Baked Vegan Lemon Cheesecake with Meringue Topping Recipe

If you’ve been searching for a dessert that feels both indulgent and refreshingly light, then you’re in for a treat with this Baked Vegan Lemon Cheesecake with Meringue Topping Recipe. It combines the silky texture of a creamy vegan cheesecake with the zesty brightness of lemon curd and finishes with a cloud-like Italian meringue topping that is toasted to perfection. Every bite dances between tangy and sweet, offering a dairy-free delight that’s just as impressive as traditional cheesecakes but kinder to your palate and the planet. Trust me, once you try this recipe, it will become a beloved staple for any occasion.

Ingredients You’ll Need

These ingredients are wonderfully simple yet absolutely essential to create every layer and texture of this cheesecake. Each one brings its own magic—whether it’s the buttery richness from the vegan butter that forms the perfect crust or the silky smoothness of silken tofu and vegan yogurt that contribute to that creamy cheesecake texture.

• Vegan lemon curd (¾ batch): Provides the tangy, citrusy heart of the cheesecake and can be prepped ahead of time for convenience.
• Vegan cookies (250 g, e.g., Biscoff): The base of the crust with delightful crunch and caramel notes.
• Vegan butter (90 g, melted): Helps bind the crust and adds a rich, buttery flavor.
• Soft silken tofu (400 g): The star ingredient for that luscious, creamy cheesecake texture.
• Vegan Greek-style yogurt (240 g): Adds tanginess and thick texture to balance the lemon flavor.
• Single soy cream (120 ml): Or oat or coconut cream; helps make the filling ultra-smooth and velvety.
• Granulated sugar (125 g): Sweetens the filling just right without being overpowering.
• Vanilla extract (2 teaspoons): Enhances all the flavors with subtle warmth.
• Cornstarch (40 g): Acts as the thickening agent to give the cheesecake its perfect set.
• Vegan Italian meringue (½ batch): Made fresh before serving to top the cheesecake with a fluffy, toasted finish.

How to Make Baked Vegan Lemon Cheesecake with Meringue Topping Recipe

Step 1: Read and Prepare

There are multiple components in this Baked Vegan Lemon Cheesecake with Meringue Topping Recipe, so it’s best to read through all the steps before diving in. The cheesecake needs to set overnight in the fridge, making it ideal to prepare 1-2 days ahead. Meanwhile, the meringue topping is best freshly made on the day you plan to serve.

Step 2: Prepare the Lemon Curd and Pan

Begin by making your vegan lemon curd and chilling it until ready to use for smooth layering. While that cools, line a 7.5 or 8-inch springform pan with parchment paper, doubling the lining on the base and sides for easy removal later.

Step 3: Preheat Your Oven

Place a baking tray or sheet in the center rack and preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). This ensures the pan and oven are perfectly hot for an even bake.

Step 4: Make the Crust

Pulse the vegan cookies with melted vegan butter in a food processor until the mixture sticks together when pressed between your fingers. Press this mixture evenly into the base and up the sides of your prepared pan to form your crust, then chill it in the fridge while preparing the filling.

Step 5: Blend the Filling

Combine about 200g of the lemon curd with the silken tofu, vegan yogurt, soy cream, sugar, vanilla, and cornstarch in a high-speed blender. Blitz everything until the filling is luxuriously smooth and creamy with no lumps in sight.

Step 6: Bake the Cheesecake

Pour the filling onto your chilled crust and place the pan on the preheated baking tray in the oven. Bake for around 65 minutes until the top has a light golden color and the center still has a slight jiggle—this is key to a creamy texture after cooling.

Step 7: Cool and Set

Turn off the oven and leave the cheesecake inside with the door slightly open for one hour to gently cool without shock. Then move the cheesecake to the refrigerator to set fully for at least eight hours, ideally overnight. Meanwhile, prepare the aquafaba reduction for the meringue topping and chill it.

Step 8: Add the Lemon Curd Topping

Gently warm the remaining lemon curd on the stove just until it spreads easily, then smooth it evenly over the chilled cheesecake using an offset spatula or a spoon back. Pop it back into the fridge for another 30 minutes to let everything firm up together beautifully.

Step 9: Finish with the Meringue Topping

Just before serving, prepare the vegan Italian meringue topping using the chilled aquafaba, spoon it over the cheesecake, and use a blow torch to toast it until beautifully golden and slightly crisp. That final touch gives this dessert its gorgeous contrast in textures.

How to Serve Baked Vegan Lemon Cheesecake with Meringue Topping Recipe

Garnishes

To really elevate this Baked Vegan Lemon Cheesecake with Meringue Topping Recipe, fresh lemon zest is a simple yet stunning garnish. You can also sprinkle with edible flowers or finely chopped pistachios for a pop of color and texture, enhancing both presentation and taste.

Side Dishes

Serve alongside a light berry compote or fresh seasonal fruit to add a juicy, natural sweetness that complements the zesty lemon flavor. A cup of herbal tea or a refreshing vegan sparkling beverage pairs beautifully to cleanse the palate between each indulgent bite.

Creative Ways to Present

For parties, consider serving individual slices topped with mini meringue kisses or piped lemon curd dollops to make each portion feel extra special. Using clear glass plates or rustic wooden boards can also add charm and showcase the layers of this stunning cheesecake.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps wonderfully in the fridge for up to four days when stored in an airtight container. Keep the meringue topping light and fresh by adding it just before serving to maintain its texture and flavor.

Freezing

You can freeze the cheesecake (without the meringue topping) wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the fridge before serving, then add fresh lemon curd and meringue topping as usual.

Reheating

Since this cheesecake is best enjoyed chilled, avoid reheating. Simply let frozen slices thaw fully in the fridge to preserve that perfect creamy texture and fresh lemon zing.

FAQs

Is the meringue really vegan?

Yes! The meringue in this recipe is made using aquafaba, which is the liquid from canned chickpeas, whipped to fluffy perfection without any egg whites involved.

Can I use other types of vegan cookies for the crust?

Absolutely. While Biscoff cookies add a lovely caramel note, you can experiment with digestive biscuits, graham crackers, or any vegan cookie you love to customize the crust flavor.

How long should I let the cheesecake set?

For the best texture, chilling the cheesecake overnight is ideal to allow it to fully firm up and for flavors to meld deliciously.

Can I make this gluten-free?

Yes, just substitute the cookies in the crust with gluten-free vegan cookies, ensuring they are finely crushed for the same crumbly base.

What is the purpose of cornstarch in the recipe?

Cornstarch acts as a natural thickener that helps the cheesecake filling set properly without the need for eggs or gelatin, giving it that classic cheesecake firmness.

Final Thoughts

This Baked Vegan Lemon Cheesecake with Meringue Topping Recipe is truly a showstopper that’s as fun to make as it is to eat. With layers of creamy texture, tangy brightness, and airy sweetness, it’s perfect for anyone who loves a fresh twist on classic cheesecake without any animal products. I can’t wait for you to make this recipe and enjoy a slice (or two) with your favorite people. Happy baking!

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