Vegan Baked Lemon Cheesecake

5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
[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.
Servings 9 servings
Calories 489 kcal
Author Sylvia

Ingredients

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 (See recipe note)
  • 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

Instructions

  • 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!

Notes

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
Aquafaba
Please see post, Aquafaba: An Easy Vegan Egg Replacer.
 
Nutrition Information
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. 

Nutrition

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

Courses, Cuisines, and Keywords

Course
Dessert
Cuisine
American
Keywords
baked cheesecake
|
blender cheesecake
|
celebration dessert
|
dairy-free cheesecake
|
plant-based cheesecake
|
vegan cheesecake